Travel Global, Eat Local.

Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize. The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. This gives the stew a rich and velvety texture. Locro de gallina is typically served hot, often garnished with fresh cilantro or parsley., and accompanied with rice or avocado slices.  

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper. Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.

Canapés au fromage are a type of appetizer commonly served in France. These small, elegant snacks are typically made by placing a variety of cheeses on a base of bread, toast, or crackers. The base is usually a small piece of bread, toast, or a cracker, which can be plain or lightly toasted for extra crunch. Various types of cheese can be used, including soft cheeses like brie or camembert, hard cheeses like comté or gruyère, blue cheeses like roquefort, or fresh cheeses like goat cheese. The cheese may be sliced, spread, or crumbled depending on its texture. Canapés au fromage are often garnished with additional ingredients to enhance their flavor and presentation. Common garnishes include herbs such as chives, parsley, or thyme, nuts like walnuts or almonds, fruits such as grapes, figs, or apple slices, and cured meats like prosciutto. These delightful appetizers are a popular choice for hors d'oeuvres at parties and gatherings due to their elegance and variety.

Clairette is a white grape variety that is primarily grown in the southern Rhône Valley and Provence regions of France. It is known for producing fresh, aromatic wines with a high level of acidity and moderate alcohol content. Clairette is often used in blends but can also be vinified on its own to produce varietal wines. The flavor profile of Clairette wines typically includes notes of green apple, pear, and citrus fruits such as lemon and lime. These wines often have floral aromas, with hints of white flowers and herbs, and sometimes a touch of minerality. The high acidity of Clairette makes the wines crisp and refreshing, while the moderate alcohol content helps maintain a balanced and light-bodied structure. Clairette is a versatile grape that is used to make a variety of wine styles. In addition to still wines, it is also used in the production of sparkling wines, particularly in the Crémant de Die appellation in the Rhône Valley. The grape's high acidity and delicate aromatics make it well-suited for sparkling wine production. In the southern Rhône Valley, Clairette is commonly blended with other white grape varieties such as Grenache Blanc, Roussanne, Marsanne, and Viognier. These blends are often found in appellations such as Côtes du Rhône, Châteauneuf-du-Pape Blanc, and Lirac. The addition of Clairette to these blends helps to enhance the wine's freshness, aromatic complexity, and overall balance. In Provence, Clairette is also used in the production of rosé wines, where it contributes to the wine's light and refreshing character. The grape's versatility and ability to retain acidity in warm climates make it a valuable component in many Provençal rosés. Clairette wines pair well with a variety of foods due to their high acidity and light, fresh flavors. They are an excellent match for seafood, shellfish, salads, and light appetizers. The crispness and citrus notes also make Clairette wines a good companion for Mediterranean cuisine, including dishes with olive oil, garlic, and fresh herbs.  

Malbec is a red wine grape variety that is most famously associated with Argentina, although it originally hails from the Bordeaux region of France. It is known for producing deeply colored, full-bodied red wines with strong fruit flavors and smooth tannins. The grape has found its ideal growing conditions in Argentina, particularly in the Mendoza region, where it has become the country's flagship grape variety. Malbec wines are typically characterized by their dark, inky color and intense flavors of dark fruits such as blackberries, black cherries, and plums. These wines often have notes of chocolate, coffee, and tobacco, with hints of spice and sometimes floral undertones like violet. The tannins in Malbec are usually softer and more rounded compared to other full-bodied red wines, making them approachable and enjoyable even when young. In France, Malbec is still grown, particularly in the Cahors region, where it is known as "Cot" or "Auxerrois." Cahors Malbec tends to be more tannic and rustic compared to its Argentine counterpart, often requiring more aging to soften the tannins and develop its complex flavors. The terroir of Argentina, with its high-altitude vineyards, abundant sunshine, and well-drained soils, contributes to the exceptional quality of Malbec wines. The altitude helps maintain the grape's acidity and balance, while the dry climate reduces the risk of disease and allows the grapes to ripen fully. Malbec is also grown in other wine-producing countries, including the United States, Chile, and Australia, where it continues to gain popularity for its versatility and robust flavor profile. Malbec wines pair well with a variety of foods, particularly rich and hearty dishes. They complement grilled meats, especially beef, as well as lamb, pork, and game. The wine's fruit-forward nature and balanced acidity also make it a good match for spicy dishes, cheeses, and even dark chocolate desserts.  

