Food From Around The World That Looks Delicious. 🍣 Here’s 270 Types!

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I love food. Delicious mouth watering ones. The city where I come from is very well known in the country for it’s food. Staying in shape is a challenge😓. I think it will take me at least 2 lifetimes to eat all these food from around the world.

Below is a list that is not exactly complete but the food items very well known throughout the land of its origin. It can be found almost everywhere in the country where it originated from. Some of it, you may not have heard of. Some of it, you may not have seen before. If you travel a lot, bookmark this! ☺

    Argentina

  • Asado
  • Cuts of meat cooked on a grill (parrilla) or open fire.

  • Empanada
  • Pastry usually stuffed primarily of beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, and filled with onion, green olive, boiled egg, and even raisins.

  • Milanesa
  • meat slice dipped into beaten eggs, seasoned with salt, and other condiments.

  • Dulce de leche
  • A milk based syrup prepared by slowly heating sweetened milk to create a product similar in taste to caramel.

    Armenia

  • Lavash
  • A soft, thin flatbread made with flour, water, and salt.

    Australia

  • Meat pie
  • A savoury pie that covers a filling of meat and other savoury ingredients.

  • Fish and chips
  • This is one of the most popular food from around the world. Deep-fried fish in batter or breadcrumbs with deep-fried potatoes. It’s so popular that you will find it almost anywhere.

  • Vegemite on toast
  • A dark brown, savoury food paste made from yeast extract, used mainly as a spread on sandwiches, toast and cracker biscuits.

  • Pavlova
  • A meringue dessert that is crispy on the outside but light and fluffy inside.

    Austria

  • Sachertorte
  • A chocolate cake consisting of two layers of dense, not overly sweet chocolate cake with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides.

  • Wiener schnitzel
  • Consists of a thin slice of veal coated in breadcrumbs and fried.

  • Apfelstrudel
  • Consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs.

    Bahrain

  • Machboos
  • Made up of meat or fish served with rice.

  • Muhammar
  • Sweet rice served with dates or sugar.

    Bangladesh

  • Biryani
  • Made from a mixture of spices, basmati rice, meat, vegetables and yogurt.

    Barbados

  • Cou-Cou and Flying fish
  • Consists mainly of corn meal and ochro with fried or steamed flying fish.

    Belgium

  • Pommes frites
  • Pieces of potato that have been cut into batons and deep-fried.

  • Moules bruxelles
  • Cooked mussels with french fries.

    Bhutan

  • Ema datsi
  • Made from homemade cheese and hot peppers.

    Brazil

  • Feijoada
  • A stew of beans with various beef and pork products.

  • Rice and beans
  • Consists of white rice accompanied by brown, red or black, dry beans seasoned in various ways.

  • Churrasco
  • Contains a variety of meats which may be cooked on a purpose-built ‘churrasqueira’, a grill or barbecue, often with supports for spits or skewers.

  • Brigadeiro
  • A simple Brazilian chocolate fudge candy created in the 1920s and its shape is reminiscent of that of some varieties of chocolate truffles.

    Cambodia

  • Amok trey
  • It is fish coated in a thick coconut milk with curry.

    Canada

    Back Bacon

    Traditionally prepared from brined, center cut boneless pork loin sold as peameal bacon in central parts of Canada. Although it was originally rolled in ground dried yellow peas, it is now almost exclusively rolled in more readily available cornmeal.

    Thanks Karen for mentioning it.

    Beaver Tails

    Fried dough pastries which are individually hand stretched to resemble a beaver’s tail.

    Thanks Karen for mentioning it.

    Butter Tarts

    Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs.

    Thanks lindsay for mentioning it.

    Kraft Dinner

    A pasta dish of macaroni and cheese that is produced by the Kraft company.

    Montreal Smoked Meat

    Has been popular in Montreal since the nineteenth century, and has taken such strong root in that city that many Montrealers, and even many non-Montrealers, identify it as emblematic of the city’s cuisine.

    Thanks Karen for mentioning it.

    Nanaimo Bars

    A type of chocolate no-bake square that consists of a wafer crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in chocolate made from melted chocolate squares.

    Thanks lindsay for mentioning it.

    Poutine

    A dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

    Thanks lvleph, lindsay for mentioning it.

    Saskatoon Berry Pie

    Pies made with saskatoon berries, a kind of shrub native to western Canada.

    Thanks Karen for mentioning it.

    Steak

    A slice from a larger piece of meat, typically beef, or fish. Takes some skill to cook but when done right, it’s one of the star food from around the world.

    Timbits

    The brand name of bite-sized doughnut balls sold at the Canadian Tim Hortons restaurant chain.

