22 Global Street Foods You Must Try

If you really want to taste the true flavors of any country, street food is the best place to start. It’s fast, affordable, and made with recipes that locals have been perfecting for generations. These foods show what people in that region love to eat every day — comforting, familiar, and full of culture. Plus, street food is one of the easiest ways to eat well without spending too much money when you travel.

In nearly every city around the world, you’ll find some form of street food. What you see and smell depends on where you are. In Mexico, people line up for tacos al pastor. In Germany, currywurst is the top choice. Indonesia’s streets are full of bakso carts, while in Argentina, everyone enjoys choripán. To help you explore, here are 22 of the most iconic street foods from around the world — each worth trying at least once.

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1. Vada Pav (India)

Walk through the lively streets of Mumbai, and you’ll quickly spot vendors selling vada pav. It’s often called India’s answer to the hamburger, but instead of a meat patty, it has a fried potato ball inside a bun. The story goes that a vendor named Ashok Vaidya invented it in the 1960s, and it’s been a local favorite ever since.

Vada pav is made from mashed potatoes mixed with spices, coated in chickpea flour, and deep-fried until golden. The crispy potato ball (vada) sits inside a soft bun (pav) and is topped with chutneys like garlic or cilantro-mint. Many vendors also serve it with a spicy green chili on the side.

2. Tacos al Pastor (Mexico)

Among the many kinds of tacos in Mexico, tacos al pastor are one of the most popular. From Mexico City’s busy streets to seaside towns, you’ll find cooks shaving thin slices of roasted pork from tall spinning spits and piling them onto warm tortillas. They’re topped with pineapple, onion, cilantro, and salsa.

Tacos al pastor actually have Lebanese roots. In the 1930s, Lebanese immigrants brought shawarma to Mexico — spit-roasted lamb served in pita bread. Locals adapted it using pork marinated in citrus and chiles, switched pita for tortillas, and added pineapple for a Mexican twist.

3. Currywurst (Germany)

In Germany, currywurst is a beloved street snack. It’s made of sliced sausage covered in a tomato-based sauce and sprinkled with curry powder. Some versions add paprika or extra spices, and it’s often served with fries.

The most well-known story says a woman named Herta Heuwer in Berlin invented it in the 1940s. She mixed ketchup, Worcestershire sauce, curry powder, sugar, and salt, then poured it over sausage. People loved it so much that it became one of Germany’s most famous street foods.

4. Jianbing (China)

In cities across China, many people start their mornings with jianbing. This popular breakfast crepe has been around for about 1,800 years. Legend says soldiers under Zhuge Liang, a famous strategist, learned to cook batter on their shields when they lost their cooking tools.

Jianbing is made from wheat and mung bean flour spread thin on a hot griddle. A raw egg is cracked on top, then cilantro, scallions, and pickled mustard greens are added. Once cooked, it’s folded and filled with sauces like hoisin and chili, plus crunchy fried wontons. Then it’s cut in half and served to-go.

5. Pide (Turkey)

At first glance, pide looks like pizza — and that’s why it’s sometimes called “Turkish pizza.” But it’s a little different. The dough is shaped like an oval with raised edges that look like a small boat, and it’s brushed with butter after baking for extra flavor.

Pide can have many toppings. Some go simple with cheese and an egg, while others load it with ground beef, mutton, peppers, and tomatoes. You can eat it open-faced or folded over like a calzone, which makes it perfect for eating on the go.

6. Arepas (Venezuela and Colombia)

Arepas are soft corn cakes that can be eaten plain or stuffed with tasty fillings. They’re made from cooked cornmeal (masarepa), water, and a bit of butter or lard, then cooked until crispy outside and soft inside.

These treats have been around since before European settlers arrived in South America. Today, they’re especially popular in Venezuela and Colombia. People fill them with butter, cheese, shredded meat, beans, or vegetables — simple but so satisfying.

7. Takoyaki (Japan)

Osaka, Japan, is famous for takoyaki — small, round snacks filled with pieces of octopus. Vendors cook them in special pans with round molds, pouring in batter and adding scallions and pickled ginger.

Each ball is crispy outside and creamy inside. They’re topped with takoyaki sauce (a mix of ketchup, Worcestershire sauce, sugar, and broth), drizzled with mayo, and sprinkled with bonito flakes. They’re fun to eat and full of flavor.

8. Doubles (Trinidad and Tobago)

In Trinidad and Tobago, doubles are a national favorite. They’re made of two pieces of fried flatbread (bara) filled with curried chickpeas. People add sauces like spicy pepper, tamarind, cucumber, or pickled green mango chutney.

Doubles have roots in Indian cuisine. Indian laborers brought curry to the islands in the 1800s, and by the 1930s, the Deen family started selling chickpeas and bara together. Customers began asking for “doubles,” meaning two pieces of bread — and the name stuck.

9. Bánh Mì (Vietnam)

In Vietnam, street food is part of daily life, and bánh mì is one of the best-known examples. This sandwich came about when the French brought baguettes, cheese, and cold cuts during colonial times. Locals mixed these with Vietnamese ingredients, creating a delicious fusion.

The bread is short and crispy outside but soft inside. It’s filled with a variety of things — pate, meats, pickled veggies, cucumber, mayo, Maggi sauce, and cilantro. Every bite has the perfect mix of flavors and textures.

10. Bunny Chow (South Africa)

Despite the name, bunny chow doesn’t involve rabbits! It’s a hollowed-out loaf of white bread filled with thick curry — usually made with mutton, chicken, or beans. The bread bowl makes it easy to carry and eat without utensils.

