One of the most meaningful and delicious elements of traveling is relishing local food. Whether you are up for an immersive cultural experience, are a seasoned food traveler, or love to try new flavors and textures, this roundup of the best traditional food around the world is sure to tickle your mind and taste buds.
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Why Eat Traditional Foods from Around the World
Inherently ingrained in culture and heritage, there are endless stories and legends associated with food that help you connect and relate with people across cultures.
Passed down from generation to generation, traditional food is a flavorful expression of cultural identity, and trying traditional foods while traveling is the best way to unfold and celebrate the age-old food cultures, rituals, and traditions.
UNESCO celebrates and preserves unique food traditions around the world by adding them to its Intangible Cultural Heritage of Humanity list.
I’ve teamed up with food and culture travelers to compile this guide to famous traditional dishes around the world in an attempt to inspire people to experience and understand the world through food, because when we take time to explore and discover local cultural delicacies, we help grow culinary tourism and, as a result, support local communities.
Traditional Food Around the World
So, are you ready to savor the world, one traditional delicacy at a time?
Traditional Food in Asia
Chole Bhature: Traditional North Indian Street Food
India is one of the best food cultures and destinations in the world, with diverse food and culinary traditions. The food culture and traditions change from one region to another. Trying different regional delicacies is one of the best ways to soak in the diverse Indian culture!
A delicious duo of chole or chana masala (a spicy chickpea curry) and bhature or puri (a fluffy, deep-fried, leavened sourdough bread), chole bhature, aka chana bhatura, is a famous traditional food in northern India, specifically in Punjab and Delhi.
The combo is mainly eaten as a breakfast dish, sprinkled with onion rings and lime juice, and is often coupled with pickles, mint chutney, and a glass of chilled lassi to enhance the taste. It is also a popular Indian street food.
Dating back to almost the 1940s, quite a few legends are floating about who invented this iconic savory dish. While the conflict continues, the dish has garnered loads of love across India and beyond.
A quintessential Punjabi recipe cooks chickpeas using a host of whole and ground spices, including cinnamon, cloves, cumin seeds, bay leaf, whole peppercorns, green and black cardamom, carom seeds, asafoetida, turmeric, and coriander powder, with red chili for an unforgettable taste.
The spicy chickpea curry is served with crispy golden brown bhaturas – a match made in heaven!
There’s no dearth of authentic places to relish chole bhature in Delhi; however, Sitaram Diwan Chand in Paharganj is a favorite address for chole bhature lovers.
Butter Chicken: Classic North Indian Chicken Curry
One of the most popular Indian dishes, butter chicken, traditionally known as murgh makhani, is a classic Indian staple dish in northern India.
The chicken is marinated and slow-cooked in a tandoor before being tossed in a rich, spiced tomato and butter sauce and garnished with cashews and almonds to prepare this luscious Indian delicacy!
The origins of butter chicken date back to the 1950s. The legend has it that Kundan Lal Jaggi and Kundan Lal Gujral migrated to Delhi, India, from Peshawar, Pakistan, after the partition in 1947. They opened a restaurant named Moti Mahal in the Daryaganj neighborhood of Old Delhi and crafted this rich curry that became an overnight sensation. The rest is history!
Butter Chicken is paired with hot, steamed naan or tandoori chapati.
The recipe has graced the menu worldwide, yet India remains the best place to taste authentic finger-licking butter chicken.
From roadside dhabas to fancy restaurants in northern India, it’s almost impossible not to have butter chicken on the menu.
If you find yourself in Delhi, make sure you dine at Moti Mahal, the inventor of this legendary delicacy!
Vegetarians like me don’t get disheartened; the vegetarian version of the dish is also available, with paneer instead of chicken.
Masala Dosa: Traditional South Indian Breakfast Meal
The iconic South Indian delicacy, Masala Dosa, is popular all over India and even abroad. It’s a staple South Indian breakfast dish.
While food historians are still contemplating the origins of the dosa, the most accepted narrative is that of a Brahmin adiga (cook) in the town of Udupi in Karnataka.
The legend has it that he poured fermented rice batter on an iron griddle while circulating it with a ladle, and the result was a thin, crispy, and savory crepe or pancake!
Brahmins accused the cook of being at dosha (fault) as the consumption of anything fermented was against the customs and beliefs of their community. The nation embraced the cook’s dosha and named his delicious creation, dosa!
Whatever the origins of dosa (does that matter?), there is no denying that it is one delicious Indian dish.
The fermented rice and lentil crepe is stuffed with cooked spicy and savory potato filling and cooked in desi ghee until it’s light brown and crispy. When served with sambar (a stew made with lentils, vegetables, tamarind, herbs, spices, & a special aromatic spice powder) and coconut chutney (a condiment made with coconut pulp ground, green chilies, red chilies, cumin, ginger, tamarind, salt, coriander, and water), it’s a wholesome meal!
Vidyarthi Bhavan in Bengaluru, Mitra Samaj in Udupi, Woodlands in Chennai, Cafe Madras in Mumbai, and Saravana Bhavan in Delhi are some of the much-revered places to relish masala dosa in India.
Read More: South India itinerary for 1 to 4 weeks
Dal Bhat: Traditional Nepali Lentils and Rice Meal
Campbell Louw of Stingy Nomads
Nepali Dal Bhat (Dahl Bhat) is a dish made of lentils and rice and is considered to be the national dish of Nepal.
Dal bhat is a traditional meal from the Indian subcontinent and is also popular in India, Pakistan, and Bangladesh.
There are many different versions of the dish. Nepalese dal bhat is mainly white rice (bhat) and lentils (dal), and is typically completed by a vegetable curry (tarkari), a mixture of spicy vegetables (pickles), and greens (ask).
It is served with papadums (crispy flat bread) in a large metal tray. Many Nepali citizens eat Dal Bhat at least once a day. If you go trekking in Nepal, this is a staple food. On the Everest Base Camp trek, the fantastic thing about eating Dal Bhat at most tea houses is that they refill your plate when it is empty for free.
For hungry trekkers, this is great after a long day of walking in the Himalayas. With amazing Nepalese flavors coming from garlic, onion, ginger, coriander, turmeric, and some peppers, this filling, tasty dish is a well-balanced meal.
Dal Bhat cooking classes are a popular tourist activity in Kathmandu, and you can go home with some excellent new cooking skills from your trekking experience.
Pad Thai: Classic Stir-fried Rice Noodle Dish from Thailand
Trisha Agrawal from Try Wandering More
Pad Thai, a stir-fried noodle dish, is the national food of Thailand. It follows a Thai culinary tradition of using all five flavor profiles – sour, sweet, salty, bitter, and spicy.
The bold flavors and variety of textures make the dish so delicious that you’ll want to eat it for every meal. Pad Thai is traditionally served as the main course and is a popular street food, especially in Bangkok.
Recipes vary, but they typically consist of thin flat rice noodles, shrimp (or prawns or chicken), scrambled egg, and bean sprouts in a sauce made of tamarind, fish sauce, dried shrimp, red chili pepper, garlic, shallots, and palm sugar.
Crushed peanuts, red chili pepper, and lime wedges are served on the side as condiments.
The vegetarian version of Pad Thai omits shrimp. Instead, it substitutes soy sauce for fish sauce and tofu for protein.
