MEXICO
It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish. In the mid 1300's, The Aztec Empire was thriving, and though the Mayan food staples were still in use, chili peppers, honey, salt and chocolate found its way into their cooking. Some of the wild game, such as turkey and duck, had now become domesticated.
1. Mole
This Mexican sauce consists of various ingredients such as cloves,
anise, sesame seeds, coriander, dried chilly peppers, raisins and almonds,
ground to a smooth paste and then slow cooked for hours to bring a thick
texture. This sauce is served with almost all dishes in the country, especially
turkey and chicken sprinkled with some sesame seeds. Mole is known as poblano
mole in other regions apart from Mexico.
2. Chilaquiles
Chilaquiles
is one of the most common Mexican foods and it consists of corn tortillas
layered with mole sauce or red salsa and cooked to make the tortillas tender.
This is then topped with soured cream, queso blanca cheese, avocado and onions.
Chilaquiles is often served with meat, eggs or beans.
3. Tamales
Similar to Brazilian pamonha, Tamales are corn cakes cooked by wrapping
them in corn husks. The masa (corn) dough can be added with vegetables, meat,
cheese, fruits, chilli pepper, and the liquid in which it is cooked can also be
infused with various seasonings
SPAIN
That time when everyone visiting Spain was eager to
try local classics such as paella, sangria, or tortilla Espanola seems long
gone. Nowadays, more and more travelers want to get a true taste of
Spanish cuisine, with all the regional specialties, century-old traditions, and
Middle-Eastern influences that define it. And given the fact that Spain is such
an incredible source of unique flavors, it would be an enormous shame not to
enjoy them while here.
To get you started, we’ve rounded up a list of delicious
Spanish foods that you should try it on.
1. GAZPACHO
There’s no doubt Gazpacho, the famous Andalusian cold soup, has
already toured the world in various shapes and colours, but those who’ve tasted
it know that it is nowhere as delicious and fresh as here, in the fascinating
south of Spain.
Traditionally served in summer, the classic Gazpacho Andaluz is a
delectable and refreshing tomato soup usually made of tomato, cucumber, onion,
stale bread, olive oil, wine vinegar, garlic, salt, and pepper. Depending on
the area of origin, it can be served with croutons, chopped vegetables, ice cubes,
and even ham.
Each August, the small town of Alfarnatejo, near Malaga, plays
host to a delightful Gazpacho Festival where visitors have the chance to
indulge in the iconic Andalusian dish and cheer themselves up with a
traditional flamenco show.
2. EMPANADA GALLEGA
Some would say that there are as many versions of empanada in Galicia as
there are grandmothers, so it’s no wonder this super savoury pie stuffed with
all sorts of sautéed goodness is the region’s culinary glory.
The name itself comes from the Spanish verb “empanar”, which means “to
wrap in bread”. The filling can range from minced pork and chorizo to tuna,
sardines, peppers, as well as other seafood and vegetables. A highlight is the
delicious slow-cooked onion sauce (with or without tomatoes), which gives the
dish its depth, flavour, and a touch of sweetness.
Although originally from Galicia, empanadas are popular throughout the
world, especially in Southeast Asia, Latin America, and Europe.3. ARROS NEGRE (ARROZ NEGRO)
One thing is for
sure, no one in Spain cooks the rice better than the Valencians. In fact, with
such an abundant variety of rice dishes that range from the celebrated Paella
and Arros al Forn to the humble Arros a Banda and the rather weird Arros Negre,
it’s easy to see which ingredient dominates the elaborate Valencian cuisine.
However, if you’re
visiting Catalonia or the Valencian Community, skip the hyped paella, which is
now a traditional Spanish food and can be found all over the country, and try
the local and equally delicious Arros Negre. This dish hails from Castellon and
its traditional recipe uses white rice, squid or cuttlefish, seafood broth, olive
oil, paprika, onion, and squid ink, the secret ingredient which gives it the
intense dark colour. Arros Negre is usually served with allioli (aioli).
ITALY
Italy is a
young country in modern terms. It only celebrated its 150th anniversary in
2011. Despite the successful export of the "Italian restaurant," the
idea of a unified Italian cuisine is something many Italians reject. Instead,
there are regional dishes, sometimes with tastes as different as you'd find
between countries.
Even the basics differ
-- pasta with or without egg, butter in abundance or ditched completely
in favor of olive oil. Like reading tea
leaves, travelers can discover much about a region's history and
landscape from its special sauce.
1. ABRUZZO
1 Lamb with cheese and eggs
One of Italy's most
rugged regions, sheep farming predominates in Abruzzo. Meat dishes and cheeses
here tend to come from that animal.
Abruzzo
cuisine is the traditional cuisine of Abruzzo, Italy. Eclectic
in nature, it draws on traditions from pastoral and mountainous inland areas as
well as the coast. Staples in Abruzzo cuisine include bread, pasta, meat,
cheese, and wine. The isolation that has characterized the region for decades
has also ensured the independence of its culinary traditions from those of
nearby regions.
In
2013, an Italian trade organization, Confesercenti, led a study that named
Abruzzo as the best place to dine in Italy. This means that when you go to
Abruzzo, you will not only be immersed in this unspeakable delight. But you
will not have to fight with a lot of other tourists exploring their new
favourite cuisine.
