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Newly Cataloged
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#### Duras
[Tarn, France](france)
n/a
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Duras is a red wine grape variety native to the Tarn Valley in the southwest of France, particularly associated with the Gaillac wine region. It is known for producing robust and spicy wines with good structure and aging potential. Duras is one of the traditional grape varieties of the Gaillac appellation and has been cultivated in the region for centuries. Wines made from Duras grapes typically exhibit deep, dark colors and a medium to full body. The flavor profile often includes dark fruit notes such as blackberries, black cherries, and plums, complemented by distinctive spicy and peppery aromas. Additionally, Duras wines may have earthy undertones and hints of tobacco or leather, particularly as they age. Duras is often blended with other local grape varieties, such as Braucol (also known as Fer Servadou) and Syrah, to create well-balanced wines with added complexity and depth. The blending helps to soften the tannins of Duras and enhance the overall aromatic profile of the wine. The grape's natural acidity and tannic structure make Duras wines suitable for aging, allowing them to develop more complex flavors over time. However, they can also be enjoyed young, where their bold fruit and spice characteristics are most prominent. In terms of food pairing, Duras wines are versatile and can complement a wide range of dishes. They pair particularly well with hearty and flavorful foods, such as grilled or roasted meats, stews, game, and dishes with rich sauces. The spiciness of Duras wines also makes them a good match for Mediterranean cuisine and foods with aromatic herbs and spices. Â
#### Matcha chocolate
[Japan](japan)
3.1
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Matcha chocolate is a Japanese chocolate infused with matcha, a finely ground green tea powder, known for its vibrant green color and unique blend of sweetness, mild bitterness, and umami. Typically made with white chocolate, it balances matchaâs earthy flavor with creamy sweetness. High-quality versions use ceremonial or culinary-grade matcha for a deeper taste. It is enjoyed in chocolate bars, truffles, pralines, baked goods, and even as a hot drink when melted into warm milk.
#### Muscat Blanc Ă Petits Grains
[Greece](greece)
n/a
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Muscat Blanc Ă Petits Grains is one of the oldest and most esteemed varieties of the Muscat grape family. Known for its small berries and tight clusters, this variety is highly prized for its aromatic qualities and versatility in winemaking. The name translates to "Muscat with small berries," reflecting the grape's distinguishing physical characteristics. Muscat Blanc Ă Petits Grains is celebrated for producing wines with an intensely aromatic profile, often featuring floral notes such as orange blossom and rose petals, as well as fruity aromas of apricot, peach, and citrus. The wines made from this grape can range from dry to sweet, still to sparkling, and even fortified styles. This versatility makes it a key grape in many famous wine regions around the world. In France, Muscat Blanc Ă Petits Grains is used to create both dry and sweet wines. Notable examples include the sweet fortified wines of Muscat de Beaumes-de-Venise in the RhĂŽne Valley and the Vins Doux Naturels of Rivesaltes and Frontignan in the Languedoc-Roussillon region. In Italy, it is known as Moscato Bianco and is the grape behind Moscato d'Asti, a lightly sparkling, sweet wine that is low in alcohol and intensely aromatic. This variety is also used in Spain, where it produces sweet and fortified wines known as Moscatel. The grape's inherent high acidity and aromatic intensity make it suitable for a wide range of winemaking techniques. Dry versions of Muscat Blanc Ă Petits Grains are often light and refreshing, with crisp acidity and a vibrant fruit character, making them perfect as aperitifs or paired with light dishes. Sweet and fortified versions, on the other hand, are rich and luscious, ideal for pairing with desserts, fruit, and cheese. Â
#### Gros Manseng
[Pyrénées-Atlantiques, France](france)
n/a
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Gros Manseng is a white grape variety primarily grown in the southwest of France, particularly in the PyrĂ©nĂ©es-Atlantiques department. This grape is known for producing both dry and sweet wines, each with distinct and appealing characteristics. Gros Manseng grapes typically yield wines with high acidity, making them fresh and lively on the palate. In dry wines, Gros Manseng often exhibits flavors of citrus fruits such as lemon and grapefruit, along with notes of green apple and sometimes a hint of tropical fruits like pineapple or mango. These wines are usually crisp and aromatic, with a vibrant acidity that makes them refreshing and well-suited to pairing with seafood, salads, and light poultry dishes. In sweet wines, Gros Manseng can develop richer, more concentrated flavors due to the natural sugar content retained in the grapes. These wines often display aromas and tastes of honey, apricot, quince, and candied fruits, balanced by the grape's inherent acidity, which prevents the sweetness from being overwhelming. Sweet Gros Manseng wines are typically enjoyed as dessert wines or paired with foie gras, blue cheeses, and fruit-based desserts. Â
#### Lin jung
[China](china)
n/a
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Lotus seed paste is a sweet, smooth filling commonly used in Chinese pastries and desserts. It's made from dried lotus seeds, which are the seeds of the lotus plant. The dried lotus seeds are soaked in water to rehydrate them. After soaking, they are cooked until soft. The cooked seeds are peeled to remove the bitter-tasting green germ (or heart) inside. This step is crucial as the germ can impart an undesirable bitter flavor to the paste. The peeled seeds are then mashed or ground into a fine, smooth paste. This can be done manually or with the help of machines in commercial production. The paste is then cooked with sugar and oil (often lard, but vegetable oils can also be used for a vegetarian or vegan version). The cooking process continues until the paste thickens and takes on a smooth, spreadable consistency. Lotus seed paste is known for its delicate, slightly sweet flavor and smooth texture. It's a key ingredient in many traditional Chinese pastries, such as mooncakes (eaten during the Mid-Autumn Festival), lotus seed buns, and in various other filled desserts and sweet soups.
#### Atascaburras
[Province of Albacete, Spain](spain)
n/a
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Atascaburras (lit. something that blocks a donkey's way) is a traditional dish originating from Albacete in the community of Castilla-La Mancha. The dish is made with a mixture of mashed potatoes, garlic, cod, olive oil, boiled eggs, walnuts, parsley, salt, and pepper. Once prepared, atascaburras should look similar to a mousse and have the texture of potato purée, but with more intense and rich flavors. This is a popular meal with the Manchego shepherds, who traditionally eat it to warm up and counter the bitter cold during winter. The name of the dish refers to the noise that the fork or mortar makes when the potatoes are mashed, which is similar to the hooves of a donkey when they get stuck in the mud.
#### Nam phrik kha
[Northern Thailand, Thailand](thailand)
n/a
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Nam phrik kha is a traditional sauce originating from Thailand, and it's especially popular in the northern parts of the country. This sauce is made with a combination of garlic, roasted chili peppers, salt, and galangal. Once prepared, nam phrik kha is traditionally served as a dipping sauce for steamed mushrooms.
#### Qatlama
[Pakistan](pakistan)
n/a
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A pizza-like savory dish coming from Pakistan, qatlama is a large round flatbread that is smeared with a vibrant red-colored mixture of gram flour, spices, and herbs before getting deep-fried. The dough, usually made with plain flour, water, salt, and oil is then stretched into a huge flat disk before being covered with the spicy mixture and entirely submerged into hot oil to fry until nice and crispy. Typical ingredients used for the topping include gram flour, garam masala, mash dal, chili powder, coriander seeds, cumin seeds, dried pomegranate seeds, and artificial food coloring in order to create a more vibrant dish. This spicy and savory flatbread is a typical street food item and a common breakfast meal, but it is also found in Pakistani restaurants worldwide. Often referred to as poor manâs pizza, qatlama is usually eaten on its own or with chutneys, raitas, or a cup of tea on the side. In the Punjab region, the dish is traditionally prepared on special occasions and festivals, especially in rural areas.
#### Braised Congo Eel
[Taiwan](taiwan)
n/a
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Braised congo eel is a Taiwanese specialty that features pieces of congo eel, also spelled conger eel. The dish is typically made by frying the fish before braising it, then serving it hot in the braising liquid. This fish delicacy is usually accompanied by noodles and some freshly chopped coriander on top. It is a common street food item at numerous night markets in the country.
#### Marsala Fine
[Province of Trapani, Italy](italy)
n/a
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Marsala Fine is the most accessible and widely used classification of Marsala wine, a fortified wine from Sicily. It must be aged for at least one year in wooden casks and has a minimum alcohol content of 17%. Marsala Fine comes in three color varieties: Oro (gold), Ambra (amber), and Rubino (ruby), depending on the grapes used. The white grape varieties used in Oro and Ambra include Grillo, Catarratto, Inzolia, and Damaschino, while Rubino is made primarily from red grapes such as Perricone, Nero d'Avola, and Nerello Mascalese. Marsala Fine can be secco (dry), semisecco (semi-dry), or dolce (sweet), depending on its residual sugar content. The production process begins with fermenting the grapes until the desired level of sugar is reached. To halt fermentation (if sweetness is desired) and increase alcohol content, grape spirit (neutral alcohol) is added. For Ambra Marsala, an additional ingredient, mosto cotto (cooked grape must), is used, giving it a darker hue and richer caramelized notes. The wine is then aged in oak or cherrywood barrels, where oxidation helps develop its characteristic flavors of dried fruit, nuts, caramel, and vanilla. Marsala Fine is commonly used in Italian cuisine, particularly in dishes like Chicken Marsala and desserts such as zabaione. While higher classifications like Superiore or Vergine are preferred for sipping, a well-crafted Marsala Fine Secco can still be enjoyed as an aperitif. Marsala Fine Dolce, with its higher sugar content, pairs beautifully with desserts, dried fruits, and cheeses.
#### Cuore di bue
[Liguria, Italy](italy)
4.1
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Cuore di bue (which means "oxheart" in Italian) is a traditional heirloom tomato variety known for its large, piriform shape, thin skin, and meaty, juicy flesh. It is a beefsteak-type tomato, prized for its sweet, delicate flavor and low acidity, making it ideal for raw consumption. This variety is particularly popular in northern Italy, especially in Liguria and Piedmont, where it is a key ingredient in fresh summer salads. Unlike many modern tomatoes, cuore di bue has few seeds and little water content, which makes it perfect for caprese salads, sandwiches, and bruschetta, as well as for slicing and enjoying with a drizzle of olive oil. It comes in various sizes, often weighing between 300 and 500 grams (10.5-17.5 oz), and its shape can be slightly irregular, with prominent lobes. The skin is very thin, so it is delicate and should be handled with care. Because of its high pulp-to-seed ratio, it is also used in sauces and cooking, though its best qualities shine when eaten raw. This variety is still cultivated using traditional methods, often in small-scale farms, and is highly sought after in Italian and Mediterranean cuisine.
