Netflix’s Street Food in Latin America

All of the vendors and food from the Netflix series Street Food in Latin America.

Netflix’s acclaimed series Street Food is set in Latin America for its second season. The show, from the same team as Chef’s Table, explores the street food of six cities around the region. Here’s who the vendors are, the food they make, and how to find them:

Lima, Peru

Al Toke Pez

This tiny, five-seat no frills Nikkei counter spot run by chef Tomás Matsufuji, a PHD in chemistry in the UK, who returned to Peru to work with his father, Nikkei legend Dario Matsufuji. Later he opened the simple Al Toke Pez, but word soon spread about his sudados (steamed fish), ceviches, wok tossed cachete (fish cheeks), and other plates. Location: Av. Angamos 886, Surquillo

Anticuchos Doña Pochita

Since she was a teen, Rosana Delta Esrpíritu Escobar, or Doña Pochita, has been making anticuchos, skewered beef hearts that are sold on streetside grills around Lima. She has become a cult figure in Peruvian gastronomy and her small cart has expanded to include a brick and mortar location.
Location:
Av. Ignacio Merino 2328, Lince

Huerta Chinén

Angélica Chinén Garay has had a stall in the Surquillo market since 1984, selling a long list of criollo dishes such as patita con mani (pigs feet in peanut sauce), causa rellana (potato casserole), seco de cordero (lamb stew), and tallarines verdes (noodles in a green sauce).
Location: Mercado de Surquillo #2

Picarones Mary

Picarones are squash donuts drizzled in chancaca (sugarcane syrup) that are sold by street vendors like Pablo Valverde, who has been working this cart in a busy Lima park for 25 years.
Location: Parque Kennedy, Miraflores

Tio Candela

This huarique in the center of Lima is best known for its pescado frito, or fried fish. Local fish like cabrilla, pintadilla, and chita are kept alive in water filled cylinders right up until they are killed and fried to perfection.
Location: Jirón Angaraes 444, Centro

Oaxaca, Mexico

Memelas Doña Vale

Valentina Pacheco, better known as Doña Vale, has a stall deep in Oaxaca’s Mercado de Abastos, making memelas and other antojitos from her hand made masa on her comal. After 30 years, she has become an Oaxaca legend.
Location: Central de Abastos

El Posito

Piedrasos are day old bread that’s softened with vinegar or brine, then topped with Oaxacan cheese. El Posito has been selling them for decades.
Location: Calz. Cuauhtémoc 112-201, Trinidad de las Huertas

Tlayudas de la La Chinita

The large grilled tortillas known as tlayudas are emblematic of Oaxaca and La Chinita’s – stuffed with tasajo, chorizo, or Cecina – might be the best in town. The stall opens each night at 8pm.
Location: Calle de Nuño del Mercado at 20 de Noviembre, Centro 

Empanadas Del Carmen

In the plaza beside the Iglesia Carmen de Arriba, these empanadas with mole amarillo cooked on the comal might have been Oaxaca’s most famed street fare even before appearing on Netlix. Their rolled tacos with chorizo are also featured in the episode.
Location: The corner of Calle de Jesús Carranza and Calle Garcia Vigil

Salvador de Bahia, Brazil

Ré Restaurante Dona Suzana

Just a few tables on the ocean facing patio of Suzana de Almeida Sapucaial’s house, where she does everything from cooking, to waiting tables, to cleaning, to buying ingredients. The menu for the lunch-only restaurant is centered around her moqueca de guaricema (big-eye jack), arraia (ray), or camarão (shrimp) that are served alongside pirao, rice, and beans.
Location: Solar do Unhão

Claudia Oye

The street vendors of Bahia, women dressed in white, are known as Baianas, and they are mostly sell acaraje, a mashed black-eyed pea fritter with African roots that is closely tied to the Candomblè religion.
Location: Pituba