It is believed that Pad Thai originated in China and was brought to Thailand via Chinese immigrants because rice noodles and stir-fried noodles in a wok are typically Chinese.
It became popular during World War II when Thailand faced a rice shortage. Noodles were promoted instead because it was a cheap and filling option. When added with vegetables and protein, it made for a nutritious meal.
Soon after Siam was renamed Thailand in 1939, it became the national dish and was named Pad Thai to develop the country’s new identity and promote nationalism.
When you plan a trip to Thailand, while you explore all the beautiful destinations, don’t miss trying the Pad Thai at least one of these eateries in Bangkok- Thip Samai, Pad Thai Fai Ta Lu, and Baan Phad Thai.
Also, you can learn to cook delicious, authentic Pad Thai at a cooking class and a local market tour in Bangkok!
Karē Raisu (Japanese Curry Rice)
Sydney from A World in Reach
When you think of Japanese food, the first dishes that come to mind are probably sushi and ramen. But did you know the national dish of Japan is actually curry rice?
Curry was introduced to Japan by the British during the Meiji era. Legend has it that a group of British sailors introduced the spice that was shipwrecked off the coast of Japan.
The sailors came ashore with curry powder from India, which was under British colonial rule at the time. Soon after, curry became a staple in Japanese cuisine and later, one of the best traditional food dishes in the world!
Japanese curry rice is one of the most popular meals in the country, according to some estimates, with locals eating the dish at least once a week!
The base of the meal is pretty simple: it’s just Japanese white rice topped with meat or vegetables cooked in a curry sauce. A popular variation of the dish is katsu curry, which is curry rice served with a breaded pork or chicken cutlet.
For visitors, trying Japanese curry rice is a must for your Japan bucket list. Lots of restaurants around the country specialize in the dish. Coco Ichibanya is a Japanese chain popular with locals and tourists alike that serves up a wide variety of curry rice.
For a fun cultural experience, take a cooking class where you can learn to make Japanese curry yourself! At the end of the class, you’ll be able to enjoy the meal that you made and take home the recipe so you can make it again for your friends and family.
Best Traditional Food in Africa
Couscous, Morocco
Heather Cole from Conversant Traveller
Couscous is an integral part of the Moroccan diet, and you’ll come across it being served in hotels and restaurants in Marrakech and across the country. This traditional dish is commonly cooked on Fridays when family and friends gather together and share a meal after the midday prayers.
Couscous has been an essential part of the cuisine in Morocco for centuries and is thought to have originated with the Berbers of North Africa back in the 11th century. Wheat was a staple part of the Berber diet, as it was cheap and accessible.
Today, couscous is the Moroccan national dish and is often eaten at celebrations like weddings and funerals, as well as during Ramadan.
Made from steamed wheat and semolina, the couscous is usually served with spices and vegetables, such as sweet potatoes, carrots, and chickpeas. Meat is sometimes added too, with chicken and lamb being the most popular.
For an authentic cooking process, the couscous is steamed two to three times over several hours. The couscous is placed in a pot above the simmering broth in which the vegetables and meat are cooking.
Served in a large communal dish, the fluffy couscous is traditionally eaten by hand, using your fingertips to roll a portion into a small ball.
Some of the best places to eat authentic couscous in Marrakesh include the Amal Women’s Training Centre, Al Baraka, and the Naima Restaurant.
You can try couscous anywhere in Morocco, but to understand the making process, head to a cooking class in Marrakech like the one at La Maison Arabe and have a go at making it yourself.
Best Traditional Food in the Middle East
Fesenjān, Iran
Ellis from Backpack Adventures
Iran has one of the most underrated cuisines in the world. Persian food is not only about rice and kebab but also features many delicious stews. One of Iran’s best-kept secrets is Fesenjan or Fesenjoon.
Fesendjoon is one of the oldest traditional foods in Iran. The flavourful dish combines some of the country’s most prized ingredients. The meat, often chicken or duck, is stewed for hours in a sauce made of walnuts and pomegranate syrup.
The recipe originated in Gilan near the lush and green Caspian Sea. In these fertile lands, wild ducks were abundant. Duck was therefore the preferred meat for a long time, but nowadays chicken or even lamb is more commonly used.
Persian cuisine is moderate in the use of spices. With Fesendjoon as well, the flavor comes from the quality of the ingredients. When prepared well and stewed for a long time on a low fire, the result is a dish rich in sweet and sour flavors. Some like it a bit sweeter. Others prefer the sour taste.
Fesendjoon is a festive dish that requires a lot of patience and attention. People make it at home when they have a reason to celebrate or at holidays like Nowruz and Yalda. As a result, it isn’t often on a menu, but when it is, consider yourself lucky. Your best bet to try Fesenjoon is the traditional restaurants that serve both tourists and locals.
Baklava: Traditional Turkish Sweet Pastry
Soumya of Stories by Soumya
One of Turkey’s most famous desserts is the delicious baklava. You can’t miss relishing a piece or two of baklava when in Turkey.
Believed to have originated in the Ottoman era, probably from the kitchens of the Topkapi Palace, baklava is one of Istanbul’s most iconic foods and a must-have dessert when visiting the city.
Baklava is a layered phyllo pastry stuffed with nuts, mostly pistachios, and made sweet with honey or sugar syrup. Multiple layers of phyllo pastry give the baklava an almost melt-in-the-mouth taste while the chopped nuts add a crunchy texture to this fantastic dessert. Locals love to eat it during festivals, especially Ramadan, and also enjoy it as a daily snack.
Today, baklava is a sought-after dessert in several countries of the Middle East and the Mediterranean, including Turkey, Greece, and the nations of the Arab world. However, what you’ll get in Istanbul’s restaurants is vastly different from the eateries of Athens.
Even though the making process, which includes a complex layering of the fragile phyllo dough, buttering it, and filling it with a decadent nut mixture, remains the same, different kinds of fillings and syrups give baklavas their unique taste in each country.
One of the best places to try baklava in Turkey is at Hafiz Mustafa 1864, a confectionery and sweetmeat shop that has been dishing out amazing baklavas for over 150 years. They have several branches across the city, but the Sirkeci one has the most incredible collection.
Pair your baklava with authentic Turkish coffee for a memorable experience in Istanbul.
Katmer: Ancient Turkish Dessert from Gaziantep
Sasha from Mog and Dog Travels
Irresistible, moreish, and indescribably delicious, katmer – a rich, many-layered, flaky pastry – is one of Turkey’s most indulgent dishes. (And considering that Turkey is already famous for its sweet, treacly baklava, that’s saying something.)
Traditionally eaten for breakfast, some historians believe that katmer was part of Central Asian cuisine as early as the 11th century. However, actual written references about this spectacular dish only began during the Ottoman era in the late 14th century.
Making katmer is a time-consuming and challenging process, which is why most Turks only eat it in restaurants. The recipe for katmer is similar to baklava or traditional Turkish yufka (flatbread) with one key difference: plentiful amounts of butter and oil are used in the making of the pastry dough.
To make katmer, flour, salt, and water, plus generous quantities of butter and oil, are mixed to create a smooth dough. The dough is then immersed in more oil (yes, this isn’t a dish if you are on a diet) and left to sit for an hour or more.
The next part of the katmer-making process is the most difficult. If you’re familiar with how Indian paratha or Malaysian roti canai is made, then you’ll know what’s coming next: the dough is flipped repeatedly in the air until it is so thin it is practically see-through. Then it’s time for the fillings!