Colombard is a white grape variety that is primarily grown in France but is also cultivated in other wine regions around the world, including California and South Africa. Known for its high acidity and fresh, fruity flavors, Colombard is often used in the production of both still and sparkling wines, as well as in the distillation of brandy, particularly in the Cognac and Armagnac regions of France. Colombard grapes produce wines that are typically light to medium-bodied, with a bright, zesty character. The flavor profile of Colombard wines often includes notes of green apple, citrus fruits like lemon and lime, pear, and sometimes tropical fruits such as pineapple and guava. The high acidity of Colombard makes these wines crisp and refreshing, which is why they are often enjoyed as young wines. In addition to its use in table wines, Colombard is one of the traditional grape varieties used in the production of brandy. In this context, its high acidity and relatively neutral flavor profile make it an ideal base for distillation, contributing to the production of high-quality brandies with complex, aged characteristics.  

Phở chua is a traditional Vietnamese phở variety. The first version of this noodle soup usually contains six key ingredients – pink rice noodles, peanuts, pickles, soy sauce, sour pickle liquid, and Northern sauce. The second version consists of two components – dry ingredients and the broth, with the dry ingredients including noodles, sliced and fried potatoes, pig's liver, and roasted duck meat, while the broth is made from garlic, vinegar, and sugar. Both of these versions are popular in Northern Vietnam, and the dish is garnished with fresh herbs, fried shallots, or crushed peanuts before serving. Sour phở is usually prepared and served during summer and autumn, and it's often prepared for special guests and visitors.

At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that’s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor. Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives. This Spanish bocadillo variety is usually eaten as an afternoon snack (merienda) or for lunch.

Torta de Azeitão is a traditional Portuguese roll cake from Azeitão, near Lisbon. It is made from a dough of eggs, sugar, and corn flour, and filled with a rich egg yolk jam (doce de ovos). The small, yellow rolls are known for their smooth, glazed appearance and delicate sweetness. Originating in the early 1900s at the "O Cego" bakery, the recipe has been passed down through generations and remains a local specialty. Despite many variations, the original recipe is a closely guarded family secret.

Lekvár is a very thick and rich Hungarian spread made from fruits such as apricots, cherries, and prunes. Its thickness makes it perfectly suitable for filling cookies and kiflis, as it does not run out on the sides. Traditionally, the fruit spread is prepared in autumn, when the fruits have ripened enough to be transformed into a jam. It is usually made at home, then stored in airtight jars. Lekvár is a popular filling for traditional Hungarian pancakes called palacsinta, although it can also be spread on a slice of bread and consumed as an afternoon snack or a sweet treat.  

Picual olives are a prominent variety primarily grown in Spain, particularly in the Andalusian region. They are one of the most widely cultivated olive varieties in the world due to their high oil content and robust flavor profile. Picual olives are medium to large in size with a distinctive elongated and slightly asymmetrical shape, often described as having a pointed or beak-like tip. When mature, these olives turn a deep green to purplish-black color. The oil produced from Picual olives is highly regarded for its robust, intense flavor, often characterized by a fruity aroma, a hint of bitterness, and a peppery finish. This flavor profile makes Picual olive oil ideal for a variety of culinary applications, from salad dressings and dipping sauces to cooking and frying, as it maintains its flavor even at high temperatures. Picual olive trees are known for their hardiness and adaptability to different soil types and climatic conditions, thriving particularly well in the Mediterranean climate. They are high-yielding and resistant to pests and diseases, contributing to their widespread cultivation.  

