One of the best parts of travelling is the food.
For many of us the first introduction we have to a new culture is through its food (and drinks). While many versions of these classics are available all over the world, there is something special about having the OG version. Particularly, when it is made with fresh local ingredients.. and especially when it is made using a family recipe passed down through generations.
Some meals are so special they leave a mark on your taste buds forever. Food so good you dream about it for years to come.
Let it be known, I have no interest in fancy five star restaurants with pompous and pretentious food. I want food with flavour, food with a soul, and food with a story. Give me traditional family recipes passed down through generations and bite sized street food morsels.
I seem to gravitate towards places where the food is fresh, cheap, and spicy. While there is something to be said for ambiance; some of the best meals I have ever had were eaten on the side of the street, cooked in the open air, served onto a plastic table. Sorry not sorry, but this list may be (a.k.a. definitely is) skewed towards my palate and only scratches the surface of tasty adventures to be had.
Here is a list of bucket-list meals and drinks to try around the world.
How many have you checked off of your list?
Pasta Fresca: Fresh-made Pasta in Italy. There are a variety of pasta varieties around Italy. From spaghetti carbonera, to fettuccine alfredo, to gnocchi, to ravioli, to cacio e pepe.. the possibilities are endless. Each region has its signature sauce and pasta shape. There is said to be over 310 specific pasta shapes known by over 1300 names!
Sushi and Sashimi in Tokyo. Sushi consists of vinegared rice, accompanied with vegetables, seafood, or dried seaweed. There are many different variations, but the one consistent ingredient is the rice. Sashimi is thinly sliced fresh raw fish, often served with soy sauce, wasabi and pickled ginger. All of the world’s sushi tuna comes from the Tsukiji Market located in Tokyo. Getting sushi and sashimi from this area is as fresh as it gets.
Deep Fried Scorpion in Asia – Not for the faint of heart, but to be honest it looks more terrifying than it tastes. It pretty much just tastes like crunchy nothing. If you close your eyes and pretend you are eating a crunchy potato chip you wouldn’t know any different.
Korean BBQ in Seoul – There is something special about cooking your own food on a gas or charcoal BBQ embedded into a table. Especially if it is all you can eat. There are a variety of different options available consisting of marinated and unmarinated chicken, beef, and pork. The meat is served with various side dishes, such as rice, kimchi and green onion salad. One of the most famous dishes is bulgogi which consists of thinly sliced, marinated sirloin or tenderloin.
Fondue in Switzerland – Fondue is the national dish of the Swiss. Melted cheese served in a communal pot, into which bread and other morsels are dunked. Anybody who knows me knows I am obsessed with cheese. So a whole meal that revolves around dipping things in hot melted cheese is my idea of a good time.
New York City Bagel in Manhattan – A New York bagel is characterized by its crispy outside and chewy inside. They are always boiled in water which contains barley malt, to achieve their signature texture and taste. Rainbow bagels and other Instagram fads aside, if we are getting extra fancy, I will be having a toasted bagel, with cream cheese, smoked salmon and capers.
Khachapuri in Georgia– Since we are on the topic of cheese. The Georgians have it all figured out. Introducing Khachapuri the national dish of Georgia. While there are many variations on the theme, it is basically like a bread boat of melty cheese and egg. This dish pretty much sums up why I wouldn’t last long as a vegan.
Mojitos in Cuba -Much like Cuban cigars, mojitos originated in Cuba and are now enjoyed the world over. “Mojito” is Spanish for “mint”. The basic mojito contains rum, sugar, soda water, lime and of course the star of the show: mint. But the varieties are limitless, raspberry, lychee, passionfruit, mango, the list goes on ad infinitum.
Ceviche in Peru – Veganism aside, I would definitely be able to survive as a pescatarian if ceviche is on the menu. Made from fresh fish marinated in citrus juice and paired with various herbs and vegetables. Nothing beats the freshness of fish cooked in lime juice and paired with onion, fruit and hot peppers. Pretty much all of my favourite things together in one.
