So far, I've thoroughly enjoyed the new issue of Gourmet, which focuses on street food around the world. Some of the articles are better than others (I'm sure the city of Bangkok has much more to offer than just a discussion of sanitary food carts), but overall, a very nice read.
My question is this...how do they eat street food in Mexico, Cambodia, Sri Lanka and the like and *not* get God-awful sick?? I work with a woman who grew up in Mexico and she won't eat from street vendors there when she visits for fear of getting ill.
Is there some magic potion available only to food journalists to allow them to sample all this great food without annhialating their GI tracts? I remember watching the Two Hot Tamales (remember them?), eating string cheese made fresh on a Mexican farm in a giant vat of water. I got cramps just watching it!
Any ideas on this phenomonon? I've always thought that the best of any destination isn't found in its white tablecloth restaurants, but in the more rustic, native offerings.