#### Marsala Superiore Riserva
[Province of Trapani, Italy](italy)
n/a
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Marsala Superiore Riserva is a prestigious classification of Marsala wine, aged for a minimum of four years in wooden casks, resulting in a richer, smoother, and more complex profile. With an alcohol content of around 18% ABV, it is available in three sweetness levels: Secco (dry) (up to 40g of residual sugar per liter), Semisecco (semi-dry) (41-100g per liter), and Dolce (sweet) (more than 100g per liter). Produced in Sicily, Marsala Superiore Riserva is categorized by color, which depends on the grape varieties used. Oro (Gold) and Ambra (Amber) are made from white grapes such as Grillo, Catarratto, Inzolia, and Damaschino, with Ambra containing mosto cotto (cooked grape must) for a richer caramelized flavor. Rubino (Ruby), made from red grapes like Perricone, Nero d'Avola, and Nerello Mascalese, has a deep ruby hue and pronounced berry notes. The production process begins with the fermentation of these grapes, after which a neutral grape spirit is added to halt fermentation, preserving natural sugars and enhancing the wine's structure. Depending on the desired style, mosto cotto may be included (especially in Ambra). The wine is then aged in wooden barrels, typically oak or cherry, where oxidation develops complex aromas and flavors. Over time, Marsala Superiore Riserva acquires notes of toasted nuts, dried fruit, vanilla, caramel, and tobacco, while Rubino variations emphasize red fruit and spice. Unlike younger Marsala wines, which are often used in cooking, Marsala Superiore Riserva is primarily enjoyed as a sipping wine, served as an aperitif or digestif. It pairs exceptionally well with aged cheeses (Parmigiano Reggiano, Pecorino, Gorgonzola), dark chocolate, nut-based desserts, and roasted meats. In gourmet cuisine, it may be used for Marsala-braised dishes or Sicilian desserts like zabaione. With its four-year minimum aging requirement, Marsala Superiore Riserva stands as a sophisticated, well-structured, and elegant fortified wine, embodying the rich winemaking heritage of Sicily. Its smooth texture, complex flavors, and long, refined finish make it a true expression of high-quality Marsala.
#### Marsala Superiore
[Province of Trapani, Italy](italy)
n/a
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Marsala Superiore is a premium classification of Marsala wine, aged for a minimum of two years in wooden casks. It has an alcohol content of around 18% ABV and comes in three levels of sweetness: Secco (dry) with up to 40g of residual sugar per liter, Semisecco (semi-dry) with 41-100g of sugar, and Dolce (sweet) with more than 100g per liter. The wine is further categorized by color: Oro (gold) and Ambra (amber), both made from white grape varieties, and Rubino (ruby), produced using red grapes. Marsala Superiore is made from traditional Sicilian grape varieties. Oro and Ambra wines are crafted from Grillo, Catarratto, Inzolia, and Damaschino, while Rubino uses Perricone, Nero d'Avola, and Nerello Mascalese. The production process involves fortification with neutral grape spirit, which increases the alcohol content and stabilizes the wine for aging. Depending on the style, some versions (especially Ambra) include mosto cotto (cooked grape must), which adds depth and a caramelized flavor. The aging process in oak or cherry barrels enhances Marsala Superioreâs complexity, giving it distinct notes of dried fruit, nuts, vanilla, caramel, and toffee in its dry versions, while sweeter varieties showcase flavors of figs, raisins, and honey. Ruby Marsala tends to have red fruit and plum notes. Marsala Superiore is widely appreciated both as a drinking wineâserved as an aperitif or paired with dessertsâand as a cooking ingredient, playing a key role in dishes like Chicken Marsala, veal scaloppine, and Sicilian desserts such as Zabaione.Â
#### Datterino
[Sicily, Italy](italy)
n/a
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Datterino is a variety of tomato originating from Sicily, known for its sweet and intense flavor. It is small and oval-shaped, resembling a date, with a weight ranging from 15 to 40 grams (0.5 - 1.3 oz). The pulp is firm with low water content, a thin skin, and few seeds, making it ideal for fresh consumption in salads or for preparing sauces and preserves. The plant is vigorous, producing abundant clusters of tomatoes that have a long shelf life after harvesting.
#### St. Galler Bratwurst
[St. Gallen, Switzerland](switzerland)
4.3
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St. Galler bratwurst is a traditional sausage that's eaten throughout the country, but it's especially popular in the city of St. Gallen. The sausage is made with a combination of veal, pork, milk, salt, white pepper, and mace. The combination can be enriched with celery, ginger, cardamom, lemon, onion, and coriander, but it's not mandatory. It is stuffed into pig intenstines, cooked (not smoked), then grilled or pan-fried. These sausages date back to the 15th century, and nowadays there are four distinctive types â the classic version, the one made with more than 50% veal, the OLMA (agricultural trade fair) version, and the largest one, called St. Galler Kinderfest-Bratwurst. Once grilled or fried, the sausage is often accompanied by St. Galler-BĂŒrli, a crusty roll that's baked in pairs, or an onion sauce and rösti in the summertime. Just don't pair it with mustard, as locals insist that their bratwurst is good enough on its own.
#### Kibbeh mashwiyya
[Syria](syria)
n/a
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Kibbeh mashwiyya is a type of grilled kibbeh popular in the Levant, particularly Syria and Lebanon. Unlike traditional fried or baked kibbeh, this version is grilled, giving it a smoky and slightly charred flavor. It consists of an outer shell made from finely ground meat, bulgur wheat, onions, and Middle Eastern spices like allspice, cinnamon, and black pepper. The filling typically includes minced meat and/or fat, sautéed onions, pine nuts, and additional spices. Kibbeh mashwiyya is shaped into patties or wrapped around skewers and grilled over charcoal. It is commonly served with garlic yogurt sauce, tahini, or a lemony salad, alongside flatbread, grilled vegetables, and fresh herbs. A favorite at barbecues and family gatherings, it offers a deliciously smoky twist on traditional kibbeh.
#### Samanu
[Iran](iran)
n/a
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Samanu is a sweet dessert made from wheat germ, akin to pudding, commonly prepared in Iran, Afghanistan, and Central Asian countries, especially during Nowruz (Persian New Year). It symbolizes abundance, sweetness, and prosperity and is often shared among family and friends. The dish is made by sprouting wheat germ, grinding it, and cooking it slowly with water and wheat flour. The natural sugars from the sprouted wheat give samanu its sweet taste, requiring no additional sugar. It has a thick, pudding-like consistency and a rich, caramel-like flavor. The cooking process can take up to 24 hours and requires continuous stirring. Traditionally, women gather to prepare samanu together, singing songs and making wishes for good fortune. As a Nowruz tradition, samanu is one of the seven symbolic items on the Haft-Seen table, representing patience and strength. In countries like Iran, Tajikistan, and Uzbekistan, making samanu a group activity reinforces bonds of friendship and family. Some believe that the slow cooking process carries blessings and positive energy. It is widely enjoyed in Iran, Afghanistan, Tajikistan, Uzbekistan, Turkmenistan, and Kyrgyzstan, where it is often prepared in large communal gatherings before Nowruz. More than just a dish, samanu is a symbol of renewal, perseverance, and community spirit, deeply rooted in Persian and Central Asian traditions.
#### Kibbeh Qasabiyah
[Syria](syria)
n/a
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Kibbeh qasabiyah is a traditional Syrian dish of lamb and bulgur meatballs. The name comes from "qasab," meaning "butcher" in Arabic, highlighting its origins in butcher shops where fresh, high-quality meats are used. It is made with minced lamb rich in fat, white bulgur wheat, white onion, sweet green and red peppers, pine nuts, and a blend of spices including Aleppo red pepper, mint, cumin, allspice, cumin, cinnamon, coriander, black pepper, and salt. Butter is also used to enhance the dishâs richness. Kibbeh qasabiyah can be prepared in multiple ways: grilled on skewers for a smoky taste, pan-fried for a crispy exterior, or oven-baked for a convenient yet flavorful alternative. It is typically garnished with fresh parsley and served with yogurt-based sauces, fresh salads, or warm flatbreads. A cherished part of Syrian cuisine, this dish offers a perfect balance of spices, textures, and cooking methods, making it a favorite in traditional and modern kitchens alike.
#### Quesillo venezolano
[Venezuela](venezuela)
4.4
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Quesillo venezolano is a dessert similar to flan, made with eggs, condensed milk, whole milk, sugar, and caramelized sugar syrup. It gets its name from its creamy yet airy texture, which contains small holes resembling cheese (queso). To prepare quesillo, sugar is first caramelized in a mold, then the milk, eggs, and vanilla mixture is poured in and cooked using a bain-marie (water bath) method until set. It is then chilled before serving, creating a smooth yet slightly porous texture. Quesillo is a popular dessert for celebrations, often enjoyed at birthdays, holidays, and family gatherings. It can be flavored with rum, coconut, or coffee, depending on regional variations. It is typically served cold, sometimes topped with extra caramel syrup.
#### Sambal kacang
[Indonesia](indonesia)
3.7
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Sambal kacang is an Indonesian peanut-based chili sauce, commonly used as a dipping sauce or dressing for dishes like satay, gado-gado, ketoprak, and nasi uduk. It has a rich, nutty flavor with a balance of spiciness, sweetness, and umami, making it one of the most beloved sambals in Indonesian cuisine. Unlike regular chili-based sambals, sambal kacang is made with roasted peanuts blended with chilies, garlic, palm sugar, tamarind, and sweet soy sauce (kecap manis), creating a thick, creamy, and slightly spicy sauce. Some variations may include coconut milk for extra richness or lime juice for a tangy kick. Â
Trending Foods
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1
#### Ballokume Elbasani
[Elbasan, Albania](albania)
3.9
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Ballokume is an Albanian biscuit originating from the city of Elbasan that was, and still is, traditionally prepared on Dita e Verës, a pagan holiday celebrated annually on March 14, first only in Elbasan, and from 2004 throughout Albania as a national holiday. The necessary ingredients are simple: only butter, sugar, eggs, and cornflour, but when it comes to equipment, it is advised to use a copper bowl which will help in making the dough smooth and silky as it gets heated from kneading. Sweet and chewy, this traditional cookie is also called kulaç me finj as it may (optionally) contain finj, a mixture of ashes from a wood stove boiled in water.
2
#### Medovik
[Russia](russia)
4.4
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Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.
3
#### RagĂč alla Pugliese
[Apulia, Italy](italy)
4.1
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In Apuliaâjust like in other parts of Italyâstews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragĂč alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your ragĂč will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called ragĂč del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.
4
#### Swiss Chocolate Truffles
[Switzerland](switzerland)
4.4
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A variation on the classic chocolate truffle, the Swiss chocolate truffle requires heating a mixture of dairy cream and butter to its boiling point, then stirring in melted chocolate, and finally transferring the resulting mixture into desired molds (traditionally round ones). Once the chocolate truffles have hardened, they are rolled into cocoa powder just like the French truffles. Owing to the freshness of the ingredients used in the chocolate truffles' preparation, these sweet confections spoil much more easily and faster than other truffle varieties. Apart from the traditional chocolate flavors which include either milk chocolate or dark chocolate, these truffles can nowadays be found in a great variety of flavors such as coffee, champagne, hazelnut, citrus fruit, or toffee.
5
#### M'semen
[Morocco](morocco)
4.3
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M'semen is a traditional Maghrebi flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares. Once the dough has been folded and shaped, it is cooked on a griddle or fried in a pan until it becomes crispy on the exterior and chewy on the inside. Although m'semen is traditionally consumed on its own as an accompaniment to coffee or tea, it can also be stuffed with various meats and vegetables. In Tunisia, the flatbread is often based on semolina flour and made without yeast.