Jerk chicken in Jamaica – Another spicy tropical delight. The smoky, spicy flavour f jerk chicken is unparalleled. There’s something special about the combination of cloves, allspice, cinnamon, garlic, and the classic scotch bonnet pepper that ties it all together as a one of a kind, unforgettable flavour.
Falafel and Hummus in Lebanon – The best two ways to cook chickpeas, hands-down. Falafels are deep fried balls of chickpeas, herbs and spices, fritter style. While hummus is on the other end of the spectrum as a smooth and creamy blend of chickpeas, tahini, and lemon juice. Paired together with fresh pitas, this is another match made in heaven.
Sichuan Hot Pot in China. Another interactive meal to round out the list. There’s nothing like a spicy hot pot of soup embedded in the table where you cook all of your favourite things. A perfect winter time meal, on a cold night. If the steam from the soup broth doesn’t heat you up, the spicy peppers in the broth will! In a method reminiscent of fondue a variety of thinly sliced meats, vegetables, noodles and other delights are cooked in the broth to enjoy. For the extra adventurous hot pot fanatics there is hot pot world, a hot pot theme park where you can soak in a life sized hot pot hot tub.
Cuy in Peru – Cuy or roasted guinea pig is not for the faint of heart. It may look scary to some, but the taste is said to be reminiscent of dark chicken meat. Cuy is a prized national delicacy in Peru. It was traditionally only eaten at special events or ceremonies, but now has become a popular part of the cuisine in the region. Guinea pigs are farmed in the mountainous regions of the Andes, as they required much less land than livestock, and the meat can be served fresh without the need for refrigeration.
Kremna Rezina: Bled Cream Cake in Lake Bled, Slovenia – A cake so delicious, no one else in the world legally allowed to produce it. With that level of exclusivity you know it is something special. This style of cream cake dates all the way back to the 18th and 19th centuries. It is characterized by a light and flaky puff pasty crust, filled with vanilla custard and whipped cream filling, and dusting with icing sugar.
Fish and Chips in the UK – Fried fish is popular all over the world, but nowhere is it more ubiquitous than in the UK. Especially when paired with a side of mushy green peas and a beer to wash it all down. A variety of different kinds of whitefish may be used, but most common are: haddock, cod, and pollock. In other places around the world fish such as tilapia, halibut and catfish are used.
Bao in Asia – Known as baozi in China, bahn bao in Vietnam, num bao in Cambodia, and siopao in the Philippines to name a few. These are the best on the go snacks in the world. At its core it is a yeast based bun which can contain a multitude of different fillings. From the classic bbq char sui pork, vegetarian mushroom with herbs, or the sweet variety filled with beans. They are a great testament to the deliciousness of simplicity.
Matcha in Japan. Matcha is a souped-up version of green tea. The green tea plants are specially grown in a shaded area to increase caffeine levels, and carefully dried and processed into a fine powder. There are different grades of matcha from cooking grade, to premium grade, and the most coveted ceremonial grade. The Japanese take matcha seriously. It can be prepared into a traditional style tea using a bamboo whisk. Or enjoyed in a more contemporary form: matcha ice-cream, matcha kit kat, matcha cake, the list is deliciously infinite.
Nagashi Somen: Flowing Noodles at Hirobun near Kyoto in Japan. The noodles are known as “Nagashi Somen” or “flowing noodles”, and must be snagged with chopsticks as they flow down a bamboo water slide. They are a cold style noodle, perfect for a refreshing summer snack, and are best dunked in a savoury sauce. There is something about interactive meals that makes them taste that much better. The noodle shoot is a great way to test your reaction time and literally catch your noodles as they go down the bamboo shoot. Once the pink tinged noodles start coming down the shoot it is a signal that your time is almost up, so hopefully you caught yourself enough noodles and don’t leave hungry.
Khao Soi in Thailand – A staple food in the northern region of Thailand, as well as Laos. Khao Soi straddles the line between soup, noodles and stew. there are different variation on the theme but generally it contains crispy egg noodles, soft egg noodles, pickles greens, onion, lime, chili and meat in a curry-esque coconut milk sauce, topped with herbs. The thick egg noodles soak up all the flavour and the crispy fried egg noodles add a nice crunch to every bite. Even with the popularity of Thai food around the globe, it is a rare thing to find on a menu outside of Thailand, and is definitely worth the trip.
