Street Eats: Africa Pictures

Street foods in Africa and the Middle East immerse visitors in the local culture.

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A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

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With options that include a Fish & Grapes taco, Komodo is not your typical taco truck. 960 1280

Roger Wilson / News Press  

The Dim Sum Truck carts tasty Chinese snacks around Los Angeles. 960 1280

Eddie Lin from Deep End Dining   

The Slice Truck is LA's roving pizza mobile that serves individual slices and whole pies. 960 1280

www.slicetruck.com  

Expand your culinary horizons with some South Indian street food from the DOSAtruck. 960 1280

Angela María Ortíz S.  

Don Chow serves fusion tacos blending the best of Chinese and Mexican fare. 960 1280

Gavin Miyasaki, www.socalshutterbug.com  

The Nom Nom Truck brings a taste of Vietnam to West Angeles with its signature 'Banh Mi' sandwich. 960 1280

  

Coolhaus is a converted postal van that serves up ice-cream nirvana. 960 1280

Coolhaus  

Start your day off right at the Buttermilk Truck, which serves breakfast goodies including fluffy buttermilk pancake bites 960 1280

www.buttermilktruck.com  

French fries rise from the ranks of side dish to become the main course on the Frysmith truck. 960 1280

  

You won't know you're craving a Korean Mexican taco until you taste the goodness of spicy pork tacos from Kogi Truck. 960 1280

photo by Eric Shin  

Prado 86 from Green Russell (Denver)

Prado 86 from Green Russell (Denver)

In a swanky underground lair in downtown Denver, Green Russell presents the ideal cure for winter chill. The Prado 86 offers the warmth and kicked-up smokiness of Sombra mezcal and black-pepper syrup, balanced with the brightness of fresh-pressed pineapple juice, blood-orange juice and orange liqueur. 960 1280

Scottie Davison  

Apple Cider Manhattan from Westend Bistro (DC)

Apple Cider Manhattan from Westend Bistro (DC)

Few cocktails are better winter fallbacks than a Manhattan. This DC restaurant spices up the whiskey classic, using reduced apple cider for a great whiff of cinnamon and spice. 960 1280

CityEats.com  

Lime Light from Luma on Park (Winter Park, FL)

Lime Light from Luma on Park (Winter Park, FL)

Taking full advantage of both citrus and peppermint, Winter Park favorite sipping spot Luma on Park has invented the Lime Light. The drink features a bold combination of wasabi vodka, lime, cucumber, peppermint, lemon and ground red peppercorn that make for a perfectly sweet, spicy and refreshing winter libation. 960 1280

CityEats.com  

Snowflake from Hyde Bellagio (Las Vegas)

Snowflake from Hyde Bellagio (Las Vegas)

Hyde Bellagio’s Snowflake is a delicate and pure drink that packs an icy bite thanks to a splash of liquid nitrogen. Served in a glass “frosted” by freshly fallen coconut “snowflakes” and sweetened with Malibu rum, the cocktail is as delicious to sip as it is to admire. 960 1280

CityEats.com  

The Old Twelfth Night from South Water Kitchen (Chicago)

The Old Twelfth Night from South Water Kitchen (Chicago)

Chicago’s South Water Kitchen combines potent 101-proof bourbon (Wild Turkey 101), apple brandy, lemon juice and thyme syrup in its The Old Twelfth Night cocktail to create a steaming wintery concoction perfect for combating the winter blues. 960 1280

CityEats.com  

Hot Chocolate Mark from Top of the Mark (San Francisco)

Hot Chocolate Mark from Top of the Mark (San Francisco)

Warm up with this adult hot chocolate, served at Top of the Mark in San Francisco’s iconic InterContinental Mark Hopkins hotel. Made with crème de menthe and peach liqueur, the Hot Chocolate Mark doubles as a cocktail and dessert. Garnished with red chili for an extra kick. 960 1280

CityEats.com  

The Cinnamon Twist from Pink Taco Sunset Strip (LA)

The Cinnamon Twist from Pink Taco Sunset Strip (LA)

