吃貨看過來! 盤點世界十佳街頭小吃(下)

adilla, Mexico

5.墨西哥油炸玉米餅

First of all, forget everything you think you know about quesadillas. A microwaved flour tortilla stuffed with cheddar cheese is about as authentically Mexican as a Dorito Loco taco from Taco Bell. When my wife and I lived in Mexico, we discovered that the soul of real Mexican food is masa, the ground-corn dough — not wheat flour — that's used to make soft corn tortillas for tacos, steamed tamales, gorditas, and innumerable regional antojitos, Mexican street snacks with deep indigenous roots.

首先，忘記你之前知道的關於油炸玉米餅的一切信息吧。在一張微波薄面餅裏塞入切達乾酪才是真正的墨西哥式食物，就像由餐飲品牌塔可鍾提供的食物一樣。當我和我的妻子在墨西哥的時候，發現墨西哥食物的精髓就是用玉米粉製作麪糰，而不是小麥粉。鬆軟的玉米餅、玉米粉蒸肉、圓形玉米餅和玉米餅餐都是用玉米粉做成的麪糰作為材料。墨西哥的街頭小吃都彰顯着這種源遠流長的本土特色。

A real Mexican quesadilla starts with that freshly ground corn masa. A large hunk of soft dough is pressed or rolled into a rough circle and laid on a hot griddle. The basic version is filled with shredded Chihuahua or Oaxacan string cheese and folded over into a half moon. But why stop with cheese? At Mexican street stalls, you'll find mouth-watering fillings like potato and crumbled chorizo sausage, nopal (cactus), squash blossoms, sautéed mushrooms, huitlacoche(an earthy corn fungus), refried beans, and all varieties of grilled or slow-cooked meats. I've found that real-deal quesadillas are best enjoyed on a wobbly wooden bench inside a bustling open-air market with a healthy dollop of salsa verde (the tomatillo-based green salsa) and an icy agua fresca, a sugary fruit juice in every imaginable flavor ladled from giant plastic jugs.

要做一個真正的墨西哥油炸玉米餅，首先要有發酵好的玉米麪團。一大團鬆軟的麪糰被揉捏碾壓成圓形，然後放在熱的平底煎鍋裏。最基本的做法是在餅裏填滿切碎的肉或者瓦哈卡的拔絲奶酪，然後摺疊成一個半月形。但是為什麼一定要加奶酪呢？在墨西哥街頭美食小攤處，你會發現其他令人垂涎欲滴的餡料，比如：土豆和切碎的西班牙臘腸、仙人掌、南瓜花、醃製的蘑菇、墨西哥玉米松露（玉米蘑菇）、炸豆泥和各式各樣或烤或慢火烹調的熟肉。在熙熙攘攘的露天市場裏，坐在搖搖晃晃的木質長凳上，吃着油炸玉米餅，搭配上健康的歐芹醬（洋葱做的辣調味汁的酸漿）和一杯加冰的清涼水果飲料（裝在大塑料罐裏的一種風味獨特的甜飲料），無疑是一大享受。

es and Galettes, France

4.法式可麗餅和酥餅

For a country that invented fine dining, the crepe is astonishingly simple. There are two basic varieties, the savory galette made from dark buckwheat flour and the white-flour crepe reserved for sweet treats. Both were traditionally eaten in Brittany in the northwest of France, but immigrants from the region brought the quick-cooked griddle cakes to Paris, where everyone from street vendors to Michelin-starred restaurants, serve the classic dish.

對於一個以美食聞名於世的國家來説，製作薄餅真的是小菜一碟。法式薄餅通常分為兩種：一種是用黑色喬麥麪粉做的可口的法式酥餅，而另一種是專為喜歡甜食的人提供的白麪法式可麗餅。兩種薄餅都是法國西北部地區布列塔尼的傳統小吃，之後當地移民把這種通過速烤製成薄餅的方法帶去了巴黎，最終從街頭小吃攤到米其林餐廳，到處都可以看到這種經典小吃。

The traditional filling for a savory galette is country ham and melted Gruyere cheese washed down by a dry cider. The complète version of the galette includes a fried egg with a sumptuously runny yolk. For a sweet crepe, there's always the hazelnut-chocolate spread Nutella (my personal favorite) or strawberries and cream, but don't miss out on salted caramel or the simple pleasure of powdered sugar.

傳統法式酥餅裏面的餡是火腿肉和在幹蘋果酒中沖泡融化的格魯耶爾乾酪。真正的法式酥餅還會再加上一個有着奢華鬆軟蛋黃的煎雞蛋。説到甜品可麗餅，通常裏面都會加點能多益牌的榛子巧克力醬（我的最愛）或者是草莓和奶油，但是不要忘了還可以加點鹹味焦糖或者白砂糖。

Mi, Vietnam

3.越南三明治

The banh mi is the world's best sandwich. Hands down. The Cubans make a mean cubano and it's hard to argue with an Italian panini, but if you want to know what heaven on bread tastes like, hop the next flight to Hanoi and sink your teeth into one of these French-Vietnamese beauties.

毫無疑問，越南三明治是世界上最好吃的三明治。古巴三明治與意大利帕尼尼三明治的味道不相上下，如果你想知道天堂的三明治嚐起來是什麼味道的話，你一定要立刻去搭下趟航班前往河內，去嚐嚐那些美味的法式越南料理。

Vietnam was once a French colonial outpost and arguably the only good thing that came out of that chapter of Vietnamese history was the banh mi. A world-class banh mi starts with the bread, a fresh-baked mini baguette. The baguette is sliced lengthwise and slathered in mayonnaise and a thin spread of pâté. So far, so French. But here's where things get interesting. The meat of choice is usually barbecued pork, although Vietnamese-style pork meatballs, pork "roll" or Vietnamese salami are other solid choices. Then the veggies: thin-sliced cucumber, pickled daikon radish and carrots, a handful of cilantro and enough chili sauce (or straight chili peppers) to make you sweat.