6
#### Space Cake
[Amsterdam, Netherlands](netherlands)
3.6
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ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and theyâre typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the countryâs court allows the sale only of those cakes that are made with crushed weed.
7
#### Lechon
[Philippines](philippines)
4.3
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Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.
8
#### PelÄkie zirĆi ar speÄ·i
[Latvia](latvia)
3.7
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PelÄkie zirĆi ar speÄ·i is the national dish of Latvia. This type of stew is made with local grey peas (similar to chickpeas), fried onions, and diced speck. The dish was invented when locals used their supplies of dried and preserved food. It is recommended to serve this dish with kefir or a few slices of dense rye bread on the side, such as Ä«stÄ rupjmaize.
9
#### Tartiflette
[Savoie, France](france)
4.4
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One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumĂ©s), and often crĂšme fraĂźche. The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called pĂ©la. It was created by the union of Reblochon cheesemakers in order to increase the cheeseâs popularity. The dish instantly caught the attention of both professional cooks and the general public, and over time it became popular outside the French borders, most notably in Italy and Switzerland. Tartiflette is usually served piping hot, ideally with a green salad and a glass of French white wine on the side.
10
#### Ayva tatlısı
[Turkiye](turkiye)
3.8
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Candied quince or ayva tatlısı (lit. quince dessert) is a classic Turkish treat that is traditionally prepared in winter time, because quince is a seasonal fruit, best enjoyed from October to early January when there's an abundance of it in TĂŒrkiye. Quince is delicious when fully ripe and it can also be enjoyed raw, but its slightly sour flavor can be a little tough to tackle for some, which is why this fragrant fruit is most often cooked. Poached in sugar syrup, quinces become sweet and tender, gradually taking on a gorgeous, deep amber color while exuding an intense, floral, and rosy aroma. The secret to such an amazing transformation lies in slow, gentle simmering. Ayva tatlısı is traditionally topped with a scoop of kaymak, a rich Turkish clotted cream made with the milk of water buffalos; sprinkled with crushed pistachios or walnuts, and most often enjoyed over a cup of coffee.
11
#### Zurracapote
[La Rioja, Spain](spain)
n/a
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Zurracapote is a popular Spanish mixed drink with numerous recipes and variations. However, the basic ingredients are always the same â sugar, lemon, red wine, cinnamon, and dried fruits. Depending on personal preferences, it can be served over ice, chilled, or at room temperature, and it is typically poured into a goblet. Since Zurracapote originates from the Rioja region and surrounding areas, it is best to use local red wines when making the drink. Although this refreshing cocktail is quite similar to sangria, Zurracapote relies on extracting flavors from dried fruits and spices, while sangria gets some of its flavors from citrus fruits. For the best Zurracapote, the fruits should macerate for a few days in spiced wine.
12
#### Lechona
[Tolima Department, Colombia](colombia)
4.6
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Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.
13
#### Blodpudding
[Sweden](sweden)
2.7
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Blodpudding is one of traditional Swedish dishes made with animal blood. It is typically prepared with pig blood that is mixed with flour, beer or svagdricka, butter, and seasonings, then cooked in the oven. Once prepared, it is thinly sliced and fried with a little butter or oil until slightly crispy on the surface. The traditional way of serving it is with lingonberry jam, crispy bacon, and Swedish snaps. A variant of this dish is blodkorv (blood sausage), to which pork fat, raisins, and spices are added besides the usual ingredients. As intriguing as this dish might seem to a foreigner, blood pudding is a very popular and common food eaten for lunch or dinner in most Swedish households. In fact, the Swedes have not abandoned their habit of eating food made with animal blood since they consider this ingredient very nutritious and healthy. Children commonly have it at school, served with potato cakes (potatisbullar) and lingonberries. Premade blood pudding can be bought from any Swedish supermarket, making it a convenient and nutritious meal for students and busy individuals alike.
14
#### Gallo pinto
[Costa Rica](costa-rica)
4.1
Rate It
Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions. The name of the dish means spotted rooster, referring to the fact that the combination of beans and rice results in a spotted, speckled visual appearance. It is typically served as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and sometimes with all three meals of the day. The origins of the dish are probably Nicaraguan, with the name dating back to the 1900s, inspiring a rivalry between the two countries, so it is not just Costa Rican national dish, but Nicaraguan as well. The obvious difference is that the Costa Rican version uses black beans, while the Nicaraguan version uses red beans. Regardless of its origins, the rivalry still continues, and gallo pinto remains a staple of both cuisines, with a small bottle of Salsa Lizano on the side in Costa Rica, a spicy condiment acting as a reminder of which country's version of the dish one is consuming.
15
#### Pizza
[Naples, Italy](italy)
4.9
Rate It
The story of the invention of this everyday household name changes depending on how you define it. If you think a pizza is an oven-baked flatbread, its origins lie in the ancient Middle East. If pizza must have toppings, its origins date back to the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil. But the pizza we all know today, made with tomato sauce, cheese, and numerous toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nourishing food that was consumed mainly by peasants. The modern pizza as we know it today evolved from early Neapolitan flatbreads topped with lard, salt, and garlic. No one knows when or why the tomato first began being used in the preparation of pizza, but it is known that they were first recorded in Italy in 1544. While most Europeans initially disparaged them as poisonous, the southern Italians embraced them, giving them the name pomi dâoro (golden apples). Although some say that tomatoes have been used on pizza marinara since 1734, others claim that they were not used until the early 19th century. The Italians credit Raffaele Esposito of Pizzeria Brandi as having invented the first modern pizza in 1889. He was supposed to make a variety of pizzas for the queen, so he made one with lard, cheese, and basil, one with fish, and one with mozzarella, basil, and tomatoes. Known as pizza alla mozzarella at the time, this last pizza later became known as pizza margherita, once the queen declared it as her favorite. Interestingly enough, the colors of the margherita are the same as those found on the Italian flag. Pizza crossed over the Italian border shortly thereafter, to Spain, France, England, and the United States, where it was introduced by Italian immigrants. However, it didnât gain much popularity until after World War II. In the United States, the first pizzeria was opened in New York City by Gennaro Lombardi in 1905, and since then it has become one of the most popular food items in the United States. In an ironic twist of fate, American-style pizza has been re-exported back to Italy, where it is has also gained in popularity today. In 2008, two Italian associations called Real Pizza and the Association of Neapolitan Pizza-makers introduced new regulations on what constitutes a true Neapolitan pizza. According to them, the real, legally-protected Neapolitan margherita should be made with exact amounts of mozzarella, salt, and tomatoes, and it should be baked in a wood-fired oven at 485°C. Today, there are numerous variations of this beloved dish throughout the world, from those with simple toppings such as ham, prosciutto, onions, and bell peppers, to unusual variations such as hot dog or hamburger pizza or decadent toppings such as white truffles, edible gold, lobster, and caviar.
16
#### Bayrisch Creme
[Bavaria, Germany](germany)
4.2
Rate It
This rich, silky egg custard is thickened with gelatin and combined with whipped cream. It is traditionally served cold, and is usually garnished with pieces of fresh fruit or drizzled over with sweet sauces. Although its origins are quite unclear, it is known that Bavarian cream hails from either Germany or France. Many French chefs worked in Bavaria during the 17th and 18th century, so it is believed that they learned the recipe there. Some believe that the dish was invented by a famous French chef Marie-Antoine CarĂȘme, who wrote a recipe for it in the early 18th century. Today, Bavarian cream is consumed on its own as a decadent dessert or used as a filling for various cakes and pastries.
17
#### Churrasco
[Rio Grande do Sul, Brazil](brazil)
4.6
Rate It
Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rodĂzio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.
18
#### Schmierwurst
[Germany](germany)
2.5
Rate It
Schmierwurst, along with mettwurst and teewurst, belongs to the category of uncooked or raw sausages (rohwurst) that are typically fermented and smoked. The sausage usually consists of finely ground pork, bacon, and spices such as white pepper and coriander, which are combined into a smooth mixture and then added into a natural or artificial casing. The preparation of the final product involves fermentation and gentle smoking, yielding a soft sausage that is perfectly good to be enjoyed without additional cooking and can easily be spread over a slice of bread. It is this distinctive soft and spreadable nature of the sausage that has probably been the reason why it had earned the name schmierwurst, meaning smear sausage or sausage spread.
19
#### Salzburger Nockerl
[Salzburg, Austria](austria)
3.7
Rate It
Salzburger nockerl are light and delicate vanilla-flavored dumplings which are, due to the method of preparation, often labeled as a soufflé. As the name implies, the dish was invented in Salzburg in the 17th century, and as an ode to its place of origin, when preparing these sweet treats, the airy mass is arranged on a baking tray in three mounds, representing the three hills that surround the city. The dish is always served warm, either as a dessert or a main dish, and it is traditionally dusted with powdered sugar and paired with various fruit sauces.
20
#### TiramisĂč
[Friuli-Venezia Giulia, Italy](italy)
4.5
Rate It
Even though tiramisĂč is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sĂč, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramisĂč are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisĂč (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisĂč should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramisĂč is widely thought to have been invented, has died.
[](massaman-curry/recipe/beef-massaman-curry)
Authentic Recipe
----------------
[
### Massaman Curry
](massaman-curry/recipe/beef-massaman-curry)
[Thailand](thailand)
PREP 40min
COOK 3h 20min
READY IN 4h
This recipe gives instructions on the classic preparation of beef massaman curry. Because beef takes longer to cook, the beef massaman curry is prepared differently from the chicken one. The beef is first cooked until nearly done, then combined with the previously stir-fried coconut milk and curry paste and cooked shortly, just until the potatoes are done.Â
[Beef](cattle-breed)
[Chicken](chicken)
[Massaman Curry Paste](prik-gaeng-massaman)
[Coconut Milk](coconut-milk)
[Tamarind](tamarind)
[Potatoes](potatoes)
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* [](https://twitter.com/intent/tweet?text=https://www.tasteatlas.com/best-rated-offal-dishes-in-mexico&title=Menudo&summary=<p>Menudo is a traditional offal soup, and the main ingredient in it is beef tripe. It is often seasoned with chili peppers, garlic, onion, lime, and oregano, creating a rich and hearty flavor profile. Although menudo is undoubtedly a Mexican dish, it is still unknown in which part of the country it was invented. The northern area claims it came from their farmers who made the dish from leftover parts of their cows. Others claim that it was invented in central Mexico. Regardless of the geographical point of origin, the fact remains that there are two versions of this soup; <em>menudo rojo</em> and <em>menudo blanco</em>. Menudo rojo is mostly popular in northern Mexico and Guadalajara, while the white version is popular in Sinaloa and central Mexico. Commonly found in most Mexican restaurants, the soup is also often made for special occasions, since it takes from 7 to 10 hours for the soup to cook properly. It has been around since at least the 1930s, when menudo parties were held on Christmas, New Year, and similar festive occasions. Menudo is often referred to as a cure for all hangovers, which is unsurprising considering its hearty, rustic, and spicy flavors. It is common to accompany the soup with some corn tortillas for dipping, garnish it with lime wedges, and serve it hot, preferably in large bowls.</p>&source=)
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[](best-rated-offal-dishes-in-mexico)
Top 4
-----
[
### Mexican Offal Dishes
](best-rated-offal-dishes-in-mexico)
Menudo moved to 3rd place _\-_ Menudo is a traditional offal soup, and the main ingredient in it is beef tripe. It is often seasoned with chili peppers, garlic, onion, lime, and oregano, creating a rich and hearty flavor profile. Although menudo is undoubtedly a Mexican dish, it is still unknown in which part of the country it was invented. The northern area claims it came from their farmers who made the dish from leftover parts of their cows. Others claim that it was invented in central Mexico. Regardless of the geographical point of origin, the fact remains that there are two versions of this soup; menudo rojo and menudo blanco. Menudo rojo is mostly popular in northern Mexico and Guadalajara, while the white version is popular in Sinaloa and central Mexico. Commonly found in most Mexican restaurants, the soup is also often made for special occasions, since it takes from 7 to 10 hours for the soup to cook properly. It has been around since at least the 1930s, when menudo parties were held on Christmas, New Year, and similar festive occasions. Menudo is often referred to as a cure for all hangovers, which is unsurprising considering its hearty, rustic, and spicy flavors. It is common to accompany the soup with some corn tortillas for dipping, garnish it with lime wedges, and serve it hot, preferably in large bowls.