Chimney Cake in Czech Republic – A spit cake of sweet dough leavened with yeast and customized with a variety of toppings and fillings. Nothing can beat a towering cake in the shape of a funnel, coated with anything from cinnamon sugar, almonds, or walnuts and even filled with whipped cream. You will never want to eat normal cake again.
Pad Thai in Thailand – Name a more versatile flavour vessel than noodles. Pad thai brings all the different flavours in a balanced profile of salty, sweet, sour, tangy, bitter and umami. Topped with fresh cilantro and chopped peanuts, this is a great meal anytime of the day.
Mango Lassi in India – There is something special about Indian mangoes, they have a sweet floral taste that is pretty much the nectar of the gods. Mango lassi combines this with crushed ice, milk, yogurt and sometimes coconut cream as a variant. for a delicious and refreshing way to beat the heat.
Sujeonggwa, in Korea – Sujeonggwa is a cinnamon punch popular in Korea ,and is a delicious combination of spicy and sweet. It is made by brewing cinnamon with ginger, dried persimmon, sweetened with honey and garnished with pine nuts. Commonly it is served cold, and is generally a dessert drink or enjoyed after a main meal. It is said to warm the body, aid with digestion, and promote intestinal health as well.
Tortilla de Patatas in Spain – Also known as a Spanish omelette. The Spaniards have figured out how to elevate simple ingredients to new heights. It comes down to quality ingredients and tried and true cooking techniques passed down through generations. A Spanish tortilla consists of potatoes, onions, and egg. Though it can be jazzed up with jamón (dried Spanish ham) or other vegetables. It is the ultimate comfort meal paired with a piece of fresh bread. It is a common tapa, and is delicious both warm or cold.
Scotch Whiskey in Scotland – The unique smoky flavour of scotch comes from the aging process in oak barrels. It is aged for at least 3 years and the result is a bold, yet smooth aroma and flavour that can’t be matched. Some scotches are smoky and obtain this flavour from the burning of peat moss to halt the malting process of the barley before it is turned into mash. Due to this process they are also known as “peaty scotches” and are more of an acquired taste compared to the sweeter and fruiter versions produced elsewhere.
Dim Sum in China – Dim Sum is a variety of small Cantonese dishes served for breakfast and lunch.. Dishes re served from steam-heated carts and are often served in bamboo baskets. The best kind of brunch that involves an endless plethora of dumplings, steamed buns, rice noodles rolls and many other bite sized snacks. The chicken feet look a bit intimidating but they generally just taste like chicken with a, chewier texture.
Pierogis in Poland – A polish take on a dumpling made of a flour based dough filled with seasoned mashed potatoes. Can’t go wrong with anything that has a potato filling. From the classic cheddar flavour, to adding bacon, dill, or cottage cheese versions. Topped with fried onions, sour cream, or mushroom sauce. Yum!
Wiener Schnitzel in Germany – Schnitzel is a thin piece of veal that is flattened and tenderized with a mallet, coated in flour and fried in oil. Maximum surface areas for maximum flavour, it’s just good mathematics. It is often garnished with a slice of lemon, and served with potatoes on the side.
Plum Wine in Korea – Maesil Ju is a traditional Korean liqueur made from green plums. It has a sweet and floral flavour and goes down dangerously smooth. It is considered to be a dessert wine and goes great served over ice or mixed into a cocktail.
Poke in Hawaii -“Poke” means to “slice” or “cut crosswise” in Hawaiian, this refers to the bite sized pieces of diced raw fish and various complementary ingredients, such as avocado, mango, pineapple, cucumber, cilantro, jalapeno and various sauces. All the flavours of the tropics all in one bowl. Fresh fish, tropical fruit, tasty herbs all on a bed of rice. Don’t forget the light citrusy ponzu sauce to tie it all together.
Burger from In and Out in the USA – I’m not a huge burger person, but In and Out burgers have a legend status quality that puts them on the list. Ingredients are always fresh and never frozen, and are shipped daily to various locations. A 2×2 burger (2 patties with 2 cheese slices) with a soda, a side of animal style fries and extra secret sauce, this is the quintessential American fast food meal.