This dish began in Durban, South Africa, likely created by Indian merchants called “bania.” During apartheid, some people couldn’t eat in restaurants, so bunny chow became a handy take-away meal. Today, it’s one of South Africa’s best-known street foods.

11. Momos (Tibet and Nepal)

If you like dumplings, you’ll love momos. Originally from Tibet, they spread across Nepal, Bhutan, and India. In the Himalayas, you can find them everywhere — at street stalls, homes, and celebrations.

Momos are made from thin dough filled with meat, vegetables, or cheese. Common fillings include yak, chicken, or beef with cabbage or paneer. They’re steamed or fried and served hot with spicy tomato-chili sauce or cilantro chutney.

12. Choripán (Argentina)

Choripán is Argentina’s answer to the hot dog. It’s made with grilled chorizo sausage tucked inside crispy bread. The name combines “chorizo” (sausage) and “pan” (bread).

What makes choripán special is the sauce — chimichurri, a blend of parsley, garlic, vinegar, and oil. Some people also use salsa criolla, made with peppers, tomatoes, onions, and vinegar. Together, it’s smoky, juicy, and full of flavor.

13. Bakso (Indonesia)

In Indonesia, food vendors often move around with carts called “kaki lima” (five legs — three for the cart, two for the person). One of the most common dishes they sell is bakso — a comforting meatball and noodle soup.

Bakso can be made from beef, chicken, or fish. The meatballs float in a clear broth with noodles and toppings like fried shallots, cabbage, and crispy wontons. People add sauces like sambal (spicy chili), vinegar, or sweet soy sauce to customize their bowl.

14. Pupusas (El Salvador)

In El Salvador, pupusas are everywhere — from street stalls to restaurants. These thick corn tortillas date back thousands of years to the Pipil people.

They’re made from corn flour dough flattened and cooked on a hot griddle. Pupusas can be plain or filled with beans, cheese, or pork. They’re served with salsa roja and curtido — a tangy cabbage slaw that adds crunch and flavor.

15. Tteokbokki (South Korea)

In Seoul’s busy markets, the smell of tteokbokki fills the air. This dish is made of chewy rice cakes cooked in a spicy red sauce with gochujang (chili paste), soy sauce, garlic, sugar, and broth. It’s sweet, spicy, and savory all at once.

Tteokbokki can be customized — some make it extra spicy, while others add boiled eggs, veggies, or seafood. It’s a favorite comfort food for both kids and adults.

16. Gyros (Greece)

When you’re in Greece, grab a gyro for a quick meal. You’ll see vertical spits loaded with roasted meat — often lamb, chicken, or pork — being sliced thin and tucked into warm pita bread with fresh toppings.

Gyros are cousins to dishes like shawarma and doner kebab. What makes them unique is the addition of tomatoes, onions, and cool tzatziki sauce made from yogurt, cucumber, and garlic.

17. Pad Thai (Thailand)

Pad Thai may be known around the world, but in Thailand, it’s classic street food. It started in the 1940s when the government promoted noodles due to a rice shortage.

Vendors cook rice noodles in a hot wok with tofu, shrimp, eggs, and spices. The sauce blends sweet, sour, and salty flavors using tamarind, fish sauce, and sugar. It’s topped with peanuts, scallions, and bean sprouts for crunch.

18. Anticuchos (Peru)

In Peru, anticuchos are a must-try. These skewers usually feature marinated slices of beef heart grilled over charcoal. They’re served with spicy pepper sauce, potatoes, and corn.

The dish has deep roots — enslaved Africans on plantations used leftover meat cuts, marinated them, and grilled them to make them taste better. Today, anticuchos are so beloved that Peru even celebrates a national day for them.

19. Arancini (Italy)

In Sicily, arancini are golden, crispy rice balls filled with delicious surprises. The name means “little oranges,” thanks to their color and shape. Inside, they have risotto rice flavored with saffron and often filled with ragu, cheese, or vegetables.

Arancini date back to the 10th century when Arabs ruled Sicily. They introduced rice and saffron, and people discovered that frying rice balls made them easy to carry and incredibly tasty.

20. Kottu (Sri Lanka)

If you hear loud clanging on Sri Lankan streets, that’s probably a vendor making kottu. It’s made by stir-frying chopped roti bread with eggs, vegetables, meat, and lots of spices like curry leaves, garlic, and chilies.

Kottu became popular in the 1970s because it was cheap, quick, and filling. The word “kottu” means “chopped bread” in Tamil — a perfect name for this tasty dish.

21. Laksa (Singapore and Malaysia)

In Singapore and Malaysia, laksa is a must-try noodle soup full of bold flavors. It comes from Peranakan cuisine, a mix of Chinese and Malay traditions. Laksa is rich, spicy, and packed with seafood and herbs.

There are two main kinds: laksa lemak, made with creamy coconut milk and seafood, and asam laksa, made with a sour tamarind broth and fish. Both are loaded with thick rice noodles and lots of spice.

22. Fish and Chips (England)

Few foods are as British as fish and chips. It’s simple but perfect — crispy fried fish, thick fries, and maybe some mushy peas on the side. People often enjoy it by the sea, wrapped in paper, with malt vinegar or tartar sauce.

Fried fish was first brought to England by Jewish refugees in the 1500s, and fried potatoes arrived later from Belgium. By the 1860s, shops selling both together became common — and fish and chips have been a classic ever since.