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This is a list of street foods from around the world, arranged by country.
Street food vending is found around the world, but has variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime", while street food of Thailand is "fiery" and "pungent with shrimp paste ... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles" In Hawaii, the local street food tradition of "Plate Lunch" (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.
Chin chin is a popular dish in Nigeria, and west Africa. Other popular Nigerian street foods include Suya (barbecued meat), (Boli) Roasted plantain, Fried Yam and Fish, Roasted corn, Akara and Moi-Moi (fried or steamed bean cakes respectively). 'Pure Water' (sachet water) is also very popular. It is not uncommon to see 'pure water' sellers (mostly children) run up to vehicles in traffic jams with their wares.
In Cape Town, a popular street food is the Gatsby, a baguette filled with meat (often bologna sausage), salad, cheese and chips. It is said to have originated from a single restaurant, and has become popular throughout Cape Town.
Like other mega cities, Dhaka is populated with many vendors of street food of many different kinds including pitha, chotpoti, puchka, jhalmuri, badam and various fried items. Street food shops are very small, so vendors or hawkers can easily set their shop anywhere. In front of every school, university, office, footpath these shops are available, and they are very popular. These foods are very cheap so anyone can buy them.
Street vendors of snack foods (xiaochi) are becoming less common as local governments cut down on the practice, citing safety and traffic congestion as problems. Many vendors have also moved towards opening small restaurants and shops, and "street food" is now commonly eaten indoors at established locations.
Bing, a flatbread made of flour and fried in oil, were once a Northeastern street food that can also be found in many areas around the country. They can be served plain or stuffed with meat or eggs, or seasoned with scallions, sauces, or other flavours. One variety originating in Shandong and now found throughout China, jianbing guozi (煎饼果子), is made more akin to a crepe than its fried cousins, with the batter poured directly onto an iron skillet and evened out into a thin pancake. An egg is cracked on top, then various seasonings are added. In the end, like a crepe, it is rolled for portability.
India is a big country that is rich in street food. Each region has its own specialties.
Street foods are sold by hawkers peddling their goods on bicycles or carts, known as pedagang kaki lima ("street seller"). The food being sold varies from mixed rice, fried rice, soups (such as soto ayam), satay, fried chicken, cakes, tempeh or sweet iced beverages, such as es kacang hijau, es cendol, or es cincau.
In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims.
Roadside stands also serve barbecued pork, chicken and offal, such as pig's blood or dried chicken blood (colloquially, Betamax after its rectangular shape resembling the Betamax tape), chicken heads (helmet), chicken feet (adidas), pig's ears (tenga) and chicken intestines (isaw). Among more esoteric foods are balut and penoy (duck eggs; with fetus and without, respectively), tokneneng and kwek-kwek (battered, deep-fried chicken and quail eggs similar to Tempura) and deep-fried day-old-chick.
Street food in Thailand includes noodle dishes, among them are Pad Thai, Rad Naa, flat noodles with beef, pork, or chicken and vegetables, topped with a light gravy, and Rad Naa's twin, Pad See Iw, the same flat noodles dry-fried(no gravy) with a dark soy sauce, vegetables, meat, and chili. Other dishes include Tom Yum Kung (a soup), Khao Pad (fried rice), various kinds of satay, various curries. Japanese chikuwa and German sausages have also appeared in Bangkok. Canal food has been sold from boats on Thailand's rivers and canals for over two centuries, but since the early 20th century King Rama V's modernizations have caused a shift towards land-based stalls. In Bangkok parlance, a housewife who feeds her family from a street food vendor is known as a "plastic-bag housewife", which originated from streets vendors packaging the food in plastic bags.
Pho was originally sold from elaborate carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. Today, however, pho is usually sold at fixed stands surrounded by tables and stools.
There are many national street foods in Europe, but some foods have transcended borders. A good example of this is shawarma, brought to Europe by Arab and Turkish immigrants. The Quartier Latin in Paris is packed with shawarma vendors.
Street food in the Balkans, like the rest of Balkan cuisine, is heavily influenced by the cuisine of the Ottoman Empire. Variations of the burek, a filled flaky pastry, are common throughout the Turkey and the Balkans. Ćevapi, a sort of kebab, is popular throughout the region comprised by the former Yugoslavia, and Romania where it is called Mititei.