Waffle in Belgium– If I had to pick one breakfast food as a go to I would have to go with waffles. The possibilities are endless with flavour combos and there are literally little pockets to hold all of the syrup. Belgium is the birthplace of waffles, and you can never go wrong with a classic strawberry and whipped cream waffle.
Spanakapita in Greece – A savoury style pie loaded with all the good stuff. Spinach, dill, and feta cheese in a light and flakey phyllo pastry crust. Perfection with every bite.
Fresh Fruit Shakes in Asia – You can never go wrong with a fresh fruit shake. But fruit shakes become next level with fresh tropical fruit rather than the frozen variety we are more used to in colder climates. My favourite combination: red dragon fruit and mango, or mango and mint.
Massaman Curry in Thailand – There are endless varieties of Thai curry. One of the more unique varieties is the Massaman curry which combines fragrant spices not used in other styles of Thai curry including: such as cardamom, cinnamon, cloves, nutmeg and star anise. It is fairly mild compared to other types of curry, and is unique in the fact that it also contains potatoes and orange juice to give it a distinct flavour profile.
Bahn Mi in Vietnam – The unofficial second most important meal of Vietnam. Vietnamese subs can take on many forms, but a common thread is always the fresh crusty French roll, fresh herbs and pickled vegetables. Another meal that is good at any time of the day, especially after drinking too much cheap Vietnamese draught beer.
Hainanese Chicken Rice in Singapore – This is the national dish of Singapore. it looks like an unassuming piece of chicken on top of a bed of rice. Like many dishes the secret is in the sauce: a savoury combination of spicy chilies, clove and ginger. It is often served paired with a side a of cucumbers to take the edge off of the heat.
Durian Fruit in Asia – There aren’t any other fruits that are illegal to eat in some public places due to its pungent smell. Some people describe it as smelling like garbage, but tasting like heaven. I think it is one of those things that smells worse to some people, when I tried it wasn’t smelly at all… but I was also eating it drenched in coconut milk, and topped with crispy fried mung beans… All in all, 10/10 would have again.
Feni in Goa, India – It is a spirit made from fermented cashew fruit handmade in small batches with traditional methods that have been passed down through the generations. The alcohol content is generally around 43-45% or so.
Fugu in Japan – Otherwise known as puffer fish, it takes 2-3 years of intensive training to be able to properly prepare and legally serve the potentially deadly fish. It must be carefully prepared to remove the toxic parts and avoid contaminating the meat with deadly tetrodotoxin.
Singapore Slings in Singapore – Created in 1915, it is a deliciously sweet and dangerous combination of gin, Cointreau, Bénédictine, and cherry brandy. Combined with pineapple juice, grenadine, and lime juice, it packs a tasty punch.
Mezcal in Mexico – The smoky cousin of tequila, the distinctive flavour of Mezcal comes from the roasting of the agave. It is made from the heart of the agave plant, called the piña. Which can take seven and fifteen years to mature before it is harvested. In pre-Spanish Mexico it was considered one of the most sacred plants. Legend has it that a lightning bolt once struck an agave plant, cooking it and releasing its juice. Due to this legend it is also known as the “elixir of the gods.”
Mango and Sticky Rice in Thailand – Definitely the best way to enjoy mangos, on top of sweet glutinous rice and covered in a sweet coconut cream sauce ,and for a crunch the friend mung beans add a satisfying crunch on top.
Kao Ka Moo in Thailand – Another favourite street food from Thailand: a stewed pork leg with half of a boiled egg over rice. The result is a tasty dish that has a delicious salty-sweet balance. It is once again a testament to simple ingredients, slow cooking and careful preparation creates a sum greater than its parts.
Vegemite in Australia – This is defiantly a food with a love or hate reputation. It is a dark brown spreadable yeast for toast, crackers or sandwiches. It is salty and slightly bitter, with a distinctive umami rich flavour.
