Street food has become a core element of modern gastronomy, offering tourists an authentic way to experience local culture and cuisine. It acts as a powerful driver for socio-economic development, creating jobs and economic activity due to its accessibility and simple logistics. However, a significant challenge lies in the informal nature of most street food operations. Vendors often operate under precarious hygiene conditions, lacking proper traceability and adherence to catering standards, which also raises environmental concerns. This study explores the dynamics of street food in Jemaa el-Fna Square in Marrakech, a UNESCO Intangible Cultural Heritage site. Through a comprehensive literature review and surveys with vendors, the research highlights how street food promotes Moroccan gastronomy and culinary heritage. It examines the square’s unique informal organizational system, which, despite its nature, is tolerated and even structured by local authorities. The findings reveal that this sector transcends mere food provision; it actively cultivates social exchanges and generates vital opportunities, demonstrating remarkable resilience in overcoming inherent challenges.