Street’s paani puri is small semolina puffs
filled with spiced potatoes, sprouted mung
beans, yogurt and three chutneys.
a noodle dish in Vietnam, or a sandwich.
Her travels have taken her all over the
world, exploring street foods from Vietnam,
Singapore, Japan, India and Thailand.
Menu items have included kaya toast from
Singapore, paani puri from India, black-eyed
GLOBAL TASTES
Street serves street-inspired foods from all
over the world. “The inspiration comes from
loving the food you get on the street,” says
Feniger. “I feel it’s the most inspired food and
the food I’m most excited about. Often, street
food is a dish someone made in their family,
and then they put a cart out and sold it.”
pea fritters from Brazil, a pork sandwich from
Vietnam and Turkish donuts for dessert.
Yield: 16 croquettes
Chorizo Potato Croquettes
In fact, kaya toast is one of the most popular
menu items at Street. “It’s a traditional
Singapore dish, with homemade coconut jam
made with pandan leaves spread on white
bread, served with a soft-cooked egg drizzled
with dark soy and white pepper,” Feniger says.
Method: Mix potatoes and chorizo in stainless steel mixing bowl. On scale, measure 1.5 oz. portions; roll into balls. Bread, following standard breading procedure, with flour, egg and panko. Fry croquettes at 350ºF 3-5 minutes until golden-brown and 150ºF in center. Remove from fryer; drain on paper towel. Plate; garnish with Cholula Crema and cilantro sprig.
Cantina 1511
Charlotte, N.C.
6 cups Queso Mashed Potatoes
(recipe follows)
2 cups chorizo, cooked
Flour, egg, finely chopped panko, for
breading
Cholula Crema (recipe follows)
Fresh cilantro sprigs, for garnish
FS Food Group
3 T. kosher salt
1 T. black pepper
2 cups chopped green onion
Street’s paani puri is small semolina puffs
filled with spiced potatoes, sprouted mung
beans, yogurt and three chutneys. Other
popular items on the menu, which changes
frequently, are the Japanese fried chicken
and Thai rice noodles. “We also do a great
burger, which is considered street food,”
Feniger says.
Method: Boil potatoes until just past fork-tender; put in mixing bowl. In saucepan,
heat butter and cream until butter is
melted. Add butter/cream and cheese
to potatoes. Mix with wire whisk until all
ingredients are incorporated. Season with
salt, pepper and green onion.
BEYOND THE TACO
Foods such as tacos, quesadillas and
empanadas are some of the original Latin
American street foods that made their way
to the U.S., but today, chefs are bringing
new and exciting Latin street fare to menus.
QUESO MASHED POTATOES
10 lbs. red potatoes
1 lb. unsalted butter
6 oz. heavy cream
3 cups Mexican cheese mix blend
CHOLULA CREMA
3 oz. Cholula Mexican Hot Sauce
2 T. diced yellow onion
2 T. serrano chili pepper
9 oz. crema
Method: Blend hot sauce, onion and chili
pepper until smooth. Add crema; mix.
Refrigerate
At Seviche, Lamas runs as specials street
foods from places such as Puerto Rico,
Colombia, Peru and the Caribbean. He
especially looks to Puerto Rico, his homeland,
where mofongo is a classic dish, much like
Spain has paella, he says. “On the streets,
there are mofongo stands. Mofongo is a dish
with a plantain/onion/bacon mash at the base
that is topped with shrimp in Puerto Rico. It’s
served in a bowl. It always has a plantain mash
