I believe food and travel is one of the most important things you can do for experience and character building.
Exploring a new culture is experiencing new cuisine but this shouldn’t be a new concept as they are the same.
I’ll start by stating that there are nearly 200 countries in the world today with diverse histories and the diversification is staggering.
Why Food & Culture Boil In The Same Pot
Some of these countries are ancient or more recently developed.
I’m no sociologist but it’s easy to highlight stuff like imperialism, the climate, religion, and even politics as having an indirect or direct impact on the food consumed.
Types of food are some of the planet’s highest commodities and there is nothing I quite like more than literally eating through the subjectivities of life one culture at a time.
It should also be said that even today, more than half the world’s population is in abject poverty and rely on 1 or 2 staple ingredients for sustenance.
Take the consumption of rice in India and South East Asia for example.
What makes me so joyful is that while traveling in these countries I have eaten meals I’ll remember until the day I submit.
Dare To Try
Anthony Bourdain hit the nail on the head by simply saying “you learn a lot about someone when you eat together”.
I agree with that ideology.
Eating in a new place is a great way to connect with other people.
This is because no matter how different we are, our stomachs still rumble for the energy to turn that never-ending wheel and we know it is ever more so fulfilling when we can turn that wheel together.
In no particular order, check below for my favorite countries to visit and some stand-out dishes if you’re a foodie like me!
Chongqing, China
I had the opportunity to visit this in-land megacity before the pandemic.
Visiting a friend who was teaching and fully migrated gave me a traditional experience, especially when it came to food.
Much like a pub is to an Englishman, the hotpot restaurant is to a Chongqing resident.
A place of social interaction, eating, and winding down from a long day (not to mention a warm beer or 5)!
Szechuan Hotpot
Jumping from the pot and into the fire already with this one!
A bubbling volcano is the center point filled with oil and infused with Szechuan chili peppers and peppercorns.
Around the providence, these peppers grow in abundance and have a very cultural significance as they are highly traded and used as medicine.
A hotpot is for socializing as much as eating and can be boiling away for hours until a variety of proteins and vegetables on bamboo are plunged, cooked, and coated with the mouth-numbing ingredients.
If looking for a meal for one, why not try Sichuan mapo tofu! Its fiery and addictive and easier if your cooking for one!
Another delicious spicy sauce to try is Gochujang.
We found a delicious recipe for Gochujang dip here.
Jiangtuan Fish
Chongqing is located on the Jianling river and in Asian cuisine, river fish is caught and eaten in abundance.
Typically steamed whole under a broth with fermented tofu paste, this vibrant dish is packed full of local vegetables and noodles.
When you’re served a whole fish, try locating the meat in the cheek if you haven’t already tried this as it has a great texture and is meaty and delicious.
See one of my favorite recipes for this
Sticky Rice Dumplings
There are so many types of dumplings to try!
I recently had these at friends home and have been dreaming of them ever since!
It also inspired me to add China to my bucket list!
Theses dumplings can be stuffed with sausage, egg yolk and shrimp
Argentina, South America
I haven’t visited South America (yet) which is why I didn’t include an actual city.
My only experience in my travels is living and working with Argentinians around Australia for a year.
These people were hospitable and cooking together is a large part of their culture.
Those sunny Sundays off work, Messi kicking a football in the background, and fast Spanish accents asking me to pass the Malbec!
Al Asador
Not for a vegetarian!
South American food culture is stocked with large hunks of meat, typically beef or lamb, and slow-grilled over a wood fire.
The cuts of meat differ too, in Argentina they prefer to use the lamb sternum and ribs to roast which the west would typically cut into smaller pieces or not at all.
I remember seeing my friend make a crucifix next to an open fire and nail the lamb before lighting it.
It was roasted for 6 hours on indirect heat with only salt and homemade chimichurri.
It makes my mouth water just thinking about it!
See one of my favorite recipes for this
Empanada
The Spanish and Latin American versions of a pasty or pie.
These tasty treats are typically made in the morning together as an appetizer to enjoy throughout the day.
The dough is simply made with flour and water while the filling usually consists of minced beef, onion, garlic, and boiled egg mixed with cumin.
There is a certain passion and teamwork that goes into making an Empanada. A production line of friends and this question always remains…
Who can best crimp down to close the dough?
See one of my favorite recipes for this
Spain, Europe
Spain isnt all tapas and sangria!
Each region has an incredible array of food!
From Bilbao to Seville its all so different!
If you visit Barcelona, you will be in the Catalan region!
Here is a good guide to visiting Barcelona
You have to try the incredible soups and meatballs in this region
Here is a guide to the food of Catalan
Al Asador
Not for a vegetarian!
South American food culture is stocked with large hunks of meat, typically beef or lamb, and slow-grilled over a wood fire.
The cuts of meat differ too, in Argentina they prefer to use the lamb sternum and ribs to roast which the west would typically cut into smaller pieces or not at all.
I remember seeing my friend make a crucifix next to an open fire and nail the lamb before lighting it.
It was roasted for 6 hours on indirect heat with only salt and homemade chimichurri.
It makes my mouth water just thinking about it!
See one of my favorite recipes for this
Empanada
The Spanish and Latin American versions of a pasty or pie.
These tasty treats are typically made in the morning together as an appetizer to enjoy throughout the day.
The dough is simply made with flour and water while the filling usually consists of minced beef, onion, garlic, and boiled egg mixed with cumin.
There is a certain passion and teamwork that goes into making an Empanada. A production line of friends and this question always remains…
Who can best crimp down to close the dough?
See one of my favorite recipes for this
Rome and Venice, Italy
Thought I was going to leave out Italy?