Mozuku is a term for the brown seaweed that is harvested in the Japanese waters, but predominatly around Okinawa. Most popular type is Okinawa mozuku (lat. Cladosiphon okamuranus), but there are also ito mozuku (lat. Nemacystus decipiens), ishi mozuku (lat. Sphaerotrichia divaricata) and futo mozuku (lat. Tinocladia crassa). This seaweed is characterized by its slimy texture and stringy appearance, making it quite distinct from other types of edible seaweed like nori or wakame. Mozuku is highly prized for its nutritional benefits, including a high content of fucoidan, a type of sulfated polysaccharide known for its potential health benefits such as anti-inflammatory properties, immune system support, and possibly anticancer activities. It's commonly consumed in Japanese cuisine, often served in vinegar as a side dish or appetizer. Mozuku can also be found in soups and salads, and is appreciated not only for its health benefits but also for its unique  

Lady Finger banana is a small, sweet variety of banana distinguished from others by its size, taste, and texture. It is significantly smaller and thinner than the more commonly known Cavendish banana, typically measuring about 4 to 6 inches (10 to 15 centimeters) in length. What sets the Lady Finger banana apart is its exceptionally sweet flavor and creamy texture, making it a favorite for fresh eating. Its sweetness is often compared to that of honey, and it has a delicate, almost floral flavor profile. The skin of the Lady Finger banana is thin and the flesh is less dense compared to larger banana varieties, contributing to its unique texture. Cultivated in tropical and subtropical regions around the world, the Lady Finger banana is a popular variety in its native Southeast Asia, as well as in Australia, Thailand, and the Philippines. Despite its delicious flavor and nutritional benefits, including being a good source of vitamins C and B6, potassium, and dietary fiber, it is less commonly found in global markets. This scarcity is due to its greater sensitivity to damage during transportation and its shorter shelf life compared to the more robust Cavendish bananas. Lady Finger bananas are often enjoyed fresh, but they can also be used in a variety of culinary applications, from desserts and baked goods to smoothies.  

Daun salam, known in English as Indonesian bay leaf or salam leaf, is a type of leaf used as a herb in Indonesian cuisine and in some neighboring countries' culinary traditions. Scientifically referred to as Syzygium polyanthum, it comes from a tree in the Myrtaceae family, which also includes clove and guava. Daun salam is not the same as the bay leaf (lat. Laurus nobilis) commonly used in European cuisine, although it serves a similar purpose in terms of flavoring dishes. Indonesian bay leaves impart a unique aroma and flavor to a wide range of dishes, including soups, stews, curries, and rice dishes like nasi goreng. The flavor is somewhat different from that of European bay leaves, with a fragrance that is more distinctly aromatic and with a hint of cinnamon. These leaves are typically used whole and removed before serving, as they are not meant to be eaten directly.  

Calamansi (lat. Citrus × microcarpa) is a small citrus fruit hybrid native to the Philippines and widely used across Southeast Asia. The fruit is spherical, typically about 20 to 25 millimeters in diameter, and has a green to golden yellow color when ripe. Despite its small size, calamansi packs a flavorful punch and is highly aromatic. The taste of calamansi is a unique blend of sweet and sour, similar to a cross between a lime and a mandarin orange, making it versatile in both culinary and beverage applications. It is commonly used as a seasoning, adding a vibrant citrusy flavor to dishes, as well as in marinades to tenderize meats. Calamansi juice is also popular as a beverage, either consumed on its own as a refreshing drink, mixed with water and sugar, or used in cocktails and other drinks for its distinctive tangy flavor. Additionally, calamansi is used in various sauces, condiments, and even in baking.  

