Taste of Texas: Street Eats and Sips
Texas Wine Collective – Carl’s Corner
Taste of Texas: Street Eats and Sips
This Texas Wine Collective Taste of Texas: Street Eats and Sips, is scheduled on Sunday June 29th with one session at 1:00 pm. Wine Educator Carl Hudson will host this pairing of 3 favorite street foods accompanied by 6 wines from our TWC partners. While enjoying these delicious pairings there will be a lively discussion of the concept and history of street eats and various styles of street foods served from food carts, food trucks, non-traditional restaurants, and how they have served us over the years.
See the website for reservations and tickets: www.texaswinecollective.com.
Reservations and advanced ticket purchase are required for this event.
Our next Taste of Texas: Between Two Buns & Beyond July 20th
Italian Hero Sandwich, Cork and Fork Figgy Cheese Slider, Salted Caramel Ice Cream Sandwich
The menu for this Street Eats and Sips event includes street food favorites prepared by Chef Marshall Lirette, TWC Culinary Director, supported by his crew. Chef Marshall operates our on-site street eats vendor location, the Cork and Fork Food Truck. Chef Marshall, Amber Saidler, TWC Operations Manager, and Becca Willingham Lirette, TWC Events Coordinator, helped in selecting the menu and wine pairings.
1st Falafel Wrap paired with a lighter bodied white wine and dry, crisp rosé
Texas Keeper Grafter Rosé Petillant Apple Wine 9.3% ABV
Brennan Vineyards Albarino 2024 Texas High Plains 13.4% ABV
2nd Carne Asada Taco paired with flavorful lighter bodied red and richer, fuller bodied red
McPherson Cellars Cinsault Block Series Farmhouse Vineyards Whitehouse Parker Block
2020 Texas High Plains 13.5%
Lost Oak Winery Petit Verdot Sprayberry Vineyards 2021 Texas 12.7% ABV
3rd Funnel Cake with a sparkling wine and a relatively dry white wine
McPherson Cellars Brut Sparkling Wine N.V. Texas High Plains 12.9% ABV
Texas Wanderer White Wine 2024 Texas High Plains 13.0% ABV
Street food has a long history, dating back to ancient civilizations. In Egypt, workers building the pyramids were sustained by street vendors selling bread and beer. In Greece and Rome, vendors sold small fried fish and hot meals like stews and bread, catering to busy workers. Street food was widely consumed by poor urban residents of ancient Rome whose tenement houses did not have ovens or hearths. Chickpea soup with bread and grain paste was a common meal.
A late 14th century traveler in Cairo noted that people sat on picnic cloths on the streets to eat meals of lamb kebabs, rice, and fritters purchased from street vendors. In South America, Aztec market vendors sold beverages and many types of tamales made with a wide range of ingredients: turkey, rabbit, gopher, frog and fish to fruits, eggs, and even insects. Spanish colonization brought European food stocks like wheat, sugarcane and livestock to Peru which were eventually incorporated into street vendor fare. In Renaissance Turkey, many crossroads had vendors selling bites of spit roasted chicken or lamb to hungry travelers.
In the 19th century, street food vendors in Central Europe sold gingerbread nuts, cream and cream, along with bacon and other meats cooked on top of ceramic vessels with hot coals inside. French fries most likely originated as a street food in Paris in the 1840s. Street foods in Victorian London included charcoaled beef and pork, pea soup, pea pods in butter, and prawns.
During the American Colonial period, street vendors sold oysters, roasted corn ears, fruit, and sweets at low prices to all classes. Many women of African descent made their living selling street foods in America in the 18th and 19th centuries, with products ranging from fresh fruit, nuts, cookies and cakes in Savannah, to coffee, biscuits, pralines and other sweets in New Orleans. And, of course, we want to remember the Chili Queens of San Antonio who sold bowls of chili, roasted meats, beans, and tortillas to travelers and urban workers. Street food vendors in New York City throughout much of its history are credited with helping support the city's rapid growth.
Many street foods either got their start along culinary midways of fairs and expositions or were first introduced to Americans at these fairs. For example, Cracker Jack, funnel cakes, corn dogs, kebabs, pita bread, cotton candy, apple fritters, fried dill pickles, chocolate covered bacon, waffle fries, waffle ice cream cones, dosas, Mediterranean gyros and chicken shawarma, crêpes, and Middle Eastern falafel have all been popular street east at fairs and expositions.
Street food has been a cornerstone of urban life for thousands of years, typically sold by a vendor on a street or in a public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Although some street foods remain regional in nature, many have spread beyond their region of origin to become almost universal.
