The fastest, cheapest, frequently best food on New York City's streets.
Vendors, food trucks and stalls: the cheapest, fastest, frequently best food in New York City.
The Halal Guys cart at 53rd and 6th has served halal chicken and rice in Midtown New York City since 1990. The yellow rice, the white sauce and the red chilli set the cart template.
Try: Chicken and rice with white sauce
Tip: The original cart sits on the southwest corner; a second cart on the southeast corner is the same kitchen. The line is shorter at the southeast.
Sammy's Halal cart on Broadway in Jackson Heights, New York City has served Bangladeshi-style biryani and grilled chicken since 2001. Vendy Awards winner 2006.
Try: Chicken biryani over rice
Tip: Cash only at the cart. Ask for extra green sauce; the bright cilantro version is the menu's hidden detail.
King Souvlaki of Astoria has grilled pork and chicken souvlaki on a Queens corner cart in New York City since 2006. Pita wraps with tzatziki, fries, raw onion, Vendy nominee.
Try: Pork souvlaki pita
Tip: Order pork souvlaki on a pita, fries inside the pita. The chicken is well-cooked; the pork is the better cut.
Adel's cart sits across from the Halal Guys at 53rd and 6th in New York City. Adel Aly opened his own cart in 2007 after years cooking inside the Halal Guys kitchen.
Try: Chicken and rice with white sauce
Tip: The line is half as long as the Halal Guys for arguably the better chicken. The white sauce is tangier.
The 53rd and 6th late-night cart corner is a New York City institution: three carts side by side, the Halal Guys and two rivals, feeding bar crowds until 04:00.
Try: Late-night chicken and rice
Tip: Order from whichever cart has the shortest line; the three menus are nearly identical at this hour.
Thiru Kumar's vegan South Indian dosa cart has run on the south side of Washington Square Park in New York City since 2001. Two Vendy Awards, daily lines of regulars.
Try: Masala dosa
Tip: Cash only. The Pondicherry special is the cart's signature; the masala dosa is the entry-level order.
Country Boys runs a Mexican tamale stand at the Red Hook Ball Fields in Brooklyn New York City. Cesar Fuentes's vendor row has poured weekend Latin food since 1974.
Try: Mexican tamales and huaraches
Tip: The stand is seasonal, Saturday and Sunday only. The huaraches with carne enchilada are the move; cash only.
Jason Wang's Xi'an Famous Foods has slung hand-pulled biang biang noodles in New York City since 2005. The St Marks counter is the original Manhattan shop; eight stools.
Try: Spicy cumin lamb biang biang noodles
Tip: Order the spicy cumin lamb biang biang noodles. The liang pi cold-skin noodles in summer are the secondary order.
Vanessa's on Eldridge Street has sold four dumplings for $1.50 in Manhattan's Chinatown, New York City since 1999. Pan-fried, steamed or boiled, chive-and-pork the staple.
Try: Pork chive dumplings, four for $1.50
Tip: The sesame pancake stuffed with beef is the off-the-menu cult order. Cash speeds up the line at lunch.
Uncle Gussy's cart at Park and 51st has grilled pork and chicken souvlaki for Midtown office workers in New York City since the 1970s. Tzatziki, lemon potatoes, Greek salad.
Try: Pork souvlaki platter
Tip: Lunch only, weekdays. The line moves fast at 12:30; the platter feeds two if you split.
Souvlaki GR opened as a cart on the High Line then grew into a brick-and-mortar in the Lower East Side, New York City. Greek-style grilled meat in pita, fries inside.
Try: Lamb souvlaki pita with fries
Tip: The lamb souvlaki pita with fries inside is the order. Bigger sit-down menu in the back room if you want salad too.
Peak food season in New York City is year-round.
Local dining hours: lunch around 12:30, dinner from 19:30.
service is typically included; small extra is welcome but not expected.
Ask the next local you meet what they would order. New York City rewards trust.