Chai poh refers to preserved radish, a common ingredient in Chinese and Southeast Asian cuisine. It is made by salting and fermenting daikon radish, resulting in a salty, slightly sweet condiment with a unique, umami-rich flavor. Chai poh can be found in two main varieties: sweet and salty. The process of making chai poh involves drying the radish under the sun after it has been salted and then preserving it in sugar and salt, which contributes to its distinctive taste. The preserved radish needs to be rinsed and sometimes soaked before use to remove excess salt. One of the most famous dishes featuring chai poh is chai poh neng, a steamed omelette with preserved radish, popular in both Chinese and Peranakan (Nonya) cuisine. Chai poh is also a key ingredient in radish cake (luo bo gao), a savory cake made from rice flour and shredded radish, steamed and then often fried until crispy on the outside.  

Straw mushrooms (lat. Volvariella volvacea) are a type of edible mushroom from China that are cultivated in East and Southeast Asia. These mushrooms are recognized for their pink spore print and are commonly grown on rice straw beds. They are often referred to as paddy straw mushrooms and are praised for their agreeable flavor and versatility in cooking. In terms of texture and flavor, straw mushrooms have a creamy texture and a mild, nutty flavor, making them a popular addition to soups, stir-fries, and curries in Asian cuisine. 

Khao mak is a low-alcoholic Thai dessert made with fermented rice. It is made from sticky (glutinous) rice that is soaked, rinsed, and cooked. It is then mixed with a starter (look pang), consisting of yeast and different herbs and spices. After fermentation, the rice ready for consumption, and the dish typically has a low amount of alcohol. It is usually packed into parcels made of banana leaves or plastic containers. Khao mak has a sweet, subtly sour flavor. This traditional dessert was often sold by street vendors, but now it is mostly home-made. 

Tiroler knödel are traditional dumplings from the Tyrol region of Austria that are hearty and rustic, reflecting the mountainous region they come from. The dumplings are typically made from stale bread, milk, eggs, and onions, with the distinguishing inclusions of speck, spinach, cheese, mushrooms, and other local ingredients. Once the dumpling mixture is prepared, it's usually shaped into balls and boiled. There is also a slightly different variety from the Italian regions of South Tyrol and Trentino, locally known as canederli, which are generally much harder and more compact. The finished dumplings might be served in a rich broth and eaten as a soup or served as a side dish with meat and gravy. 

Moshio salt is an ancient Japanese sea salt with a history dating back approximately 2,500 years. It is produced by a unique method that involves boiling seaweed, specifically a type known as hondawara (lat. Sargassum fulvellum), with seawater. The outcome of this traditional technique is a mildly salty flavor with a hint of gentle bitterness and a rich umami taste, thanks to the seaweed. The salt is rich in minerals, such as iodine, calcium, potassium, and magnesium, which not only contribute to its unique flavor but also to its light caramel color and fine-grain texture. Its fine grains make it easily blendable into foods, suitable for both cooking and baking, and it's also favored as a finishing salt for various dishes due to its flavor profile​​.

Lechona is a traditional Colombian dish consisting of a whole roasted pig stuffed with onions, peas, rice, 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.

This is by far the most famous Greek pistachio. This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island of Egina since the end of the 19th century. The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria. The weather conditions and the soil composition give these pistachios a recognizable aroma and taste for which they are considered among the best in the world. The harvesting season begins in August, when the nuts are collected with long wrapped sticks that are used to beat the branches without damaging the tree. After the best nuts are manually selected, they are taken to the hulling machines as quickly as possible. They are then sun-dried for at least three days to prevent their shells from turning black. In the last weeks of September, after the pistachio harvest, the 'Fistiki Festival' is held in the region. This celebration is enjoyed by locals and thousands of visitors, during which many pistachio-based recipes are presented. This pistachio goes great in fresh salads, alongside cured meats, and in a variety of sweets, mandolata, cakes, liqueurs, and more.

Rechta is a traditional Algerian dish consisting of thin and flat noodles and chicken sauce. The noodles are made with a combination of flour, salt, and water, while the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnips, potatoes, and zucchini. Once cooked, the rechta noodles are placed into a large dish and topped with the sauce (marga). The dish is especially popular during festive events such as weddings, Eid al Fitr (end of Ramadan), and Ashura.