Stinky Tofu in Asia – Fermentation gives the tofu its pungent flavour. It is described as smelling like garbage or smelly feet. But it’s “bark is worse than it’s bite” and the flavour is said to be earthy and salty with a mildly sweet and tangy undertone. Some liken it similar to blue cheese.
Phở in Vietnam – Pho is the national dish of Vietnam. The beauty of phở is its simplicity, and ability to be customized to your unique taste. But in truth the backbone of the soup: the broth, is anything but simple. Often a closely guarded family recipe, it is simmered for long hours (usually overnight) and contains a fragrant mixture of herbs and spices, such as cloves, star anise, cinnamon, and ginger. The anti-inflammatory properties of these herbs and the collagen rich broth has established phở as a go-to hangover cure for many.
Bunny Chow in South Africa – This one has a bit of a misnomer, it contains no bunnies. Rather it is a spicy curry served in a hollowed out half loaf of bread. The ultimate version of a bread bowl.
Momos in Nepal – The Nepalese take on the dumpling. These vegetarian delights contain cabbage, carrots and other veggies. They are often paired with a chili garlic sauce, or a tomato based chutney. Variations can also include cheese filled momos, or sugary dessert momos.
Aaloo Ko Achar in Nepal – A Nepalese take on a potato salad-esque dish. potatoes and peas are flavoured with a variety of fragrant spices such as fenugreek, chilies and mustard oil to give its slightly bitter and spicy taste.
Tacos in Mexico – Nothing can compare to a taco made with a fresh corn tortilla, piled high with your favourite meat, topped with pickled radish and onions. Of course with spicy salsa and guacamole to top it off. Shrimp tacos, fish tacos, al pastor, chicken tacos, we’ll take them all.
Herring and Onion in the Netherlands – Might not be the best snack to chow down on before a date, but despite this the combination of the salty pickled fish combined with the sharp taste of the raw onions create a satisfying bite.
Bún chả in Vietnam – A bowl of vermicelli noodles, topped with grilled meat, fresh herbs, pickled veggies and of course fish sauce (best if ladled out from a giant container that resembles an ice bucket in the middle of the table).
Ramen in Japan – There are many different varieties of ramen, but the common theme is a flavorful broth, with savoury cuts of meat, seaweed, veggies, tea pickled eggs and fresh noodles. Often garnished with sesame seeds and green onion.
Larb in Laos- Larb is the perfect “salad” for any self-professed “meat-a-tarian” out there. It is a ground meat salad with fish sauce, chili peppers, roasted ground rice, and flavoured with lime juice, chili and mint.
Injera in Ethiopia – A slightly sour fermented flatbread made of teff flour, its spongy texture makes it a great compliment to stews and salads, which are often served directly onto the injera bread.
Black Diamond Apple in Nepal – This rare apple is only grown in one place in the world. Its dark purple colour is distinctive and it has a sweet crisp flavour. The dark colour if it’s skin is due to the high elevation, resulting in high levels of ultra-violet rays; as well as, a wide range of temperature fluctuations between day and night.
Fresh Coconuts in Asia – If I could only drink one thing for the rest of my life, it would definitely be ice cold coconut water. Opened with a machete to unveil the sweet and delicate coconut water and white coconut pulp. There’s nothing like drinking one fresh on the beach.
Whiskey in Ireland – There is more to Irish Whiskey than Jameson’s but this is undoubtedly the most well known (with fear for some). The word ‘whiskey’ (or whisky) comes from the Gaelic “uisce beatha“, meaning water of life.
Pizza in Italy – Naples is the birthplace of pizza, a dish that is loved worldwide in its many varieties and permutations. Classic Neapolitan pizza is light and airy with San Marzano tomatoes and mozzarella. Sorry no pineapple on pizza here.
Iberian Ham in Spain – Iberian ham or jamón ibérico is the finest in the world. Iberian pigs roam wild along the Spanish countryside, eating a diet of wild herbs, acorns, and chestnuts. This gives the meat a rich nutty, earthy flavour. Much like prosciutto the meat is dry cured and aged, then enjoyed thinly sliced and served on its own or as a component of a tapa or other dish.
