Ask any traveling foodie about memorable times on the road, and you’re bound to be regaled with stories of the delicious (and sometimes unusual) street foods they’ve encountered along the way. In many countries, street foods are the ultimate option for quick, inexpensive, and flavorful meals, and according to some studies, account for up to 40% of the food spending in poorer countries.  We’ve rounded up some of the most popular street foods around the world; don’t let their looks fool you, these are mouth-watering dishes you just gotta taste!

Pig Ears

Grilled, fried, barbecued, or stewed, pigs’ ears are a favorite street food in the Philippines and China, but also in unexpected places like Germany and Italy as well. Consisting of mostly cartilage and skin, aficionados describe the fried version as slightly crunchy and then melt-in-your-mouth good.

Flickr photo by Ron Dollete

Currywurst

Germany is famous for its wurst: flavorful spiced pork sausages that are available in an amazing variety since each region has its own version. Currywurst is made from chopped wurst covered with liberal dose of curry-ketchup and generally served with bread and pomme frites. Lore has it that the dish originated in Berlin but some conspiracy theorists suggest it really originated in Hamburg and there is even a film about this!

 Flickr photo by punctuated

Arepas

A common street food in South America,  arepas are round breads made with corn flour or meal. Depending on where you buy them, you will found them served hot spread with melted butter, stuffed with cheese, filled with chorizo, or cut in half and turned into a sandwich.

Photo by William Neuheisel

Bahn mi

Bahn mi shows up on every list of the top street foods in the world and that’s with good reason. These little Vietnamese sandwiches start with a fresh french-style baguette and are filled with anything from succulent pork belly, sausage, grilled chicken, or fried eggs, topped with shredded daikon, pickled carrots, cucumber slices, cilantro, and chili sauce.

Pane di Trippa

Eating like a local in Italy means grabbing a pane di trippa from the local Trippaio. These popular sandwiches, made with tripe that has been boiled until it’s melt-in-your-mouth tender, are even better when dipped in the broth left over from boiling the tripe, so be sure to go “bagnato” when asked.

 Flickr photo by Tavallai

Matjes (Maatjesharing)

Matjes or Maatjesharing, also known as soused herring, is a favorite street food in Scandinavian countries. These young herrings are soaked in brine and eaten whole, alone or smothered with raw diced onions. The key to eating them like a native is holding them over your head by the tail and taking a big bite.

 Flickr photo by Matt Mangum

Takoyaki

Best described as a puffed round pastry stuffed with a tender morsel of octopus, takoyaki is a street food found throughout Japan. The pastry dough is prepared from a light, low-gluten cake flour and the pastries are grilled over a fire, which gives them a crusty outer layer and a more doughey inside. Take a bite and you’ll taste the slightly chewy octopus inside – this contrast in textures is one of the reasons people who enjoy takoyaki find them so addictive for snacking.

Flickr photo by Tab2_dawa

Kathi (Kati) Rolls

Kathi rolls are a popular wrap stuffed with grilled meat and/or veggies found in most regions of India but originating in Kolkatta, India. The meat is marinated in a spices, grilled, tossed with onions and chilis, and then rolled in a fried paratha.

Flickr photo by amanderson2

What are your favorite street foods? Where do you think are the best destinations for street food?

This is a sponsored guest post by travelsupermarket.

If you’ve grown tired of choosing the same dishes off restaurant menus, why not spice things up by putting your tastebuds to the test with some unusual cuisine? Eateries across the world serve a wide range of strange and bizarre food, so eating any of the following could prove a shock to the senses and reinvigorate your palette.

Sannakji

It may sound obvious, but the vast majority of seafood that people eat is dead. But this isn’t the case with sannakji. This Korean dish consists of a nakji octopus cut into pieces and served straight out of the kitchen. The creature is still alive and can often be seen squirming on the plate.

Typically seasoned with sesame oil, the sannakji should be chewed thoroughly before swallowing, as the suction cups on the octopus’ arms are still active and can represent a choking hazard. This dish can be found in numerous seafood restaurants in Seoul.

