The party animals over at the recommend wholesale avoidance of street food in developing countries鈥攇reat advice if you hate authentic experiences (we were going to say 鈥渓ife,鈥� but that seemed harsh).
Chef Susan Feniger photographed at Mary Sue Milliken’s home in Culver City, California. The two chefs are the owners of Border Grill in Los Angeles.For the rest of us, sampling a city鈥檚 food stalls, stands, shacks, carts, markets, trucks, and actual holes in walls can be an ecstatic anthropological adventure.
But before you start grabbing every chicharr贸ne and fish ball in sight, remember that your pampered first-world stomach is ill equipped to deal with the bacteria often found in tap water and uncooked food in poor nations.
To reduce your odds of getting a bug while abroad, memorize these tips from chef and street-food evangelist Susan Feniger鈥攃o-owner of the venerable in Los Angeles and sole proprietor of , an L.A.-based brick-and-mortar joint serving dishes inspired by Feniger鈥檚 world travels.
Look for Lines
鈥淚f you go to a stand or a cart and it鈥檚 busy, that鈥檚 a great sign,鈥� Feniger says. A long line usually signifies deliciousness and (fingers crossed) cleanliness. A long line made up of locals is even better鈥攁 sign that you鈥檙e in for a legit cultural experience.聽
Go Local
Find a local guide to help you to navigate and explore neighborhoods that you might never find on your own. If hiring a guide鈥檚 not your style, just ask a local for street food recommendations. We鈥檝e had good luck hitting up hotel cleaning people for suggestions. Unlike the concierge, who often has a quid pro quo with a middling area restaurant, they鈥檒l give you the straight story. 聽聽
Paper is Better
鈥淚deally, you want the food to be served on paper and not plastic that鈥檚 being washed with local water,鈥� Feniger says. Translation: You want those tacos al pastor served on disposable plates that haven鈥檛 been washed and reused. On a related note, be sure the person taking your money is not also preparing your food. 聽聽
Opt for Cooked Food
Avoid raw dishes or condiments. Bacteria thrive in the 40- to 140-degree Fahrenheit range, so make sure your food has been cooked through. Make an exception for cilantro, though. Multiple studies have shown the herb to have anti-microbial properties, which could come in handy in Mexico City and Bangkok. 聽聽
But lest we suck all the romance out of street food with our caveats, keep Feniger鈥檚 freewheeling mantra in mind when traveling: 鈥淛ust explore and eat!鈥�
Amen, Susan Feniger.