Chef Marshall has prepared one of the earliest known street foods, a falafel wrap. Falafel is a deep-fried or baked fritter believed to have originated in Egypt and is traditionally consumed as a meat substitute. Made with fava beans or chickpeas, or a mix, falafel has spread throughout the Middle East and now represents one of the most popular street foods around the world. We chose to pair this falafel wrap with a petillant rose made from both apples and grapes alongside a refreshing Texas Albarino.
Texas Keeper Grafter Rosé Petillant Apple Wine 9.3% ABV
This pleasant, refreshing rosé-style wine is made from a blend of apples and grapes. The fruit mix is Golden Russet apples 40%, Northern Spy apples 22%, bittersweet apples 21%, sourced from the Great Lakes region, and Montepulciano 17% sourced from Texas. The apples were pressed and the juice added to Montepulciano grapes for a cool temperature fermentation. This is apparently made in a manner similar to a Pet-Nat wine. A short fermentation and maceration period allows the appropriate rosé color to be extracted from the grape skins. Before fermentation is complete, the wine was filtered, bottled, capped, and left to age while building a light pressure to make a sparkling wine. The alcohol level at 9.3% is relatively low due to limited sugar from the apples. A residual sugar level of 5 grams/liter (0.5%) is barely detectable due to relatively high acidity. The aromas and flavors are strawberry, peach, and cream with crisp stone fruit character on the finish. Pair this with bacon spinach artichoke dip, most light seafood dishes, grilled cheese sandwiches with strawberry-spinach-pecan salad, and sliced peaches with mozzarella cheese.
Brennan Vineyards Albarino 2024 Texas High Plains 13.4% ABV
This Albarino 100% was sourced from Texas High Plains vineyards (probably Reddy Vineyards located east of Brownfield, TX, in Terry County). Mechanically harvested fruit at 23oBrix was pressed and fermented cool at 55oF for about 30 days. The wine was aged in SS tank for about 6 months without malolactic transformation before bottling at @ 13.4% ABV, 0% RS (dry). Albarino is the famous white grape from the Galicia region in northwest Spain and northern Portugal (Vinho Verde). This wine is light-to-medium bodied with a straw yellow hue in the glass and fruit aromas of peach and apricot with some citrus notes. Flavors include peach, lemon, grapefruit, and hints of salinity and minerality. Balanced acidity at the finish makes this refreshing to just sip and also pair with food. Match this with prosciutto-wrapped cantaloupe, cheese fondue, cornmeal crusted fried okra, grilled shrimp or redfish, pan-roasted pork chops, paella, and falafel.
Falafel is a fritter, ball or patty-shaped, deep-fried or baked made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before cooking. Falafel is often served in a flatbread wrap such as pita and served sandwich style. The pita falafel sandwich was popularized in the 1950s by Jewish immigrants and became a common street food in Israel, often served with tomatoes, lettuce, cucumbers, and other garnishes like tahini sauce (a paste of garlic, lemon juice, and parsley) or tzatziki sauce (cucumber, yogurt, and garlic).
Sides and toppings for falafel often include salads, pickled vegetables, and various sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (meh-zay) tray, a Middle Eastern charcuterie platter. Falafel is a popular street food eaten throughout the Middle East, especially in Egypt, Israel, Palestine, Jordan, Lebanon, and Syria.
The word falafel derives from Arabic and in Egypt and Sudan the word is related to the diminutive form of the word for food, thus meaning a little piece of food or a small tasty bite of food. The word falafel can refer to the fritters themselves or to sandwich-style pita wraps. The goal is to create a crispy outside shell and keep the insides soft. Falafel most likely originated in Egypt but since frying oil was difficult to obtain and expensive in ancient Egypt, early versions were probably baked or roasted as a patty or croquette of bean paste.
Falafel croquettes are regularly eaten as part of meze (meh-zay). a style of dining in the Mediterranean and Middle East that resembles Spanish tapas and other small plates and finger foods. Meze is intended to be the whole meal, except when offered by vendors as street food to passers-by. During Ramadan, falafel balls are sometimes eaten as part of the meal that breaks the daily fast after sunset. Related to this, falafel was introduced to Egyptian McDonald's restaurants as a "McFalafel" served on the breakfast menu. Falafel is popular in fasting periods of the Coptic diet (Christians in Egypt) and is consumed as part of the Lenten diet by many Arab Christians. The chickpea-based falafel has become widely recognized as a national dish in Israel where it is a popular street food.
Waves of migration of Arabs and Turks took falafel throughout Europe and to other parts of the world. A large Turkish population in Germany popularized falafel and created food stalls and restaurants that made falafel widely available. In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants. Today, the dish is quite common and has become an extremely popular street food in many cities throughout North America.