Flickr photo by tomcensani

Fugu

Fugu is the Japanese term for pufferfish, a fish that swells up into a spherical shape as a defence mechanism, fugu can be baked or fried. However, the most popular way of serving it is sashimi – where it is sliced extremely thinly and served raw along with separate bowls of miso soup and rice.

Regardless of how you choose to eat it, it’s best to eat fugu at a restaurant as opposed to trying to prepare it at home. This is because parts of the fish contain tetrodotoxin, a toxin that can be potentially fatal, with the preparation of the dish strictly controlled by the law in Japan. Only those chefs who have undergone training are allowed to prepare it, so it’s a good idea to eat this dish at reputable establishments.

Fugu is the only food that the country’s emperor is not allowed to eat as it is thought to be too risky. But for the daredevils, it could be an exciting and thrilling experience!

Flickr photo by FooNar

Giant bullfrog

Frogs’ legs are a well-known element of French cuisine, but have you ever considered eating the whole creature? This is certainly the case in Namibia, with the consumption of an entire giant bullfrog considered some sort of a delicacy.

Although most of its toxic organs are not eaten, the fact that giant bullfrogs have poisonous skin means that they can still be dangerous to eat. They are therefore typically not harvested until after the rainy season as the creature’s toxin levels usually mellow out at this time.

However, if you eat it before the season or inadvertently sample the wrong parts you may experience oshiketakata, a temporary kidney failure that will require immediate medical attention, so ensure that you only go to a trustworthy restaurant for this dish.

Flickr photo by avlxyz

Donkey and sheep genitalia

Alternatively, you may want to consider visiting Guo Li Zhuang for some truly bizarre cuisine. This Chinese company has several restaurants in Beijing, China, which specialise in dishes prepared from the genitalia of a range of male animals, including donkey, ox, water-buffalo and sheep.

Many of the dishes on the menu are given poetic names, such as The Essence of the Golden Buddha and Phoenix Rising. The Chinese believe that consumption of such body parts will help with a number of medical ailments.

Ox penis – Flickr photo by pinguino

Guinea pigs

In many countries, they are viewed as a humble household pet, but in Peru the guinea pig is somewhat of a national delicacy. Especially popular in the Andean region of the South American country, the animal is roasted and served in a dish known as cuy chactado.

The creatures are grown to a larger size than their household pet cousins and can form a main meal in their own right although most of the time, they’re also featured in the pachamanca. This banquet of meats, which can also include beef, pork, vegetables and herbs, is cooked underground on a bed of heated stones. Typically only prepared for festivals or to celebrate special occasions, this could prove the ideal way for you to sample some authentic cuisine!

Flickr photo by Phillie Whitehouse

Fried spiders

Spend some time in Cambodia and you’ll probably get the chance to try fried spiders. This delicacy is particularly popular in Skuon, a town that is around 50 miles north of the capital Phnom Penh, and the arachnids you eat are specially bred in underground holes before being cooked in oil.

Often served with garlic and salt, the spiders are fried until their legs are stiff. The spiders are said to taste similar to cod and chicken and have mostly a crunchy texture. The abdomen, in contrast, is soft and has a brown paste that consists of organs, eggs and excrement. While some people choose to avoid eating this part of the creature, others see it as a delicacy.

The dish is not only eaten for its taste, but locals believe it has many medicinal properties and can help to relieve asthma, back pain and other ailments.

Flickr photo by Paul Mannix

Pig’s blood cake

One popular snack you’ll find inTaiwan’s street markets is pig’s blood cake. Made from sticky rice and pig’s blood, this delicacy is served on a wooden stick and eaten in the same way as an ice cream or lollipop.

In other parts of Asia like Singapore and Malaysia, pig’s blood is often made into tofu-like cubes and cooked in soups, along with other pig’s organs like intestines and stomach. It is believed to be good for health, replenishing your body’s lack of blood.

Flickr photo by Charles Haynes 

Snake wine

If you’re seeking a drink to match the unusual food on your plate, snake wine could well tick all the boxes. This alcoholic beverage not only has snake blood dissolved into it but is also bottled with one of the creatures inside it.