I haven’t met a soul in this world whose eyes haven’t lit up over pasta and sauce in its tasty simplicity or a pasta topped with a staring langoustine (like this incredible one that Jules had in Venice)!
Taking a city break in Rome and Venice to this day is still one of my favorite travels away. Some of the dishes we had were bruschetta and cannolies!
Here is a delicious recipe for bruschetta
Pizza Roma
The almighty pizza needs no introductions.
The end product does change regionally in Italy and I found the traditional pizza in Rome has a very thin crust that does not rise as you would see in a Neapolitan.
I also noticed they didn’t add fresh olive oil when out of the pizza oven.
The toppings will vary and that’s why we love them! My personal favorite is the controversial anchovy with lots of olives!
See one of my favorite recipes from here
Spagetti Alla Carbonara
Another familiar dish to dazzle the tastebuds.
You can guarantee that no local restaurants will be serving this with cream or bacon.
Egg and pancetta only, thank you!
A large amount of Italian food is driven from poverty after WW2 and is there to fill you up for less.
I think carbonara is a spaghetti dish that delivers on traditional taste and affordability.
Who doesn’t love a large bowl of salty and eggy pasta?
See one of my favorite recipes for this
Istanbul, Turkey
Who can turn down their nose from the smell of lamb fat hitting coals or the gentle but bitter taste of Suzuka dusted on a picked Aleppo pepper?
This is the apex of Mediterranean cuisine and turkey is the piece in the puzzle for a taste explosion I will never forget.
Say what you want about the Ottoman Empire but they sure ate well!
Baklava
Pistachio nuts, filo pastry, and honey… What more do you want?
This dish is for the sweet tooth and comes in a variety of formations to give you a delicious surprise each time.
I haven’t tried making Baklava yet but have spoken to my local Turkish baker who is always smiling and carrying a large metal tray out of his kitchen.
Entice your next guest for an afternoon tea session followed by a treat of baklava to remember.
See one of my favorite recipes for this
Piyaz Salad
I thought it would be a good idea to go a bit healthier from a beloved sweet treat but know that a Piyaz salad does not substitute flavor.
Fresh parsley and salty olives are the driving flavors of this salad, followed by a freshness of sun-ripped tomatoes and cucumber.
To finish is a zing of fresh red onion which will cut through any meat that has fallen off a grill or spit alike.
The salad is really easy to make and is best done a few hours before to let the flavors marinate.
Promise me you will soak up the juice from the veg with a fresh Turkish flatbread.
See one of my favorite recipes for this
Piyaz is perfect with a chicken shawarma! Here is a delicious recipe for chicken shawarma
Dublin, Ireland
Its not all Guinness and pies in Ireland!
There also have some incredible hidden gems! Like white pudding!
If you want to explore make of this secret food scene make sure you check out this post
Paris and Bordeaux, France
I am sometimes a purist when it comes to food and wine so who does it better than the french?
If you’re headed to Paris make sure see all the best spots by checking out this guide to spending 3 days in Paris!
Bordeaux red wine and triple cream brie on a crusty la traditional in a patisserie is my idea of heaven.
Plus we loooove the macaroons here too!
Here is a recipe to make them yourself
Coq Au Vin
I thought I ought to include this classic red wine stew from France as I am recommending a city in one of the largest and protected grape-growing regions of the world.
A Coq au Vin is made upon layering flavors to produce a rich and glossy sauce from a strong Bordeaux with salty bacon and forest mushrooms.
This dish is not as technical as some of the french classics but whenever I make it, my problems seem to dissolve away like paper-thin razor-chopped garlic.
See one of my favorite recipes for this
Creme Brulee
When a creme brulee is on a dessert menu I can’t help myself.
The creamy custard is protected by a caramelized shell and tiny vanilla seeds waiting to be free!
The only hard thing about making a creme brulee is having a blow torch.
A touch of mint or a fruit compote goes perfectly on top.
See one of my favorite recipes for this
Key West, USA
Being so close to the Caribbean the food is incredible down south!
If your looking for the best key lime pie, you have to see this post, it will show you exactly where to find it!
Texas, USA
Saved the best till last? I’ll let you decide that!
What I do know however is the southern BBQ scene right here in the US is a gem to be proud of.
Hailing from our cowboy culture, there is no way to know who does the best BBQ but hell I’ll try them all to find out!
Texas Smoked BBQ Brisket
If you ask for a pitmaster’s special blend of seasoning they might just throw you straight in the fire.
Typically the rub consists of paprika, oregano, and sugar.
Brisket is a large cut of meat, from beef or a pork butt which is seasoned smoked low, and slow for around 10 hours.
There is a chemical reaction within the meat that forms a kind of crust known as bark.
The bark has an added depth of flavor and a contrasting texture.
Texas Chili Con Carne
This is my ultimate comfort food which also kept those cowboys and frontiers warm on their long travels.
A Texas chili is typically made with larger cuts of fatty beef like the chuck instead of a lump of minced meat.
A variety of spices, herbs, and seasonings are then built up and simmered in mashed chilies, tomato, and vinegar.
My favorite thing about the dish is the subjectivity, passion, and drive each creator will have towards their recipe.
The creativity is endless which is a big part of the cooking process.
See one of my favorite recipes for this
Happy Eating
I hope you’ve enjoyed my list of recipes from 6 countries I have visited and eaten my way through.
I have included recipes below each dish for you to check out but remember to always add your twist.
Until next time!
I looove travelling to eat tasty food, so I am totally on board with this post! 🙂
I think you may need to visit Japan too- the food culture there will blow you away!
I need to buy new pants before I visit a few of these places!! I’m excited to eat!!!!