Cheese of the Day
-----------------
#### Reblochon
[Haute-Savoie, France](france)
_Reblochon_ is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners. Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
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[100 Best Indian Foods](best-rated-dishes-in-india)
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10
#### Masala dosa
Southern India, India
4.4
Rate It
A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is often garnished with grated coconut and chopped coriander. With its huge popularity, there are also some variations of the dish, such as mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually consumed as a quick snack or as a part of any meal of the day. Masala dosa has even made the list of 10 foods to try before you die, complied by the Huffington Post, alongside famous dishes such as Beijing duck, moussaka, and BBQ ribs.
9
#### Dal tadka
Northern India, India
4.4
Rate It
Dal tadka or tadkewali dal is a traditional legume-based dish originating from the northern parts of India. Although there are variations, the dish is usually prepared with toor dal (split yellow pigeon peas), garlic, ginger, onions, tomatoes, garam masala, chili peppers, ghee, cumin, coriander, turmeric, red chili powder, and fenugreek leaves. These ingredients are cooked and mixed with tadka (tempering), consisting of spices such as asafoetida, chili peppers, and garlic that are cooked in ghee. Once prepared, dal tadka is usually garnished with coriander leaves and served hot with jeera rice and roti on the side.
8
#### Tandoori murgh
Punjab, India
4.4
Rate It
Tandoori chicken or tandoori murgh is one of the most popular dishes in Indian cuisine, its name derived from the Persian word tannur, meaning fire. The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. It is a unique dish because of the way it is prepared - traditionally, it is cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. One popular theory suggests that it was invented by a man named Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls). He wanted to make a new dish, so he tried cooking the chicken in the tandoor, which was mostly used for baking the famous Indian bread called naan. The dish was an instant hit with the hungry customers, and the crispy, yet succulent chicken dish even caught the attention of Indian Prime Minister Jawaharial Nehru, who often ate at the restaurant and made it a regular dish at official banquets. The aforementioned theory belongs to the recent past, but historians claim that tandoor-cooked chicken actually dates back to the Mughal period, when the dish was merely a part of gigantic Indian feasts at the time. Tandoori chicken's fame led to many derivatives such as chicken tikka masala and butter chicken, both of them commonly found in restaurants across the country.
7
#### Aamras
Maharashtra, India
4.5
Rate It
Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gains the sweetness from ripe mangos, but it can be additionally sweetened with jaggery or sugar. It is sometimes merely elevated with the addition of saffron, dry ginger, or cardamom, but its simplicity allows room for alteration and the creation of numerous varieties. Classic aamras is a typical summer dessert, but canned varieties are available all year round. Even though it is often regarded as a dessert on its own, aamras may also be accompanied by poori bread, steamed rice, and dal. This creamy delicacy is usually associated with Indian states of Maharashtra and Gujarat, and it is commonly served at festive occasions.
6
#### Chole bhature
Delhi, India
4.5
Rate It
At its core, chole bhature is a combination of two dishes: chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour. Popular throughout North India, the dish was invented in Delhi in the 1940s. It is commonly accompanied by onions, pickles, mint chutney, and chilled lassi. Chole bhature can be found at most street carts in North India, but it can also be easily prepared at home. Although it can be eaten any time of the day, chole bhature is especially popular in the morning, when bhature are filled with potatoes or cottage cheese, making it a heavy, nutritious breakfast.
5
#### Hyderabadi biryani
Hyderabad, India
4.5
Rate It
Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat, mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main varieties of the dish â kachchi (raw) and pakki (cooked). It is said that Hyderabadi biryani's richness of flavor is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately. The special cooking style, known as dum, is believed to have come from Persia during the Mughals' regime in India.
4
#### Murgh makhani
Delhi, India
4.5
Rate It
Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.
3
#### Parotta
[India](india)
4.6
Rate It
Parotta is a traditional Southern Indian flatbread, usually sold as street food. It is also popular in Malaysia and Sri Lanka. It is made with oil or ghee, water, refined wheat flour known as maida (unlike parathas, which are made with regular wheat), and occasionally eggs. The resulting dough is pan-fried and served with various vegetable or meat curries. This flatbread may also be incorporated into various dishes such as kothu parotta that combines shredded parotta with meat, eggs, and a spicy saalna sauce. A common variation of this popular flatbread is atta parotta, which is prepared with whole wheat flour.
2
#### Amritsari kulcha
Amritsar, India
4.7
Rate It
Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and smeared with ghee butter, it is a staple food in Amritsar, with almost every shop in the city sizzling with the sound of kulchas baked in large tandoor ovens. Not much is known about the history of this flavorful dish, and even the locals say that kulcha is just something they have always eaten, a variation on numerous flatbreads that the country is known for.
1
#### Butter garlic naan
[India](india)
4.7
Rate It
Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. Itâs made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic. Itâs recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.
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Spotlight
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### [Galicia](galicia)
[Spain](spain)
[
18 dishes
23 food products
Rating: 4.0
](galicia)
Most popular dish
#### Empanadas
4.2
Most popular food product
#### Queso Tetilla
4.1
Most popular beverage
#### RĂas Baixas
4.5
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#### Vieiras en su concha
4.6
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#### Pulpo a la gallega
4.3
3.9
1.1k
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#### BodegĂłn Os Concheiros
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#### Province of Pontevedra
0 dishes
1 food products
Rating: 4.5
](province-of-pontevedra)
Most popular beverage
#### RĂas Baixas
4.5
Best rated food
#### RĂas Baixas
4.5
[
#### Spain
473 dishes
377 food products
Rating: 3.9
](spain)
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* [](https://twitter.com/intent/tweet?text=https://www.tasteatlas.comramen&title=Ramen&summary=<p style="text-align: left;">Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called <em>kansui</em>. In 1958, its name was derived from the pronunciation of the Chinese word <em>lamian</em> \(pulled noodles\), and that same year, <em>Nissin Foods</em> produced the first-ever instant version of noodles with a chicken-flavored broth called <em>Chickin Ramen</em>. Shortly after, the dish started to be exported around the world. Ramen should be cooked <em>al dente</em> and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy. The dish can be either <em>kotteri </em>\(rich\) or <em>assari/paitan</em> \(light\), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms. Two most famous types of ramen are <em>ramen of Kyushu,</em> prepared with a boiled pork bone broth called <em>tonkotsu</em>, and <em>ramen of Hokkaido, </em>made with a traditional seasoning called <em>red miso</em>.</p>&source=)
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Dish of the Day
---------------
### Ramen
[Japan](japan)
TOP 10
[#2 best rated noodle dish](best-rated-noodles-in-the-world)
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time â the dough was kneaded with a sodium carbonate-infused mineral water called _kansui_. In 1958, its name was derived from the pronunciation of the Chinese word _lamian_ (pulled noodles), and that same year, _Nissin Foods_ produced the first-ever instant version of noodles with a chicken-flavored broth called _Chickin Ramen_. Shortly after, the dish started to be exported around the world. Ramen should be cooked _al dente_ and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy. The dish can be either _kotteri_ (rich) or _assari/paitan_ (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms. Two most famous types of ramen are _ramen of Kyushu,_ prepared with a boiled pork bone broth called _tonkotsu_, and _ramen of Hokkaido,_ made with a traditional seasoning called _red miso_.
[Read more](ramen) [Authentic Recipe](ramen/recipe) [Best Restaurants](ramen/wheretoeat)
Cocktail of the Day
-------------------
#### Ouzini
[Cyprus](cyprus)
_Ouzini_ is an ideal cocktail for long and hot summer evenings. It is made with native Cypriot ingredients â a combination of ouzo, fresh orange juice, and bitters. In order to prepare it, ouzo and orange juice should be vigorously shaken, poured into a highball glass over ice, then topped with a dash of bitters. The cocktail is typically garnished with a thin orange slice before serving. Ouzini was created to encourage Cypriot restaurants to offer more native Cypriot products to the customers.
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----------------
[68 Best Ales](best-rated-ales-in-the-world)
--------------------------------------------
10
#### Baltic porter
[Finland](finland)
4.1
Rate It
This beer style evolved from the British porter, and it was partially influenced by imperial stouts. The beers that fall under this category will typically have high alcohol content, usually between 5.5 and 9.5% ABV, while their color ranges from mahogany red to dark brown. They are full-bodied and smooth brews with typical malt flavors that are usually complemented by aromas of toast, caramel, licorice, dried fruit, chocolate, and coffee. Baltic porter first appeared when stronger and hoppier versions of British porter were sent to Russia. The shipments first reached Baltic, Scandinavian, and Northern European ports, including those in Finland, Poland, Sweden, Denmark, Lithuania, Estonia, and Latvia. Home breweries soon started to produce their versions using lager yeasts and regional ingredients, eventually creating a style that comes in many local expressions. Baltic porters are an excellent match to hearty dishes, especially roasted or grilled meat, and stews. They can also go well with chocolate or nut desserts and cheese.
9
#### Oud Bruin
East Flanders Province, Belgium
4.1
Rate It
Native to East Flanders, Oud Bruin or Flanders Brown is a Belgian-style brown ale with a distinctive sour character. These beers are usually blended and aged in steel vats. As they age, they develop complexity, and aged varieties are generally considered superior. Most examples are medium-bodied with a color that varies from deep red to brown. They typically have a malty character accompanied by caramel notes, while the flavor is dark and fruity, reminiscent of dark berries, raisins, plums, prunes, and dates. The hop aroma is absent, while the sour element is usually present, but it can be more or less prominent, depending on the age. This beer style is often used as a base for fruit-flavored Belgian beers such as kriek or framboise. Oud Bruin beers can pair well with pork, game meat, hearty stews, buttery seafood, and tangy cheese varieties.