Chickpeas are not cooked prior to use as this will cause the falafel to fall apart, requiring the addition of flour as a binder. Instead they are soaked overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added for flavor. Dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander. Because of green herbs, parsley, and green onions, the inside of falafel may be green in color. Sometimes sesame seeds are added on top before cooking. The bean and herb mixture is shaped into balls or patties, either by hand or molds, and deep-fried or oven-baked.
Most street foods are classified as both finger food and fast food, and are generally cheaper than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat some form of street food every day. While some cultures consider it rude to walk on the street while eating, a majority of middle- to high-income consumers rely on the quick access and affordability of street food for daily nutrition and job opportunities, particularly in developing countries.
Authentic Carne Asada is a wonderful pairing of meat and a marinade that allows meat to soak in lots of flavors. Marinades of fresh cilantro-garlic-lime have become the go-to for flank steak, the cut of beef most often used to make delicious Carne Asada Mexican Street Tacos! The other key to carne asada is the grilling process to impart a charred flavor to the meat. Once cooked, the meat is thinly sliced and/or chopped and served as a main course or as an ingredient in other dishes like street tacos or nachos.
Most likely the first tacos in history were carne asada style. It is believed that in Latin America in the 1500s thin slices of meat were cooked directly over hot coals, wrapped in corn tortillas, and topped with avocado, onions, chili peppers, and lime – thus becoming the carne asada taco.
Most chefs consider flank or skirt steak the best options for carne asada. Other cuts, like sirloin, chuck or even tenderloin steak can also be used if that is what is on hand. An authentic carne asada marinade combines classic Mexican flavors of cilantro, lime juice, and garlic further well-seasoned with chili powder and cumin. Orange juice and soy sauce can help tenderize the meat and add even richer flavors.
The term carne asada is used in Mexico and Latin America to refer to the charred style of grilled meat in those countries. In South America, the term used is asado and refers to a different style and preparation method. In these countries beds of hot coals are used to cook meat either on a raised grill or suspended on frames over the fire. Meat options can include beef, pork, and chicken.
The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice mixes such as lemon pepper, before grilling. Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. After grilling, to help minimize toughness, the meat is typically sliced or chopped for filling tacos and burritos. Once the meat is grilled, it is called carne asada.
Mexican street food is known as antojitos (translated as "little cravings") and features varieties of tacos, such as tacos al pastor, as well as huaraches and tamales with beans. Carne asada can serve as a main dish but is more commonly used as an ingredient in other dishes. The following popular dishes often use carne asada as a principal ingredient:
Alambres – beef topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. Similar to fajitas served with freshly made corn or flour tortillas.
Burritos Carne asada fries Gorditas
Guaraches - a Mexican street food made from masa (corn dough) shaped like an oblong cake, grilled and topped with ingredients like meat, beans, and cheese.
Nachos Quesadillas Tacos
Sopes - a traditional Mexican dish made from thick corn tortillas with raised edges to hold various toppings. These are often served as a street snack and can be topped with ingredients like refried beans, shredded meat, and various salsas.
Tortas - a culinary term that can refer to cakes, pies, flatbreads, sandwiches, or omelets. In Mexico it usually refers to a type of sandwich on a roll filled with carne asada beef.
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and friends gather. Carne asada is especially popular in northern Mexico where it is considered a staple food, one of the most common dishes served at parties, celebrations, and other events
Chef Marshall has prepared carne asada street tacos for us to enjoy with two delicious red wines, a lighter bodied Cinsault and a full-flavored Petit Verdot.
McPherson Cellars Cinsault Block Series Farmhouse Vineyards Whitehouse Parker Block
2020 Texas High Plains 13.5%
This Cinsault 100% fruit was sourced from Farmhouse Vineyards, Whitehouse Parker Block, located behind the Whitehouse Parker tasting room complex just south of Brownfield, grown by the Furgeson and Seaton Families of Meadow, TX, Terry County. The fruit was mechanically harvested at 24.1oBrix and fermented 9 days in SS tank at 60-85oF with overall 15-day skin contact. After pressing, the wine was aged 8 months in French oak barrels (15% new) and bottled @ 13.5% ABV, 0.2% RS (dry). This is another in McPherson Cellars’ Block Series of wines harvested from specific parcels of vines with superior quality fruit. The Farmhouse Vineyards “Whitehouse Block” encapsulates what Kim McPherson and Spenser Igo felt was the very best fruit from the entire site. They selected this block and had it pruned for lower yields to give greater concentration of flavor components in fewer, smaller clusters. This Whitehouse block contains 7 year-old own-rooted vines that develop greater fruit complexity and character with each passing vintage. Aromas of mission figs, rose petals, sun-ripened cherries with hints of prosciutto and dusty earth rise from the glass. Classically styled with a lighter body, the wine delivers a suede-like feel on the tongue with flavors of cherry, cranberry, almond cake, and baking spices. Pair with smoked poultry, cream of porcini mushroom soup, cheesy ravioli, and carne asada tacos.