2. BASILICATA
Làgane with olive oil and chickpeas
Like
its southern neighbours, simplicity is the hallmark of Basilicata's cooking.
Away from the coast, you won't often encounter ceci (chickpeas) in northern
Italian food. And the pasta (làgane) will be called tagliatelle or pappardelle,
and almost certainly made with egg alongside durum wheat flour and water.
Here,
the làgane is tossed with olive oil, sautéed garlic and cooked ceci. And that's
it. Basilicata cooking is made from a few simple, high quality
ingredients. Pasta, vegetables and cheese dominate Basilicata cuisine to
minimize the cost of food. Chili peppers called pepperoncini are enjoyed
in many dishes.
3. CAMPANIA
Pizza Napoletana Reinvented
"The word 'pizza' has wildly varying
definitions depending on the sub-region and season," explains food
journalist Katie Parla. "It can refer to a savoury Easter bread or a pie
for one, for example. Pizza Napoletana is a thick-rimmed pizza built in a
wood-burning domed oven, traditionally topped with cow's milk mozzarella,
tomato sauce and another topping or two.
VIETNAM
Food is at the heart of Vietnamese culture and Vietnamese food is one of the most popular cuisines in the world as it mixes together a range of flavors and tastes. While street eateries are everywhere, as the city becomes more affluent, Vietnamese cuisine is going indoors. These days, there are a lot of local restaurants that provide quality and authentic Vietnamese cuisine.All Vietnamese dishes mentioned here will be listed with our recommended local restaurants. Please use this list as a resource and inspiration for your Vietnam holiday.
1. Pho
What
list of Vietnamese cuisine would be started without pho?This simple staple
consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and
chicken or beef, features predominately in the local diet -- and understandably
so. It’s cheap, tasty, and widely available at all hours.
Pho
has shown its position not only in Vietnamese cuisine but also world
cuisine. Pho can be seen everywhere from street stalls to high-end restaurants.
Some is served with chicken and some with beef. Each type of meat entails
a variety of sub-dishes, from beef tenderloin to beef brisket, chicken wing to
chicken thigh. Fresh herbs, clear stock and soft noodles are 3 important
factors to making an outstanding Pho
2. Com Tam - Broken Rice
This
simple meal, is one of the most popular dishes from South Vietnam at any time
of the day, but particular in the morning. It is usually served grilled
marinated pork chops, plus a mixture of thinly shredded pork and pork skin over
broken rice. On top of the meat, there are several customary ingredients such
as: finely sliced cucumber, tomato and pickled vegetables, along with prawn
paste cake also known as steamed pork and egg custard or pork meatloaf with
egg, fried egg, and grilled prawns.
As
a dry dish, it would normally be served with a small bowl of fish sauces on the
side.
3. Banh Xeo - Sizzling Cake
Banh
Xeo are giant savory pancakes that literally translate to sizzling cake because
of the noise they make when they are being cooked. A good sizzling
cake is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus
the garnish of fresh herbs that are characteristic of most authentic Vietnamese
dishes.
To
enjoy one like a local, cut it into manageable slices, roll it up in rice paper
or lettuce leaves and dunk it in whatever special sauce the chef has mixed up .
INDIA
Indian cuisine is about to explain the thermodynamics. Over 5,000 years of history , India has welcomed a multiple of settlers with a variety of belief systems. In order to understand the evolution of the indigenous cuisine of India , one must realize this country is fabric of food.
1. Rogan Josh
It’s an aromatic lamb or
goat meat dish of Kashmiri origin and its one of the signiture recipe of
Kashmiri cuisine. The name Rogan also called as Roughan means clarified butter
and Josh means stew which means it’s stewed in ghee. It’s one of the main dish
in Kashmiri multi-course meal. The Mughals are the ones originally brought this
meal to kashmiri. Mughals came to kashmiri due to the unrelenting summer heat
of their origin place.
2. Murgh Makhani (Butter
Chicken)
A dish from Indian
subcontinent. It’s chicken with mildly spiced curry sauce. Chicken is
marinated for a few hours in a cream, yogurt and flavor blend. The flavors may
incorporate garam masala, ginger, garlic, lemon or lime, pepper, coriander,
cumin, turmeric and bean stew. The chicken is normally cooked in an oven
(customary earth stove), however might be flame broiled, simmered, or sautéed.
It is served in a mellow curry sauce that incorporates margarine. There are
numerous minor departure from the arrangement and spicing of the sauce.
3. Banjari Gosht (Aloo gosht)
Aloo gosht is a meat curry
in Pakistani and North Indian food. It comprises of potatoes (aloo) cooked with
meat (gosht), typically sheep or lamb, in a stew-like shorba gravy.[1][2] The dish
can be served and eaten with plain rice or with bread, for example, roti,
paratha or naan. It’s a famous and common dish in Pakistan and northern India,
and commonly consumed as comfort food. There are different strategies for
cooking aloo gosht. Generally, the arrangement technique includes stewing sheep
pieces and potatoes over medium warmth, with different spices.