Thought to have many medicinal qualities, the rice wine-based drink is often advertised as helping to cure hair loss and farsightedness, while it is reported that it can also help to improve virility.

Popular throughout south-east Asia, snake wine is especially drunk inVietnam and southern China.

Flickr photo by Paul Brockmeyer

Grasshoppers

These insects are particularly popular in Uganda and Thailand, and while they can be cooked before consumption they can also be eaten raw. Often found at local markets, you’ll find them sold with their wings and legs attached, although some do not choose to eat these parts of the body.

In the Middle East, however, grasshoppers are boiled in hot water and salted before being left in the sun to dry out. In Thailand, these creatures are usually deep-fried to crunchy richness.

This post was written by the travelsupermarket last minute holidays team.

One of the highlights of my recent jaunt through Costa Brava, Spain, was the exquisite food and wine: our meals were made up of fresh Mediterranean food, punctuated with some of the best wines in the world – from Priorat wine to Freixenet cava (Spanish version of champagne). At Celler Martin Faixo, we sampled the best in the region against the stunning backdrop of Cap de Creus.

Family-run Winery

Arriving at Celler Martin Faixo, we were greeted by the vast greenery and gorgeous landscapes that enveloped the winery. Extensive hills of vineyards and meadows spread for miles. In the center of it all was the masia, a Roman villa made up of stones and rocks from the area. Dating back to the 13th century, the beautiful villa has been refurbished to house the sprawling cellar, rooms and restaurant.

Run by the Martin Faixo family, the cellar was first started with an aim to recover the wine originally produced in the region by their grandparents. Now, having restored the masia and winery to its original glory, the family is making wine-production their pasttime. “ We do it for passion and preserve our culture, not for anything else. We want to sell not just our product but also our culture,” says Ester, the manager of the winery.

Unique Wine Flavors

Wine produced in this area, known as Cap de Creus, has its own unique flavor. The winery’s in-house wine-maker Joan Benejamvidal tells me why, “The land here is very stressful on the grape plants, so they need to extend their roots deep underground for water, therefore giving the wine an extraordinary flavor.”

Here at Celler Martin Faixo, there is a good selection of home-grown wine on offer: Merlot, Muscat, Cabernet Sauvignon and Marsala. These wines are of course accompanied by local fare – such as the escalibada (aubergine and capisicum salad), jamón iberico, tomato toast and preserved anchovies.

An All-Encompassing Experience

Costa Brava is a rising star in Spain’s wine tourism industry, with Celler Martin Faixo setting the golden standards. Besides serving up high-standard homegrown wine along with matching cuisine, the winery provides comfortable B&B-style accommodation. The rooms are tastefully decorated in modern country-style and range from 2-storey studio lofts to simple double bedrooms – all looking out to the green vineyards and valley.  (Room prices are 150euros/night including breakfast – click for more information).

For travelers interested in learning more about wine, Celler Martin Faixo  invites guests to get involved with the wine-picking process and get to learn how wine is made in their cellar. As a guest here, I felt like I was family friend here to visit and know more about the Martin Faixo’s home.

What to See Around the Area

With its location close to the coast, there is plenty to do in the Cap de Creus area. The picturesque town of Cadaqués is 10 minutes away by car, as well as the Casa de Dali at Portlligat and the Monastery of San Pedro de Roda. If you’re looking to soak in nature, there is a network of hiking trails and countryside to explore. For those planning their Costa Brava holidays, be sure to rent a car to explore the surrounding region.

This experience was made possible by Costa Brava Tourism Board and Tourism Spain but all opinions are my own. Read more about my travels in Costa Brava here.

I’m suffering a serious bout of post-trip depression after spending one of the best weeks of my life in Costa Brava, Spain. A trip jam-packed with once-in-a-lifetime experiences: from skydiving in Empuriabrava to meeting one of the world’s best chef Ferran Adria to diving deep into history with Dali’s apprentice  and getting interviewed on Spanish national TV.