Lost Oak Winery Petit Verdot Sprayberry Vineyards 2021 Texas12.7% ABV
This wine is 100% Petit Verdot sourced from Sprayberry Vyd, Midland, TX. These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety most often added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot with plum color, aromas of violet, spice, mulberry, and a touch of vanilla. It is bursting with earthy flavors of sage, cocoa, and espresso, with a hint of red fruit on the finish. Structured yet gentle tannins bring out the flavors of black tea leaves balanced with a touch of cranberry. This pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, BBQ ribs and beef, cornbread and chili, and all manner of Mexican cuisine, including carne asada tacos.
Funnel Cakes are a classic street food basically named for their method of preparation. Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and providing the name. When made at concession stands, a pitcher with an integral funnel spout is typically employed. Alton Brown, chef, food writer, and TV host, recommends using choux pastry made from butter, water, flour, and eggs. The dough expands from steam produced by its high water content. Funnel cakes are typically served plain with powdered sugar but can also be served with jam/jelly, cinnamon, chocolate, fresh fruit, honey, whipped cream, dulce de leche, and many other toppings.
Funnel cake probably got started In North America as a regional sweet street food popular with Pennsylvania Dutch immigrants who brough the dish to America in the 17th and 18th centuries. They developed a version using baking powder in the dough which made a softer, fluffier product. These were extremely popular in Pennsylvania Dutch Country and are considered one of the first North American fried foods. Today, it is a staple dish found at carnivals, amusement parks and fairs – eventually spreading out to much of the rest of the country. The name "funnel cake" came later based on the preparation technique in which pancake-like batter is poured into hot oil through a funnel.
The concept of funnel cake traces back to the early medieval Persian and Arab world where zalabiyeh, a similar fried yeast-risen bread was first prepared and later spread to Europe. In south German cuisine, the equivalent fried dough preparation is called Strauben or Strieble. In Finland an analogous dish, literally called droplet bread, is traditionally served at May Day celebrations. In Lithuania and Armenia, the native name literally translates to "ant nest" and consists of lots of small droplets of fried dough. It is normally made in early spring to empty last year's honey stocks and make room for new honey coming in summer and fall. The traditional topping for "ant nest" is, of course, honey.
On the Indian subcontinent and Middle Eastern countries, a similar fried dough concoction with a crystallized sugary exterior coating, is a popular dessert and street food. These differ from funnel cake in that no baking powder is used, which results in a crunchy somewhat chewy texture. A similar native doughnut in the Philippines is made with rice flour, duck eggs, and sugar where the dough is molded into rope-like strands and fried in a loose spiral. These have the taste and consistency of creamy pancakes.
So, Chef Marshall entertains us with his version of Funnel Cake which will be served with two very distinctive white wines, a sparkling Chenin Blanc and a five grape Rhône-style blend.
McPherson Cellars Brut Sparkling Wine N.V. Texas High Plains 12.9% ABV
This brilliant sparkling wine is produced with Chenin Blanc fruit from Texas High Plains Vineyards (primarily Lepard Vineyard south of Brownfield in Terry County). The fruit is mechanically harvested, pressed, and fermented at cool temperature to create the base white wine. Then the real fun begins. The base wine is shipped by tank truck to South Coast Cellars in Temecula, CA, where Kim McPherson’s brother, Jon, creates the sparkling wine via the bulk Charmat process. In a pressurized tank, yeast and sugar are added to the base wine and a second fermentation takes place. The yeast sediment falls to the bottom of the tank and the wine, under pressure, is bottled and sealed before shipping back to Lubbock, TX, for corking, labeling, and distribution. What this means is the wine is WELL-TRAVELED by the time we get to open and enjoy it (about 2,200 miles round trip not counting getting from Lubbock to FBG).
The wine has a nice sparkle with plenty of bubbles and would remind some of a sparkling Vouvray from the French Loire Valley, also made from Chenin Blanc. There is crisp acidity, wonderful citrus notes, and a touch of sweetness on the clean, bright finish. Even though there is about 2.5% residual sugar in the wine, the acidity keeps most of that sweet taste in the background. This is ideal for hot summer days on the patio and really begs for you to drink that second glass. This pairs well with most foods including fried chicken, potato chips, pasta or risotto with cream sauce, or even a marbled steak or thick pork chop. For a lighter option, pair it with pan-fried fish or veal chops topped with fresh citrus juices. A great value in sparkling wine.