Bar Kabaca

The hilly Candeal neighborhood has been a central point of the Bahian music scene and Bar Kabacs feijoada has become its fuel.
Location: Candeal

Abara and Purée de Aipim

On the beach in Barra, roving vendor Martinha sells abara, which are mashed black-eyed peas steamed in banana leaves, and and purée de aipim, a cassava purée topped with sausage.
Location: Barra

Bogotá, Colombia

Tolú Restaurante

Luz Dary Cogollo, aka Mama Luz, is helping transform how the world sees traditional Colombian food from her stall at the Plaza de Mercado la Perserverancia. Her ajiaco, a typical chicken and potato stew, might be the most famous in Bogotá, though her mote de queso and arroz con camarón also have a good reputation.
Location: Plaza de Mercado la Perserverancia

La Esquina de Mari

At the market for 25 years, María Renteria specializes in foods from Colombia’s Pacific Coast, such as tumbacatre, a fish, herb, and coconut milk stew.
Location: Plaza de Mercado la Perserverancia

Cositas Ricas de María

One of the oldest vendors in the market, owner Martha has been selling dishes from the highland region of Boyacá since it opened in 1949.Her specialty are tamales, which are steamed in banana leaves.
Location: Plaza de Mercado la Perserverancia

Gladys

Once struggling vendor Gladys was taken under main character Luz’s wing and has become one of the markets most popular vendors, selling dishes from the Cundinamarca region, such as arepas, caldo de costilla (rib soup), mondongo (tripe), fried bocachico.
Location: Plaza de Mercado la Perserverancia

Buenos Aires, Argentina

Las Chicas de la 3

Inside Buneos Aires’ Mercado Central, owners Pato and Romi improvise on the Spanish tortilla, making it more Argentinean, adding lots of cheese and ham. They also sell pizzas and empanadas.
Location: Mercado Central

La Mezzetta

Standing room only La Mezzetta opened half a century ago and are best known for their Argentine style pizza known as the Fugazzeta, which is topped with a mountain of cheese and onions.
Location: Álvarez Thomas 1321, Villa Ortuzar 

Carmén

Paraguayan immigrant Carmén makes the corn breads known as chipás from her stall every Sunday at a fair outside of the city center.
Location: Feria de Matadores

Nuestra Parrilla

Argentina’s most beloved street food is the Chorípan, a chorizo sausage sandwich. It’s ubiquitous, but Nuestra Parrilla is one of the only with a female asado master, helping change the stereotypes in the country.
Location: Mercado San Telmo

La Paz, Bolivia

Emiliana Condori

In the heart of colonial La Paz, Emiliana Condori sells Papas Rellenos, fried mashed potatoes filled with meat, a recipe that she has been perfecting since she was a child. She now has four carts that move around the city center.
Location: Plaza San Francisco, Zona Norte

Api Orueño

For more than 30 years, Constantina Velasco and her husband have been making buñuelos, dinurts flavored with anis, to serve alongside api, a nutritious drink made from purple and yellow corn.
Location: Indaburo y Pichincha (4 blocks northwest of Plaza Murillo) villa Fátima – near Miraflores

Plaza de las Cholas #6

You’ll find the sandwich de chola, a roasted pork shoulder sandwich at vendors around La Paz, including that of Cristina Zurita, who has been working here for more than 50 years.
Location: Plaza de las Cholas, Zona Sur

Ranga Ranga

Inherited the stall from her mother, Fransi Mercado Choquea Paz continues making ranga ranga, a spicy stew made from beef belly cooked with aji amarillo and potatoes.
Location: Calle Tumusla, Zona Norte

Helado de Canela

The four Costas sisters work an ice cream stall founded by their grandparents, which specializes in cinnamon sorbet. It used to be so cold that they didn’t need refrigeration, but global warming is having an effect on their business.
Location: Cemetery entrance at Avenida Batista, behind the Mercado de Flores

Header image of the ceviche at Al Toke Pez in Lima, Peru.

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