Culinary delights to keep an eye out for during your travels to the following nations!

                                                                              Italy

        Pizza Margherita 

The Pizza Margherita is one of the most famous types of pizza in the world, and it is widely believed to have originated in Naples, Italy.

Pizza Margherita: Use a pizza stone or a preheated cast-iron skillet to ensure a crispy crust. Use fresh mozzarella cheese and San Marzano tomatoes for the best flavor. Add the basil leaves at the end of baking to prevent them from wilting.

                                                                        Greece 

                                                                          Moussaka 

The exact origin of moussaka is not entirely clear, but it is generally believed to have its roots in the Middle East, particularly in the Levant region.

Moussaka: To save time, roast the eggplant instead of frying it. Use ground lamb for a traditional flavor or substitute with ground beef or turkey. Layer the ingredients in the dish starting with the potatoes, then the eggplant, followed by the meat sauce and top it off with a creamy béchamel sauce.

Spain

Paella 

Paella is a traditional Spanish dish that originated in the Valencia region of eastern Spain. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

Paella: Use a paella pan for the best results. Use short-grain Spanish rice such as bomba rice or arborio rice for a perfect texture. Add the saffron to the broth for even distribution of flavor. Add the seafood last to prevent overcooking.

Japan

Sushi

Originally sushi was developed in Southeast Asia between the 5th and 3rd centuries BC as a way of preserving raw fish by fermenting it with rice. The practice spread to south China before being introduced to Japan from the 7th century onwards.

Sushi: Use sushi-grade fish for the best results. Cook the rice with a little less water than usual for a firmer texture. Use a sharp knife to slice the fish thinly and cleanly. Serve with soy sauce, wasabi, and pickled ginger.

India

 Chicken Tikka Masala 

Chicken Tikka Masala is a popular Indian dish with marinated chicken pieces cooked in a spiced tomato-based creamy sauce. The origins of this dish are unclear, and there are several stories about how it came to be.

One popular theory is that Chicken Tikka Masala was created in the UK in the 1960s by Bangladeshi chefs who were looking for a way to satisfy the British palate. It is said that a customer complained that his Chicken Tikka was too dry, so the chef added some tomato soup to it to create a sauce, thus giving birth to Chicken Tikka Masala.

However, other stories suggest that the dish actually originated in India. Some believe it was created in the Punjab region of India, where Chicken Tikka is a popular dish. The addition of the creamy tomato sauce could have been a way to make the dish more flavorful and satisfying.

Regardless of its origins, Chicken Tikka Masala has become a beloved dish all over the world, and it remains a staple of Indian cuisine.

Chicken Tikka Masala: Marinate the chicken in yogurt and spices overnight for the best flavor. Grill the chicken for a smoky flavor or bake it in the oven for an easier preparation. Use canned tomatoes and cream for a quick and easy sauce.

 

Mexico

Tacos al Pastor 

Tacos al pastor, which are one of the most popular types of tacos in Mexico, are believed to have originated in central Mexico in the early 20th century. It is said that Lebanese immigrants who came to Mexico in the late 1800s and early 1900s brought with them their tradition of cooking meat on a spit, known as shawarma.

Tacos al Pastor: Marinate the pork in a spicy adobo sauce for at least 4 hours for the best flavor. Grill the pork on a spit for a traditional preparation or bake it in the oven. Serve with diced onion, cilantro, and fresh lime wedges.

Turkey

Baklava 

Baklava is a delicious pastry made with layers of phyllo dough, chopped nuts, and honey or syrup. It is a popular dessert in many countries, including Turkey, Greece, and the Middle East.

The exact origin of baklava is uncertain, as different countries claim to have invented it. However, the general consensus among historians is that the pastry originated in the Byzantine Empire, which spanned parts of modern-day Turkey, Greece, and the Middle East.

 

Baklava: Use phyllo dough for a flaky texture. Brush each layer with butter or oil to prevent it from drying out. Use a mixture of ground nuts such as pistachios, walnuts, and almonds for the filling. Pour the syrup over the baklava when it's still hot to help it absorb the flavor.

 

USA

 Barbeque Ribs 

 

Barbecue ribs are a beloved food in the United States, particularly in the Southern States, and are often associated with traditional American cuisine. The origins of barbecue ribs in the United States can be traced back to Native American cooking techniques, which involved slow cooking meat over an open flame.

 

Barbecue Ribs: Rub the ribs with a spice blend before cooking. Cook the ribs low and slow for a tender texture. Baste with barbecue sauce during the last hour of cooking for a sticky glaze. Finish them off on the grill for a smoky flavor.

 

France

Beef Bourguignon 

 

Beef Bourguignon, also known as "Boeuf Bourguignon" in French, is a classic French stew made with beef, red wine, bacon, and vegetables such as onions, carrots, and mushrooms. This dish originated in the Burgundy region of France, which is located in the eastern part of the country.

 

Beef Bourguignon: Use a Dutch oven or heavy-bottomed pot for even cooking. Use a bold red wine such as Burgundy for the best flavor. Brown the beef in batches for a better sear. Add the vegetables and herbs for a flavorful stew.

 

Peru

 Ceviche 

 

Peru's Ceviche is a popular seafood dish originating on the coast of Peru. It is said to date back to pre-Columbian times, when the Incas marinated fish in chicha, a fermented corn beverage. The Spanish arrival in the 16th century brought with them citrus fruits such as lime, which were incorporated into the dish. Over time, the dish evolved into what we know today as Ceviche.

 

Ceviche: Use fresh, raw fish such as sea bass or halibut for the best flavor. Cut the fish into small, bite-sized pieces. Marinate the fish in a mixture of lime juice, red onion, and cilantro for at least 30 minutes. Serve with sweet potato, corn, and avocado for a traditional presentation.