The Cinnamon Twist combines Don Julio Anejo, apple cider and cranberry juice for a fruity twist. The peppers add a spicy kick. 960 1280

  

Kith and Kin from Cusp Dining and Drinks (La Jolla, CA)

Kith and Kin from Cusp Dining and Drinks (La Jolla, CA)

Kith and Kin is Old English for “friends and family,” making this cool-weather sipper perfect for entertaining. Created by bartender Nate Howell, this cocktail is packed with seasonal ingredients, including cinnamon-infused pear cordial, yellow Chartreuse, cognac, fresh grapefruit, agave and hot water. 960 1280

  

The Ginseng Glow from Middle Branch (New York)

The Ginseng Glow from Middle Branch (New York)

In China, ginseng is commonly used as a warming agent, so Lucinda Sterling of New York’s Middle Branch decided to take advantage. To make her Ginseng Glow, Sterling combines rum, lime juice and Aperol with ginseng tea powder.   960 1280

  

Italian Hot Toddy from Coppa (Boston)

Italian Hot Toddy from Coppa (Boston)

At Coppa, a Boston enoteca, the Italian Hot Toddy is one of the most popular winter beverages on the menu. Beverage director Mary Edes created this Italian spin on the classic, using Meletti Amaro.  960 1280

CityEats.com  

Fried Pies

Fried Pies

Take a big ole bite out of a tantalizing fruit-filled fried pie -- and we don’t mean the McDonald’s kind. Tennesseans have been wrapping apples, peaches and berries in pie crust and deep-frying it for years, and they know how to do it right. 960 1280

jeffreyw, flickr  

Sweet tea

Sweet tea

No Southern meal is complete without a glass of sweet tea. Iced tea sweetened with plenty of sugar is standard in the South, so consider this your warning if you don’t have much of a sweet tooth. 960 1280

istock  

RC Cola and Moon Pie

RC Cola and Moon Pie

First invented at Chattanooga Bakery, moon pies are a Tennessee tradition. In the 1950s stores began selling moon pies and RC Cola together. The combination was the inspiration for the ’50s hit “Gimme an RC Cola and a Moon Pie,” as well as the annual RC Cola & Moon Pie Festival.
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arbyreed via Flickr Creative Commons, cropped and color-corrected.  

Country ham

Country ham

Country ham is arguably Tennessee’s most famous delicacy. The hams are salt-cured and served boiled, broiled or fried, and give Virginia’s Smithfield hams a run for their money. 960 1280

Thinkstock  

Fried catfish

Fried catfish

Tennesseans also love their fried catfish, a popular Southern specialty that’s often served with hush puppies -- little balls of fried cornmeal. 960 1280

Thinkstock  

Stack cake

Stack cake

An Appalachian specialty, stack cake is made of thin layers of cake with an apple filling between each. Legend has it that the cakes were originally a wedding tradition -- guests would each bring a layer, and the number of layers represented the popularity of the bride. 960 1280

thebittenword.com, flickr  

Tomatoes

Tomatoes

The official fruit of Tennessee, tomatoes grow particularly well in the state’s soil and sun. 960 1280

Thinkstock  

Memphis Ribs

Memphis Ribs

You can’t visit Tennessee without a big ole plate of Memphis barbecue, distinctive for its flavorful dry rub rather than the usual messy sauce. 960 1280

Thinkstock  

Jack Daniels

Jack Daniels

Tennessee is also home to Jack Daniel’s Tennessee Whiskey; the famous spirit has been distilled and bottled in Lynchburg, TN, since 1875. 960 1280

55Laney69, flickr  

Baked beans

Baked beans

Bush’s Original Baked Beans also have their roots in Tennessee, but don’t bother asking for the recipe -- it has remained a closely-guarded family secret since the 1930s. 960 1280

Thinkstock  

Biscuits and red-eye gravy

Biscuits and red-eye gravy

The perfect accompaniment to Tennessee country ham is a spread of biscuits and red-eye gravy -- a sauce made from a mixture of ham drippings and coffee. 960 1280

Kevin O’Mara  

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