Hákarl: Fermented Shark in Iceland – Definitely not a food renowned for its pleasant flavour, but fermented shark has a long history in Iceland. For thousands of years the Vikings would salt cure and dry meat so it could be enjoyed and preserved year round. The fermentation process generally takes four to five months. It is described as having a strong ammonia-rich smell and fishy taste.
White Rose Glass Dumplings in Hoi An, Vietnam – There is one restaurant that makes all of the white rose glass dumplings in Hoi An. They also supply the dumplings to all of the other restaurants in the area. It is a recipe that has been passed down for over generations. They are a thin rice based dumpling wrapper filled with pieces of shrimp, mushrooms, spring onion, bean sprouts and herbs. The dumpling wrapper is made of rice flour and water supplied from the same well used for generations. Definitely a one of a kind meal to check out.
Poutine in Montreal, Canada – Anyone who says they don’t care for poutine hasn’t had the real deal. There are many variations out there from buffalo chicken poutine to dessert poutine. But going back to basics it is the trifecta of crispy home-cut fries, beef gravy and cheese curds. Although I am not opposed to modern varieties, there is nothing like the tried and true.
Agua de Valencia in Valencia, Spain – Move over mimosas, this has you beat. Basically like a souped-up version of the beloved brunch beverage. It contains sparkling white wine, vodka, gin and fresh Valencian orange juice. It is a delicious treat to have any time of day or night.
Chicken Adobo in the Philippines – A Filipino take on bbq chicken that is marinated in a blend of vinegar, soy sauce, garlic, bay leaves and black peppercorns, and is slow-cooked over an open flame. The resulting flavour is tangy, sweet, smoky and savoury.
Caesars in Canada – There is nothing quite like a caesar, a Canadian favourite. Clamato juice (clam + tomato… don’t ask me how they manage to juice a clam) combined with hot sauce, Worcestershire, vodka (or gin), garnished with a spicy bean, or celery, and topped with lemon pepper and a splash of pickle juice if you are feeling fancy. Outrageous over the top versions can also include a garnish of a small burger, chicken wings, mozzarella sticks or other bar food staples.
Mole in Mexico– Mole is the national dish of Mexico. There are numerous specific moles, or sauces. They can contain as many as 25 different ingredients that make for a complex flavour profile. Mole rojo or red mole has tomatoes and onion; while brown moles contain cinnamon and cocoa for a rich flavour. One of the most beloved is mole poblano made with poblano peppers, garlic and spices. Mole is served over meat such as chicken, or used to top tasty delights such as burritos and enchiladas. The most well known “mole” is the ubiquitous guacamole enjoyed the world over.
Nasi Goerang in Indonesia – An Indonesian take on fried rice. While recipes vary, it often contains meat, veggies, egg and of course rice that is cooked up with oil. Often with a fried egg to top it off. It is distinct from other types of fried rice in that it has a smoky, caramelized flavour profile.
Nashville Hot Chicken Sandwich – This one is for all the heat lovers out there. They come in a verity of spice levels ranging from mild to extra hot. And by extra hot its no joke, it is burn your face off hot. Simplicity of fried chicken, hot sauce, pickles, lettuce and a soft bun to soak up all the flavour.
Snake Wine in Asia – Another one not for the faint of heart. It is said to bring health and vitality to those who drink it. Venomous snakes are infused in rice-wine to infuse their essence into the liquor. The harsh paint thinner taste of the rice wine cuts any “snakey” flavour, and the ethanol breaks down the proteins in the venom, rendering it safe to drink.
Bubble Tea – There are an infinite number of bubble tea flavours. It boils down to a cold tea or fruit based shake with chewy tapioca pearls at the bottom. The best part is stabbing the straw through the sealed plastic film on top, (don’t be like me the first time I had it and try to peel the plastic off to drink).
Iced Tea in Thailand (bonus points if it is served in a bucket) – Thai style iced tea made with ceylon tea, and sweetened with sugar and condensed milk. It is a creamy concoction reminiscent of bubble tea. It can be served hot or cold, and is often filled with pieces of fruit or jelly.
Samosas in India – Perfect on the go morsels filled with potatoes, peas, onions, and spices such as chilies, coriander and fennel seeds. All coming together in a crispy fried envelope. Paired with a sweet dipping sauce, or fresh herb chutney it is the perfect snack any time of day.
