World Recipes

Stewed beef in rich chili consommé, dipped and griddled.

Slow-braised pulled pork fried crispy in its own fat.

Spit-roasted pork with pineapple, onion, cilantro on corn tortillas.

Chile-marinated pork carved from a vertical spit, topped with pineapple, onion, and cilantro on small corn tortillas.

Double-fried chicken glazed with sweet-spicy sauce — crunchier than any other fried chicken.

Grilled corn slathered with mayo, chili powder, lime, and cotija.

Deep-fried chickpea fritters — crispy outside, herby-green inside.

Crispy deep-fried fritters of soaked raw chickpeas, herbs, and spices, served in pita with tahini and pickles.

Beer-battered fried fish with cabbage slaw and crema in flour tortillas.

Mashed fried green plantains with garlic and chicharrón — Puerto Rico's beloved side.

Savory cabbage pancake with toppings — 'as you like it' griddle cake.

Hollow crispy shells filled with spiced water, chickpeas, and potato.

Spiced mashed vegetables served with buttered rolls — Mumbai's beloved street food.

Thick handmade corn masa cakes stuffed with cheese, beans, or chicharron, griddled and served with curtido.

Crispy fried pastry filled with spiced potatoes and peas.

Spiced, stacked meat slow-roasted on a vertical spit, carved thin.

Spiced marinated chicken thighs roasted and sliced, served in pita with garlic sauce (toum), pickles, and vegetables.

Thinly sliced beef coated in yaji spice (ground peanuts, ginger, cayenne) and grilled over charcoal.

Slow-cooked beef cheeks in adobo, shredded for tacos.

Grilled marinated steak chopped and served on corn tortillas.

Masa dough filled with meat and salsa, steamed in corn husks.

Two soft fried bara breads sandwiching curried chickpeas (channa) with tamarind and pepper sauce.

Chewy rice cakes in sweet-spicy gochujang sauce — Korea's #1 street food.

Black-eyed pea fritters from Bahia, split and stuffed with vatapá shrimp paste and caruru okra stew.

Torpedo-shaped fritters with a green banana and yautia dough shell filled with picadillo.

Marinated beef heart skewers grilled over charcoal, brushed with aji panca sauce.

Fried risotto balls stuffed with mozzarella — Sicilian street food.

Crunchy puffed rice with chutneys, onion, and sev — Mumbai street food.

Seasoned black beans with avocado, salsa, and pickled onion on corn tortillas.

Cajun pork and rice sausage links seasoned with green onions, parsley, and cayenne.

Chopped smoked brisket on flour tortillas with pickled onions, cilantro, and salsa.

Flat, pan-fried beef patties from Peshawar studded with tomatoes, pomegranate seeds, and aromatic spices.

Fried choux dough sticks coated in cinnamon sugar, served with thick hot chocolate for dipping.

Teardrop-shaped chicken croquettes with a dough made from chicken broth, breaded and deep-fried.

Bite-sized crispy fried chicken nuggets in sticky sweet-spicy glaze.

Grilled corn on the cob slathered with mayo, cotija cheese, chile powder, and lime.

Corn-dough empanadas filled with seasoned potato and beef, deep-fried to a satisfying crunch.

Off-the-cob version of elotes — corn kernels in a cup with all the fixings.

Ripe plantain cubes marinated in ginger, cayenne, and spices, then deep-fried until crispy.

Paper-thin crispy flatbread topped with spiced lamb mince — Turkish pizza.

Paper-thin flatbread topped with spiced minced lamb, tomatoes, peppers, and herbs, baked until crisp, rolled with lemon and parsley.

A savory cabbage pancake loaded with pork belly, shrimp, and topped with mayo, okonomiyaki sauce, and bonito flakes.

Vegetables dipped in spiced chickpea flour batter and deep-fried.

Thick corn tortillas stuffed with cheese, beans, or pork — El Salvador's national dish.

Flaky, layered flatbread with scallions — addictive street food.

Grilled or sautéed shrimp tacos with chipotle mayo and slaw.

Slow-simmered beef tongue, diced and served on corn tortillas.

Octopus-filled fried batter balls — Osaka's iconic street food.

Grilled marinated chicken skewers with peanut dipping sauce.

Oaxacan crispy tortilla topped with refried beans, cheese, and meat — Mexican pizza.

Flat crispy tortillas topped with smoky chipotle-tomato shredded chicken, avocado, and crema.

Chewy cylindrical rice cakes simmered in a sweet-spicy gochujang sauce with fish cakes and scallions.

Crispy fried pastry encasing a whole runny egg, tuna, capers, and parsley, eaten by hand.

Spiced potato fritter in a bun with chutneys — Mumbai's burger.

Crispy deep-fried black-eyed pea fritters, a popular breakfast street food across West Africa.

Deep-fried risotto balls stuffed with mozzarella and ragu, coated in breadcrumbs.

Soft lentil fritters soaked in yogurt and drizzled with tamarind and mint chutneys, topped with chaat masala and pomegranate.

Slightly sweet, cornmeal-enriched fried dumplings, the essential sidekick to jerk and fried fish.

Thick masa cakes stuffed with beans, cheese, or meat.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Deep-fried mashed potato balls stuffed with spiced ground beef, olives, and hard-boiled egg.

Triangular pastry filled with spiced ground beef and onions, a staple snack across East Africa via Indian influence.

Thick masa rounds with pinched edges, topped with beans, meat, and salsa.

Thick masa discs with pinched edges, fried and topped with beans, meat, lettuce, and crema.

Roman fried rice balls with mozzarella center — the 'telephone' snack.

Spicy Mexican chorizo crumbled and fried for tacos.

Spherical battered dumplings filled with diced octopus, pickled ginger, and green onion, drizzled with sauce and mayo.

Strings of walnuts dipped repeatedly in thickened grape juice and dried into chewy, candle-shaped candy.

Berlin's iconic sliced fried sausage topped with curried ketchup sauce and curry powder, served with fries.