Fantasy Street Food

By Chuck Sudo in Food on Oct 14, 2009 5:40PM

Cities like New York, Philadelphia, Portland, San Francisco and Los Angeles are lauded for their street food scenes, and rightly so. Here in Chicago we have the Maxwell Street Market, the tamale men, sno cones, elotes, a couple vendors at farmers markets and the stray hot dog cart. Otherwise what constitutes street food here is sorely lacking. As with most things, city ordinances restrict what food carts and trucks can and cannot do, limiting their presence to not much more than roach coaches serving warmed and pre-cooked product.

So long as these restrictions stay in place, local street food culture won't rise past Maxwell Street and Mexican food. We can only fantasize about what a local street food culture could include. Apparently so do our chefs. We put the question to them, "What food would you like to be able to buy from a street vendor, food truck, or open air market?" We received a lot of replies, the best of which we listed after the jump.

• Cary Taylor, Chaise Lounge: "I'd love to see great falafel and a great tartine stand like the ones that are all over Paris. Quick paninis would be perfect for downtown people needed a good fast bite. I went to Brasil a few years ago and juice stands featuring their tropical fruits were everywhere. That could be pretty cool." (Taylor also said that he's working on a mac and cheese truck).
• Troy Graves, Eve: "The things that I would like to see from a push cart are Pupusas, any kind of meat (including Foie Gras) on a stick with great dipping sauces. Internationally inspired starch spheres (jasmine rice balls, arrancini, mac-n- cheese, etc.), pork belly steamed buns, pierogi, mini fondue."
• Tony Priolo, Piccolo Sogno: "Porchetta."
• Paul Virant, Vie: "Fried rice, steamed buns, gyros, really kickass barbecue, strombolis."
• Sarah Stegner, Prairie Grass Café: "I love the idea that I could take a cart; pick a corner; and sell our crispy mint creek farm braised lamb rolls with Greek yogurt dipping sauce. They are so delicious hot and crispy I know people would stop by for lunch or for a snack after work. If I was hanging out next to Carrie (Nahabedian) serving her phyllo cheese triangles we would be a destination corner. I might even light up a grill and cook some homemade sausages sliced up hot and sizzling."