La cuisine de rue

Indian tikka is a dish consisting of boneless meat, usually chicken, that is cut into smaller pieces and marinated in yogurt and traditional Indian spices such as turmeric, cumin, coriander, cayenne pepper, chili, garlic, and ginger. The meat is roasted over charcoal in a tandoor, the traditional cylindrical clay oven. To remain tender and juicy, the meat is repeatedly brushed with oil or butter. Tikka is typically cooked and served on sizzlers, but the plain varieties are also common. It is often wrongly associated with tandoori chicken, a variety baked and served with the meat left on the bone. Indian tikka has an unknown origin, but it is believed to be an ancient dish that has existed since the discovery of the tandoor oven, which has been used in India for more than 5000 years. Legend says that emperor Babur, the founder of the Mughal dynasty, requested Punjabi chefs to serve the traditional tandoori chicken without the bones, which led to the creation of the now famous chicken tikka. It is a popular dish in Pakistan and Afghanistan, where it is usually served as a chicken tikka sizzler. Mutton and lamb variations can occasionally be found, but chicken is still the most popular ingredient. Traditional chicken tikka should not be confused with chicken tikka masala, a variation on the dish with origins in the United Kingdom. In chicken tikka masala the meat is served with tomato sauce and is considered one of British national dishes. Tikka is usually accompanied by onions, chopped coriander, vegetable chutney, and lemon slices.

Tikka

Mexico

Tlayuda is an Oaxacan street food dish consisting of an oversized corn dough tortilla smothered with asiento lard, refried beans, and quesillo string cheese. The term tlayuda refers both to the dish and the name of the large tortilla. It can be served open-face or folded, and is then additionally topped with a variety of meats, salsas, and guacamole.

Tlayuda

This Taiwanese street food specialty consists of a small pork sausage placed within a larger, sticky rice sausage, which is then grilled. Resembling a classic hot dog, this sausage within a sausage can be complemented by a great variety of accompaniments and condiments including salted vegetables, pickled cabbage, pickled cucumbers, garlic, wasabi, sweet chili sauce, thick soy sauce, peanut powder, cilantro, and basil. The dish is commonly sold at Taiwan&rsquo;s night markets.

Tōa-tn̂g pau sió-tn̂g

Tostada is a Mexican dish consisting of toasted tortillas (hence the name) filled with various meats and vegetables. The dish is often topped with melted cheese, although there are numerous variations of tostada recipes throughout Latin America. In Mexico, tostadas are usually filled with shredded chicken, beans, chilis, lettuce, and avocado slices. Traditionally, the tortilla is slightly creased, a practice that originated from the need to use up tortillas that were not so fresh.

Tostada

This classic Swedish street food item consists of a flatbread (tunnbr&ouml;d) that is wrapped around grilled or boiled sausages. Usual condiments include mashed potatoes, shrimp-and-mayonnaise salad, onions, lettuce, and ketchup or mustard. Tunnbr&ouml;dsrulle is a large, nutritious snack, usually enjoyed late at night. It is typically found at korvkiosks - Swedish street stands that mainly specialize in hot dogs.

Tunnbrödsrulle

Nicaragua

Vigor&oacute;n is a popular Nicaraguan dish that is often served to unexpected guests and visitors, since it is quickly and easily prepared. It consists of boiled yucca, chopped cabbage, onions, tomatoes, chile peppers, and fried pork rinds known as chicharrones. Some Nicaraguans claim that there is no true vigoron without the addition of mimbro, a tangy fruit from the cucumber tree. The combination of these ingredients comes served in banana leaves when sold by street vendors. It is believed that vigor&oacute;n was invented in Granada in 1914 by Mar&iacute;a Luisa Cisneros Lacayo, who had an interesting nickname &ndash; La Loca. According to Dr. Alejandro Barberena P&eacute;rez, she named the dish after seeing an advertisement for the eponymous medicinal tonic.