8
#### Kriek lambic
Brussels, Belgium
4.1
Rate It
Traditionally produced in Brussels and Pajottenland, these fruit beers are made with the addition of cherries. Initially, they were made with Schaarbeekse cherries, but nowadays, other Morello cherries may be used as well. Whole, macerated, or crushed cherries (including the pits) are added to aged lambics, and the beer then continues maturation. It typically undergoes the second fermentation in the bottle. Like other types of lambic beers, kriek is also spontaneously fermented. Kriek lambics may differ in character, but they are usually refreshing and crisp, with a typical dry and tart finish. They will generally have a sour profile that is balanced with the sweetness from the cherries. It should be noted that several less authentic varieties exist which add cherry juice, cherry essence, or cherry syrup to filtered lambics. Apart from lambics, kriek beers can also be made with oud bruin and Flemish red ales.
7
#### Witbier
[Belgium](belgium)
4.1
Rate It
Witbier is a traditional wheat beer style that has ancient origins, but which was only revived in the 1960s by Pierre Celis from Hoegaarden. This beer is usually brewed with unmalted wheat, and it is traditionally unfiltered. Most varieties are spiced with coriander and citrus zest, typically orange peel, though the addition of other spice blends and aromatics is not uncommon. The beers are usually pale, cloudy, smooth, refreshing, clean, and crisp. They have typical malt sweetness and a little to none hop character. The aromas include a layered combination of herbs, spices, and subtle fruity nuances. Witbier pairs well with salads, seafood, egg-based dishes, dry pastries, citrus-based desserts, and sheep or goat cheese. Typical ABV range for witbier is from 4.5 to 5.5% ABV.
6
#### Imperial stout
London, England
4.1
Rate It
Imperial stout is a strong and opaque dark beer that was first brewed in London, but which is mostly associated with Russia, Baltic countries, and recently with the United States. Modern imperial stouts will typically range from deep red to dark brown. They are full-bodied, rich, complex, and intense with typical flavors of roasted malt, dark and dried fruit, chocolate, and coffee. Most varieties will be high in alcohol, typically between 8 to 12% ABV, and they will mostly be high in hops and bitter hop flavors. Imperial stouts are a great match to flavorful and hearty dishes, especially beef, but they also pair well with chocolate-based desserts and cheese. The first versions of this beer style appeared in the 18th century when British breweries started exporting the so-called extra stout or stout porter to the Russian imperial court of Catherine II of Russia. The most common legend claims that when the first batches were sent, it was noticed that stouts could not withstand the journey, and they would go bad before reaching Russia. To preserve the beer, the brewers added more hops and increased alcohol contentâeventually creating a new style that will be classified as the imperial stout. Despite this popular legend, it is more likely that the beer was intentionally tweaked to make it richer and more suitable for the Russian royals. It has been largely accepted that the model for what would later become imperial stout has been first introduced by the London-based brewery Barclay, Perkins & Co. (formerly Thraleâs Anchor Brewery). The brewery continued to produce this specific stout until 1993âthough after the merger with Courage under the name Courage Imperial Russian Stout. The style was revived in the 20th century mainly by American craft breweries.
5
#### Belgian blond ale
[Belgium](belgium)
4.2
Rate It
Belgian blond ale is a beer style with vague boundaries that probably emerged as a response to popular European pilsners. The examples of the style are typically golden-colored and medium-bodied with moderate strength that varies between 6 to 7.5% ABV. They usually have a subtly sweet malt character accompanied by hop aromas and flavors that are generally light, earthy, and spicy. Their yeast character is soft, often having fruity-ester qualities. With a dry finish and tendency for higher carbonation, they attain a somewhat creamy mouthfeel. These beers match bold and spicy dishes, including Mexican, Indian, and Thai cuisine. They can also work well with seafood, chicken, pasta dishes, and bloomy rind cheese. The most popular representative of the style is Leffe Blond. Blond ales share similar characteristics to golden strong ales and tripel styles.
4
#### Lambic
Brussels, Belgium
4.3
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Lambic is a traditional beer style that has its roots in Brussels and the region of Pajottenland. This style must be made with a minimum of 30% wheat, and the wort is always spontaneously fermented with local and naturally occurring wild yeasts. Because of different local microorganisms, these beers always have a unique and frequently unpredictable character. Due to its wild nature, many batches of lambic are sometimes blended, a style known as gueuze or geuze, to produce a more palatable version. Although it is difficult to pinpoint the exact characteristics of lambic beers, the unblended young varieties are usually pale with a characteristic red sheen, while more mature versions will usually have red to light purple color. These beers are always complex, and they often have a distinctive sour backbone, which will mellow as the beer ages. Most styles will display fruity aromas and flavors, with subtle malt character, dry finish, and little hop bitterness. Lambic beers are mostly enjoyed young and uncarbonated, and they will usually be served on tap. They pair well with seafood, especially mussels or oysters, and poultry.
3
#### Weissbier
Bavaria, Germany
4.3
Rate It
Weissbier is a classic Bavarian wheat ale that is top-fermented and characterized by its mousse-like foam and cloudy appearanceâwhich is a result of a large proportion of wheat and a small amount of barley malt used in its production. German weissbier has to be made with at least 50% malted wheat, but most producers use more than the minimum. These beers are fermented with yeast strains that provide typical clove, banana, smoke, and occasionally even bubble gum aroma. Weissbiers are typically malty and subtly bitter, and though they are traditionally fermented in the bottle, this practice has become rare. Nevertheless, they retain their lightness, creamy texture, and effervescence. Although this beer style is nowadays mostly associated with Bavaria, wheat beers have been produced since antiquity. The European origin is believed to be in the Czech Bohemia, from where it spread to Bavaria. Throughout the centuries, it declined in popularity, but following the 1960s it gained back its former glory and became one of the most sought-after styles in Germany and in the world. These food-friendly beers pair with poultry, sausages, seafood, light dishes, and salads as well as fresh and creamy cheese varieties.
2
#### Dubbel
Westmalle, Belgium
4.3
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Dubbel is a rich and well-balanced Trappist beer that originated in Belgium and whose modern version is often associated with Henrik Verlinden who created the prototype at Westmalle brewery in 1926. This version was named Dubbel Bruin, and soon after its invention, the style was copied in many Belgian breweries. Unlike other brown beers, typical Belgian dubbel will get its flavor from candi sugarâa thick and dark caramelized syrup that is added to the wort. These beers typically range from amber to copper, and they will usually have complex aromas and flavors reminiscent of toffee, raisins, malt, and dark fruit. Their finish is typically dry, while some may display subtle sweetness. Most are bottle conditionedâfermented in the bottleâand are usually not crystal clear. Although they are typically quite potent, with at least 6.5% alcohol by volume, the alcohol is not evident or discernible on the palate. Dubbel beers are an excellent accompaniment to wash-rind or Alpine cheese varieties, but they are also a good match to dark chocolate, barbecued or roasted meat, rich meat stews, and sausages.
1
#### Tripel
[Belgium](belgium)
4.4
Rate It
Belgian-style tripel is an approachable and easy-drinking beer style with high carbonation and complex flavors. They traditionally have high alcohol content, falling between a 7 to 10% ABV range, and are often classified as very strong ales. These yellow-golden beers typically have a distinctive spicy, fruity, and subtly sweet malt character. Their yeast character varies, but it often includes banana or clove-like aromas. First tripels were produced as abbey beers, while the Westmalle Tripel is widely considered as the prototype. It was first brewed in 1934, and in 1956 it gained its current form, which has not changed since. Though strong, tripels are light, approachable, and pair well with various dishes. They work well with rich seafood dishes, including shellfish and lobsters, but they can also match creamy sauces, desserts, and washed-rind cheese.
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Food Anatomy
------------
#### Ziti
[Italy](italy)
_Ziti_ is a variety of Italian pasta characterized by its tubular shape and a straight cut, so it perfectly captures the sauces and flavors in various dishes. The pasta is most often baked in casseroles, when it is combined with layers of various ingredients, cheeses, and sauces, but it can also be used in pasta salads and fresh pasta dishes.
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* [](https://twitter.com/intent/tweet?text=https://www.tasteatlas.com/best-rated-dishes-with-scallions&title=Hogao&summary=<p>Hogao is a traditional sauce that is commonly used as a seasoning, dipping sauce, or topping. The savory combination of tomatoes, scallions, coriander, garlic, cumin, salt, and pepper is sautéed until the vegetables become tender and aromatic. This flavorful sauce is typically served with various meat dishes, arepas, and rice. It can also be served as an accompaniment to the famous <em>bandeja paisa</em>. The name of the sauce is derived from the words <em>ahogar</em> and <em>rehogar</em>, referring to the technique of slow-cooking.</p>&source=)
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[](best-rated-dishes-with-scallions)
43 Best Rated
-------------
[
### Dishes With Scallions
](best-rated-dishes-with-scallions)
Hogao moved to 10th place _\-_ Hogao is a traditional sauce that is commonly used as a seasoning, dipping sauce, or topping. The savory combination of tomatoes, scallions, coriander, garlic, cumin, salt, and pepper is sautéed until the vegetables become tender and aromatic. This flavorful sauce is typically served with various meat dishes, arepas, and rice. It can also be served as an accompaniment to the famous bandeja paisa. The name of the sauce is derived from the words ahogar and rehogar, referring to the technique of slow-cooking.
[](bonet/recipe/bonet-a-la-monferrina)
Authentic Recipe
----------------
[
### BonĂšt
](bonet/recipe/bonet-a-la-monferrina)
[Piedmont, Italy](italy)
PREP 10min
COOK 35min
READY IN 45min
This is a recipe for the bianco (white) bonĂšt made without the addition of cocoa. This version is typically associated with Monferrato.Â
[Amaretti](amaretti)
[Milk](milk)
[Eggs](eggs)
[Sugar](sugar)
[Cocoa Powder](cocoa-powder)
[Rum](rum)
Countdown Slider
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[100 Best Beef Dishes](best-rated-beef-dishes-in-the-world)
-----------------------------------------------------------
10
#### Espetada
Madeira, Portugal
4.5
Rate It
Espetada is a traditional dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. Since it is a great summer dish, it is recommended to pair espetada with a glass of cold sangria.
9
#### EntrecĂŽte
[France](france)
4.5
Rate It
EntrecĂŽte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecĂŽtes. Due to the fact that these cuts are thin, it makes them great for quick cooking on the grill or in a pan (high heat), but it's important not to overcook them. The steaks are juicy, tender, and generously marbled. This type of meat cut is popular in France and Europe, and the word entrecĂŽte means between the ribs.
8
#### Galbi
[South Korea](korea)
4.5
Rate It
Galbi or kalbi refers to a variety of grilled beef short ribs dishes popular in South Korea. The ribs are marinated in a sweet sauce consisting of soy sauce, sugar, rice wine, sesame oil, and garlic. Although the name of the dish translates to ribs, chicken or pork meat can also be used. The dish originates from 18th-century Korea, when killing cows was strictly forbidden. As workers were building the Hwa Castle, they needed to be well-fed, so King Jeongjo allowed the opening of only one slaughterhouse in the whole country to process beef and feed the hungry workers. Of course, it didn't stop at just one slaughterhouse, and that is the best recommendation for trying the dish for yourself. Galbi is typically accompanied by kimchi, red bean paste or rice, but it can also be wrapped up in lettuce leaves with a variety of other vegetables. Due to galbi's great balance of sweet and savory flavors and rising popularity, the dish even has its own annual festival since 1995, called the Suwon Galbi Festival, offering the visitors a chance to indulge in this celebrated delicacy.
