Street Food Week: Wrap-up

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Street Food Week

We had a very busy and productive week.  We were very excited to bring street food to the pages of Modern Day Forager; it is a subject matter that is near and dear to our hearts for so many reasons, it is a culture we truly enjoy when we travel both here and abroad, it is a part of what we think will bring “community” back to our communities, it’s a connection to a simpler time and its just so darn tasty!  Monday we got even more excited when we learned that our Summery Watermelon Soup from last week’s post was being re-published on a national healthy living web site called Hella Wella… Healthy living for the real world.  Then, Tuesday we got an email from the Huffington Post asking us if they could use our photograph and recipe for the Simply Sensational Melon Sangria on their HUFFPOST TASTE .

Singapore by Modern Day Forager

Our week was filled with the hunt and we were in of search of ingredients and inspiration, our first stop was at the Super L Ranch Market at The Chinese Cultural Center in Phoenix, where we found several ingredients on the MDF shopping list, a whole bunch of provisions that just looked fun and of course props, we are always in search of that perfect little treasure and this is the place.  Next, we were off to Pro’sRanch Market in search of the perfect tortilla, specialty produce and props, of coarse. props.  Our last stop was to Saffron Market which is located in north Scottsdale, were we found our dried chickpeas and ingredients to make our tahini sauce.

Singapore by Modern Day Forager

One of the best parts of our field trip was that Heather’s daughter Bailey, who is nine, was along for the ride and adventure and how many cool food products we got to experience with her, she is not a stranger to these kinds of trips, however, we were thrilled we got to see it through her eyes as well as share and show her some things we have learned about these foods and cultures.  The hunt, the find and the get is something we talk about a lot here at Modern.  Doing the R&D is a blast and is so satisfying.  We reap the rewards by going to these markets and learning new things.

If you missed any of the posts this week page down and take a look.  Tuesday featured an introduction written by Traci explaining why we are so fascinated with street food, the street food culture and why we think it is so important that we embrace it. Wednesday we gave you our first impressions of the new Scottsdale Food Truck Caravan, what a treat, you should stop by some Saturday evening and check it out and please let us know your thoughts in the comments area or on our facebook page.  We jumped right into recipes on Thursday with our take on one of the most popular United States street foods, the Korean short rib taco, popularized by the LA food truck scene.  If you have never experienced a First Friday in Venice CA. you are truly missing out.   Next, we jumped across the pond to the United Kingdom (and Australia) for one of my favorite dishes Fish and Chips featuring a double or triple cooked chip and simple beer battered haddock or cod. For those of you that jump all over me for using lard in my recipes I fought the urge this time and went with peanut oil just for you, and its high smoke point.  Yesterday we featured what I think is the most under appreciated sandwich here in the States, the  Banh Mi.  We did our MDF version with a lemongrass and spice infused pork, but you can use any meat you have on hand, the crunchy, sweet, savory and spicy elements in this sandwich are what pushes it over the top and Traci added an MDF twist to ours with Granny Smith apples and pickled watermelon rinds.

Let us know your thoughts on the anything and everything we are doing here at MDF.  Thanks.


Asian Short Rib Tacos

Asian Tacos by Modern Day ForagerAsian Short Rib Tacos

Bring your curbside cuisine inside to create your own table top taqueria.  This recipe is the real deal, starting with a range of flavors, a smoky sweetness with a spicy kick, sesame seeds blended to bring out the nuttiness, brightness from all of the citrus, a punch of flavor with the addition of ginger and if that wasn’t enough a crispiness from the shredded romaine lettuce, red onion and juicy tomatoes, crowned with jalapeños and cilantro, all served in soft warm grilled flour tortillas.  Embrace the taco trend and jump on the ubiquitous band wagon or should I say ubiquitous food truck.  Enjoy!

Asian Tacos by Modern Day Forager


3 pounds beef short ribs

1/2 Romaine lettuce, shredded

1/2 red onion, sliced thin

2 Roma tomatoes, diced

1 jalapeño, sliced thin

flour  tortilla

Cilantro leaves to taste

2 limes, wedged


1 cup white onion
, diced

1 cup black soy sauce

1/4 cup sugar

1 cup club soda

1/2 cup orange juice

1 tablespoon freshly ginger, minced

1/4 cup sesame oil

3 cloves garlic, minced

Place all marinade ingredients and short ribs to a large zip lock bag marinade the beef short ribs overnight in refrigerator.


3 tablespoons sesame chili oil

1/2 cup fresh squeezed lime juice

zest from 1 lime

1/4 cups soy sauce

1 1/2 tablespoons chili powder

3 tablespoons  sesame seeds

1 teaspoon sugar

Salt to taste

Add all sauce ingredients to a medium sized mixing bowl and mix well. Refrigerate until use.


  1. Grill the short ribs, about 5 minutes each side
  2. Grill tortillas
  3. Cut meat of bones
  4. Place meat on the tortilla add  lettuce, red onion,jalapeño, tomato and cilantro
  5. Drizzle with sauce
  6. Squeeze of lime

Asian Tacos by Modern Day Forager

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager