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Arroz tapado is a Peruvian dish that is easy to prepare and inexpensive. It is made with rice, carrots, ground beef, tomato paste, onions, garlic, black olives, and chopped hard-boiled eggs. This dish is layered, usually in a way where rice is on ... READ MORE

Greek salad, also known as village salad or horiatiki is the national dish of Greece, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green pe... READ MORE

Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin... READ MORE

This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually... READ MORE

This traditional Peruvian delicacy is made with yellow potatoes and either tuna salad or chicken. Most often, the potatoes are molded or cut into circles, and the filling is sandwiched in between. The dish is flavored with mayonnaise, ají a... READ MORE

Butifarra is the essential Peruvian sandwich that originally consisted of a crusty white bread (pan frances, michetta or ciabbata) filled with jamón del país (garlic-infused peppery ham), salsa criolla, lettuce, and aji peppers. Over... READ MORE

Leche de tigre is a Peruvian specialty consisting of ceviche juice that is left after the fish has been consumed. The milky liquid is sometimes made on its own with fish stock. There are numerous variations of leche de tigre, but each dri... READ MORE

Jollof rice is Nigeria's national dish of Senegambian origin, that can be found in every country of West Africa with some variations in the ingredients. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flav... READ MORE

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Toma... READ MORE

This Greek version of pasta and a tomato-based meat ragù is a traditional dish that appears in numerous versions across the country. Although makaronia me kima is incredibly versatile and can be easily adapted with additional ingredients, i... READ MORE

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then se... READ MORE

Though it only uses a few ingredients, Greek fava dip is an incredibly flavorful dish. It consists of yellow split peas that are cooked alongside onions and various spices until they completely disintegrate and transform into a creamy, velvety pur... READ MORE

Soparnik, zeljanik, or uljenjak is a simple pie filled with vegetables. It is traditionally made in the Poljica region in Dalmatia with the simplest possible dough consisting of flour, salt, and water. The filling for this pie is made with chard a... READ MORE

Kik alicha is an Ethiopian dish consisting of a purée made from yellow split peas. The taste is mild and savory, and the dish can be additionally flavored with garlic, turmeric, or ginger. It is recommended to serve kik alicha with rice or ... READ MORE

Pica pollo refers to Dominican-style fried chicken that is often eaten with a side dish of fried plantains and paired with a refreshing beverage on the side — usually beer or Coke. The freshness of the chicken comes from lemon juice in which... READ MORE

Puca picante is a traditional dish originating from the region of Ayacucho. It is made with a combination of beets, peanuts, potatoes, onions, garlic, aji panca paste, and cumin. If desired, the stew can be enriched with the addition of beef, pork... READ MORE

Azifa is a popular Ethiopian salad consisting of green lentils, finely chopped tomatoes, and onions. The salad is additionally seasoned with salt, pepper, and lemon juice. When served, it is sometimes garnished with toasted almonds and chopped oli... READ MORE

Tacu-tacu is a simple and rustic Peruvian dish that combines rice, beans, various spices, and onions. The ingredients are typically pan-fried and formed in a thick, pancake-like dish. It is believed that tacu-tacu originated among the African comm... READ MORE

Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don’t like the fishy texture and flavors of standard ceviche. It is usu... READ MORE

Salbute is a deep-fried tortilla dish with Mayan influences, originating from the Yucatán peninsula. These tortillas are typically topped with chicken, turkey, lime juice, tomatoes, lettuce, avocados, and red onions. They are also a staple ... READ MORE

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of... READ MORE

Locro de zapallo is a classic Peruvian dish consisting of squash pieces, potatoes, evaporated milk, queso fresco, vegetables (onions, peas, corn), and aji amarillo peppers. Because the stew is quite light, many people had locro for dinner, then we... READ MORE

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chiv... READ MORE

Simple in ingredients but packed with flavor, briám is a classic Greek dish that can be enjoyed as a main course or as an accompaniment to various meat dishes. Best described as mixed roasted vegetables, it typically consists of sliced pota... READ MORE

Salsa criolla is the onion-based condiment served alongside many Peruvian and Argentinian dishes. Next to thinly sliced onions, it can incorporate a huge variety of ingredients such as bell peppers, avocados, jalapeños, tomatoes, and genero... READ MORE

Greek chicken soup is a comforting dish that is made with a flavorful chicken broth, tender chicken cuts, various root vegetables, and a choice of pasta or rice. Even though it can be prepared with a clear broth, Greeks prefer to thicken the soup ... READ MORE

Kabsa is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. Heavily influenced by Persian and Indian biryanis, kabsa makes use of the water that was used for cooking fish or meat and... READ MORE

Carapulcra or carapulca is a Peruvian stew made with dried potatoes (papa seca), pork, peanut sauce, pimento chilis, and lots of fresh herbs such as rocket and mint. The stew is often seasoned with onions, garlic, black pepper, and ground... READ MORE

Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring ... READ MORE

Ceviche de champignones or mushroom ceviche is one of the most popular vegetarian version of ceviche. Although it is not that common, it can be found in some Peruvian cevicherias. This appetizer is made with blanched slices of fi... READ MORE

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorpora... READ MORE

Juleand is a traditional meat dish originating from Denmark and it consists of roasted duck that's traditionally made for Christmas. The dish is made with a combination of duck, salt, pepper, apples, shallots, plums, prunes, onions, thyme, and oil... READ MORE

Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian pörkölt stew is made with sliced catfish and a combin... READ MORE

Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced ... READ MORE

Cóctel de conchas is a seafood delicacy typical of Salvadoran cuisine. It is a type of shellfish cocktail that usually combines black shell clams (conchas negras), diced onions and tomatoes, cilantro, and lemon or lime juice. The w... READ MORE

Škampi na buzaru or Scampi alla busara is a traditional dish that is prepared with scampi as the main ingredient. The scampi are cleaned, but the shells are not removed, then stir-fried a bit and cooked in a sauce of olive oil, white wine, ... READ MORE

Chivo guisado is a Dominican goat stew. It is usually prepared with pieces of goat meat, onions, bitter oranges, garlic, and tomatoes, while the secrets to this delicacy are wild oregano and Scotch bonnet peppers. Local goats feed on wild oregano,... READ MORE

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. The parts of the lamb unsuitable for roasting were then incorporated into magirits... READ MORE

This thick and nutritious chickpea soup is a Greek classic that is enjoyed throughout the country, but is traditionally associated with the island of Sifnos, where it comes in a form of a thick, oven-cooked stew. Revithia varies in consistency and... READ MORE

Juane is a traditional meal originating from the Peruvian jungles, consisting of chicken, hard-boiled eggs, and rice seasoned with spices that might include turmeric, oregano, and cumin. The combination of these ingredients is wrapped in waxy ... READ MORE

Picante de carne is a traditional stew originating from Peru. Although there are many variations, it's usually made with a combination of beef (flank steak, beef shank, skirt steak, brisket, or neck), onions, garlic, cumin, hot peppers, oil, veget... READ MORE