As a food enthusiast, I find trying traditional cuisines from different parts of the world exciting. There is something thrilling about savoring a new flavor or finally getting to taste a renowned dish that you've only heard about before.
Culinary travel is a favorite hobby for many, as it allows us to explore some of the best food destinations worldwide and follow our taste buds wherever they may lead us.
Grab your passport, a map, a fork, and a spoon, and join me on this culinary adventure around the world.
1. Goulash–Hungary
Hungary has several noteworthy dishes, but none have stood the test of time, like its traditional Goulash. This rich and flavorful dish combines most of Hungary's typical staples, including the beloved paprika, a prominent spice in Hungarian cooking.
The name 'goulash' comes from the Magyar word 'Gulyas,' which refers to the shepherds who tended cattle on the Hungarian plain. These shepherds would prepare a stew-like dish in a large iron cauldron, combining beef with a medley of ingredients, including tomatoes, celery, potatoes, white carrots, paprika, and bay leaves.
2. Jerk Chicken–Jamaica
Traditional Jamaican cuisine is always fresh and locally sourced, adapting to the Caribbean seasons. One of the most iconic Jamaican dishes is jerk chicken, a favorite among locals and visitors alike. The chicken is dry-rubbed with a secret blend of herbs and spices, including garlic, ginger, cinnamon, and the essential pimento (allspice). Scotch bonnet peppers add a range of heat, from spicy to very spicy.
The dish is then slow-cooked over hot coals. It is usually served with rice and 'peas,' or beans, as locals call them, cooked in coconut milk. The red kidney beans combined with the rice complement the flavors and balance the dish's spiciness.
3. Cuy–Peru
This Peruvian dish isn’t for the faint of heart. Cuy, which means guinea pig in Spanish, is commonly eaten in other South American countries, like Ecuador and Bolivia. However, it’s served as a traditional dish in Peru.
The practice started high in the Andes Mountains, where the Indigenous people continue to raise the animals as livestock and consider them a reliable meat source. Cuy con papas (guinea pig with potatoes) is traditionally served with a potato stew, toasted peanuts, chopped onions, and hot peppers.
4. Poutine–Canada
When you travel to Canada, you should definitely try the traditional dish of Poutine. It's a Quebecian dish of fresh-cut French fries topped with cheese curds and gravy. While many variations, including vegan options, are available, the classic version is still a favorite.
The exact origins of Poutine are disputed, with several Quebec restaurants claiming to have invented it, but it's known to have emerged in the Centre-De-Quebec area in the late 1950s. Poutine has since become a staple of Canadian cuisine and is so popular that it's now featured on many menus across the United States.
5. Conejo en Salmorejo–The Canary Islands
I still dream about this signature dish of marinaded rabbit I had on Tenerife in the Canary Islands. Conejo en salmorejo, otherwise known as rabbit in a Canarian marinade, is a delectable dish that everyone should experience at least once in their lifetime.
The marinade base is usually dry white wine, olive oil, and vinegar mixed with garlic, bay leaf, bell peppers, and thyme. Unskinned small potatoes cooked in salty water are usually served as a side. However, alternative side dishes like rice, bread, or French fries are not uncommon.
6. Curry Rice–Japan
I know, I know–how could curry rice be the traditional dish of Japan when sushi and tempura are right there? I hate to break it to you, but the signature dish of Japan is curry rice. I was shocked, too. Many countries have their version of curry, but Japanese curry is one-of-a-kind and tastes nothing like what you’re used to.
Their curry dishes usually feature meat, potatoes, carrots, and spring onions cooked together to create a thick, sticky texture. The curry is then boiled at a high temperature and served over rice, creating an unbeatable combination. You can choose your preferred toppings, like pork cutlets and eggs, to add an extra layer of enjoyment to the dish.
7. Pepian de Pollo–Guatemala
When I visited Guatemala in 2013, I didn’t know what to expect regarding cuisine, but I was pleasantly surprised. I enjoyed dining on fresh and delicious food, especially the country’s signature dish, Pepian de Pollo (Chicken Pepian).
The dish is of indigenous Mayan origin. It features toasted squash seeds, chicken, tomatoes, and chiles, ingredients typically found in the highlands of Guatemala. Each household and restaurant might prepare it slightly differently; however, it will always contain the same core ingredients and be served with rice, avocado, and corn tortillas.
8. Ropa Vieja–Cuba
"Ropa vieja" may have a peculiar name, translating to "old clothes" in Spanish, but it's Cuba's unofficial national dish. The dish's name comes from the shredded beef, which resembles torn clothing, yet its story goes beyond its name. Immigrants brought the beef stew to Cuba, where it was initially a blend of leftover meat and vegetables in a tomato sauce spiced with cumin, pepper, and other seasonings.
As immigrants flourished in their new home, ropa vieja underwent a fascinating evolution. The dish used higher-quality beef and thickened the tomato sauce. Some variations even introduced peas and red peppers, yet the dish always retained its core essence.
9. Carbonara–Italy
How does a country like Italy decide which dish will be its signature? Italy's cuisine scene is magnificent, from pizza and pasta to gelato and everything in between. However, spaghetti alla carbonara is a dish easily found in every trattoria and household across the country.
Originally from Rome, this hearty dish is made from al dente spaghetti noodles tossed with a raw egg yolk cooked from the heat of the pasta and then topped with pecorino romano cheese and pancetta (an Italian bacon that is not smoked).
10. Ratatouille–France
A classic French ratatouille is a beloved dish that’s traditionally vegan and gluten-free. Originating from Nice in Provence, this flavorful dish uses fresh, seasonal vegetables like zucchini, eggplant, and red peppers arranged in layers and roasted in a tomato sauce.
Despite its intricate appearance, ratatouille is a rustic dish that’s simple to prepare. True to its peasant origins, ratatouille relies on high-quality ingredients and can be adapted with available produce. It’s a stunning main dish, but it also pairs beautifully as a side, on French bread, over pasta, or topped with a yolky egg.
11. Moussaka–Greece
Moussaka has many variations, each with its own traditional family recipe. The classic version features sautéed eggplant, tomatoes, and ground lamb layered with potatoes and topped with fluffy cheese and béchamel sauce. Modern adaptations often use ground beef and sometimes omit the potatoes.
As one of Greece's national dishes, moussaka is a must-try culinary experience. Rich and flavorful, it embodies the essence of Greek cuisine. For vegetarians, there are also delicious meatless versions that retain all the hearty, savory goodness of the original. Whether traditional or modern, moussaka is a dish everyone should savor at least once in their lifetime.
12. Paella–Spain
Paella, a celebrated dish from Spain, originates on the shores of a lake in Valencia. The name "paella" refers to the large, shallow pan in which it is traditionally prepared. While early versions of paella reportedly included water voles and snails, the modern version, known as "mar y muntanya" or surf and turf, typically consists of a delightful mix of seafood and rabbit meat. The dish is known for the slightly burnt rice around the edges, called "socarrat," and is often considered the most delicious part of the meal.
13. Pho–Vietnam
Pho is a quintessential dish in Vietnamese cuisine, alongside banh mi and goi cuon. It is widely beloved and considered a national dish, originating in northern Vietnam but now enjoyed throughout the country.
The delicious soup has four basic ingredients: clear stock, rice noodles (banh pho), meat (typically beef or chicken), and herbs. Pho's origins can be traced back to early 20th-century Nam Dinh Province. The increased availability of cattle, driven by French demand, led to a surplus of beef bones, which became the foundation for the modern pho soup.
14. Bandeja Paisa–Colombia
Bandeja Paisa, a beloved traditional Colombian dish, has been affectionately described as "a festival of meat on a Frisbee-sized plate." Bandeja translates to "platter" in Spanish, hinting at its abundant servings.
A classic Bandeja Paisa boasts a rich assortment of flavors, featuring two types of Colombian sausage, savory ground beef, fluffy rice, tender red beans, crispy fried pork rind known as chicharrón, an arepa (a round corn patty), a sweet plantain, a slice of avocado for a touch of freshness, all topped off with a perfectly fried egg.
Tell Us What You Think