In the Netherlands and Belgium, french fries are served with sauces such as mayonnaise, ketchup, curry or tartar sauce (the latter mainly in Belgium). The combination mayonnaise, ketchup or curry and chopped onions is called "speciaal" (special) and mayonnaise mixed with peanut sauce is called "oorlog" (war).
In Belgium, a thicker variety of fries is used, called "frieten". They are mainly sold by street vendors (see picture), known as a frituur. In Belgium, french fries are traditionally fried in suet (beef fat). Liège-style waffles (Dutch: "Wafel" or French: "Gaufre") are served warm as a street snack, similar to what is known in other countries as "Belgian Waffles". The pancake is also popular here, being sold fluffier than the French crêpe or the Russian blin.
In the Netherlands, the French fries are thinner and generally referred to as "patat" (the word for 'potato' in the south of the Netherlands and in Flanders) or "friet" (from the French verb 'frire' meaning 'deep-frying') or "patat friet". Some shops in the Netherlands also sell "Vlaamse friet" (Flemish fries, similar to the type sold in Belgium) but this is less common than the thinner variant. In the Netherlands, French fries are traditionally fried in vegetable oil.
In the Netherlands, street foods are usually sold by a small store which is a mix of a cafe/bar and a fast-food restaurant, known as a snackbar or cafetaria. These stores may also contain the typically Dutch vending machine called an "automatiek". While "patat friet" forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as "kroketten" and "frikandellen", and cheese snacks such as the "kaassouffle" (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Deep fried Vietnamese spring rolls and other, originally Asian and/or Surinamese snacks such as "bapao" (a baozi filled with minced meat) and "barra" (a kind of deep fried savoury doughnut), have become increasingly popular since the 1980s.
In addition to the snackbars, one can also find street stalls selling different fried, smoked and raw fish products called a "viskraam" or "haringkar" (Dutch for fish stall or herring cart). Besides the popular raw herring served with chopped onions (bread rolls and pickled cucumber are optional), these stalls also sell fish products such as smoked mackerel, smoked eel and "kibbeling" (deep fried cod nuggets).
At festivals, markets and especially on New Year's Eve, street stalls around the country sell a type of beignets called oliebollen (literally 'oil balls'). In addition they might have other sweet pastries such as waffles and apple beignets.
The most common and traditional Czech street food is Smažený sýr, which is a soft piece of cheese deep-fried and served on a hamburger bun. It is typically served with tartar sauce, but some prefer ketchup.
In Finland, street food can mostly be found at market squares and kiosks, although hamburger chains Hesburger and McDonald's are also available. A variety of savoury pastries such as lihapiirakka and karjalanpiirakka and sweet pastries such as pulla, usually served with coffee, are very common. Fish stands at the market squares also serve cured salmon (graavilohi) on rye bread as an open sandwich or loimulohi. Regional specialties sold at the market squares include sultsina and kalakukko.
In addition to hamburgers and hot dogs, Finnish meat pastries with sausages are available at kiosks, especially a sausage sandwich called a porilainen. Condiments include ketchup, Finnish mustard, pickle relish, mayonnaise and mustard relish as well as lettuce, tomato and onion. Another common late night street food fare found at kiosks is Finnish meatballs (lihapulla) and french fries with condiments. Doner kebabs are readily available at both kiosks and kebab restaurants and extremely popular.
In France, sandwiches are a common street food. Most of them are baguette bread sandwiches with different kinds of fillings such as "Jambon/Beurre" (ham / butter), "Jambon/Fromage" (Ham with cheese) or "Poulet/Crudités" (Chicken with vegetables). In France, crêpes are another street food. A crêpe complète containing ham, shredded cheese, and an egg provides a filling lunch. Sweet crêpe or Waffle, containing Nutella and banana or Grand Marnier and sugar are also popular snacks.
Germany, with its high Turkish population, has a number of Turkish street foods beyond the pan-European shawarma. Döner is similar to shawarma and available everywhere, especially in Berlin Kreuzberg. More traditionally, there is the Bavarian Fleischkäse (also called Leberkäse), which is similar to meatloaf, sliced to the thickness of a finger and generally served with either hot mustard or sweet mustard in a roll. Germany is also known for its various types of sausage, as well as the recent hybrid curry-sausage, Currywurst. French fries ("Pommes" in German, derived from French but pronounced according to German orthographic rules) are popular, served with ketchup and/or mayonnaise, and sometimes with sausage. Beer is sold at all sidewalk snack stands, which usually feature beers and small bottles of whiskey, schnapps, or vodka.
