Easy Street?

Uber theme: street food is not simple. Over the last 36 hours I’ve heard Rick Bayless talk about a street vendor who showed him how to make Mexico’s most complicated dish. I watched a Pervian chef make a YEASTED sweet potato dough for donut-like fritters. I’ve watched a Thai chef toss at least 10 different seasonings into a pan and gently fry eggs for pad thai and a Turkish chef make ANOTHER yeasted dough for lachmaajen (turkish/middle eastern pizza). This is serious food, even if you do eat it standing up.