Katmer can be savoury or sweet, and different regions of Turkey have their own varieties. In Konya, the katmer dough is filled with tahini (a paste made from sesame seeds). The pastry is then folded into an envelope-like shape and baked in the oven before being topped with sweet pekmez (grape molasses). In Afyon in western Turkey, katmer is filled with a poppy seed paste.
The most famous and arguably most delicious version of kuzu katmer comes from Gaziantep, a UNESCO city of gastronomy. Here, the paper-thin pastry is cut into a square and dotted with generous amounts of kaymak (buffalo clotted cream), sugar, and crushed pistachios before baking.
It’s served warm and topped with extra pistachios and cut into squares before serving. In Gaziantep, katmer is traditionally eaten by a married couple the morning after their wedding and represents hope for a sweet married life.
For authentic places to taste and learn to make katmer, Katmerci Zekeriya Usta is a tiny restaurant in Gaziantep that has been making katmer for four generations. Not only is Katz’s here insanely delicious, but you can see how it is made from start to finish!
Best Traditional Food in Europe
Moussaka: Traditional Greek Eggplant Casserole
Jo Koni from World Wild Schooling
Moussaka is one of the best traditional Greek dishes that has been enjoyed for generations. It is a layered casserole consisting of eggplant, ground beef or lamb, potatoes, and a creamy béchamel sauce on top. The dish is usually baked in the oven until it is golden brown.
The history of moussaka dates back to the Ottoman Empire, which ruled Greece for over four centuries. Moussaka, a dish with numerous regional variations, is most commonly known in Europe and the Americas as the Greek variant invented in the 1920s by Nikolaos Tselementes.
The name moussaka comes from the Arabic muṣaqqa‘a, which was borrowed from Ottoman Turkish and then by several Balkan languages, including Greek.
Moussaka is a significant part of Greek cuisine and culture. It is often served during holidays and special occasions, such as family gatherings and weddings.
The preparation of moussaka can vary from region to region and household to household, but the basic ingredients and layering technique remain the same.
The eggplant is usually sliced and salted to remove any bitterness before being fried or grilled. The ground meat is seasoned with spices such as cinnamon, allspice, and nutmeg, and cooked with onions and tomatoes.
Once the layers are assembled, the moussaka is topped with a rich béchamel sauce made from butter, flour, and milk. It is then baked until the top is golden brown and the dish is heated through.
To try moussaka in its traditional form, head to a traditional Greek taverna or restaurant. We recommend Atitamos in Athens, where they serve an authentic version of moussaka in a clay pot.
For tourists interested in learning how to make moussaka themselves, there are cooking classes available in Athens and other cities, such as this cooking class. Also, traditional food markets such as the Varvakios Agora in Athens offer the chance to see the fresh ingredients used in the dish and experience the vibrant food culture of Greece.
Pizza: The Most Popular Italian Food
Lisa of Travel Connect Experience
If there is one food that all Italians like without exception, it is certainly pizza.
Pizza is also one of the most widespread and beloved foods in the world. It is one dish you’ll find in every corner of the world. With each country developing its version of Pizza, it has evolved from being an Italian citizen to a global citizen in no time. And there are many reasons for this, including its simplicity, irresistible taste, and versatility.
The base of the pizza is the flatbread or focaccia, which was already widespread in Italy in the 17th century. The real revolution in the pizza recipe occurred with the replacement of lard with olive oil, the introduction of mozzarella cheese, and the use of tomatoes, imported from the Americas in the 19th century.
Neapolitan pizza is considered the best pizza in Italy. Many have tried to understand why it is so good: perhaps because the dough of Neapolitan pizza rises for at least 72 hours, or probably because the water in Naples is special. The first pizzeria was born in Naples in 1830 and is called Pizzeria Port’Alba, which is still open today.
A date to remember in the history of Neapolitan pizza is 1889, when the rulers of Italy visited Naples and tasted three different types of flatbreads. It is easy to understand which was the favorite of Queen Margherita, the one that took her name, topped with tomato, mozzarella, and basil, the colors of the Italian flag.
From that moment on, pizza traveled around Italy and the world. The art of making traditional pizza in Naples was added to the UNESCO list of intangible cultural heritage in 2017.
The main features of Neapolitan pizza are:
You can taste authentic Neapolitan pizza in one of the countless Neapolitan pizzerias in Italy and around the world. If you visit Naples, you will have even more opportunities to taste and experience it in the city where it originated.
Pasta: Italy’s Favourite Traditional Delicacy
Clotilde from A Princess Travelling with Twins
When it comes to Italian food, many books have been written about all the traditional foods that characterize the different regions. It isn’t easy to find a traditional dish cooked the same way from north to south.
For example, pasta, which together with pizza perhaps represents the most common foods consumed daily by Italians, comes with typical recipes linked to different places and very often with typical local ingredients.
Anyone visiting Rome can’t help but notice that there are four typical pasta recipes in the capital. Some are pretty well known even outside Italy, while others are difficult to find outside the Capital.
Before traveling to Rome, it is worth investigating some of the best dishes and places to eat like a local.
Pasta all’Amatriciana and pasta alla Carbonara are two of the most traditional dishes, which pasta alla Gricia follows, and all include guanciale. Pasta Cacio e Pepe is the simplest of them all, but also the most difficult to replicate.
Carbonara is a recipe whose origins are less clear and which has undergone many changes over time before establishing itself with the current recipe, which includes spaghetti mixed with guanciale, eggs, pecorino, and pepper. Made strictly without cream, and with the eggs added raw after beating them with pecorino and pepper.
Despite being considered a typical Roman dish, Amatriciana takes its name from the place of origin of the guanciale (Amatrice), which is combined with tomato and pecorino (without garlic or onion) to flavor the bucatini.
Pasta alla Gricia, on the other hand, is nothing more than Amatriciana without tomato.
The pasta, however, that is probably most difficult to replicate is the pasta Cacio e Pepe. Usually made with tonnarelli pasta, this sauce, composed of only two ingredients, pecorino cheese and pepper, is precisely made by the chef’s skill, who mixes the cheese with the pasta and a little cooking water to create a delicious creamy sauce.
Armando al Pantheon and Roscioli are two safe addresses in the center of Rome to try these delicious pasta recipes.
For those who want to learn all the details of cooking these pasta dishes, most cooking workshops will include at least a couple of these recipes.
Paella: Traditional Rice Dish from Valencia in Spain
Tina from Veganderlust
The traditional Spanish dish, Paella, is a well-known delicacy enjoyed by many worldwide. However, what most people don’t realize is that it’s considered a traditional Valencian dish in Spain. The dish was initially created around Albufera, a freshwater lagoon located just outside Valencia.
A day trip to the hometown of Paella from Valencia by bike is a fantastic way to explore the region. In the peaceful village of El Palmar, in the Albufera National Park, you can get the best homemade Paella made with only local ingredients. Whether you prefer a Paella with meat or seafood, or a vegetarian or vegan Paella, El Palmar has got you covered.
The name Paella is derived from the pan in which the dish is cooked. In the Valencian/Catalan language, Paella translates to “frying pan”. Even today, the shallow frying pan plays an essential role in making traditional Paella. In Spain, Paella is cooked and served in a Paella pan.
