Street food

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.

Skewered, roasted beef heart cubes seasoned with salt and vinegar, often basted with a garlic-onion-aji panca-beer sauce.

Sicilian rice balls stuffed with ragù or butter-based fillings, coated in breadcrumbs and deep-fried.

A fertilized duck egg incubated 14–21 days, then steamed or boiled and eaten from the shell.

A Vietnamese street sandwich built on a light, airy baguette with rice flour, layered with pickled vegetables, herbs, chiles, meats, pâté, and mayonnaise.

A crispy, savory rice crepe from Vietnam, filled with meat, seafood, and vegetables, served with herbs and dipping sauce.

A Mumbai-born street snack of layered puffed rice, puris, sev, potato, onion, and two chutneys.

A North African triangular pastry pocket, commonly deep-fried, filled with egg, tuna, harissa, onion, and parsley.

A Hanoi dish of grilled pork—minced pork shoulder meatballs and pork belly—served with rice noodles and dipping sauce.

A hollowed-out white bread loaf filled with curry and served with salad.

A family of Indian fried-dough snacks, typically served as hors d'oeuvres or street food across South Asia.

A stir-fried rice noodle dish from Maritime Southeast Asia, featuring flat noodles, prawns, cockles, Chinese sausage, chives, bean sprouts, and soy sauces.

A grilled chorizo sausage split and served in crusty bread, often with sauce.

A Vietnamese rice dish from the Mekong Delta made with broken rice, ribs, cucumbers, pickled carrots, and sweet-sour fish sauce.

A Brazilian teardrop-shaped fried snack from São Paulo, with chicken-filled wheat dough, often shaped like a drumstick.

A German fast food dish of grilled pork sausage topped with curry ketchup.

A Turkish dish of seasoned meat roasted on a vertical rotisserie and sliced thin.

A deep-fried or baked fritter made from soaked, uncooked chickpeas and herbs, shaped into balls or patties.

A grilled, steamed, or boiled sausage—typically a wiener or frankfurter—served in a slit bun.

A sweet Korean street pancake with a yeasted wheat dough and brown sugar–nut filling, pressed flat on a griddle.

A folded Chinese street crepe made from wheat-and-grain batter, eggs, and sauces, cooked on a flat hotplate.

A layered Egyptian street food of pasta, rice, lentils, chickpeas, tomato sauce, garlic vinegar, and fried onions.

A Sri Lankan street dish of chopped roti pounded with meat curry, egg, onions, and chilies.

A Hungarian deep-fried flatbread made from yeast dough.

A triangular, circular, or oval fried bread from the Swahili coast, often made with coconut milk and served plain.

A crisp, hollow, deep-fried dough sphere filled with spiced potatoes or chickpeas and dipped in chilled, flavored water.

A Mumbai-born vegetable curry with buttered bread rolls, rooted in Maharashtra’s textile mill culture.

A Vietnamese soup of broth, rice noodles, herbs, and beef or chicken, originating in early 20th-century Nam Định Province.

A Roman-origin rectangular pizza baked in trays and sold by weight in slices.

A Middle Eastern street food of thin-sliced meat roasted on a vertical spit and shaved off as it cooks.

A thin, unleavened pancake from southeastern France and northwestern Italy, made with chickpea flour, water, olive oil, and salt.

Small pieces of meat—and sometimes vegetables—grilled on a skewer, originating in Greece.

Supplì are Roman fried rice balls, typically risotto with tomato sauce and a mozzarella center.

Suya is a Hausa Nigerian dish of thin skewered meat grilled over smoke and seasoned with Yaji, a variable spice blend including chili, ginger, dried onion, and ground peanut cake.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

A Japanese street food of octopus-filled batter balls, brushed with sauce and garnished with seaweed and bonito flakes.

A frothy black tea drink made by pulling hot tea and condensed milk between containers.

A deep-fried potato dumpling in a soft bread bun, native to Maharashtra.

A Japanese stir-fried noodle dish using wheat-based Chinese-style noodles, pork, cabbage, and Worcestershire-style sauce.