Street Food 2.0 is Cutting Loose on Menus
We’re no strangers to the love of global street foods here. It’s been a popular topic on our blog for quite some time. But it looks like we may be seeing the next evolution of street food taking place right before our eyes.
American street food is becoming an amalgamation of global flavors and influences with one set purpose, to be delicious. Chefs across the country are scorning the standards to create new blends of flavors, textures, and influences into amazing small bites that change the way we perceive street food.
Let’s see how some restaurants are adapting their menus to include new-era street foods.
Street Food Pockets
One of the most common types of street foods globally are food pockets. They go by lots of names like buns, dumplings, pirozhki, or calzones, but equal essentially the same thing: A flavorful filling enclosed inside a pocket of dough. Hopefully served with a delicious dipping sauce (because who doesn’t love dipping?!). The universality of this item plays directly into the creative nature of street food, and restaurants are taking notice.
Recently, Fogo de Chão has realized how to maximize this trend on their bar menu. Aside from the all-you-can-eat meat style of dining, you can opt for drinks and small bites at the bar, which includes their new empanadas. Made with flaky pastry and Picanha beef, these delicious morsels are served with a side of spicy chimichurri dipping sauce.
Conversely, the fast casual Indian chain Curry Up Now has found a growing market for their mouth-watering Street Food menu, especially the samosas. These are packed with curried potatoes and/or lamb and served with aromatic chutneys for dipping.
For the Love of the Spud
Potatoes are back on trend (if they ever really left)! But it looks like we’re moving past French fries and into a whole new world of starchy deliciousness.
The Tot-Chos at the Rabbit Hole in Normal Heights, CA tops this list due to their over-the-top execution. A single order contains a combo of tortilla chips, wonton chips, tater tots, jalapeño cheese, cotija, Pico de Gallo, salsa roja, cilantro crema, and scallions. No words, I need a poet…
Curry Up Now also hit this mark with the launch of their Vada Pav. This is a mashed potato fritter sandwiched between an amul buttered bun with garlic chutney and Bombay dust. Also, the ever-creative Velvet Taco found a place for potatoes on their Picnic Chicken street taco. This features rotisserie chicken, avocado crema, warm honey-Dijon potato salad, crispy chicken skin, and cilantro on a flour tortilla. Oh, and don’t forget they also serve tots.
Atlanta’s Tuk Tuk Thai Food Loft is showing the beauty of re-imagined Thai street food to hundreds of guests every day. People line up for the fried chicken drumsticks served with Thai 3-chile sauce. You can also order Thai-style samosas made with flaky rice paper and sweet chile sauce, or an order of Bangkok street noodles made with an assortment of chile sauces and fresh vegetables.
Dee Dee Thai in Austin, TX knows their way around next level street food as well. The Moo Ping is a pair of sweet and savory pork skewers marinated in special sauce for 48 hours and served with a small side of sticky rice and spicy dipping sauce. Or really go experimental with the Som Tom Isaan, a pungent, funky, and very spicy papaya salad made house fermented fish sauce and salted crab shell.
See You on the Streets!
So to speak. At least, with a mouth full of modern street food. These new trends are sure to launch more concepts and ideas. We’ll be here to cover them when they appear. Until then, happy eating!
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