To showcase its cultural significance, the Valencian government has granted protected cultural status to this iconic dish. Valencians hope that Paella will be added to the UNESCO World Heritage list, but this has not yet happened.
The original Paella recipe includes round-grain rice, green beans, rabbit, chicken, lima beans, saffron, and olive oil. Today, you can find Paella with a variety of ingredients. Nevertheless, the two main ingredients that remain consistent in every Paella dish are round-grain rice and saffron.
If you try cooking Paella at home, it’s essential not to stir the dish once it starts to slowly cook so you get a delicious, crunchy crust at the bottom. Or better yet, plan your next holiday to Spain and eat some perfectly prepared Paella in Valencia.
Pastel de Nata or Pastel de Belém: Traditional Portuguese Custard Tart Pastry
Inês Nunes from Random Trip
Pastel de Nata is the most famous pastry in Portugal, and you will find it in almost every cafe or pastry shop around the country. Its origin is not 100% clear, but it is said that it was created for the first time between the XVIII and XIX centuries in the Mosteiro dos Jerónimos (Belém, Lisbon).
It was called “pastel” (cake), and because it was produced and sold in Belém, it was commonly known as “Pastel de Belém”. During the liberal revolution, all monasteries and convents had to close, and someone from the monastery sold the recipe to a Portuguese businessman, who started to produce “Pastéis de Belém” in a sugar refinery factory near the monastery, which still exists nowadays.
So, what is Pastel de Nata? Is it the same as Pastel de Belém? Well, because of the popularity of Pastel de Belém, other businesses started trying to imitate the recipe, which is still a well-kept secret.
Only the ones produced and sold in the “Pasteis de Belém” pastry shop can be called that, and the rest that you can find everywhere in Portugal are called “Pastel de Nata”. Nowadays, they are both so good that they were selected as the 1st and 2nd best-rated pastries in the world by TasteAtlas.
The ingredients used for this pastry are a crunchy pastry shell filled with egg yolks, sugar, milk, lemon, and cinnamon. The reason egg yolks are used in this pasty and many other conventional pastries in Portugal is that they needed egg whites to gum their clothes, so they needed to come up with a way of using all the remaining egg yolks.
They are cooked in the oven and served with cinnamon and icing sugar, and are usually accompanied by a coffee. You will want to try the “authentic ones” (Pastel de Belém) in Belém (Lisbon), where you can also watch the last step of the process (them going into the oven).
A good option to try Pastel de Nata is in Manteigaria, which has pastry shops in Lisbon and Porto.
If you want to learn how to make Pastel de Nata on your own, you can join a cooking class in Lisbon.
Cepelinai: National Dish of Lithuania
Monica from This Rare Earth
Cepelinai is one of the tastiest traditional dishes in Lithuania, and arguably the most beloved staple in the country’s culinary repertoire.
This national dish is made from finely grated potatoes that are formed into large, circular or oval-shaped dumplings. The dumplings have very thick walls, which are then filled with several options for flavor.
Sometimes they are filled with ground meat, such as beef or pork, and other times, they are filled with vegetables and/or cheese. Then they are seasoned with onion and spices.
The dumplings are then boiled until they float to the surface of the water, and are served as a main entrée with a generous dollop of cream or sauce on the side.
Cepelinai is not only delicious but also significant in Lithuanian culture, often served at special occasions, such as weddings and festivals.
They represent the hardworking spirit and resilience of the Lithuanian people, who have been able to maintain their cultural identity despite tumultuous historical events.
If you ever find yourself in Lithuania, be sure to try this delectable Lithuanian national dish. You can do so at Etno Dvaras, an award-winning restaurant that has several locations throughout the country. They prepare all of their food from scratch. With your Cepelinai, you can also sample Lithuanian Saltibarsciai, which is traditional cold beetroot soup, and wash it down with either natural teas made from local herbs and honey or a famous Lithuanian beer. Don’t miss your chance to experience the unique flavors and traditions of this remarkable country!
Tavë Kosi: National Dish of Albania
Maria from Northern Albania
Tave Kosi is a traditional Albanian dish that has become famous throughout the world for its hearty, unique flavor. Its popularity even outside of Albania is probably thanks to the large Albanian diaspora in recent decades.
It’s even been dubbed the “national dish of Albania”, but it hasn’t been officially named that. Regardless, this iconic dish is the ultimate comfort food, made with tender pieces of lamb, mixed with rice and yogurt, and baked to perfection.
Tave Kosi is a staple in traditional cuisine and is often served on special occasions rather than in day-to-day life, since the meat makes it more expensive. Its name is roughly translated to “soured milk casserole”. It’s believed to have originated in the southern part of Albania, where it was first prepared by shepherds who had access to fresh lamb and dairy products.
The city of Elbasan is known explicitly for its Tave Kosi, though it has become a popular dish throughout the country. If you’re traveling to Northern Albania, it’s still very much worth trying.
There are many variations of the recipe that have been passed down through generations, each slightly changing depending on the surroundings.
The main ingredients used are simple but delicious. The lamb is usually marinated in a mixture of garlic, salt, and pepper for a few hours. It’s then browned in a skillet and layered on top of a bed of rice.
A creamy yogurt sauce is poured over the lamb and rice. The dish is then baked in the oven until it is golden brown and bubbling.
Most restaurants in Albania are family-operated so that you can try Tave Kosi almost anywhere, and it will be prepared authentically.
If you want to learn how to make Tave Kosi, most classes will be offered in Tirana, the capital.
Potica: Traditional Festive Pastry from Slovenia
Džangir Kolar from Dr Jam Travels
Potica is a dessert that is the national dish of Slovenia, and a recipe for it is protected in the European Union.
This is a traditional cake that can be found on tables during the Christmas and Easter seasons. Potica is a rolled dough cake with different fillings. The most common filling is with walnuts and raisins.
As for history, it goes back to medieval times with sweet bread containing dry fruits. The first written proof is from the 16th century by Trubar, and a century later, we can find the first recipe by Valvasor.
Today’s basic recipe would be the Ingredients (½ kg flour, ¼ l milk, 30 g yeast, 10 g salt, lemon rind, 20 ml rum, 60 g sugar, four eggs, 100 g butter, ½ kg walnuts). In a bowl, dissolve the yeast and add three tablespoons of flour, one tablespoon of sugar, and a cup of lukewarm milk.
Leave for 10 minutes in a warm place. In another bowl, mix the remaining milk, egg yolks, sugar, salt, and lemon rind. Add melted butter and rum, and slowly pour into the flour. Add the risen yeast.
Mix everything into a dough, knead until smooth, cover it with a warm kitchen towel, and leave until it rises to double the size, one hour.
Once risen, roll out the dough on a table sprinkled with flour into a square shape. Deflate the dough and turn it out onto a lightly floured surface. Roll out to 1/4 to 1/2 inch thickness.
Spread with melted butter, honey, raisins, walnuts, and cinnamon. Roll up like a jelly roll and pinch the ends. Place into the prepared baking tin. Let it rise again for about one hour until it doubles in size.
Preheat the oven to 180℃ and bake it for around 60 minutes until it is golden brown.
You can find this cake in many places in Slovenia serving traditional food, ie, Sokol in Ljubljana.
If you are into baking, there are a few cooking classes; the famous option is the Jezeršek family.
