We love street food, and for great reason. Quick, cheap and full of flavor, nothing can give you a sense of a place better than its big, local flavors. Since we try to keep it clean over here (for the most part) we have tweaked some of our faves to give them a goop bent. Also, we have exciting contributions by Susan Feniger of STREET, Ross Shonhan of Bone Daddies, and Andy Ricker of Pok Pok. See below.
This week’s goop collaboration
Grilled Corn with Queso Fresco, Lime & Chili, Mexico
You can find grilled corn on the street in many different countries, but we particularly love the Mexican version with queso fresco, lime and chili. We add vegenaise for some creaminess though mayo works fine as well. The lime and sea salt are crucial here especially if you’re using yellow corn, which can sweeten up a lot when grilling.
These Japanese fast food morsels are great food on the go, especially if using veggies as the filling. We use brown rice to make it a bit healthier and roll them into flat little balls, though squares or triangles work well, too.
Despite the fact that we have many varied options, we continue to find ourselves going to work/doing the school run, etc. in jeans. We are putting ourselves to the challenge of eliminating jeans from our wardrobe for one whole week.
Please send us your inspired non-denim looks here. We will post our favorites in an upcoming issue.
Papaya Salad, Thailand
Inspired by Thai street dish "Som Tam," we use ripe papaya (easier to find stateside) instead of the raw green papaya found in the Thai version and skip the dried shrimp. This is ubiquitous on the city streets, usually served with a side of sticky rice.
Summer is here - tie-dye floor-length silk dresses to look forward to...
Chicken Gyro Salad, Greece
Inspired by the super-tasty classic Greek gyro, we marinate and then grill chicken strips and serve over tomato, onion, cucumber salad with pita 'croutons' and tzatiki dressing for a lighter, healthier version.
Inspired by the classic Nutella crêpes found all over Paris, we give ours a gluten-free makeover by using buckwheat flour, which lends a deliciously nutty undertone, and is actually the signature crêpe of Brittany. Breizh Café in Paris is famous for their galettes de blé noir (buckwheat crêpes) and prove that this classic indulgence made a tiny bit healthier can still be just as delicious.
In 2012, Chef Ross Shonhan, formerly head chef at Zuma and previously Nobu, opened up his ramen operation in Soho, London. Serving up delicious variations on the Japanese specialty, the restaurant has lines around the block most days. Below, he gives us two recipes with street food inspiration.
Chicken Tantanmen Ramen, Japan
"Tantanmen is one of the more recent additions to the world of ramen. It is an interpretation/adaptation of a Sichuan Chinese Dan Dan noodle which is typically spicy and packed with flavor. Currently we are the only ramen restaurant in London to serve this dish and it is a delicious but quite heavy ramen."
Andy Ricker is the owner and executive chef behind Pok Pok, with restaurants in Portland, OR and in NYC. Since 1993, Andy has spent several months each year traveling, eating, cooking, and studying the food culture of Thailand. Below, he gives us a recipe from his travels.
Het Paa Naam Tok (Forest Mushroom Salad), Thailand