There are an increasing number of North African stalls that sell shawarma, falafel and halumi.
Street food is not particularly common in Hungary, although gyros shops are becoming more common. Rétes (strudel) is fairly common, and lángos (a deep fried bread) is usually available at markets and during celebrations. In general, Hungarians looking for quick food will stop to sit down and eat, even if only at a Chinese buffet or a főzelékfaló (vegetable purée bar).
The most notable Italian street food is pizza, sold in take-aways and bakeries. Take-away pizza (or "Pizza al taglio") is quite different from pizzeria pizza. Unlike the round pizza normally found in restaurants, which originated in Naples as a street food itself, it is generally baked on large square trays, and square or rectangular portions are sold. It usually has quite a thick base, again unlike the traditional Italian restaurant pizza.
Toppings include margherita, mushrooms, Italian sausage, ham, and vegetables.
Other street foods are the Genoese Focaccia di Recco, a double layer of thin dough filled with quark cheese and baked, Farinata, a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil, often served with focaccia (a thin bread, also with salt and olive oil), Florentine trippa and lampredotto, ox stomach cooked in a seasoned broth and served in a bread roll, Roman "supplì", rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried, similar to Sicilian arancini, where the usual filling is a meat sauce with green peas.
In Palermo, a street food would be "Pani ca meusa" (bread rolls with sliced, cooked pork spleen), and "Panelle", deep-fried chickpea flour batter. In central Italy "porchetta" is common, a spicy roasted pork meat (from the whole, boned animal), usually served in a panino (bread roll).
In Naples, fried food stalls, known as friggitorie, sell filled, deep-fried pastries and other foods. A street food made of offals, commonly found in fairs and religious festivals in Naples and in the whole Campania, is the 'O pere e 'o musso (The paw and the muzzle), calves heads and pork paw boiled: sliced and chopped at the moment, they are seasoned with salt and lemon juice before being served. Locally, it is also named also Musso re puorco (pork muzzle) although only calf heads are normally used.
Vendors sell watermelons during the summer months, as well as roasted chestnuts ("caldarroste") stalls during the winter, and especially before Christmas.
Rosticcerie, while most often selling food to be eaten at home, also sometimes have a counter for immediate consumption of their goods, the most common of which are roast chicken, roast potatoes, fried polenta and other accompaniments.
Gelato (ice cream) is commonly available.
In Romagna subregion, and especially in Forlì-Cesena province, a flatbread called Piadina is available. It is sold in kiosks, usually as sandwich filled with mixed cold cut meats, cheese and/or vegetables. A widely used variant is the Crescione, a Piadina cooked like a turnover; in this version the most common filling are "tomato sauce - mozzarella" and "pumpkin - boiled potato - sausage".
Pastizzi are small, ricotta cheese or pea-paste filled puff-pastry squares that can be bought from vendors in practically every village in Malta. Ricotta pastizzi (Pastizzi tal-irkotta) are diamond shaped with a hole in the middle where the ricotta stuffing can be seen whilst pea pastizzi (Pastizzi tal-pizelli) are of the same shape but are more like an envelope of puff pastry with no holes.
The shops selling these pastries are called "Pastizzeriji". They also sell items such as pies, pizza al taglio, sausage rolls, baked rice, baked maccaroni (timpana) and sometimes arancini.
Another local street food found in such pastizzerias is the "Qassatat". This is a ball-shaped pie crust with an open top, filled with the same two basic fillings of ricotta or peas, and sometimes a tuna and spinach mixture.
Imqaret are deep fried pastries filled with a mashed date mixture.
However Ħobż biż-żejt is another street food, usually bought from the inside of shops rather than stalls. This is the local sandwich, a local flat-bun called a "ftira" or a rounder one called "hbejza" are filled with various ingredients available at the counter displays. The basic Ħobż biż-żejt recipe consists of filling the bread with oil and kunserva (tomato paste), tuna-fish, pickles and other delicacies which vary from shop to shop. These shops usually serve tea with milk in small glasses to their regulars.