Wiener Schnitzel: Iconic Viennese Cutlet
Claire Sturzaker of Tales of a Backpacker
There is a lot of delicious food in Vienna to try, but none is so iconic (or tasty) as the Wiener Schnitzel. One of Austria’s national dishes, a Wiener Schnitzel literally means Viennese Schnitzel and is something you must try when visiting Austria.
Some say that the dish originated in Italy as a Milanese Cutlet, which was brought back to Vienna in the late 19th Century, while the Austrians say it has been around in Austria way before that!
Wiener Schnitzel is traditionally made with veal cutlet that is pounded until thin, coated in egg, flour, and bread crumbs, and then pan-fried until the meat is still moist, and the breadcrumb coating is golden and crunchy.
It is usually served with Austrian potato salad (with a vinaigrette dressing, no mayo!), or sometimes just boiled potatoes or green salad, with a wedge of lemon. While veal is the most traditional meat and the only authentic Wiener schnitzel, pork is also commonly used to make schnitzel, and you can find chicken and even vegan schnitzel too.
Wiener Schnitzels are on almost every restaurant menu in Vienna and throughout Austria. They can be pretty large, for example, Figlmüller in Vienna serves very large thin schnitzels which are big enough to share, while Café Central has thicker schnitzels which are equally delicious. For a vegan version of schnitzel made from organic seitan, head to Das Augustin in Vienna.
Goulash: Hearty Hungarian Beef & Paprika Stew
Richard Meek of RJ on Tour
Goulash, or gulyás in Hungarian, is a delicious, hearty soup or stew that originated in Hungary.
The origin of gulyás goes back to the 10th century, and Hungarian shepherds eat the stews.
The shepherds used to dry the goulash and store it in sheep’s stomachs to preserve it. When ready to eat, they just added water and heated it. The early versions of goulash didn’t include paprika until the 16th century; thus, they had a different flavor.
They make goulash with diced stewing steak, onions, paprika, tomatoes, and various other vegetables and seasonings, including garlic and bay leaves. The dish is simmered at a low temperature, which allows the flavors to blend, and the meat becomes very tender.
Each cook has their variation of goulash, which can be either sweet, rather hot, or in between. It is usually served with dumplings, potatoes, bread, or pasta.
Another similar dish is halaszle, which fishermen traditionally made with fish. Typically, halaszle is spiced with hot paprika.
Most restaurants in Budapest and the rest of Hungary serve their version of Goulash. One of the best restaurants for traditional Hungarian food in the city is Klauzál Café & Restaurant, a modest traditional restaurant. You can also find some great goulash in eateries at the Central Market Hall in Budapest. It is also a fantastic place to buy the ingredients, including various types of paprika.
There are various cooking classes available in Budapest to learn how to make traditional cuisine. Goulash has passed the test of time and is very popular with locals and tourists visiting Hungary.
Pierogi: Traditional Dumplings from Poland
Diana of Travels in Poland
A true national treasure, pierogi is a dish that has woven itself into the cultural fabric of Poland. Pierogi are delicious dumplings filled with a variety of ingredients and have long been a staple in Polish cuisine.
While the exact origins of pierogi are debated, some food historians believe they arrived in Poland from China via the Silk Road in the 13th century.
Others argue that pierogi have Slavic origins, with similar dishes found throughout Eastern Europe.
Regardless of its origins, pierogi became an integral part of Polish cuisine and culture. They are often prepared for special occasions, such as Christmas Eve, when they are typically filled with sauerkraut and mushrooms, with cheese (pierogi ruskie), or with sweet fruit fillings, such as strawberry or cherry.
Pierogi are also a popular dish during family gatherings and local festivals such as the annual Pierogi Festival in Kraków held in August of every year.
Pierogi are culturally significant as they are widely considered one of the national dishes of Poland.
Pierogi are made from a simple dough of flour, water, and sometimes eggs. Pierogi fillings do vary. There are more traditional options, including potato and cheese, meat (pierogi z miesem), mushrooms, and sauerkraut.
Many kids tend to prefer pierogi with sweet fruit fillings like blueberries or cherries. The filled dumplings are then boiled or pan-fried for a crispy finish.
For an authentic pierogi experience, visiting a traditional Polish milk bar, or “bar mleczny,” is an excellent idea as it offers affordable cuisine with authentic local food.
To make pierogi from scratch, consider taking a cooking class during your visit to Poland. In cities like Warsaw, Kraków, and Gdańsk, there are several classes taught by local chefs and home cooks. These classes may include a visit to a traditional food market to source ingredients and offer a unique perspective on Polish culinary traditions.
Bigos: Authentic Polish Stew
Taylor of Traverse With Taylor
One of the most popular traditional dishes to eat in Poland is Bigos, more fondly dubbed “Hunter’s Stew.”
This mouthwatering dish has been a staple that locals use to get through Polish winters for as long as anyone can remember. Back in the 18th century, hunters used to throw a little bit of everything into a kettle and boil it down, trying to create a stew that would put some meat on their bones and sit in their bellies.
Now, Bigos is still enjoyed as a typical winter stew. You’ll find that it is often made at home (probably by an old family recipe) and brought by many to large gatherings or special occasions.
Bigos is meant to, above all, be a filling and hearty dish. It’ll warm you up when it’s cold outside, and it is incredibly easy to make. Once you add everything to a pot, you sit back and let it simmer. Traditionally, Bigos has core ingredients of meat (Usually Polish sausage), sauerkraut, and various spices.
During any trip to Kraków, the best way to try Bigos is in a bread bowl! We love the crock at Restaurancja Sukiennice right in the Stare Miasto! Enjoy this warm comfort food as you watch tourists meander around the Old Town Square.
Schwarzwälder Kirschtorte: Delicious German Classic
Elle from Only in Germany
Schwarzwälder Kirschtorte, also known as Black Forest Cake, is a cream cake that has become one of the most popular German desserts in the world. It originated in the 1930s and consists of layers of chocolate sponge cake flavored with Kirschwasser, a cherry liqueur, and filled with cherry-flavored cream, fresh cherries, and decorated with chocolate shavings.
The origin of the name is not clear, but it may be related to the dark forest-like appearance of the chocolate shavings or the use of Kirschwasser, which is produced mainly in the Black Forest region.
The creation of the Schwarzwälder Kirschtorte is credited to Josef Keller, a pastry chef who claimed to have invented the cake at the Café Agner in Bad Godesberg in 1915. Erwin Hildenbrand of the Café Walz makes another claim for the invention in Tübingen in the 1930s.
The recipe has evolved, and in the 1930s, it became popular in Berlin and other cities in Germany, Austria, and Switzerland. Today, it is the most famous and beloved cake in Germany, and variations of the cake are made worldwide, with some ingredients replaced or modified to fit local tastes.
Schwarzwälder Kirschtorte is often associated with the Black Forest region, and it is said that the colors of the cake, which include red cherries, white cream, and dark chocolate, resemble the traditional costume worn by women in the region, which consists of a black hat with pom-poms.
Café König in Baden-Baden is one of the best places in the Black Forest region to try this sweet German delicacy!
The cake has a rich and decadent flavor and is best enjoyed with a cup of coffee or a glass of Kirschwasser.
