Chef Richard Sandoval remembers walking through the outdoor markets of Mexico City as a child, begging his parents for change to buy warm sopes cooking over fire pits.
Today, Sandoval makes the same corn-based sopes for his restaurants, Maya in New York, Tamayo in Denver and Ketsi at the Four Seasons Resort in Punta Mita, Mexico. But instead of filling them with shredded chicken or beef, he uses decadent toppings like duck confit and huitlacoche (a mushroom grown on corn, considered a Mexican delicacy).
Go to any major metropolitan city and you will see loads of options for street food. Sometimes it is just a humble hot dog cart, but increasingly it is so much more. Some of my favorites have been falafel in New York and carne asada in PG County, MD. Street food is for the people, by the people and I love that. Now many chefs are reinterpreting street food for their restaurants. Click here for the USA Today article.