Occasionally a street vendor will sell Sinizza, deep fried ball of fish, batter and other ingredients.
Popular street snacks in Poland include: zapiekanki, essentially Polish-style French-bread pizzas with a variety of toppings—the obwarzanki of Kraków, which are like bagels (only with bigger holes); and precle (or pretzels). The most common street food in Poland, however, seems to be lody, or ice cream. Long lines outside ice cream shops, and scores of pedestrians toting cones, are a regular fixture of Polish streetscapes.
Hot dogs, hamburgers and french fries are also very popular, often sold in the same shops and kiosks as zapiekanki.
In Romania there is a fair amount of street food. The most commonly available during the day are covrigi, hot pretzels covered in sesame or poppy seeds, and "plăcinte". "Plăcinte" can refer to sweet or savory pies with various fillings or to large pieces of fried dough eaten with garlic sauce, sour cream, cheese, or jam similar to Hungarian lángos. In the south and along the Black Sea, "plăcintă dobrogeană" is available. This type of plăcintă is more like the burek encountered in other parts of the Balkans. Doughnuts called gogoși are also commonly available. At fairs and in winter time kürtős kalács (tulnic in Romanian) with nuts or cinnoman is very popular. Mititei or "mici", small grilled skinless sausages, are often available in the summer in marketplaces and at fairs. Other street foods include popcorn, steamed ears of corn, roasted chestnuts in winter, and ice cream in summer.
In Slovakia street offerings include steamed sweetcorn cobs, fried flat bread loaves with garlic and salt or other condiments (langos), fried buns with poppy seed, jam or cream cheese filling (pirozky); seasonally, ice-cream is eaten in summer and roasted chestnuts in autumn. Ciganska pecienka (gypsy-style roasted pork), roasted sausage and more are sold at Saturday markets. Crepes and fresh sandwiches are available.
The concept of eating in the street is very rooted in the Spanish culture, even though in the last few decades the law has forbidden the sale of food in the streets due to hygiene concerns. The most common way to eat is still inside a bar with friends (tapeo), however, in winter, roast chestnuts can be bought in the street, especially in the north, and during fiestas, churros are also sold. Additionally, the typical bocadillo is the most common snack all around Spain for school children and workers. Bocadillos can be filled with various foodstuffs typical of the province (anchovies, sweet peppers, tortilla de patatas, tuna, ham, meat, cheese, Empanada Gallega, etc.) and are very convenient as "food on the go". Some major cities will have vendors selling ice cream, nuts and snacks from kiosks.
Street foods available in Switzerland are sandwich-like, either the typical grilled panini, but also pretzels, grilled chicken, hot dogs or the traditional Bratwurst served with a slice of bread and sometimes mustard. Sweet foods include ice cream and crêpes. Stalls will typically be motorized trucks, rather than smaller wheeled carts.
In Turkey, street foods show considerable change from region to region. Here is a comprehensive list of most of the typical street foods that can be found around large Turkish metropolises:
Ankara is a rather poor city when it comes to local cuisine in general, but a few street specialties are still to be counted:
Converted or purpose built vans sell kebabs, baked potato, hamburgers and chips, especially at night. Individual portable ovens capable of being wheeled by a single man serve baked potatoes along with fillings such as cheese or chili con carne. On the coast fresh seafood is often sold straight from the catch cooked in mobile kitchens. At fairs, stalls sell candy floss and doughnuts. In Lancashire, hot parched peas (black peas) are bought from stalls, especially in the colder months. During winter there are stalls selling hot chestnuts. Probably the most famous of all British street foods is fish and chips. Most towns have a "chippie" and it's quite normal to see people sitting on a bench or wall eating fish and chips out of a paper package. The most common street food in the capital in earlier periods was jellied eels or pie and mash made from meat, which would be covered in the liquor from cooking the eels, although this tradition is no longer as common as in the early 20th Century.
Ice cream vans are considered one of the signs of summer, and they usually play well-known tunes such as Greensleeves or Teddy Bears' Picnic through a PA system. Street carts can be seen in some cities selling products such as roast nuts and hot dogs, especially in places frequented by tourists.