Hollandse Nieuwe Haring: The Most Famous Traditional Dutch Delicacy
Theresa from Fueled By Wanderlust
Traditional Hollandse Nieuwe Haring, or pickled herring, is beloved by locals and considered a delicacy in the Netherlands. The recipe dates back to the Middle Ages when fish was pickled, smoked, and salted to preserve it during long sea voyages.
Today, Hollandse Nieuwe Haring remains a traditional specialty and was awarded the EU designation of “Guaranteed Traditional Specialty” in 2016.
To be called Hollandse Nieuwe, the pickled herring must be caught between mid-May and early July in the North Sea when the fish will have 16% fat. Once caught, a special knife is used to remove the scales and most of the insides from the fish.
It then gets soaked in a salty brine in oak barrels for several days. During this process, the pancreas of the fish releases enzymes that soften the texture of the meat and enhance the flavor. Finally, the fish must be frozen for at least two days to kill off any parasites.
The annual Hollandse Nieuwe season kicks off on Vlaggetjesdag, or Flags Day, in early June. This marks the auction of the season’s first barrel of pickled herring, followed by the product’s widespread distribution to fishmongers around the Netherlands.
Any of the year’s herring not sold by September of the same year cannot receive the Hollandse Nieuwe designation.
All variations of pickled herring are still a beloved snack in the Netherlands today, either consumed plain or with chopped onions and pickles. It’s relatively healthy, being loaded with Omega-3s.
Traditionally, Locals eat the herring by holding the tail vertically over their mouths. This Dutch tradition of eating raw herring is called Haringhappen.
Curious tourists can try pickled herring during a food tour in Amsterdam or by visiting a seafood stand, like De Visbanken in Delft.
Bouneschlupp: Traditional Luxembourgish Green Bean Soup
Paulina of Paulina on the Road
Bouneschlupp is a traditional Luxembourgish soup made with fresh green beans and potatoes, flavored with onions, leeks, and parsley. It was initially a humble dish made with simple, local ingredients.
Bouneschlupp is typically enjoyed during colder months as a comforting and hearty meal, often served with bread or croutons. Despite variations in recipes, Bouneschlupp remains a cherished part of Luxembourgish culinary heritage, loved for its delicious and wholesome flavors.
Bouneschupp is considered the Luxembourgish national dish, which makes it culturally significant. One distinct way Bouneschlupp is prepared is by pureeing or mashing the cooked green beans and potatoes to create a thick and creamy consistency. This gives the soup a smooth texture and helps to meld the flavors of the ingredients together.
Bouneschlupp is typically served hot as a starter or main course. Traditionally, Bouneschlupp is served hot and often enjoyed with potato pancakes known as gromperekichelchen, along with an optional dollop of sour cream on the side. Some variations of Bouneschlupp may also include bacon or sausage as a topping or garnish, adding additional savory flavors to the dish.
The traditional method of cooking Bouneschlupp involves using locally available ingredients and simple preparation techniques. Fresh green beans, potatoes, onions, leeks, and parsley are commonly used to create this Luxembourgish soup. The vegetables are simmered in water or broth until tender and then pureed or mashed to create a creamy consistency.
You can try this traditional dish at the Am Tiirmschenc restaurant to enjoy this dish in its authentic flavors on your visit to Luxembourg.
Wondering where to stay in Luxembourg while indulging in the best foods? Consider Hotel Le Place d’Armes, which has impressive reviews.
Smørrebrød: Beloved Danish Open-Face Sandwiches
Nick from The World Overload
In Denmark, a traditional staple of the local cuisine is Smørrebrød. It is still such a popular dish even now, for both locals and travelers, you can find it almost anywhere in the city.
Smørrebrød is not the national dish of Denmark. Still, it is popular enough to be considered a classic dish in almost every popular list of Danish foods, from restaurants to cafes, lounges, and grocery markets. It is made up of simple ingredients, but the combination is what makes it truly fantastic. Foodies adore it, and anyone traveling through the country should try it once.
Its cultural and historical significance is comparable to other traditional dishes throughout the world. Originally, it was for those of the 19th-century working class, not for upper-crust society, but for those who struggled and toiled throughout the day.
That is because it is made up of standard bread and topped with mixed ingredients that people at the time could afford. This was eggs, fish, some meat, cheeses, and easy-to-grow vegetables. Easy to prepare, it was what kept the people going. It was served individually, and workers shared the many varieties among themselves. Now in modern times, everyone has this.
You can try this traditional Danish sandwich anywhere in Denmark. If you are looking for a variety of options, head to the Torvehallerne food market. Many stalls sell these sandwiches, and you can pick your favorites. Food tours in Copenhagen have at least one place where you can stop and try the open-faced sandwiches. It is a great way to spend your time for any first-timers in Copenhagen.
Enjoying the traditional foods of the countries you are visiting is one of the top reasons to travel. You get to understand why it is so important and still considered significant even today.
Kottbullar: Traditional Swedish Meatballs
Kristin from Global Travel Escapades
If you’re headed to Sweden and ready to indulge in the tasty Swedish culinary scene, one dish you won’t want to miss out on trying is Kottbullar, more commonly referred to as Swedish meatballs. This national dish is easily the most famous in Sweden!
However, what people may be surprised to find out is that the Swedish dish is not originally from Sweden. A few years ago, Sweden’s official social media announced that the dish originates from Turkey. It was brought to Sweden in the early 18th century when Swedish King Charles XII couldn’t resist sharing his love for meatballs after being exiled to the Ottoman Empire.
The meatballs are usually made out of ground pork or beef, cream, egg, onion, and some seasoning. After they have been rolled, they are then baked, grilled, or fried. And while the meatballs alone are pretty tasty, you’ll often find them served with mashed potatoes, a side of gravy, delicious lingonberry jam, and some pickled cucumber.
Today, with these flavorful meatballs available worldwide through IKEA stores everywhere, the dish has almost become synonymous with Sweden. But, for traditional Swedish meatballs, you’ll want to visit the local restaurants in Sweden to taste the famous dish.
A crowd-favorite place is Restaurant Tradition, which is located in Stockholm’s historic Old Town. Every day, locals and tourists alike come here to indulge in the popular dish.
The dish is not only eaten as an everyday meal, but it is also served during the most important holidays, such as Easter, Midsummer, and Christmas! Thus, you can see how this national dish plays a significant role in Swedish culture!
British Fish and Chips: Classic Comfort Food for Brits
Josh Band from A Backpacker’s World
Fish and chips combo is one of the most beloved traditional foods around the world, and is often regarded as a British dish. This classic meal comprises a crispy, golden battered piece of fish, usually cod or haddock, served with hot, thick-cut chips. It is often served with a side of mushy peas or beans and sometimes tartar sauce.
Fish and chips originated in the UK in the mid-19th century and quickly became a popular meal among the working class in England. Fish and chips shops, called “chippies,” soon began to pop up throughout the country.
They are commonly associated with seaside towns, and it is extremely common, if not guaranteed, to find a fish and chip shop near the coast. Chippies are found all across the country, and every town and village will have at least one.
If you are wondering how fish and chips are made, the meal is typically prepared by dipping a fillet of fish in a batter made from flour, baking powder, salt, and beer or water.
The fish is then deep-fried until the batter is crispy. The chips are usually made by cutting large potatoes into thick slices and then deep-frying them until crispy.
Fish and chips are served in a cardboard or polystyrene box, or sometimes newspaper if the chippy wishes to add a traditional element to their service.