7
#### Steak au poivre
[France](france)
4.5
Rate It
Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side. According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed the invention of the dish, the most famous of them being Ămile Lerch, the owner of Restaurant Albert on the Champs-ĂlysĂ©es, who stated that he first made the dish in 1930. Regardless of the inventor, steak au poivre remains a staple of typical French cuisine.
6
#### BĂČ nhĂșng dáș„m
[Vietnam](vietnam)
4.6
Rate It
BĂČ nhĂșng dáș„m is a Vietnamese version of a hot pot that is traditionally served communal style. In its basic form, the dish consists of a vinegar-flavored broth that may also include coconut milk or coconut water, lemongrass, onions, or other additions, while typical accompaniments include thinly sliced raw beef and an assortment of fresh vegetables and herbs such as bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves. Although the name (bĂČ) suggests the dish is exclusively made with beef, it can also include other types of protein such as squids or shrimps. Additional elements include rice paper sheets, which are used as wrappers, and typically nÆ°á»c cháș„m and máșŻm nem dipping sauces.
5
#### Bife de chorizo
[Argentina](argentina)
4.6
Rate It
Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, namely the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin). And if you want to judge the quality of someoneâs barbecue or the quality of a barbecue place, ask for this steak. Also, if you get one with more than a generous amount of fat, know you've been served a cheap and bad-quality one.
4
#### Fraldinha
[Brazil](brazil)
4.6
Rate It
Fraldinha is a meat cut that's traditionally used for churrasco and is made up of part flank, part short loin, and part bottom sirloin. This beef cut is long and thin, full of connective tissue. This strong marbling is the reason why the meat is traditionally cut against the grain before it's grilled. The name fraldinha is a diminutive for fralda, meaning flap or diaper in Portuguese. When prepared for churrasco, it usually has a browned crust at the edges, while the middle remains pink. It's recommended to top this meat cut with a sharp and vinegary salsa.
3
#### Carne asada tacos
[Mexico](mexico)
4.6
Rate It
Carne asada tacos are the first tacos in history. It is believed that the first tacos appeared in the 1500s, made with thin slices of meat cooked over hot coals. The meat was placed in a corn tortilla and topped with guacamole, onions, chili peppers, and lime â also known as the carne asada taco. Over time, people started to make other versions in different regions, and nowadays we are witnessing a true taco-mania, and it all began with the simple carne asada tacos.
2
#### ChĂąteaubriand
[France](france)
4.6
Rate It
Contrary to popular belief, the word ChĂąteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois RenĂ© Vicomte de Chateaubriand. When served in France, ChĂąteaubriand will always be accompanied by a sauce â most often either a traditional red wine sauce or BĂ©arnaise sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.
1
#### Picanha
[Brazil](brazil)
4.7
Rate It
Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco â the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.
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### Most Iconic
### Restaurants with Soto ayam
4.5
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#### Inspirasi Stall
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#### Soto Ayam Bokoran
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### Worldâs Best Traditional Restaurants
### Hafız Mustafa
[Istanbul, Turkiye](istanbul)
4.4
15k
Opened in 1864, Hafiz Mustafa is an important name of Turkish delight and confectionery. Mustafa won 11 medals in Europe in the areas of bakery and confectionery between the years 1926 and 1938, and it was the first to manufacture the salty pastry called pogaca.
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[](best-rated-sweet-breads-in-england)
Top 11
------
[
### English Sweet Breads
](best-rated-sweet-breads-in-england)
Fat rascal moved to 1st place _\-_ Fat rascals are traditional Yorkshire cakes consisting of shortcrust pastry leftovers, mixed dried fruit, butter, and sugar. The sweet treats are additionally flavored with nutmeg, cinnamon, and lemon zest. They have been made in Yorkshire since the beginning of the 19th century. It is recommended to serve the fat rascals warm from the oven, with a dollop of thick double cream on the side.
[](brownies/recipe/fudgy-brownies)
Authentic Recipe
----------------
[
### Brownies
](brownies/recipe/fudgy-brownies)
[United States of America](USA)
PREP 20min
COOK 45min
READY IN 3h 5min
This is the traditional fudgy brownies recipe; all that it takes to prepare them is chocolate, butter, eggs, cocoa powder, salt, and flour. Once the batter is prepared, you can mix in additional ingredients such as pecans, walnuts, and chocolate chips if desired.
[Chocolate](chocolate)
[Butter](butter)
[Eggs](eggs)
[Vanilla](vanilla)
[Flour](flour)
[Cocoa Beans](cocoa-beans)
Countdown Slider
----------------
[51 Best North American Hard Cheeses](best-rated-hard-cheeses-in-north-america)
-------------------------------------------------------------------------------
10
#### Prairie Breeze
Iowa, United States of America
n/a
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Prairie Breeze is an American cheddar-style cheese hailing from Iowa. The cheese is made from pasteurized cow's milk and it's left to age for at least 9 months. Underneath its natural rind, the texture is crumbly, creamy, and grainy. The aromas are mild and grassy, while the flavors are sharp, nutty, and sweet. It's recommended to grate it over salads and soups, use it in sandwiches, mac & cheese, or on a cracker.
9
#### Friulano
Montreal, Canada
n/a
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Friulano is a Canadian cheese made from cow's milk. It's named after the region of Friuli in Italy, and resembles the famous Italian Montasio cheese. This Canadian cheese is covered with a natural rind that's light yellow in color. Its flavors are mild, milky, and slightly sweet, but they become more nutty and sharp with age. It's recommended to use Friulano as a table cheese or in sandwiches, sauces, and a variety of pasta dishes.
8
#### TeaHive
Utah, United States of America
n/a
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TeaHive is an American cheddar-style cheese hailing from Utah. The cheese is made from pasteurized Jersey cow's milk and it's left to age for over 8 months before consumption. During the aging period, the cheese is rubbed with a combination of bergamot orange and black tea. The texture is firm, the aromas intense and fruity, and the flavors milky and creamy. It's recommended to serve the cheese with fruit jam and biscuits. Pair it with a glass of floral wine, chocolate stout, or a pilsner.
7
#### Fiscalini Bandaged Cheddar
Modesto, United States of America
n/a
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Fiscalini Bandaged Cheddar is an American cheese hailing from Modesto, California, where it's produced by Fiscalini Cheese Company. The cheese is made from raw cow's milk and it's aged from 18 to 30 months before consumption. Underneath its natural rind, the texture is hard, firm, and crumbly. The aromas are rich, buttery, and slightly smokey, while the flavors are nutty and earthy. Fiscalini Bandaged Cheddar has won numerous awards, including gold medals at the World Cheese Awards in 2006, 2007, and 2008. It's recommended to serve the cheese with fresh fruit such as pears and apples. Pair it with wines such as Gamay, Zinfandel, Pinot Noir, or Chardonnay for the best experience.
6
#### Duroblando
[Mexico](mexico)
n/a
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Duroblando is a traditional Hispanic cheese that's found in South American countries such as Mexico and the Caribbean. The cheese is made from pasteurized cow's milk and it's rindless. The texture is firm, hard, and crumbly. The aroma is mild and smokey, while the flavors are smokey, strong, and salty. It's recommended to use Duroblando in pupusas, pasta dishes, enchiladas, quesadillas, salads, and tostadas. Serve it with a glass of cider or fruity beer on the side for the best experience.
5
#### Barely Buzzed
Utah, United States of America
n/a
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Barely Buzzed is an American cheese hailing from Utah, where it's produced by Beehive Cheese Company. This cheddar-style cheese is made from Jersey cow's milk. The rind is rubbed with a combination of roasted coffee and lavender buds diluted with oil. When fully aged (in caves, on Utah blue spruce), the texture is smooth and creamy, while the aromas are rich. The flavors are nutty, with hints of caramel, coffee, and butterscotch. It's recommended to pair it with coffee or a glass of stout and serve it with crusty whole-wheat bread.
4
#### Midnight Moon
Arcata, United States of America
n/a
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Midnight Moon is a gouda-style cheese that's produced in the Netherlands and sold under the Cypress Grove label in Arcata, California. The cheese is made from pasteurized goat's milk and it's left to age from 6 to 12 months before consumption. Underneath its waxed rind, the texture is smooth, dense, grainy, and hard. The aromas are sweet and nutty, while the flavors are buttery, nutty, sweet, and savory with hints of butterscotch and caramel. It's recommended to pair Midnight Moon with a glass of Zinfandel, Syrah, or sherry. The cheese has won many awards, including a gold medal at the World Cheese Awards in 2014.
3
#### Allegretto
La Sarre, Canada
n/a
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Allegretto is a Canadian cheese produced in La Sarre, Québec. The climate in the Abitibi region results in pastures which have a higher sugar content, and that is the reason for sweeter milk from the sheep. That milk is used to produce this firm cheese with a fresh and clean aroma. The sheep's milk is thermalized, and the cheese is pressed and aged for at least 120 days. Underneath its natural rind, Allegretto hides a creamy texture and nutty, slightly tangy, fruity, mellow, and sweet flavors. It is recommended to grate this cheese over pasta or use it in grilled cheese sandwiches prepared with sourdough bread.
2
#### Cabot Clothbound
Vermont, United States of America
3.5
Rate It
Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults. After it comes to the cellars, the cheese is coated in lard and wrapped in a cloth. Underneath its natural rind, the texture is flaky and crumbly. The aromas are nutty, while the flavors are savory, tangy, and caramel-like. It's recommended to serve Cabot Clothbound with chestnut honey, cold cuts, or apple jelly. Pair it with hoppy ales or sparkling apple cider. The cheese won many awards, including Best in Show from the American Cheese Society in 2006.
1
#### Baby Swiss
Charm, United States of America
3.6
Rate It
Baby Swiss is an American cheese originating from Ohio. Made with cow's milk, the cheese has a smooth and open texture, while its flavors are nutty, mild, and sweet. It is called Baby Swiss because it looks like a smaller version of Swiss cheese. On the inside, it has numerous small eyes that are as big as peas. The cheese isn't aged for a long time so the eyes don't have time to become larger. It is recommended to pair Baby Swiss with berries and sweet wines.
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Food Anatomy
------------
#### BĂĄnh mĂŹ á»p la
[Vietnam](vietnam)
TOP 10
[#5 best rated bĂĄnh mĂŹ](best-rated-banh-mi-varieties-in-the-world)
BĂĄnh mĂŹ á»p la is a traditional bĂĄnh mĂŹ sandwich variation made with fried eggs as the main ingredient. The fried eggs can replace the meat in the sandwich or they can be used alongside meat such as cháșŁ lỄa pork sausage or slices of roasted pork belly. The eggs are stuffed into a bĂĄnh mĂŹ roll, and the sandwich is then usually topped with cucumbers, tomatoes, coriander, and pickled daikon and carrots. Typical condiments include mayonnaise, soy sauce, or hot chili sauce. Depending on the vendor selling the sandwich, it can also contain added ingredients such as headcheese or liver pĂątĂ©. This bĂĄnh mĂŹ type is often enjoyed for breakfast.
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* [](https://twitter.com/intent/tweet?text=https://www.tasteatlas.com/best-rated-breakfasts-in-india&title=Chana masala&summary=<p>A specialty of North India, chana masala is a tangy chickpea curry that is commonly consumed as a snack, main meal, or breakfast. Arguably, it is the most popular vegetarian dish in India, commonly found on railway platforms, at work, in school canteens, or at ceremonies and festive occasions in India and Pakistan. Chickpeas are simmered in a combination of spices and herbs, often served with rice or Indian flatbreads such as roti or naan, then garnished with a dollop of yogurt or sour cream. Due to chana masala's popularity, there are also regional versions of the dish, such as the Pakistani version called <em>aloo chole</em>, made with chickpeas and potatoes.</p>&source=)
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Top 32
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[
### Indian Breakfasts
](best-rated-breakfasts-in-india)
Chana masala moved to 10th place _\-_ A specialty of North India, chana masala is a tangy chickpea curry that is commonly consumed as a snack, main meal, or breakfast. Arguably, it is the most popular vegetarian dish in India, commonly found on railway platforms, at work, in school canteens, or at ceremonies and festive occasions in India and Pakistan. Chickpeas are simmered in a combination of spices and herbs, often served with rice or Indian flatbreads such as roti or naan, then garnished with a dollop of yogurt or sour cream. Due to chana masala's popularity, there are also regional versions of the dish, such as the Pakistani version called aloo chole, made with chickpeas and potatoes.
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[100 Best Western European Cookies](best-rated-cookies-in-western-europe)
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10
#### Almendrados
[Spain](spain)
3.9
Rate It
Almendrados are traditional Spanish cookies. They're made with a combination of blanched almonds, granulated sugar, eggs, and lemon zest. Egg whites are first beaten until stiff, then combined with sugar, egg yolks, lemon zest, and ground almonds. The combination is spiced with cinnamon, if desired, and it's then shaped into mounds or pyramids and baked until golden. Dating back to the 15th century or before, almendrados are often made during the festive Christmas period as a tasty dessert or snack.
9
#### KwareĆŒimal
[Malta](malta)
4.0
Rate It
These oval-shaped Maltese cookies are prepared with a combination of ground almonds, flour, sugar, cocoa, citrus zest, orange blossom water, and various spices such as cinnamon or cloves. When baked, they are smeared with honey and sprinkled with crushed almonds or almond slivers. Their name is derived from the Latin word quaresima, meaning Lent, referring to the fact that these cookies are usually prepared during the forty-day Lenten period.
8
#### Canestrelli (Liguria)
Liguria, Italy
4.0
Rate It
Canestrelli liguri are ancient Ligurian flower-shaped butter cookies with a hole in the center, allegedly named after canestro, a straw basket in which they were left to cool down after baking. Although they are quite simple, made only with flour, sugar, butter, and hard-boiled yolks, these cookies are very popular, so much that they are even recognized as a traditional agricultural product of the region. Local varieties of the recipe also exist, such as canestrelli di Santo Stefano D'Aveto, Acquasanta, or Torriglia, where the basic dough is enriched with ground almonds, lemon zest, orange blossom water, or a topping of granulated sugar before baking. Canestrelli liguri are traditionally enjoyed generously rolled in powdered sugar, accompanied by a cup of coffee or tea.
7
#### Krumiri
Casale Monferrato, Italy
4.0
Rate It
Krumiri are typical Piemontese cookies dating back to 1870, when they were invented by a confectioner named Domenico Rossi. These handmade cookies are made with a combination of fresh eggs, flour, sugar, butter, and vanilla. When the texture becomes just right, the combination is left to breathe for a day before baking. They are shaped in the form of a bent cylinder with a rough surface. It's believed that the shape is made in honor of the mustached King Victor Emanuel II. Krumiri are said to taste the best when dunked into tea, sweet wines, chocolate liqueurs, or zabaione.
6
#### Sablé
Sablé-sur-Sarthe, France
4.0
Rate It
This classic Breton cookie is characterized by its sandy (sablé in French) texture, which is a result of large quantities of butter and egg yolks used to make them. The cookies were first produced in 1670 in Sablé-sur-Sarthe, when the steward of Prince Condé made him some shortbreads for a party. According to the story, he named them sablé in honor of the Marquise de Sablé, who was also present at the party. The cookies can be flavored with a wide variety of ingredients, such as lemon or orange zest, almonds, green peppers, or cheese. It is recommended to serve them with a cup of hot coffee or tea.
5
#### Macarons
Paris, France
4.0
Rate It
These small, round, sweet meringue-based cookie sandwiches with filling in the middle are light and crunchy on the outside and chewy in the middle. Macarons, which first appeared in Italy in 1533 (albeit without the filling), got their name from the Italian word maccherone, which means fine dough. They were originally made for the marriage of the Duke of Orléans, who later became King Henry II of France. Food historians credit Pierre Desfontaines as the inventor of the macaron. He was the first to fill the cookies with a creamy ganache and stick them together, turning the humble almond cookie into the versatile treat we know today. Macarons are the most popular type of cookie in Paris, but they are popular throughout the rest of the world as well, and they appear with different fillings and in various sizes, colors, and flavors.
4
#### Paste di meliga
Piedmont, Italy
4.1
Rate It
Cornmeal is widely used in northern Italian cuisine, in dishes which can be either savory or sweet. The region of Piedmont is renowned for their paste di meliga (meliga is a local name for polenta), crunchy cornmeal shortbread-style biscuits. Made with a mixture of wheat and corn flour, sugar, vanilla, grated lemon zest, egg yolks, and butter, they are simple, yet very delicious. These little golden gems are traditionally served with zabaione and a glass of sweet dessert wine, but they also go wonderfully with espresso or a cup of tea on the side.
3
#### Figolla
[Malta](malta)
4.1
Rate It
This flat, marzipan-filled Maltese cookie is typically shaped into lambs or bunnies because it is traditionally prepared during the Easter festivities. These sweet treats are often decorated with icing, melted chocolate, or chocolate Easter eggs. Originally, figolla was made in the shape of fish, baskets, or women, and it symbolized fertility. Regardless of the design, figolla is a staple of Maltese pastry shops and home kitchens around Easter.
2
#### Baci di Alassio
Alassio, Italy
4.1
Rate It
Baci di Alassio are decadent chocolate-hazelnut cookies from the small picturesque Ligurian town of Alassio. They are called baci, meaning kisses, because they consist of two small hazelnut cookies with a rich chocolate ganache sandwiched in between, so the whole thing looks similar to lips sending a kiss. Unlike the more famous baci di dama, they are neither hard nor crunchy, but chewy and soft, with a texture similar to the popular French macarons. Wonderful when consumed on their own, they taste even better when paired with a cup of strong Italian espresso.
1
#### Baci di dama
Tortona, Italy
4.2
Rate It
Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century. The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.
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[
### Locals Recommend: The Best Food in Slovenia
](locals-recommend-the-best-food-in-Slovenia)
[](vatapa/recipe/vatapa-for-acaraje)
Authentic Recipe
----------------
[
### VatapĂĄ
](vatapa/recipe/vatapa-for-acaraje)
[Bahia, Brazil](brazil)
The following is the classic recipe for a type of vatapĂĄ that is used as a filling for acarajĂ©, deep-fried black-eyed pea fritters. In this case, the vatapĂĄ has a more porridge-like consistency and is thickened with wheat flour and not, perhaps, the more traditional cassava flour. The recipe makes 10 servings if eaten as a stand-alone meal or with a side of rice. If used as a filling, it can fill lots of acarajĂ© fritters.Â
[Shrimps](shrimps)
[Cod](cod)
[Bread](breads)
[Coconut Milk](coconut-milk)
[tapioca flour](tapioca-flour)
[Cashews](cashews)
[Peanuts](peanuts)
[Scallions](scallions)
[Onion](onions)
[Fish Stock](fish-stock)
[Ginger](ginger)
[DendĂȘ Palm Oil](azeite-de-dende)
[Hot Peppers](hot-peppers)
[Black Pepper](black-pepper)
[Salt](salt)
[](mostachos-de-utrera/recipe/mostachos-de-utrera-recipe)
Authentic Recipe
----------------
[
### Mostachos de Utrera
](mostachos-de-utrera/recipe/mostachos-de-utrera-recipe)
[Utrera, Spain](spain)
PREP 20min
COOK 10min
READY IN 30min
This is a traditional recipe made with eggs, caster sugar, flour, and cinnamon. The egg whites and sugar are first whisked into a meringue, and the rest of the ingredients are then whisked into it to get a batter for making cookies.
[Eggs](eggs)
[Flour](flour)
[Sugar](sugar)
[Cinnamon](cinnamon)
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* [](https://twitter.com/intent/tweet?text=https://www.tasteatlas.com/best-rated-desserts-in-greece&title=Melopita&summary=<p>Translated as <em>honey pie</em>, this light Greek dessert is traditionally associated with the island of Sifnos, but its varieties can be found in other Greek regions as well. The pie combines fresh cheese, preferably <em>mizithra </em>based on sheep or goat milk, eggs, and honey, and it is usually baked as a round, crustless cake. It is recommended to garnish melopita with a sprinkle of cinnamon and an additional drizzle of honey.</p>&source=)
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[](best-rated-desserts-in-greece)
Top 42
------
[
### Greek Desserts
](best-rated-desserts-in-greece)
Melopita moved to 1st place _\-_ Translated as honey pie, this light Greek dessert is traditionally associated with the island of Sifnos, but its varieties can be found in other Greek regions as well. The pie combines fresh cheese, preferably mizithra based on sheep or goat milk, eggs, and honey, and it is usually baked as a round, crustless cake. It is recommended to garnish melopita with a sprinkle of cinnamon and an additional drizzle of honey.
Cheese of the Day
-----------------
#### Bocconcini
[Campania, Italy](italy)
_Bocconcini_ is an Italian cheese originating from Campania. It is a mozzarella-type cheese that is roughly the size of an egg, made with water buffalo's milk or a combination of buffalo's and cow's milk. These rindless small balls are semi-soft, creamy, elastic and springy in texture, while the flavors are mild, buttery, and slightly sweet. The name _bocconcini_ means _little bites_ in Italian, referring to the shape and form of the cheese. It is recommended to consume it fresh or use it on pizzas or vegetable-based dishes. Pair it with white wines.