In Barbados, fishcakes are a common street food. Fishcakes are made with bits of saltfish, seasoned and mixed with flour and then deep fried. Fishcakes are sold at community events such as school fairs and concerts and can also be found at fish fries such as those in Baxter's Road in the capital city of Bridgetown or the Friday evening event in the southern fishing town of Oistins. Fishcakes are commonly eaten with saltbread, a thick, round bread; the sandwich is called a "bread-and-two" and can be found at most village shops throughout the island.
While most major cities in Canada offer a variety of street food, regional "specialties" are notable. While poutine (french fries with gravy and cheese curds) is available in most of the country. Similarly, hot dog stands can be found across Canada, but are far more common in Ontario (often sold from mobile canteen trucks, usually referred to as "chip wagons") than in Vancouver or Victoria (where the "Mr. Tube Steak" franchise is notable). Montreal offers a number of specialties including Shish taouk, the Montreal hot dog, two-dollar chow mein on St. Laurent and dollar falafels. Although falafel is widespread in Vancouver, 99 cent pizza slices are much more popular. Shawarma is quite prevalent in Ottawa, while Halifax offers its own unique version of the Doner kebab called the Donair, which features a sauce, made from condensed milk, sugar, and vinegar. Ice cream trucks can be seen (and often heard) nationwide during the summer months. Corn on the Cob is found, often grilled.
Fried foods are common in the Dominican Republic. Empanadas are a very typical snack, made of fried flour, though empanadas made out of cassava flour, called catibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these. Yaniqueques are sold at many empanada stands. Yaniqueques (from Jonnycake) are essentially round flour shaped cakes which are fried and usually eaten with salt and/or ketchup. Other vendors sell plantain fritters and fried or boiled salami.
Hamburgers are sold at stands called chimis, which also offer sandwiches called chimichurris, though these bear little to no resemblance to the South American sauce of the same name. Chimis occasionally also offer hot dogs and other sandwich varieties.
Corn on the cob can be bought on the street, usually sold by traveling vendors who move around on a tricycle. Sweets vendors who sell treats such as candied coconut and dulce de leche sell their goods at major intersections in cities and sometimes have their own stand. Dominican republic has a lot of fruit.
In Haiti street vendors sell dishes such as fried plantains, griot (deep-fried pork or beef), frescos (fruit soda drink), cassava bread, and Haitian patties (pastry filled with choice of chicken, fish, beef, or pork).
The most common Jamaican street food is jerk chicken or pork and can be found everywhere on the island. Jerk is marinade that is a blended primarily from a combination of scotch bonnet peppers, onions, scallions, thyme and allspice. Once marinated, it is often barbecued on converted steel drum or whatever else locals can construct as a grill/smoker. It is often accompanied with breadfruit and/or festival, a sweetened fried dough.
Meat patties in a sweet bread called "coco bread" are the most popular street food. Bun and cheese is also eaten.
In Mexico, there is a great variety of antojitos Mexicanos that are found at street food vendors, at any time of night or day: tacos, tortas (traditional Mexican sandwiches), tostadas, picadas, quesadillas, guaraches, panuchos, sopes, gorditas, tamales, atole, aguas frescas, and cemitas.
Puerto Rico is well known for its street foods (referred to collectively as cuchifritos in New York City) and is popular both in the Caribbean and in mainland North America. Typical Bastreet foods include pinchos (a kebob of skewered pork, seafood or chicken, usually spicy and topped with barbecue sauce on bread; often fried whole).
Empanadas are very popular. Fried flour or yuca flour pastries stuffed with chicken, ground meat, potatoes, corn, fruit, cheese, or seafood. There are also combinations such as cheese with meat, cheese with fruit, potatoes with meat, even pigeon peas with coconut and pizza empanadas.
The alcapurria, a ground malanga croquette filled with meat or ground yuca filled with seafood. The malanga can have a combination of potatoes, plantains, green bananas, and/or calabazas (tropical pumpkins). Picadillo is the typical stuffing.
There are also arepas stuffed with fried meat, seafood salad or usually seafood cooked in coconut milk if one likes.
Dishes based on plantains or green bananas are popular as street food throughout Puerto Rico. Pasteles are a combination of mashed tubers, plantains, or bananas filled with pork and wrapped in banana leaves and then boiled. Pionono a sliver or ripe plantain sliced down the middle, fried and then stuffed with ground meat, cheese, raisins, capers, and olives. Plátano relleno similar to papa rellena but with ripe plantains rather than potatoes.