    Tourtiere

    A meat pie originating from Quebec, usually made with ground pork and/or veal, or beef.

    Chile

  • Sea bass
  • Sea bass with a creamy white sauce topped with a variety of side dishes.

  • Palta (Avocado)
  • Used as a puree in chicken, hamburgers and hot dogs, and in slices for celery or lettuce salads. The Chilean version of caesar salad contains large slices of mature avocado.

    China

    Mantou

    A kind of steamed bun originating from China.

    Bing

    A type of Chinese flatbread.

    Wheat noodles

    The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles.

    Peking duck

    The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

    Hot pot

    It consists of a simmering metal pot of stock at the center of the dining table.

    Char siu

    The meat, typically a shoulder cut, is seasoned with a mixture of honey, five-spice powder, fermented tofu, soy sauce, hoisin sauce, red food colouring and sherry or rice wine.

    Century egg

    A Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.

    Xiaolongbao

    Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings.

    Mapo doufu

    A combination of tofu and minced meat, usually beef, in a spicy bean-based sauce.

    Kung pao chicken

    Diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chilies and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added.

    Twice Cooked Pork

    The process of cooking Twice Cooked Pork involves boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil.

    Colombia

    Bandeja paisa

    Typically, bandeja paisa includes grilled steak, chicharron, red beans, rice, chorizo, a fried egg, and an arepa.

    Sancocho

    A fairly rustic dish which ingredients usually include chicken, fish, plantains, yuca, cilantro , yams, corn, and potatoes.

    Ajiaco

    Contains pieces of chicken on the bone, large chunks of corn on the cob, two or three kinds of native potatoes, and guasca, a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour.

    Costa Rica

  • Gallo Pinto
  • Comprises of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

  • Casados
  • A one-plate meal, that at least includes black beans, rice, a meat and one or more side dishes.

    Cyprus

  • Halloumi
  • Cheese made from a mixture of goat’s and sheep’s milk.

  • Sheftalia
  • A type of sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.

  • Afelia
  • Pork marinated and cooked in red wine with coarsly crushed coriander seed served with pourgouri pilafi and yogurt.

    Czech

    Bramboraky

    Fried pancakes made of rough-grated or fine-grated raw potatoes, flour, milk and sometimes sliced sausages or sauerkraut. They are spiced with marjoram, salt, pepper, and garlic and usually sized to fit the cooking dish.

    Roast pork with dumplings and cabbage

    The most popular Czech dish.

    Smazeny syr

    A slice of cheese, usually Edam and about 1.5 cm in thickness, is successively coated in flour with egg and breadcrumbs and fried either in a pan or in a deep fryer. It is often served with a side salad or red cabbage, potatoes and typically with tartar sauce.

    Svickova

    Roast beef, usually larded, with a thick sauce of carrot, parsley root, root celery, and cream. Often served with Knedliky, a cream topping, a teaspoon of cranberry compote, and a slice of lemon.

    Denmark

  • Pork Roast
  • Roasted pork.

  • Frikadeller
  • Made of ground pork, veal or beef, chopped onions, eggs, milk, bread crumbs, salt and pepper, formed into balls and flattened somewhat.

  • Smorrebrod
  • Open faced sandwich made with dark rye bread, and topped with the most diverse variety of things: meats, fish, eggs, vegetables.

    Egypt

  • Ful medames
  • Consists of fava beans slow-cooked in a copper pot that have been partially or completely mashed.

  • Kushari
  • Consists of a base of rice, black lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce.

    England

    Cheddar Cheese

    Cheddar cheese is a relatively hard, pale-yellow to off-white, and sometimes sharp-tasting cheese originating in the English village of Cheddar, in Somerset. It is the most popular cheese in the United Kingdom, accounting for 51% of the country’s Β£1.9 billion annual cheese market.

    Thanks to MatG.
  • Chicken tikka masala
  • Baked chicken chunks (chicken tikka) cooked in curry.

  • English breakfast
  • Cooked breakfast, comprising at its heart bacon and egg.

  • Fish and chips
  • Consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes.

    Jellied Eels

    The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.

    Thanks to MatG.

    Kippers

    A kipper is a whole herring that has been split from tail to head, gutted, salted, and cold smoked. Kippers along with other preserved fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat.

    Thanks to MatG.

    Lancashire Hotpot

    Lancashire hotpot is a culinary dish consisting essentially of lamb or mutton, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat.

    Thanks to MatG.

    Pork Pie

    Pork pies are a type of meat pie and are traditional British food. They consist of roughly chopped pork and pork jelly sealed in a hot water crust pastry, and are normally eaten cold.

