There’s nothing new about street food, like irresistible and timeless tacos and porchetta and buns. What’s new is the trend of trying to domesticate the dishes by serving them in a restaurant or making them at home. The cookbook “Street Food” emerged from the Los Angeles restaurant Street and the recipes are finger-licking, bone-sucking good.
Unlimited access to BostonGlobe.com for only 99 cents for the first 4 weeks.Sign up
Are you a home delivery subscriber?
Get FREE access as part of your print subscriptionStart Here
Contact us for help