Our 10 Best Vegetarian Street Foods

Categories: Marx, Our 10 Best

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Rebecca Marx
Korilla BBQ's I'm Feeling Lucky chosun bowl.

5. Korilla BBQ's "I'm Feeling Lucky." You might feel more idiotic saying it out loud, but Korilla's chosun bowl is indeed a fortuitous find for both vegetarians and vegans. It's basically a variety pack of kimchi and vegetables, all deftly prepared and betraying varying levels of heat. The homemade tofu is likewise a winner, particularly when it's luxuriating in sweet-spicy barbecue sauce; altogether, this is one of the more thoughtful and creative lunch options available to herbivores, or, really, anyone. @KorillaBBQ

4. The Country Boys/Martinez Taco Truck's vegetarian tacos. Although pretty much everything served by this 2009 Vendy Award winner is stuffed with animal bits, Fernando and Jolanda Martinez's vegetarian tacos don't feel like a token concession to the meat-free. And that's because the relatively few ingredients gracing the soft tortillas -- guacamole, cotija cheese, salsa, shredded cabbage, and grilled spinach -- are so fresh and vibrant, they'd be satisfying even if consumed off of a Brillo pad. Red Hook Ballfields, Clinton and Bay streets (summer)

3. The King of Falafel and Shawarma's falafel sandwich. This Astoria cart won last year's Vendy Awards, and the black magic that owner Freddy Zeideia works on humble chickpea fritters makes it easy to understand why. Greaseless and supremely crunchy, they're flavorful as all get out. And once they're crammed into a length of pita with pickled turnips, fresh lettuce, and diced tomatoes, and unctuous blobs of tahini sauce, it's game-over. A sandwich fit for royalty if ever there was one. 30th Street and Broadway, Astoria, 718-838-8029

2. Soler Domincan's queso con loroco pupusas. Pupusas, flat cornmeal cakes stuffed with a variety of ingredients and served fresh off the griddle, occupy a special place in the street-food carbohydrate canon, not to mention our stomachs. Particularly when the folks at Soler impregnate them with lots of oozing, salty cheese and loroco, a Central American flower bud. Served two to a plate, the pupusas come hiding behind a merkin of nuclear-sunset-pink pickled cabbage and dressed with hot sauce, and more than justify the long lines that form next to the truck when it's parked at the Red Hook Ballfields. Clinton and Bay streets (summer)



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