The Costa Brava trip brought us from one extreme end to the next – veering from the craggy coastline to the inland volcanoes by way of secluded coves and fishing villages. We conquered the skies (sky-diving), the road (amusing tourist train) and the sea (sailed the choppy waters but scuba-diving plans were cancelled). This trip was truly of epic proportions – here’s plenty of thanks to the Costa Brava Tourism Board and Tourism Spain!  Over the next few weeks, I’ll be sharing snippets from my trip here. Meanwhile, here are some highlights of our journey through Costa Brava as seen through pictures.

Panorama of Cala dels Lliris, Tamariu

     Quiet fishing village of Tamariu

Skydiving in Empuriabrava

Above the coast and green fields of Empuriabrava  

Lunch at the beautiful winery Celler de Martin Faixo

White-washed town of Cadaques, Spain

The crater of the Croscat Volcano in the Garotxa area found inland.

Medieval town of Santa Pau.

A festival taking place in Santa Pau.

The coloful hanging houses of Girona – the biggest city in Costa Brava.

Tulips all over the city during Girona’s Flower Festival.

Costa Brava is home to some of the best foods in the world – we started with some traditional Catalan suquet (fish stew).

Then we sampled some nouveau cuisine at the world’s second best restaurant in the world, Celler de Can Roca (voted by San Pellegrino). Josep Roca, recently named the best sommelier of Europe, pictured above.

The highlight of it all: meeting the world’s best chef – Ferran Adria of el Bulli fame.

This experience was made possible by Costa Brava Tourism Board and Tourism Spain but all opinions are my own. Read more about my travels inCosta Brava here or follow me on Twitter with the #InCostaBrava hashtag.

Before visiting Asturias, I knew they were obsessed with ciders. But I didn’t know they were this obsessed: the Asturians alone consume over 79,500 litres of cider each year and in Asturias’s biggest city, Gijon, there are well over 1,300 cider bars.

I also knew that the Asturians had a peculiar (and rather fun) way of pouring cider from a great height to allow the cider to breathe. But the one thing that I’d last expected was that I would be taking on cider-pouring – which, of course, turned out to be a rather amusing sight for my fellow travel mates. Each time I stretched my right arm up to aim the cider at my glass, the sweet liquid would sprinkle all over the floor, and my feet. The end result: a sticky mess all over the tavern’s floor and an amused crowd.

Here are some pictures of my experience with cider in Asturias, Northern Spain – from learning to pour cider to matching ciders with different foods to experiencing typical Asturian sidrerias (cider houses). Hope you enjoy the sweetness as much as I did.

Pouring cider the traditional Asturian way – arms stretched out and the liquid dropping to the tip of the glass.

Trying my hand at pouring cider and making a mess of it. Photo taken by Emlyn Boecher of Traveldudes.

Feliz de la Fuente, the Champion of the most recent International Cider Pouring Competition, struts his stuff. Over 300 people participated in the competition, with the main aim of pouring cider into 5 glasses in 60 seconds. Felix has spent the last 10 years pouring ciders since the age of 19.

Another technique of pouring cider – straight from the barrel. Photo taken at Tierra Astur, an excellent traditional Asturian restaurant that serves up generous portions of grilled meats, the famous fabadas (soft bean stewed with chorizos) and of course, ciders.

Grilled meats, chorizos and ribs all piled up onto Tierra Astur’s signature platter.

Dining in a barrel at Tierra Astur.

To see more of my photos from Asturias, click on any of the images above or go to my online gallery.

This experience was made possible by Asturias Tourism Board and Turismo.as, but all opinions are my own. Read more about my travels in Asturias here or follow me on Twitter with the #Turismoas hashtag.

Tuscany is famed for its rolling olive groves, exquisite wine and most of all, healthy, organic foods.  From a whirlpool of pasta variations to a sea of pizza flavors and tender grilled meat prepared in hundreds of different ways, Tuscan food has got me bowled over.

On my recent trip to Tuscany, I got the chance to get behind the kitchen and learn some tricks to making Italian cuisine. For those who want to delve into Tuscany’s cuisine beyond patronizing its restaurants and markets, there is a plethora of cooking schools that will give you some practical learning opportunities.