越南曾經是法國的殖民地，據説這段歷史給越南帶來的唯一好處就是越南法式三明治。世界一流的越南三明治主要原料是麪包，而且必須是現烤的法式長麪包。把麪包縱向切開，然後塗一層沙拉醬，放上一層餡餅。到目前為止，這些都是法式的做法。接下來融入當地特色後，事情就變得有趣起來了。肉料一般選擇叉燒肉，但也可以考慮越式豬肉丸、豬肉卷和越南香腸。裏面的蔬菜通常都是切成薄片的黃瓜、醃製的白蘿蔔或胡蘿蔔，以及一些香菜和足夠的辣椒醬（或者直接灑胡椒粉），保證讓你吃起來酣暢淋漓。

k, Bosnia-Herzegovina

2.波斯尼亞-黑塞哥維亞的波黑

The Bosnian people didn't invent burek, but by all accounts they've perfected it. This tubular flaky pastry stuffed with ground meat arrived in the Balkans by way of Turkey, where it's called borek.

波斯尼亞人並未發明波黑，但將其發揚光大的卻是他們。這種管狀的酥餅由土耳其傳到巴爾幹半島，以肉末兒為餡兒，在這兒它被稱作波黑。

In Bosnia, meat-filled burek is only one type of pita, the term for all rolled and stuffed pastries. Other varieties include a spinach-and-feta pita called zeljanica, an egg-and-cheese version called sirnica and a potato-and-onion-filled krompirusa. A sweet version with apples and cinnamon is called jabukara. The best pita are still made by hand in Sarajevo, the impossibly thin dough rolled and flipped into wide ovals, then painted with oil and rolled gently around the chosen filling. (One local opined that the dough should be as soft as an earlobe.) The tubes of stuffed dough are then coiled into circles or lined up in tight rows before entering the oven until the top layers brown and blister and the savory center remains chewy and warm.

在波西尼亞，肉餡兒的波黑只是圓麪餅的一種，它也是各種卷狀餡餅的統稱。其他種類包括菠菜羊乳酪圓麪餅被稱作蔬菜餡餅，由雞蛋和奶酪餡兒做的叫奶酪派,還有一種叫土豆洋葱餡兒的叫土豆派，還有一種甜味的蘋果和肉桂餡兒的叫做果肉餡兒。最好吃的圓麪餅仍然要數薩拉熱窩當地人手工製作的。他們把超級薄的麪糰揉成寬橢圓形，然後抹上油，塞上餡料後輕輕地捲起來。（有當地人認為麪糰應該做的像耳垂一樣柔軟）。接着將卷好的管狀麪糰圍成一圈或者緊緊地排成列，放入烤箱，等到首層烤至棕色起皮、中間美味的餡兒熟透且嚼勁十足即可。

fel, Israel

1.以色列炸豆丸子

Falafel has become an international street food staple, the golden fried chickpea balls as ubiquitous on the streets of Paris as in New York City. But the undisputed king of falafel is Israel, particularly the modern coastal metropolis of Tel Aviv. Here you can get a warm, thick, oversized pita stuffed with fresh-fried falafel and all the fixin's any time day or night.

炸豆丸子如今已成為一道風靡全球的街邊小吃了，金燦燦的鷹嘴豆丸子在巴黎和紐約街頭隨處可見，不過以色列的炸鷹嘴豆丸子毫無疑問是最正宗的，尤其在特拉維夫的現代沿岸都市。不論白天或晚上，你都可以吃到一個熱熱的、厚厚的超大份美味餡餅。

Falafel originated in Egypt and spread throughout the Middle East before Israelis adopted it as their national food in the late 20th century. The classic Israeli falafel is a fritter of ground chickpea spiced with cumin, coriander, paprika, raw garlic, onion, and lots of fresh parsley. The basic toppings are tahini sauce and an Israeli salad of chopped tomato and cucumber. At Tel Aviv falafel stands, you can also add hummus, pickled veggies, roasted eggplant salad, feta cheese, French fries (just stuff 'em in) and a wide assortment of adventurous hot sauces. I remember my first Tel Aviv falafel, steps from the beach and only hours off the plane. Confronted by the overwhelming topping choices, I did the only reasonable thing: add a little of everything. It was one of the best decisions I ever made.

炸鷹嘴豆丸子源於埃及，早在20世紀末以色列將其作為國食前就已傳到中東。正宗的炸鷹嘴豆丸子配以茴香、芫荽、辣椒粉、生蒜、洋葱和許多其他鮮芹佐料。最常用的配料還有芝麻醬和土豆黃瓜泥。在特拉維夫的大排檔，你還可以加上鷹嘴豆泥、泡菜、烤茄子沙拉、山羊奶酪薯條（直接夾到裏面），還有各類值得冒險嘗試的醬汁。我還記得我第一次去特拉維夫吃鷹嘴豆泥的情景：剛從沙灘盡興歸來，準備享受鷹嘴豆丸子，然而這時候飛機還差幾小時就要起飛了。面對種類如此豐富的醬料，我做出了唯一明智的事情：把各種醬料逐一放了一點。這絕對是我人生中做出的最佳決定之一。

審稿:橘子 編輯:橘子 校對:王玲 來源:前十網