This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils. Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. The final product is a greenish-yellow olive oil with some golden tones that can be consumed raw, used as a dressing for various Greek salads, or used for cooking.

These oranges of the Washington Navel variety are cultivated in the coastal areas of Chania prefecture on the island of Crete. They are harvested by hand from the middle of December until the middle of May. These exceptionally juicy and flavorful oranges have a strong fragrance. They are quite large, slightly elongated, and quite firm, which makes them easy to transport. It is often said that Cretan oranges are the best in the world. According to Greek mythology, these oranges were kept in the Gardens of the Esperides, away from humans. Portokalia Maleme Chanion Kritis oranges were the most important fruit to eat during the winter, and were present in every Cretan home due to their nutritional value - they are very rich in Vitamin C, B and A. Although usually eaten raw, there are many recipes for tasty jams and pies that can be made from this fantastic fruit.

Chicken parmigiana is a poultry dish consisting of breadcrumbs-coated chicken breasts that are topped with tomato sauce and cheese, then baked until the cheese melts and the chicken is properly cooked. Although it has an Italian-sounding name, chicken parmigiana is actually an American dish, derived from an Italian dish called melanzana alla parmigiana, or eggplant parmigiana. No one knows who invented chicken parmigiana, but it is very popular in American cities with a large number of Italian immigrants such as New York and New Jersey. Regardless of the origin, the dish is usually served on top of rice or pasta, while some prefer it as a part of submarine sandwiches. Chicken parmigiana is also very popular in Australia, where it is a staple in numerous pubs, often served with salads and chips on the side.

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional economy. This extra virgin olive oil is produced mainly from Koroneiki olives, with a maximum of 5% of Mastoeidis olives. The final product has an intense green to yellowish-green color and a pleasant taste. This oil is slightly bitter and has an aroma of green fruit and a mild pungency.

Since ancient times, the plant Lathyrus clymenum has been grown exclusively on the islands of Santorini, Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in Cyclades prefecture solely to produce Fava Santorinis. These islands have a very hot and dry climate and volcanic soil, which give this product its unique character. Fava Santorinis are dried, husked, and crushed embryonic leaves that are yellowish in colour and shaped like flattened discs. After the husks are removed and the seeds separated, the product is packed in order to prevent it from absorbing humidity. They have a soft, light texture and sweet taste from the sugars found in the plant tissue, and they add a special flavor to any dish. As they have a particularly high protein and carbohydrate content, a minimal amount of water is required to cook them.

Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

Mulled wine is a warming beverage that combines wine, sugar, and spices. It is enjoyed throughout Europe, traditionally as a festive Christmas drink. Most variations opt for heated and sweetened red wine, while the additions usually include various spices and fresh or dried fruit. Mulled wine comes in numerous regional variations that differ in the choice of spices, while some even use regional spirits, fortified wines, and liqueurs. The origin of mulled wine is usually associated with ancient Romans and Greeks. It is believed that predecessors included a Greek beverage called hippocras, while the Romans had conditum paradoxum, which was a sweet spiced wine listed in the Apicius cookbook. Mulled wine is typically served hot or warm in a small porcelain mug. It is sometimes garnished with an orange wheel, star anise, or cloves.

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Çökertme kebabı is a traditional Turkish kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, olive oil, cumin, salt, and paprika, while the yogurt sauce that's served with the dish is enriched with garlic and salt. The meat is fried, then placed over the fried potatoes and the yogurt sauce. The tomato sauce is placed on the meat, and some people might garnish the dish with thyme sprigs or a few sautéed peppers and tomatoes.

Pizza mimosa is a variety of Italian pizza bianca or white pizza that is topped with cream, cooked ham, corn, and mozzarella cheese. Commonly referred to as panna prosciutto e mais or pizza con prosciutto e mais, the pizza is usually drizzled with olive oil and garnished with fresh basil leaves. There is also a vegetarian and gluten-free version of pizza mimosa that calls for topping the pizza with scamorza cheese or mozzarella, arugula, and olive oil. Pizza mimosa is occasionally prepared with a layer of tomato sauce underneath the creamy and cheesy toppings.