Sorullos a fried cornmeal batter shaped like fat fingers; they can be sweet or savory. Sorullos are stuffed with Puerto Rican white cheese, Cheddar or mozzarella and is served with Russian dressing. Sweet sorullos contain sugar and are filled with Puerto Rican white cheese and fruit paste such as goiabada.
In Trinidad and Tobago there are roti and shark & bake stands that provide quick foods like roti, dhal puri, fried bake, and the most popular, Doubles. Roti is a thin flat bread originating from India that is fluffy on the inside and crispy and flaky on the outside. It is cooked on a flat iron plate called a tawah (< Hindi tawa) or platain and served with curried chicken, pork or beef. Dahl puri is similar to the roti but is softer and pliable and has crushed dahl lentils cooked with saffron and placed in the centre of the dough before it is rolled out and cooked. This is also served with either curried chicken, pork or beef.
Fried bake is made by frying flattened balls of dough that becomes fluffy and increases in height as it is fried. It can be served with fried ripe plantains, meat or gravy. At the shark & bake stands fried bakes filled with well-seasoned shark fillets and dressed with many different condiments including pepper, garlic and chadon beni can also be found.
Doubles is made with two flat breads called baras (from Hindi bara, "big") that are filled with channa (from Hindi "chick peas") and topped with pepper, cucumber chutney, mango chutney, coconut chutney or bandania/chadon beni. It can be eaten either wrapped up as an easy to eat sandwich, or open it up and eat each bara separately.
In the United States, hot dogs and their many variations (corn dogs, chili dogs) are perhaps the most common street food, particularly in major metropolitan areas such as New York City (the Easy-Bake Oven was said to have been inspired by New York City carts roasting chestnuts). Roasted nuts and gyros are often sold in the cities. Cheesesteaks, breakfast sandwiches, and pretzels are common in Philadelphia. Throughout the US, ice cream is sold out of trucks. Tacos and Tortas are sold from open food stalls. Pizza and egg rolls are available from window counters.
Some vendors operate out of food trucks and food carts, which offer a low overhead for entrepreneurs and often serve a huge variety of cuisines. Like restaurants, they are regulated and subject to inspections by the local municipal or county health departments.
Diversity and the lack of a strictly defined national cuisine means that, in most urban areas in the US and Canada, vendors sell hot dogs, pizza, falafel, gyros, kebobs, tortilla-based snacks such as tacos and burritos, panini, crêpes, french fries, egg rolls, and other various dishes.
Popular street foods in the Virgin Islands include patés, fried fish, fried chicken leg and johnnycake (fried dough). Pates, similar to the empanadas of Puerto Rico and the Dominican Republic, consist of fried flour filled with various meats, including conch, saltfish, beef, chicken and lobster.
The most common street food in Australia is the sausage sizzle, usually consisting of a thin sausage or sandwich steak cooked on a barbecue and served on a slice of bread with optional fried onions, cheese, mustard and tomato or barbecue sauce. The stalls are usually run by local sporting or charity groups as fundraiser.
A pie floater is a meal served at pie carts in Adelaide and elsewhere in South Australia. It was once more widely available in other parts of Australia, but its popularity waned. It consists of an Australian meat pie covered with tomato sauce, sitting in a plate of green pea soup.
In Melbourne and Sydney, kebabs and souvlakis have taken over as the main street food due to the high percentage of Greek and Lebanese people in both cities, and is popular as a late night snack, especially after a few beers. They are known to curb late night drunken violence as punters gather around and enjoy a meal together and share stories of their night.
Vans selling burgers, New Zealand hotdogs (a battered sausage on a stick), toasted sandwiches and chips are the most common type of street food in New Zealand. The White Lady food van in downtown Auckland is a well-known icon of the city. There are many coffee carts and coffee vans operating the streets, both independent ones as well as vans operating as part of a franchise system such as The Coffee Guy.
Like Australia, ice cream vans and sausage sizzles are also common in New Zealand. The most well known ice cream franchise is Mr Whippy, a franchise that originally came from England, and also operates in Australia. Mr Whippy softserve icecream is an iconic symbol of a New Zealand summer to many Kiwi.
In Argentina, vendors sell Choripan, a barbequeued sausage served wrapped in French bread, or morcipan, using a blood sausage (morcilla) instead.