Cooking Class with Cuoche di Vacanza

With instructors from Cuoche in Vacanza, I learnt to roll up flour dough like a celebrity chef and turn raw dough to a sumptuous dish of pasta. For someone barely comfortable in the kitchen (not to mention holding a knife), this was a huge achievement.

Besides chopping up some tomatoes for our pre-dinner bruscettas, we concocted a steamy pot of ragu sauce and tossed belt-like strips of tagliatelle in the air before tucking into our own creations.

Cooking was never this fun, or this rewarding – tasting the explosive flavors of the tagliatelle in ragu sauce and biting into the tender meat-wrapped tortellini maremmani put gratifying smiles on all our faces.

Chef  duo Lella Rossa and Erike Elisa, having grown up in the area, have a life-long passion for food and cooking. Cuoche in Vacanza is their brainchild: along with their jovial assistant Rosana Rosie, the duo organizes culinary classes for foreigners interested in knowing more about the region’s culinary traditions. Based out in the San Giuliano area spread out between Pisa and Lucca, the duo brings students on market tours and then shows them how to prepare a complete Tuscan meal.

During our one-day cooking class, we learnt to make simple tomato bruscettas, tortelli maremmani (dumpling-like pasta stuffed with meat), tender tagliata (thinly-sliced beef topped with parmesan cheese), finished up with typical Tuscan cantucci biscuits dipped in vin santo (sweet dessert wine).

As Erike dished out the last course of our meal, she said with a proud smile, “This is one of the things that make life worth living.”  I couldn’t agree more.

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This experience was made possible by Casa Gentili and Avventurosa, but all opinions are my own. Read more about my travels in Tuscany, Italy here or follow me on Twitter with the #TuscanyTrip hashtag.

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It is no secret that Italy has some of the best foods in the world and a trip to Italy is not complete without sampling its culinary offers. Mention Italian food and the first things that come to mind are pizza and pasta, but Italian cuisine goes far beyond. Antipasti, prosciutto, carprese, focaccia, paninis and more make even a quick on-the-go snack a gourmet affair.

But amidst the multitude of restaurants, food markets and street-side stalls, where do we begin our hunt for the best food in Rome?  Today’s guest post is by Miss Moci from Only-Apartments – she will be bringing us on a day of feasting in Rome and showing us the best cafes, restaurants and bars in town.

Coffee Bar for Breakfast

Start off your morning with a good cup of coffee in one Rome’s famous coffee bars. Don’t be surprised by the crowd – having a coffee in the morning is a standard daily ritual for the Italians. At the Tazza d’Oro (Centro Storico: Via degli Orfani, 84), there is always a line no matter what time of the day you go. Famed for its rich, aromatic coffee, Tazza d’Oro has a loyal following among the locals and serves up the best breakfast in town.

If you prefer to start your morning at a slow and leisurely pace, then Barnum Café (Centro Storico: Via dei Pellegrino, 87) might be right up your alley. This cafe is more of a hang-out spot with a tranquil atmosphere and comfortable sofas. Every now and then, it also showcases some local art work. Barnum is close to the residential area – an ideal location for those looking for apartments in Rome.

Mid-day Snack

It’d mid-day and you’re craving for some on-the-street bites. A focaccia or a panini would just be the right antidote. These bite-size snacks are outrageously tasty when toasted to the right crispness. You can get those at many cafés on street corners and major squares in Rome.

Traditional Italian Pizzas for Lunch

In this part of the world, lunch usually starts around 2pm. The Italians rarely eat pizza for lunch as the authentic oven takes too long to heat up; but if you have your mind fixed on pizza, there is only one place you can go to get it and not be disappointed: Forno Campo de Fiori (Centro Storico: Campo de Fiori, 22). Here, the famous 6-foot pizza straight from the oven is sold by weight. Don’t be taken aback by the rude customer service and impatient customers – that alone tells you why people still come back for more.