You can eat fish and chips meal by sitting down at a table in a chippy, taking it away and having it on the beach, or having it on a sofa in a living room. You can also eat with a knife and fork or with your fingers. There are no rules on how it should be consumed. Enjoy this delicious meal!
Best Traditional Food in North America
Chilaquiles: Traditional Mexican Breakfast Dish
Vicky of Buddy The Traveling Monkey
One of the best traditional foods around the world is chilaquiles from Mexico. They are a traditional breakfast dish that originated in Central Mexico hundreds of years ago. They are now enjoyed all over the country. Chilaquiles is known as a poor man’s dish because they were originally created to use up leftovers.
Chilaquiles can vary greatly, depending on which region of Mexico they are from. What they all have in common, however, is that they have totopos in a kind of salsa. Totopos are slices of fried corn tortillas, and they can be crispy or soggy.
The salsa is usually “Verde,” meaning green, but it can also be red. You can even ask for a combination. Some parts of Mexico even make chilaquiles with a mole sauce. Then there are all kinds of toppings you can add, like a fried egg, steak, or shredded chicken.
It is believed that the word “chilaquiles” comes from the native Náhuatl language, meaning submerged chile. Chilaquiles had been around for centuries, but eventually became known in America when Encarnacion Pinedo wrote the cookbook “The Spanish Cook” in 1898.
What we love about chilaquiles is the variety of combinations. It’s also a hearty and tasty way to start the day.
Where to try cilaquiles in Mexico? One of our favorite restaurants in Puerto Vallarta, Fredy’s Tucan, has some amazing chilaquiles drenched in salsa verde, cheese, and crema.
Taco: Legendary Street Food in Mexico
Ashlea J. Russell of She Roams About
It’s hard to find a food more synonymous with Mexico than the taco.
A traditional corn tortilla bursting with delicious fillings like nopales (cactus), fish, pork, and steak, topped with homemade salsas, a squeeze of lime, and folded to be savored by hand.
The origin of the taco is somewhat disputed. Some evidence suggests that the taco is a native food that predates the arrival of the Spanish conquistadors. In contrast, another theory suggests it dates back to the early days of silver mining.
Whatever the origin, Mexican cuisine has been designated by UNESCO as a cultural heritage, and the taco is a shining symbol of that. Available in every corner of the country, you’ll find this dish as a staple of every Mexican diet.
While there are many traditional varieties of tacos, one of the most famous in Mexico is the taco al pastor. Al pastor means “shepherd style” and is a method of cooking slices of pork on a spit, influenced by Lebanese immigrants to Central Mexico.
Today, taco al pastor is a favorite dish that can be found all across the country and is known for the powerful punch of the Mexican adobada marinade.
Though the history may be murky, the future of the taco is bright. Across Mexico, tacos have evolved from a working-class dish only available from markets and street vendors to popping up on menus at the top restaurants in Mexico City.
The best way to try tacos al pastor and other traditional snacks and foods is by taking a locally guided taco or street food tour. There are thousands of places to try tacos, so to find the best, always ask a local!
Chiles en Nogada: Very Mexican
Julien Casanova from Cultures Traveled
Chiles en nogada have a rich history that is deeply rooted in Mexican history. Legend has it that this dish was created by a group of nuns in the central Mexican city of Puebla shortly after independence was declared from Spain in 1821.
After signing the Treaty of Córdoba, Agustin de Iturbide, a leader of the Mexican Army, visited the city of Puebla. To welcome him, the nuns prepared chiles en nogada, which features the seasonal and readily available ingredients of poblano pepper, walnuts, and pomegranate.
This sweet and savory dish starts with a dark green poblano pepper stuffed with a mixture of ground meat, fruit, and spices. It’s then topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley.
Resembling the red, green, and white colors of the Mexican national flag, which was officially adopted later that year, chile en nogada has become the national dish of Mexico.
Chile en nogada is a labor-intensive dish that uses many ingredients, so it’s best to order it in a restaurant. You can find this traditional dish at restaurants throughout central Mexico, predominantly during the weeks leading up to the Mexican Independence Day celebrations on September 16th.
Chiles en nogada is considered to be one of the most essential and iconic dishes in Mexican cuisine, and it continues to be an important part of Mexican culture and tradition.
When in Mexico City, head to Hostería de Santo Domingo to try traditional chiles en nogada.
Caldo de Piedra: Oaxaca’s Ancestral Stone Soup
JB from Will Fly for Food
Oaxaca has a reputation for being one of the top food cities in Mexico. It’s home to many delicious regional dishes like tlayuda, memela, empanada de amarillo, and the seven moles of Oaxaca – most notably mole negro and mole coloradito. But few people are familiar with caldo de piedra, which could be the most interesting of them all.
Meaning “stone soup” in Spanish, caldo de piedra refers to a pre-Hispanic Oaxacan soup made with fish, shrimp, chili peppers, tomatoes, onions, cilantro, and epazote served in a traditional gourd bowl. That in itself doesn’t sound all that intriguing until you see how it’s cooked.
Caldo de piedra is prepared by heating river stones for up to three hours over an open flame. When hot enough, the heated stones are dropped into the bowl. This causes the broth to boil and erupt like a volcano, cooking the ingredients within seconds.
If the cooking process weren’t interesting enough, what makes caldo de piedra even more fascinating is that it’s traditionally prepared only by men to honor Oaxacan women and the alliances between the region’s inhabitants.
When the soup is ready, the men bring the bowls to their wives, mothers, daughters, sisters, aunts, and grandmothers. It’s a delicious dish and a beautiful tradition that was given Intangible Cultural Heritage status by the Oaxaca Congress in 2021.
Few tourists get to try caldo de piedra because there aren’t many restaurants in Oaxaca that serve it. To try it, you’ll need to go to the aptly named Caldo de Piedra restaurant along the Carretera Internacional highway. Located about 10 km east of downtown Oaxaca City, it takes some effort to get there, but it’s worth it. The restaurant will make the dish in front of you and explain its cultural significance (in Spanish).
Ropa Vieja: Savory Cuban Shredded Beef Stew
Talek Nantes, Travels with Talek
Ropa Vieja, a delicious savory stew of shredded beef simmered in a spiced tomato sauce and topped with peas and strips of red peppers, is the unofficial national dish of Cuba.
Besides being a delectable dish, Ropa Vieja has a fascinating and unexpected history.
The legend of ropa vieja has been passed down for over 2500 years. Conservative Jews in ancient Judea couldn’t cook on the holy day, so they’d prepare the meal the day before and let it slow cook so it would be ready the next day. By then, the meat would be shredded.
As the centuries passed and the Jewish communities moved from Judea to Spain to North Africa and the Canary Islands, the dish inevitably transformed with new ingredients and cooking methods.
Ropa vieja was already a well-known dish when Spaniards brought it from the Canary Islands to Cuba in the early 1800s, where it was further refined.
Today, the dish is enjoyed in many of the countries that Spain originally colonized, but Cuba considers it its own.
Paladar Doña Eutimia is one of the best places to try authentic ropa vieja.
Lobster Roll: Traditional Sandwich from New England, USA
Julie from Family Trips and Travels
The lobster roll is a dish native to the New England states of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut in the United States. There are two main ways this dish is prepared.