Texas Wanderer White Wine 2024 Texas High Plains 13.0% ABV
This is a blend of Viognier 25%, Marsanne 24%, Roussanne 23%, Chenin Blanc 15%, and Albarino 13% produced for Randy Booher‘s Texas Wanderer label. This approaches the characteristics of a typical white Rhône blend, but Kim McPherson and Spenser Igo added Chenin Blanc and Albarino to spice up the fruit flavors and add pizzaz to finish in this limited release wine (only 112 cases produced). Mechanically harvested fruit was pneumatically pressed, fermented separately at cool temperatures (54-58oF) in SS tanks with no skin contact and no malolactic transformation. Each cuvée aged separately for 8-12 months in SS tanks before blending and bottling @ 13.0% ABV, 0.2% RS (essentially dry). The medium-bodied palate offers aromas and flavors of citrus, peach, apple, melon, and pear with pleasant crispness and good acid balance for food pairing. You may recognize the similarity to Les Copains Blanc which is another terrific white wine for patio, pool, or table. Kim McPherson and Spenser Igo have deftly partnered five grape varieties to produce this delicious white wine that pairs well with white or pink sauced pasta and risotto dishes, simply prepared seafood, grilled chicken or pork, and fun yeast dough preparations like doughnuts, pecan sandie cookies, shortbreads, and funnel cake.
A bit more street food history
Street food in China has always been very important to the poorer citizens, although wealthy residents often send servants to buy street food and bring it back for their meals at home. Street food continues to play a major role in Chinese cuisine with many regional variations important to culinary tourism for both domestic and international travelers.
Ramen was originally brought to Japan by Chinese immigrants in the late 19th century and was a popular street food for Chinese laborers and students. Ramen gradually became a "national dish" of Japan with many regional variations and has now become an international staple.
In Delhi, India, it is said that kings used to visit the kebab vendors on the street, which are still common and popular today. During colonial times, many variations brought to the country from various parts of the British empire were incorporated into street food kebabs.
Indonesia has had a vibrant street food culture for decades as massive urbanization has taken place. Vendors offer to workers, students, and travelers popular options like satay (chicken skewers), fried fritters, meatball soup, and vegetable salad served in peanut sauce.
Bangkok, Thailand has a reputation as one of the best places to sample street food. Popular offerings include Pad Thai (stir fried rice noodles), green papaya salad, curries, mango sticky rice, grilled bread with jam served with sweetened milk, and tom yum soup (a classic Thai hot and sour broth with fresh herbs and tender shrimp or chicken).
Falafel remains incredibly popular in the Middle East. Vendors sell it on street corners in Palestine, Egypt, and Syria. Another food sold commonly on the street is a dish of slow-cooked fava beans.
In Germany and Denmark sausage wagons allow passers-by to purchase sausages and hot dogs. Remember the wonderful Bratwurst sausages from Opa’s Smoked Meats we enjoyed at an earlier Taste of Texas: Bonus for Bratwurst (Sept-2024).
In Turkey, chicken shawarma is widely enjoyed in pita bread wraps served with toum (a creamy hummus-like dip of garlic) and fresh vegetables.
In Jamaica a traditional street food is jerk chicken made with a marinade of Scotch bonnet peppers, allspice berries, and garlic.
New York City's signature street food is the hot dog, but New York street food also includes almost everything, especially Middle Eastern falafel, Jamaican jerk chicken, Belgian waffles, and French Fries.
In Hawaii, local street food can take on the look of a "plate lunch" that includes rice, macaroni salad, and a portion of meat. This style was inspired by the Japanese bento, a small take-out or home-packed meal in a lidded, often compartmented box. Such meals are common to most Asian culinary styles and were important to Japanese workers brought to Hawaii to work the plantations.
Netflix has featured street foods of the world through a TV series called Street Food, with volumes focusing on Asia, Latin America, many cities in North America, and maybe more. In many countries and regions in the U.S., food court centers or clusters of food stands have been developed to remove vendors from the streets while preserving this popular segment of our food culture.
We are pleased that Chef Marshall has chosen to highlight Street Eats and Sips for this Taste of Texas event. Hopefully y’all enjoyed the tasty foods and delicious TWC wines that focused on this important part of our culinary experience. While enjoying your favorite street foods, whether purchased from a vendor, a restaurant, or prepared at home, please remember to enjoy Texas wines that support our Lone Star State grape growers and wine makers. And as always, Drink Well My Friends!