Pizza is very popular, in part due to the country's heavy Italian immigration in the early 20th century. Local versions include the fugazzeta, a pizza made with mozzarella cheese and onions, and the fainá: a pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza.
The empanada, which in gourmet versions is baked, is usually deep-fried in this case. Empanadas can be made with beef, fish, ham & cheese, neapolitan (using the same toppings as that pizza) or vegetarian.
Sandwiches are usually served hot, like the Tostado or the Lomito, the latter having a great number of versions, with food courts offering all kinds of ingredients and combinations.
Other local street food includes local versions of the hotdog called pancho, and the hamburger or hamburguesa. Despite being very popular in the past, these have been displaced by a number of reasons, mainly a local perception that American-style foods are unhealthy and of low quality.
Sweets and desserts usually found in Argentine streets include caramel apple (manzana acaramelada), cotton candy (algodon de azucar), sweet popcorn (pochoclo) and a local snack called garrapiñada, which is made of peanuts, vanilla and sugar caramel, and sold in small bags in the shape of tubes.
Pão de queijo, which can be translated as "cheese bread", is a street snack in the southeast of Brazil and, increasingly, the rest of the country. Hot dogs, cooked in a tomato-based sauce with bell peppers and onions, are often sold with grated cheese, ketchup, mayonnaise, green peas, corn kernels, fried potato sticks (batata palha), potato salad or mashed potatoes as choice of toppings. Hamburgers are also offered with an assortment of toppings, such as mozzarella cheese, bacon, fried eggs, lettuce, tomato, mayonnaise, ketchup and mustard, the popular "X-Tudo" (or cheese-all, a souped up cheeseburger). Calabresa (Pepperoni) sausage sandwiches are also popular.
Rio de Janeiro beach vendors sell Mate Gelado (erva mate iced-tea), biscoitos de polvilho (sour manioc flour puffs), roasted peanuts and queijo coalho (grilled cheese on sticks, barbecued on the spot) as well as popsicles, cold beer and home-made sandwiches (sanduiche natural). In the northeastern state of Bahia, the region's African heritage is reflected in the iconic acarajé (deep fried black eyed pea bun filled with caruru, made from salted dried shrimp, and vatapá, a creamy combination of coconut milk, palm oil and cashew nuts) or sweets like cocada (candied coconut) and pé-de-moleque (peanut brittle). All over the country, popcorn is always offered in push carts both savory or sweet (with sugar and cocoa powder). Churros push carts (sausage shaped deep fried dough filled with a choice of doce-de-leite caramel or chocolate sauce) are also found on any major city street.
In Chile, sopaipillas, a deep fried dough made out of flour and pumpkin, Anticucho, completo, calzones rotos, fresh fruit juices, soft drink, French fries, pizza, churros, empanadas, sweets and sweets are sold by street vendors.
In Colombia, the empanada, a deep-fried meat-filled patty, is sold. It is also a very popular side dish. Various types of arepa are also a common street food. Also popular is the chuzo (meat skeewer), consisting of pork or chicken speared shish-kebab style on a thin wooden stake (hence the name chuzo, from chuzar meaning to "to pierce or spear") and cooked over charcoal on a pushcart. Most chuzos are garnished with a small arepa at the top and a small roasted potato at the bottom. Morcilla, various sausages, and chinchuria are also sold by street vendors.
In the Paisa Region, pan de bono, pan de yuca, pan de queso, pastries and wine cake are sold at street stalls. Ice cream treats and paletas are also popular at street vendors. Fruit salad with condensed milk, granizado shakes, salpicon, and fresh fruit are also sold in the land of "eternal spring". Carimañolas are sold in coastal regions.
In Venezuela, the arepa is a common fast-food meal. It consists of a flattened cornmeal bun, about the size and shape of an English muffin, split open and usually stuffed with soft cheese. Other fillings include shredded chicken salad with mayonnaise and avocado (reina pepiada), shredded brisket cooked with onions, red bell peppers and tomatoes (carne mechada) and pickled octopus. Also popular are cachapas, flat cakes made from fresh corn, rather than corn flour. Empanadas are also eaten in Venezuela, and are made out of corn flour, rather than wheat flour, as in the rest of the continent. They are filled with the same ingredients as arepas.