Typically, a lobster roll will be served either hot with butter on a roll (known as the Connecticut Roll) or cold with mayonnaise on a roll (Known as the Maine Roll). A cuisine that is a favorite in the area and also a reason so many tourists flock to these seaside states each summer, the lobster roll has become a cultural dish in the New England area of the United States.
The origin of the lobster roll can be traced back to a restaurant in Milford, Connecticut called Perry’s. As the story goes, a traveling salesman was looking for a way to enjoy hot lobster on the go. The owner of Perry’s created the lobster roll and soon began to perfect the way it was served.
Later, the lobster roll began to gain more popularity in Maine as they were served at food trucks and roadside stands across the state. Tourists coming into town took note, and the popularity of these delicious lobster rolls became known to an increasing number of people.
Today, the lobster roll has become a staple among New England seafood restaurants and popular seaside areas like Cape Cod and Newport, RI.
The lobster roll is now being served up everywhere from upscale fine dining cuisines to beachside shacks. Every summer, seafood festivals are popping up all over New England to celebrate the region’s traditional seafood.
Poutine: Quintessential Canadian Dish
Melissa of My Beautiful Passport
Poutine is a popular Canadian dish that originated in rural Quebec in the 1950s. It is made up of French fries, cheese curds, and gravy. The dish gained popularity across Canada in the 1990s and can be found in many restaurants and fast-food chains across the country.
The cheese curds used in poutine are an essential component of the dish. They are small chunks of fresh cheese that have a slightly rubbery texture and a mild, salty taste. The cheese curds are usually made from cow’s milk and are an essential part of the traditional poutine recipe. You’ll know it’s fresh if the cheese is squeaky in your mouth.
The gravy used in poutine is typically a thick, beef-based sauce that is poured over the fries and cheese curds. The gravy helps to soften the cheese curds and adds a rich, savory flavor to the dish. Some variations of poutine use different types of gravy, such as chicken or vegetarian gravy.
Poutine has become a cultural icon in Canada and is often associated with late-night snacking and comfort food. It has also gained popularity in other countries, with many restaurants around the world now serving their versions of the dish.
Try a classic or add more flavors with toppings like smoked meats, veggies, and sauces. Choose to eat one all for yourself, or order one or multiple to share.
If you ever visit Quebec, trying poutine in Montreal, Quebec City, or elsewhere in the province is a must-do activity to experience the country’s unique cuisine.
Gallo Pinto: Costa Rican Rice & Beans
Alex and Leah of Alex and Leah on Tour
Gallo Pinto is, without a doubt, one of the tastiest traditional foods you can find in the world.
This traditional breakfast dish is commonly found throughout Central and Latin America, but it first originated in Nicaragua. However, since it’s the national dish of Costa Rica, they argue it was created in the suburbs of San Jose in the late 1930s! This has caused some controversy between the two nations.
The main ingredients are rice and beans, and it is usually served with a fried egg, sliced avocado, plantain, and a corn tortilla. Nicaraguans use red beans instead of black beans, whilst Costa Ricans add a light brown sauce called Salsa Lizano, which is allegedly the secret ingredient and makes it unbelievable!
Rice was introduced to Central America in the 15th and 16th centuries by the Spanish, who came and colonized the region during this period. It quickly became a prevalent and versatile ingredient in the region and is now a staple of people’s diets in the area!
To try Gallo Pinto at its best, you absolutely must try some in local country restaurants. For example, in Costa Rica, it is commonly available in Sodas, which are local restaurants, and always really affordable!
If you’re looking to learn how locals properly make the dish, there’s no better place than the food market by the beach in Tamarindo, so definitely check it out!
Best Traditional Food in Oceania
Pavlova: An ‘Aussie’ Classic Dessert
Sharyn McCullum from Discover Australia Now
The origins of Pavlova are somewhat disputed, with several people claiming to have created it. The most notable being that it was made in honour of, and named after, the Russian ballerina Anna Pavlova, who visited Australia in the 1920s.
Whatever the exact origins, pavlova is an Australian national classic dessert. It is served after celebratory meals throughout the year and is very popular after Christmas lunch or dinner.
Pavlova or ‘Pav’ as it is often referred to, is a round meringue made from egg whites and sugar, baked, then topped with cream and fruit. If done correctly, the meringue is crispy on the outside and soft on the inside.
The cream is fresh whipped cream, so it sits firmly atop the meringue and holds the fruit in place. The cream is then decorated with fresh pieces of strawberries, kiwi fruit, blueberries, and a passionfruit drizzle. Variations can include shaved chocolate on top of the fruit rather than the passionfruit drizzle.
You can try a piece of pavlova in most restaurants in Australia as part of their dessert options. It is often favored after a classic ‘pub meal’ from your local pub. Chokolait Hub serves the best pavlova in Melbourne.
Many people make their pavlova base; however, pavlova bases can be bought in the supermarkets, saving a few hours of labor. Then, whipped cream and fresh fruit of choice can be added shortly before serving. It is best, though, if refrigerated for an hour before serving. When visiting Australia, eating a piece of ‘Pav’ is a must-do!
Māori Hāngī: A Traditional Kiwi Experience
Heather Marston from New Zealand Wanderer
New Zealand is rich in culture and home to delicious kai (food) that is part of the country’s history and traditions. Māori are the indigenous people of New Zealand.
Hāngī is a traditional cooking method in Māori culture that loosely translates to ‘earth oven’. In this cooking method, food is steamed in an underground pit using hot stones, resulting in deliciously tender meat and vegetables infused with smoky flavors. It’s one of the many great foods in New Zealand to try.
Māori are profoundly spiritual and believe the earth is the giver of all life, and from the earth comes food. That food is then cooked by the earth, beneath the earth. The preparation of a hāngī also follows deep-rooted traditions and beliefs. For example, the food is considered spoiled if someone walks over the ‘earth oven’.
Traditionally, meat and root vegetables were wrapped in flax leaves and placed on hot stones at the bottom of a hole dug into the ground. This pit oven is called an umu. The hole is then covered with a mound of dirt, trapping the heat from the stones and cooking the food over several hours.
Today, a hāngī is more likely to use aluminum foil and mutton cloth to wrap and cover the food, and wire baskets to hold the food. The baskets are then placed on the hot stones in the oven pit and covered with a mound of dirt to complete the cooking process.
A hāngī is about bonding, building relationships, and enjoying good food. In Māori culture, it may be prepared for celebrations, special occasions, and community gatherings.
The best place to experience a hāngī and learn about Māori culture is by visiting a Māori Village in Rotorua, a region of New Zealand rich in Māori heritage. Mitai Maori Village and Te Puia are two great options to experience a hāngī in New Zealand.
Closing Thoughts: Traditional Dishes Around the World
Tasting foods from different countries has always been one of the greatest pleasures of traveling for many, but its connotations beyond the plate have evolved recently. A positive trend!
Partaking in food tourism activities like food tours, cooking classes, visiting local markets, local farms and producers, sharing meals with locals, attending food events and festivals, eating at traditional restaurants, and visiting historic cafes lets you connect with and value the history, culture, and biodiversity of the destination.
The gastronomic experiences promise special and unforgettable moments for travelers and become a driving force for economic and social development, as well.
On your next trip, make it a point to explore and appreciate the local food scene to dive into the culinary traditions and food culture of the place.
Do you love trying food from different countries? What’s your favorite traditional food around the world?
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