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Street Food serves a platter of lip-smacking cuisines

Taing Rinith / Khmer Times Share:
Street Food returns with six new episodes, each of which dives deep into the heritage, history and culinary brilliance of countries in Latin America. Netflix

Amid the ongoing pandemic and subsequent lockdowns imposed by countries worldwide, many people, who have grown tired of being cooped indoors, have turned to Netflix as a way to escape from the harsh realities of life. With everyone yearning for a little taste of thrill, the second season of “Street Food” has never come at a better time, bringing several scenes of mouth-watering adventures into the unknown.

Making its debut on Netflix in April last year, “Street Food” documented plenty of street gems across nine Asian countries.

From Raan Jay Fai in Bangkok, Thailand to Izakaya Toyo in Osaka, Japan, the documentary series – which has racked up a huge following among food and travel enthusiasts alike – has not only succeeded in showcasing Asia’s hidden finds but also exploring the life and story of the cooks behind each dish.

Now returning to the tube, the new season delves into the lives of street food vendors in Latin American countries, including Peru, Columbia, Bolivia and more.

Each episode has a different story to tell as it combines the heritage of each country with some of the best street food dishes. Along the way, viewers are introduced to chefs and cooks each of whom possesses unique influences and fired up by the commitment to keep their hometown cuisine alive.

In Buenos Aires, Argentina, Pato Rodriguez of Las Chica de la Tres has garnered a street cred with her signature dish, Tortilla de Papas. In the culinary trade, Pato proves that women are more than capable of calling the shots in restaurants.

In another episode taking place in Oaxaca, Mexico, Doña Vale has made a name for her theme restaurant, Memelas Doña Vale, with her memela (toasted cake) and special spicy salsa – a feat which she achieved after first losing everything from a fire.

Emiliana Condori creates new types of salsas for her rellenos in La Paz, Bolivia. Netflix

One thing that makes “Street Food: Latin America” enjoyable, of course, is its travel feature, providing viewers with both much-needed travel and food adventures across six countries in the continent. Shots of Latin America and its culinary legacies are also unique and refreshing, given that most of this part of the world is relatively less known to audience.

Though following the same formula of the previous season in Asia, “Street Food: Latin America” provides lots of variety between each episode, bringing out diversity and showcasing deep illustration of the dishes. It is very hard to get bored watching these.

The most remarkable aspect of the show, however, lies within its presentation of the links between culinary traditions and culture. It helps bind viewers by making them feel good about the similarities shared by nations and be amazed by their respective differences.

Also, the show is very easy to watch – much more than its previous season – given that the flow is simple and each episode only lasts around 30 minutes or less. A short history is given about each country. The interviewed food journalists, whose comments are used as narrations, play a great role in explaining how significant each dish is.

While it is not time to get on a plane to travel the world, “Street Food: Latin America” does not only save you from cabin fever and the misery of eating the same thing every day but it also serves as a bridge to a better understanding of Latin America.

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