Singapore Chili Crab – There are many different styles of crab available. From cheese crab, garlic crab, and lemongrass varieties. But the most iconic is definitely the chili crab which is stewed in a sauce of tomatoes, garlic and chili peppers to create a savoury delicacy.
Peppercorns in Kampot, Cambodia – These peppercorns are a specialty grown in the area. While more traditional black and red peppercorns are grown as well, the local specialty are the white peppercorns. They are black peppercorns that have been processed and fermented, leaving only the inner white core. They have a lighter, spicier taste and really shine in a simple sauce made of lime juice, and fresh ground pepper on top of grilled meat.
Masala Chai in India – A classic blend of warming spices. Toasted cardamom, cinnamon, cloves, peppercorn, and ginger combine with black tea leaves and steamed milk, or coconut milk, to create a soothing and delicious blend. It is often enjoyed after a meal to aid with digestion.
The 100 Year Old Yakatori Sauce in Japan – This sauce has been nurtured over generations. Surviving through war and creating an unbroken tie to history with every bite. The sauce has been topped up and replenished when it gets low, but is kept hot during the day by the yakatori grill, and at night the layer of oil on top congeals forming a protective skin on top. The grill is slightly angled so that grease and charcoal from the grill finds its way back to the sauce receptacle as the meat is basted.
Crepes in France – The chewier, flatter cousin of the pancake, nothing can beat the versatility of the crepe. From breakfast to entrée to dessert, every meal can be a crepe meal. Popular sweet versions include chocolate crepes, or the classic strawberries and whipped cream, or on the other side of the spectrum are savoury crepes such as chicken mushroom crepes and crepes Florentine filled with spinach and topped in a rich cream sauce.
Francesinha Sandwich in Porto, Portugal – Porto is the birthplace of the francesinha. There is nothing quite like a francesinha sandwich. It is eaten with a fork and knife and looks like some sort of creation created in a drunken mania. the name translates to ‘Little Frenchie” in Portuguese, and it consists of thick cut bread, various meats, melted cheese and the whole thing is drenched with a tomato and beer based gravy. Everyone has a closely guarded version of their sauce recipe. The sauce melts the cheese and soaks into the bread, creating a one of a kind sandwich.
Lobster Rolls in Boston – Boston is a food lover’s dream. So much flavour and history in one city. One go to is definitely the Boston lobster roll. Fresh caught chunks of lobster with mayo on a steamed bun. Simplicity at its finest, and the quality local ingredients shine through.
Mānuka Honey in New Zealand – The healing properties of this honey are touted the world over. It is a mono-floral honey made from the nectar from the flowers of the Leptospermum tree, or mānuka tree, as it is known in Māori. The result is a thick dark honey that has a strong earthy, herbaceous and floral flavour a taste with slightly bitter undertones, which is reminiscent of cough syrup to some.
Churros in Spain – Con chocolate of course. This delicious treat can be found as a morning snack or a night-time treat. Crispy fried dough tubes coated in cinnamon sugar and dipped in the accompanying thick hot chocolate.
Currywurst in Germany – Move over bratwurst and meet the currywurst. A steamed pork sausage covered with curry powder and ketchup or tomato paste. Often served with a side of fries. The dish was first served in 1949, and has exploded in popularity since then.
Pastel de Nata in Portugal – These tarts are renowned for their light crispy crust and creamy custard center, dusted with cinnamon. They were created by 18th century monks, but are now loved the world over. They proved to be so popular that they became a mainstay for Chinese dim sum, as well as South East Asian countries.
Paella in Spain – Paella is the national dish of Spain. There are numerous variations and regional specialties. At its heart it is a fragrant rice flavoured with delicate saffron. This is what gives it its characteristic bright yellow colour. It often contains a variety of seafood and other meats. It is cooked in a specific type of large shallow pan in order to give the characteristic crisp to the rice.
Quesadillas in Mexico – If I had to pick a single food to eat for the rest of my life it would be the quesadilla. The possibilities are endless, but you can never go wrong with guacamole, black beans and cheese with a side a spicy salsa.
