One of the reasons people travel to other countries is because of their great culinary expertise.
Tourists want to have a taste of other countries’ food and satisfy those cravings.
If you are not traveling to these countries any time soon, don’t worry. You don’t need to go all the way, let’s just take a food tour together.
Tacos al Pastor, Mexico City, Mexico
In Mexico, one of the popular foods you will find on the streets or food markets around the city is the tacos.
The Tacos al Pastor consists of slices of pork, shaved from a piece of meat roasting on a spit over a coal fire and piled onto fresh, soft tortillas.
This is then topped with onions, cilantro, pineapple, and a dollop of salsa.
The dish is believed to have originated from a wave of Lebanese immigrants who arrived starting in the late 19th century.
Fish curry, Goa, India
Goa is famous for its fish curries, which are flavored with coconut milk, garlic, turmeric, and coriander seeds. You’ll also taste tartness from tamarind and tomato, and spice from chilies. This dish incorporates a range of seafood and is best enjoyed with rice or fresh flatbreads for a transcendent local meal.
Banh mi, Ho Chi Minh, Vietnam
This popular traditional sandwich is what you will find on the streets of Vietnam.Â
Filled with everything from cured meats to fresh meatballs, the sandwiches are spread with homemade mayonnaise, julienned pickled vegetables, and cilantro, all served on a light-as-air, crisp, fresh mini-baguette.
Potica in Slovenia
This traditional irresistible nut roll is made of sweet dough that is rolled out very thinly, spread with a paste made from ground nuts (usually walnuts or poppy seeds), and a sweetener like honey, rolled up into a log and baked.
Korean fried chicken, Seoul, South Korea
No one does fried chicken quite like the South Koreans (we know, those are fighting words), but the combination of juicy, sweet, spicy, and crispy just can’t be beaten.
Developed in the 1950s thanks to increasing Western influence in Seoul, KFC (Korean Fried Chicken) has become a staple dish in this part of the world.
The wings (and sometimes legs) are marinated, twice-fried in a thin batter of corn or potato starch, and then tossed in a sweet and spicy gochujang sauce. Paired with a beer, eaten street-side? Heaven.
Jollof rice from the West African region
There have always been arguments over the origins of Jollof rice in West Africa. Some believe the best jollof rice is made by Ghanaians while Nigerians believe they make the best jollof rice. Â
However, this dish is the most popular dish in households and parties.Â
Most people in this part of the world attend parties for the sake of jollof rice. This should only convince you that West Africans do not joke with jollof rice at all.Â
Mansaf, Petra, Jordan
One cannot leave Jordan without digging into a plate of mansaf. Considered the country’s national dish, the delicious combination includes long-stewed lamb made with jameed, a hard, dry tart yogurt. With its roots based in Bedouin culture, the dish is served over rice and is a comforting, filling entree after a day exploring the ruins of Petra.
Bal kaymak, Istanbul, Turkey
For a taste of the good life, look no further than a plate of bal (honey) and kaymak (clotted cream), eaten in the morning scooped onto fluffy white bread. In its most traditional form, the thick top cream (with a honeycomb crust) is made from rich buffalo milk, giving it a thick, creamy texture and distinct flavor. The amber flower honey served as an accompaniment makes this dish the epitome of indulgence.