Truskawka kaszubska, also known as Kaszëbskô malëna, are strawberries of the Elsanta, Honeoye and Senga Sengana varieties, grown in the Kartuski, Kościerski and Bytowski districts in Poland. The Elsanta and Honeoye varieties are intended for direct consumption and are light red to intense red, rounded and small, with juicy, firm flesh. Their taste is sweet, aromatic and well-balanced, similar to that of wood strawberries. The Senga Sengana variety is intended for processing, it has firm, juicy and hard flesh and comes in various sizes and shapes. When the strawberries are ripe, their stem is easy to remove and they contain more sugar than other varieties of strawberries, making them unique in their specific taste. A typical fruit of the region, it can be enjoyed on its own or in various sweet desserts and cakes.

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.

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt, pepper, thyme, and marjoram in most cases. Once prepared, the goose is served with simple staples such as dumplings, spätzle, red cabbage, and gravy. It's believed that the practice of this dish stems from an old Catholic custom – on St.Martins Day (November 11th), a Martins-goose is prepared, and when the fasting period ends, on Christmas Eve, another goose was prepared to celebrate, called Weihnachtsgans.

Kahvaltı refers to breakfast in Turkish, and it's an essential and often lavish meal in Turkish culture. The word "kahvaltı" is derived from two words: "kahve" (coffee) and "altı" (under/before), which translates to "before coffee." It's a meal that traditionally happens before coffee is consumed, as in the Ottoman times, coffee was considered a beverage to be enjoyed after meals rather than during or before them. Traditional Turkish kahvaltı showcases an expansive array of dishes, typically blending a multitude of flavors, textures, and food categories. The table is adorned with both sweet and savory items, spanning cheeses, olives, vegetables, local breads, eggs, börek, baklava or other sweet pastries, and more, accompanied by hot beverages such as Turkish tea (çay). It is celebrated for its diversity, abundance, and the act of bringing individuals together, often extending for several hours, particularly during weekends and holidays.

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before they are grilled on traditional charcoal barbecues. They are commonly paired with potatoes, salads, or the creamy and refreshing tzatziki sauce.

Quesabirria is a popular Mexican street food dish, a fusion between birria (a traditional Mexican meat stew) and quesadillas. The dish originates from Tijuana and typically consists of large tortillas filled with birria-style cooked meat (usually beef) and a generous amount of melted cheese. The tortillas are cooked on the stove until the cheese melts and the outside of the tortilla becomes crispy. Quesabirria is often accompanied by a side of broth, or consomé, for dipping, adding another layer of flavor to the dish.   

Merquén or merkén is a Chilean spice made with a long, pointed chili pepper called aji, caciocavra, cacho de cabra, or goat’s horn pepper as the key ingredient. The peppers are grown throughout the Araucanía region and are picked in February, when they turn from green to red. They are then dried in the sun until they develop a violet color. The dried peppers are smoked, then hung from ceilings over a wood fire. After the second drying in the sun, these peppers are ground in a stone mortar or in an automatic grinder. The powder is combined with smoked coriander seeds and sea salt, and the spice blend should contain at least 70% of the powder and no more than 20% salt. The spice blend accentuates the rich and earthy flavor of the peppers, and it is generally more smoky and flavorful than spicy and hot. Coming from the gastronomy of the Mapuche indigenous people, merkén is used as a spice rub for meat, sprinkled on pizza, mixed into pebre salsa, or used in mani merkén, a snack of roasted peanuts seasoned with merkén. For a traditional Chilean side dish, it is recommended to try puré picante – mashed potatoes seasoned with this unique spice blend. Nowadays, the use of merkén is slowly declining because it is often considered a symbol of poverty in the country. However, the spice has turned up as a twist on the traditional Chilean aperitif known as pisco sour, where merkén is lightly sprinkled on top of the cocktail glass.