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[100 Best Traditional Recipes](best-recipes-in-the-world)
---------------------------------------------------------
10
#### Xiaolongbao
Shanghai, China
4.6
Rate It
Shanghai's signature dish, xiaolongbao is a steamed, soup-filled dumpling, characterized by its distinct purse-like shape, with a pinched top and with ripples coming down its sides, a design specifically chosen with the filling in mind, as that way it is less likely the liquid will pour out. The dough is made with just flour, salt, and hot water, making the wrappers elastic and able to hold the filling better. The trick to filling the dumplings with soup is making the soup in the form of a meat broth jelly, which is mixed with the filling, traditionally pork, but today, the fillings have further diversified to include other kinds of meats and seafood, such as shrimp, crab, and roe and even vegetables. However, unlike the Shanghai-style dumplings, there is also another version, the one from Wuxi, which has sugar as part of the filling and is made with thinner dough. The assembled dumplings, which can have up to 20 pleats, are steamed in a bamboo steaming basket lined with either dried leaves, parchment paper or napa cabbage leaves, so they do not stick. Xiaolongbao are served in the basket they have been steaming in, with a side sauce for dipping, traditionally a mixture of Zhenjiang vinegar and ginger.
9
#### ShuÇjiÇo
[China](china)
4.6
Rate It
A member of the large family of Chinese dumplings jiaozi, shuÇjiÇo â meaning simply boiled dumplings â is a dish which is both everyday and festive. Served as a street food, in traditional restaurants, and on special occasions such as the Chinese New Year or family gatherings, shuÇjiÇo is a blank canvas whose fillings reflects the seasons, the region it is coming from, and personal taste. The preparation of shuÇjiÇo requires quite a lot of skill and time; therefore it is common to make it a group project. Usually, the filling is made with ground pork, Chinese sauerkraut, onions, scallions, garlic chives, prawns, cabbage, and mushrooms, but an entire array of other ingredients may be included. The wrappers can be store-bought or made from scratch by mixing wheat or rice flour with water and salt and kneading it into an elastic dough. This is where the skill kicks in â after resting for a while, the dough is divided into small pieces which are rolled into thin circles slightly thicker in the middle. These circles serve as wrappers for individual dumplings. Next, a little bit of filling is placed into the center of each circle, and the circles are folded into a crescent form with pleated edges. Finally, the dumplings are boiled in water until they start floating on the surface, after which they are arranged on a serving platter and served with a dipping sauce.
8
#### Carne asada tacos
[Mexico](mexico)
4.6
Rate It
Carne asada taco is considered the first type of taco to exist. Carne asada or grilled meat is the main ingredient. Skirt steak, flap steak, flank steak, and even chuck steak are the usual choices. They are marinated and slow-cooked over charcoal and then cut into small pieces. The pieces of meat are added to a tortilla and usually topped with guacamole or salsa verde, chopped onion, and cilantro and drizzled with lime juice. Tacos can be eaten as is or paired with a side dish, such as refried beans, Mexican rice, and grilled onion.
7
#### ChĂąteaubriand
[France](france)
4.6
Rate It
Made from the softest piece of beef tenderloin, chùteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat. Beef tenderloin is trimmed on both sides so only the central, juiciest part remains. This part usually weighs between 350 and 500 grams, so the recipe generally serves two. The meat is seasoned with olive oil, ground pepper and salt and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside. In order to prevent the meat from drying or overcooking, some of the older recipes even suggested enveloping it with two thin slices of beef which are disposed of afterwards.
6
#### Shawarma
[Lebanon](lebanon)
4.6
Rate It
A close relative to Greek gyros and Turkish döner kebab, shawarma is the ultimate Middle-Eastern version of street food popular both across Lebanon, as well as in other Arabic countries and across the world. Although it may seem simple at first glance, it actually takes up to 2 days to prepare the original Lebanese shawarma. The first step is to mix up a marinade from garlic, olive oil, vinegar, lemon juice and a whole array of spices â usually a special shawarma mix known as The 7 spices which consists of coriander, black pepper, cinnamon, turmeric, cloves, and nutmeg, to name just some. The meat, usually beef, veal, lamb, or chicken, but never pork, is marinated overnight which not only gives it a rich flavor, but also softens the meat due to acids from vinegar and lemon juice. The following step makes the main difference between a homemade shawarma and the one prepared by street vendors. In the latter case, thin slices of marinated meat and an occasional piece of pure fat are arranged around a vertical metal rotating skewer, so they form a cone which can be over a meter high. The meat cone is grilled, rotating constantly, for up to one day, and the portions are shaved off with a sharp knife, or a small machine resembling an electric razor. On the other hand, since the mentioned machinery is rarely seen at households, home preparation of shawarma calls for cutting the meat into thin strips before marinating, which are then either grilled, baked in a very hot oven, or fried in a skillet. Finally, shawarma can be served in two ways â on a plate, with a side of rice, vegetables and flat bread, or tucked into a pita bread with onions, tomatoes, parsley, pickled vegetables, sometimes even with French fries, and drizzled with a mandatory sauce based on yogurt or tahini paste.
5
#### Dondurma
KahramanmaraĆ, Turkiye
4.6
Rate It
Made from only four ingredients â milk, sugar, salep, and mastic â MaraĆ dondurması, which literally translates as MaraĆ ice cream, is a dessert enjoyed all across Turkey, and it originates from the city of KahramanmaraĆ. Located in the southern Mersin province, this town lies on the slopes of the Ahir Mountain, which provides two out of the four ingredients mentioned. The milk for MaraĆ dondurması is harvested from the Ahir Mountain goats, and their nutrition consisting of aromatic herbs gives it a distinctive taste. On the other hand, salep or sahlep is a type of flour made from bulbs of a special type of purple orchids growing on the slopes of Ahir Mountain. The bulbs are dried and ground to a fine powder, which serves as a thickening agent giving MaraĆ dondurması a distinctive, sinewy texture. This is also achieved by using mastic â a type of resin from the namesake tree growing in the ĂeĆme peninsula and on the nearby Greek island of Chios. Preparing MaraĆ dondurması starts with slowly heating the goat's milk with sugar to 90°C/190°F. Mastic beads are ground finely with some sugar, after which they are mixed with salep powder and dissolved in some milk. This concoction is then poured back into the warm milk, which is simmered on low heat and constantly whisked until the desired level of density is achieved. The ice cream is cooled to room temperature, after which it can either be finished in an ice cream machine or placed in a freezer overnight. Since MaraĆ dondurması is resistant to melting, street vendors often display it hanging on meat hooks and serve it in classic waffle cones, jokingly making a show out of it by pulling the ice cream straight out of the customers' cones. A more upscale way is to cut the MaraĆ dondurması into slices and serve it on plates so it can be eaten with a knife and a fork. Traditional garnishings include cinnamon and crushed pistachios, and the ice cream itself can be flavored with vanilla, chocolate, fruit, nuts, and spices. A fun fact for the end: the Turks sometimes consume hot tea with the MaraĆ dondurması because they believe this will protect them from getting a cold or a sore throat.
4
#### Pizza Margherita
Naples, Italy
4.6
Rate It
A true pizza Margherita is made with a simple bread dough consisting of flour, yeast, salt, and water, and a topping of either peeled or fresh tomatoes, mozzarella or fior di latte, salt, extra virgin olive oil, and basil leaves. The topping will also often include grated hard cheese, typically pecorino, or a 50:50 mixture of pecorino and Parmigiano Reggiano. The dough is twice-proven and should be shaped by hand only. Once shaped, the disc of dough should not exceed 35 cm (13.5-inch) and should have a raised 1-2 cm (1/2-inch) outer rim, also known called cornicione, while the center should be about 0.3 cm (1/8-inch) thick. Traditionally, pizza Margherita is baked in a wood-fired oven for no longer than 60-90 seconds. The end result should be a soft and fragrant pizza, with no blackened spots, that can be folded without tearing. The mozzarella should have melted and the basil leaves are darkened but not burnt.
3
#### Butter garlic naan
[India](india)
4.7
Rate It
A traditional Indian flatbread and one of the best-known types of naan, butter garlic naan is prepared much the same as regular naan. Flour, water, yeast, salt, sugar, and yogurt or curd are needed to make the dough. The yogurt or curd is added because it relaxes gluten, making for a soft and supple flatbread. The dough is shaped into a teardrop or an oval and baked traditionally in the tandoor oven. When prepared at home, it is oven-baked or fried in a tawa (a wide pan). When baked, it is brushed with a mixture of melted ghee and chopped garlic, which will occasionally also include chopped cilantro.
2
#### Guotie
[China](china)
4.7
Rate It
Belonging to a group of Chinese jiaozi dumplings, guotie, also known as potstickers, are prepared by searing the bottom part while the rest of the dumpling is steamed, thus creating a play on textures. The preparation begins with making the dough for the wrappers from just flour, salt, and warm water. The dough is then left to rest, and in the meantime, the filling is prepared by mixing minced pork, best if minced by hand using a cleaver, and minced cabbage with, including but not limited to, sesame oil, shrimp, ginger, scallions, peanut oil, soy sauce, and rice wine. Next, the dough is divided into small portions which are rolled into 1-2mm circles using a Chinese rolling pin, which unlike the western one is smaller and shorter. To form the dumplings, a small amount of the filling is spread in the center of each wrapper, and then the opposite sides of the dough are pinched together to seal â the ends are left open, which allows the meat juices to flow out into the pan, making the crust on the bottom more flavorful. The assembled guotie dumplings are arranged in a large, heated, and oiled pan and seared until the bottom browns, at which point, a mixture of flour and water is poured into the pan which is then covered with a lid, and the dumplings are cooked until the liquid boils off. Once cooked, the pan is covered with a plate and inverted so the crispy side is on top, as that way the crispy bottom will not turn soggy. Guotie are served warm with the dipping sauce on the side, traditionally, rice vinegar zhenjiang xiang cu.
1
#### Picanha
[Brazil](brazil)
4.7
Rate It
One of Brazilâs most loved grilled meats, the picanha is both the name of the dish and the name of the cut used to make the dish. The cut comes from the top back side of the animal and is located above the butt. The meat is cut into slices which are generously sprinkled, then skewered and cooked over embers. When done, the meat is carved, and the outside slices are served. The remaining picanha meat is salted again, then placed over the embers so the outsides can caramelize and be sliced again for another portion. It is a mainstay at Brazilian churrasqueiras (barbecue restaurants) where itâs served sided with dishes like farofa, rice and beans, and vinaigrette.
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Spotlight
---------
### [Basilicata](basilicata)
[Italy](italy)
[
20 dishes
21 food products
Rating: 4.0
](basilicata)
Most popular dish
#### Pane di Matera
3.9
Most popular food product
#### Vulture
4.5
Most popular beverage
#### Aglianico
4.2
Best rated Food
#### Canestrato di Moliterno
4.7
[
#### Province of Potenza
3 dishes
9 food products
Rating: 4.7
](province-of-potenza)
Most popular food product
#### Vulture
4.5
Most popular dish
#### Strazzata
4.0
Most popular beverage
#### Aglianico del Vulture
4.4
Best rated food
#### Canestrato di Moliterno
4.7
[
#### Italy
1486 dishes
1206 food products
Rating: 4.0
](italy)
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[Celle](celle)
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134
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### Your wasabi is fake. How to recognize the real one?
](your-wasabi-is-fake-how-to-recognize-the-real-one)
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