Gravalax Salmon in Sweden – Gravalax is a Nordic dish consisting of salmon cured using coarse sea salt, sugar, and dill. The curing process takes between 12 hours o a few days. It is amazing served on crackers, bagels, on potatoes with a mustard sauce, or straight up on its own.
Choripan in South America – Literally a piece of grilled chorizo paired with crusty bread. Further proof that there is perfection in simplicity.
Pupusa in El Salvador– This is the national dish of El Salvador and consists of a thick flatbread filled with a variety of stuffings including: cheese, pork, or beans. It is commonly served with a spicy cabbage slaw, and tomato salsa.
Absinthe in Barcelona – There is a bar, called “Bar Marsella” in the famous Las Ramblas district of Barcelona that has been serving up Absinthe the proper way since 1820. it is truly a piece of history, Ernest Hemingway used to frequent the bar, as did Picasso. They serve absinthe dripped over a sugar cube, served in a crystal glass.
Olives in the Mediterranean – If you hate olives because all you have ever tried are the pungent black olive slices found on deluxe pizza. Real Mediterranean olives are something else entirely. The rich and salty flavour, and slightly bitter flavour is the perfect compliment enjoyed in a tapa or antipasto.
Tapas in Spain – Spaniards have life figured out. Every time you order a drink at a bar it comes with a little snack. These include favourites such as tortilla, jamón, and fresh bread topped with pickled vegetables, olives and tuna in olive oil. Delicioso!
Cacao in Mexico – There is hot chocolate, then there is hot cocoa. Cacao has been a staple of Mayan and Aztec cuisine for thousands of years. The cacao pod is dried, fermented, and roasted to make cocoa, and chocolate. The best way to enjoy the rich slightly bitter flavour is enjoying a cup of cacao powder or shaved chocolate mixed with hot milk. Or by enjoying 70 % or higher dark chocolate to enjoy the rich, slightly bitter taste.
Dahl in India – There are many different varieties of dahl, but nutrient-rich lentils, peas and beans shine through in every version. Spiced with fragrant cumin, chili, tomatoes, onion and spinach, and enjoyed with a side of naan or dosa, and traditionally eaten with the hand.
Lavender in France – Lavender is a common ingredient in soaps, perfumes and other beauty products worldwide. But it is also a delicious ingredient that can add a delicate floral note to drinks, baked goods, or even on roasted chicken and potatoes. While the dried stuff is good, there is nothing like aroma that comes from fresh picked lavender.
Tarator Soup in Bulgaria – A delicate cold cucumber soup made with fresh dill, and garlic, paired with tangy yogurt. A refreshing repast on a hot day. Often topped with walnuts, a drizzle of olive oil, and fresh dill to serve.
Borscht in Ukraine – A beautiful ruby red veggie based soup comprised of beets, celery, carrots, potato and dill. Often garnished with a dollop of sour cream for added creaminess It is often served hot, but can be enjoyed cold as well.
Gözleme in Turkey – A savoury Turkish flatbread stuffed with a multitude of meats, vegetables, spices and cheese. The outside is rich and flaky, and the inside is steamed to perfection. Popular varieties include spinach and feta, as well as potato and chive There are also sweet versions as well, containing chocolate and orange zest, or banana and honey.
Horchata in Mexico – A traditional Mexican drink made from white rice soaked in water, flavoured with cinnamon, sweetened with sugar., sliced almonds and vanilla are added for extra flavour. Everything is blended together and the solids are strained out before it is poured over ice to be enjoyed.
Feeling hungry now? Or do you have a new inspiration for dinner? Anyone 100/100?
While travelling to the epicenter of flavour and the origin place of a dish is a fool-proof option, with our increasingly interconnected international world there are often local restaurants serving up their version of a tasty treat. Going on food tours or taking cooking classes during your travels can be a great way to bring the flavours of the world home with you!
Allow your taste buds to take the journey around the world for you.. even if you are only going down the street, across town , or to your own kitchen.
Happy Eats!
If you are thirsty and in need of a reason to toast, check out: Beers and Cheers Around the World!