Italian Gelato

Italy is said to have the best ice-cream in the world. Gelato is the result of Italy’s love for food and all things sweet and heavenly. One of the best gelaterias in Rome is San Crispino (Via Panetteria,42 close to the Trevi Fountain). Try the Pistacchio or Capucchino flavor – you’re guaranteed to get hooked on them.

Delicatessen Shop

For those looking to buy packed gourmet food back home for your loved ones,  check out the world-renown gourmet/ delicatessen shop, Volpetti (Testaccio: Via Marmorata, 47). It has a myriad of good wines, cheese, prosciutto, olive oil and many other Italian delicacies. The staff offers excellent service.

If you are in the mood for something sweet, make sure you stop by Confetteria Moriondo & Gariglio (Centro Storico: Via del Piè di Marmo, 21-22) for some handmade chocolates or other sweets.

Pasta for Dinner

After a day of sight-seeing, reward yourself with dinner at one of the many great restaurants in Rome. A highly-recommended restaurant in Rome for handmade pasta is Ristorante Ditirambo (Piazza della Cancelleria, 74), a cozy cellar that offers excellent local food and wine. For something a little fancier, make a reservation at Ripa 12 (Trastevere: Via San Francesco a Ripa, 12), a rather elegant restaurant in a trendy urban neighborhood.

Photo credits: Moyan Brenn, Jake and Janey, People’s Council, Nora Kuby, Kambiz Kamrani, Jeemer and fulminating.

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This guest post was written by Miss Moci from Only-Apartments. She contributes regularly to WildJunket with her  tips on traveling in Europe.

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As a traveler strangely obsessed with food, I am drawn to the vibrant culinary scene in Seoul. It comes as no surprise that within 10 steps into Seoul’s raucous streets, I am instantly hooked. BBQ red meat glow under the bright neon lights, while live seafood wriggle with vigor before being dished up onto platters. Street-side food stalls are splashed in a kaleidoscope of colors – from various shades of red to green, yellow and brown. Eating is evidently treated as a serious affair in Korea – some say it’s the number two national sport, after football.

Street Food in Namdaemun

Almost every district in Seoul has a street food stall tucked within a corner. Whether you are shopping in Hong-dae, sightseeing at Gyeongbok or hang out in Myeongdong, there’ll be rows upon dizzying rows of food stalls to curb your craving. Even when staying in top boutique hotels, the minute you step out onto the street, everything morphs into an underworld of Bohemia, brightly colored streets laced with a plethora of food stalls. As one of the biggest cities in the world, Seoul somehow has found a balance of celebrating internationalism, while staying true to the unique culture that is very much its own. One particular place best for streetside seafood is Namedaemun Market.

At Namdaemun, there are endless choices of octopus fried with glass noodles and raw oysters. I was particularly addicted to the giant oyster drenched in a sweet piquant bean sauce. I could barely stop at 2, but I knew I had to reserve some stomach space for other delish dishes.

These white springy intestine-lookalikes pictured above are known as odeng, actually boiled fish cake, juicy and savory, excellent for winter bites. Another popular street-side dish is the tteokbokki, rice cakes dipped in a rich sweet spicy sauce.

Local friends including fellow travel blogger RunawayJuno  bring me on a food hunt. In the dark alleys of Hong-dae area, a popular university student’s haunt, we stumble across several seafood stalls. Here you see an delectable dish of glass noodles fried with octopus, and the picture below that shows fresh scallops drenched in a crisp soya sauce-based gravy.

An alley across my hostel in Hongik University area springs a surprise on me as I observe this street hawker at work in his tiny van. The cheese buns he is roasting up is soft, tender and extremely flavorful – reminiscent of European crepes but characteristically Korean.

  For lunch, I share a table with local office workers. They watch in awe as I order one item after another, and gobble them all up in a satisfying slurp.

After a round of soju drinks, we finish the night off with a nibble at this street food stall in Hong-dae. The crispy deep-fried rice rolls and prawns are thrown into the rich, sassy spicy sauce and then cut up into little chunks, perfect for a pre-hangover cure.

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