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A good side matters as much as the main dish. These American snacks work as bar food, as a sharing dish or as a side. Quick from the fryer, from the oven or ready to serve straight away. That is how you add variety to your menu without much extra work.
New
1 box with 6 bags of 1 kilos (± 100 pieces per bag)
New
1 box of 60 pieces of 50 grams each
New
1 box with 4 bags of 2.5 kilos (± 263 pieces per bag)
New
1 box of 2 bags of 2.5 kilograms each (± 115 pieces per bag)
New (Webshop only)
1 box containing 16 bags of 1 kg
1 case with 5 bags of 1 kilo (± 105 pieces per bag)
In short
A side is rarely the reason someone walks in, but it is the reason the bill ends up higher. And the more recognisable the side, the easier your guest orders it.
That is why at LA Streetfood you will find snacks that have been on every American menu for years and are still just that bit different here: tater tots instead of standard fries, fried pickles from the sports bar, burnt ends and hotlinks from Texas barbecue, and shrimp balls for when it needs to look premium.
| Product | What for | Flavour |
|---|---|---|
| Tater Tots | Side dish, loaded fries | Crispy outside, soft inside |
| Original Fried Pickles | Sharing board, topping, bar bite | Fresh, sour and crispy |
| Chicken Popcorn | Sharing, wraps, bowls | Tender and crunchy |
| Louisiana Shrimp Balls | Sharing board, salads, bowls | Crisp outside, juicy inside |
| Shrimp Popcorn | Snack, topping, wraps | Small, crispy and full |
| Pork Belly Burnt Ends | Sandwiches, sharing, bites | Smoky, sticky and sweet |
| Texas Hotlink | Mixed grill, sharing, loaded nachos | Coarse, spicy and smoky |
| American Dill Pickles | Alongside the dish, sharing board | Crunchy, well spiced, fresh and sour |
The fryer is the fastest place in your kitchen and at the same time where you can earn the most. Tater Tots have been a classic in America for fifty years and work here as an alternative to standard fries, especially loaded. Original Fried Pickles come straight out of the American sports bar: thin slices of pickle in a crispy coating, fresh, sour and hot. And Chicken Popcorn is the bite that fits everywhere, from sharing board to wrap or bowl.
All three go into the fryer frozen and are ready in a few minutes. Season them straight out of the fryer with a blend from seasonings.
If you want to serve something more premium, reach for the Louisiana Shrimp Balls: one large prawn in a crispy coating, crisp outside and juicy inside. They make an impression on a sharing board, in a bowl or on a salad, and justify a higher price on your menu. Shrimp Popcorn does the same in a small format: little crispy prawn bites you serve with a dip or scatter over a dish. More seafood is under Louisiana seafood.
In Texas barbecue is about slow cooking and generous seasoning, and you taste that in these two. Pork Belly Burnt Ends started out as the best leftovers from the smoker: slow-cooked pork belly, crisp on the outside and sticky inside, with a glossy glaze. The Texas Hotlink is the sausage that belongs with it, coarse in texture, spicy and with a snappy skin.
Both are pre-cooked, so a short reheat on the grill or griddle is enough to serve real barbecue flavour without hours of work.
Rich and crispy calls for something sour. American Dill Pickles are crunchy, well spiced and fresh and sour, exactly in balance. They work just as well next to a snack or on a sharing board as on a pastrami sandwich, and they cut through the richness of your fried snacks. Dips and sauces are under sauces, relishes and toppings.
Looking for inspiration? The Tatcho Loaded Tater Tots show how to turn a side into a dish, and the Street Food Sharing Platter Deluxe shows how to bring several snacks together on one board.
Tater tots from the fryer, loaded with cheese sauce and toppings.
Street Food Sharing Platter Deluxe
Shrimp balls, fried pickles and burnt ends on one board.
Sticky burnt ends in a roll with coleslaw and pickles.
At LA Streetfood you order your snacks and sides directly for foodservice. Everything is delivered frozen and has a long shelf life, so keeping stock is easy and you only cook what you sell.
We import, so you can stand out. Curious which snack lands with your guests? Request a sample and fry it in your own kitchen.
Tater tots do well because they are that bit different from standard fries, especially loaded. Fried pickles work when you want something fresher next to a rich burger.
A BBQ sausage from the Texas barbecue tradition: coarse in texture, generously spiced and with a snappy skin. Use it on a mixed grill, on a sharing board, over loaded nachos or simply as a starter.
Yes, that is exactly what they are made for. A combination of shrimp balls, fried pickles and burnt ends covers salt, acidity and smoke, and most of it is prepared in the same fryer.
By cooking everything from frozen. You fry per order and keep the rest frozen, so nothing has to be thrown away at the end of the day.
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