    Thanks to MatG.
  • Sunday Roast Beef
  • Consists of roasted meat together with accompaniments.

    Ethiopia

  • Doro wat
  • Stew prepared with chicken, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

  • Injera
  • A pancake-like bread made out of teff flour.

    Finland

  • Karelian pasties
  • Made from a thin rye crust with a filling of rice, the hot pasties are spread with butter, often mixed with boiled egg, before eating.

  • Mammi
  • A malt porridge which is baked in an oven.

  • Hernekeitto
  • Yellow pea soup.

    France

    Pot-au-feu

    A pot-au-feu will contain beef cuts, cartilaginous meat such as oxtail and/or bone with marrow, carrots, turnips, leeks, celery, onions, spices like bouquet garni, salt, black pepper and cloves.

    Baguette

    baguette, a food from around the world

    A variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. One of the simplest food from around the world.

    Cassoulet

    A rich, slow-cooked bean stew or casserole containing meat, pork skin and white haricot beans.

    Truffles

    A group of confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape.

    Foie gras

    The liver of a duck or a goose that has been specially fattened by gavage.

    Sauerkraut

    Finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus.

    Tarte flambee

    Composed of is a thin bread dough rolled out in a circle or a rectangle as crust, which is covered by fromage blanc, onions, and bacon.

    Crepes

    A type of very thin cooked pancake usually made from wheat flour.

    Coq au vin

    A French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic.

    Beef bourguignon

    A type of beef stew prepared with cubed beef stewed in red wine, generally flavoured with garlic, onions, carrots, lardons, and a bouquet garni, and garnished with pearl onions and mushrooms.

    Camembert

    A soft, creamy French cheese.

    Bouillabaisse

    A fish stock containing different kinds of cooked fish and shellfish.

    Salade nicoise

    A type of French salad composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil.

    Ratatouille

    The original Ratatouille Nicoise used only zucchini, tomatoes, green and red peppers, onion, and garlic.

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61 thoughts on “Food From Around The World That Looks Delicious. 🍣 Here’s 270 Types!”

  1. Hi there- I noticed that you’ve copied my photo of Portuguese caldo verde for use on your site. It’s great that you’re sourcing the image, but I imagine that many of us would prefer that you contact us first before using our work here!

  2. United States, further suggestions for your list being that so much of the U.S. menu comes from all over the world.

    Various Barbecue, Buffalo wings, Corn on the cob, Cornbread,

  3. Glenn:

    You are completely wrong. Indigenous food of the United States and Americas has become the world’s foods.

    What do you have when you take the tomatoes out of Italian food? Or the potatoes out of Irish cuisine? Or the chiles out of any cuisine? Or the corn out of any of these dishes? Boring food. What foreign cultures consider “theirs” is not theirs at all, it’s American. Most of these dishes would not even exist without indigenous American ingredients. Think about it.

  4. I agree with Lindsay! The representation of Canada was really poor. What about Tourtiere, Montreal Smoked meat, Beaver Tails, Canadian Bacon, Figgy DUff, Saskatoon Berry Pie, etc………..

  5. (lvleph) Poutine’s been added to the list.

    (lindsay) All’s up. Thanks for the suggestions.

    (Cesseirose) In Australia, it’s commonly considered it a national food and a cultural icon.

    (Karen) Now the representation of Canada’s better thanks to you. =)

  6. (Mexico) Tacos. The picture used does not reflect the escense of a mexican taco, instead, it shows the US citizens’ idea of a taco by using a pre-folded tortilla.

    It is similar to when US media uses a flamenco dancer (Spain) to depict the Latin American people.

    Nice try.

  7. I am very disappointed about my own country, Norway.
    The list here is correct.
    We have a frozen pizza as a national dish.
    The shame… is.. too much.

  8. Some of your central/eastern European dishes are quite inaccurate – have you actually tasted those things?

    Blintzes are definitely no as thin as crepes. They are elevated with yeast and that makes their distinguished taste but they do not taste like American pancakes by any means.

    Also what you show as a Hungarian goulash is definitely what you meant. http://www.slowcookerrecipes.org.uk/hungarian_goulash_recipe.htm this is how it looks in reality and here: http://www.chateaufoods.com/products.htm are dumplings that it’s served with.
    And what about their sausages?

    Sauerkraut is not by any means French national food. They don’t know it unless they live in Alsace that is pretty much half German anyway.

    You entirely excluded Czech national food. Here are few examples: friut filled dumplings. Prok, sauerkraut and dumplings (http://commons.wikimedia.org/wiki/File:Knedlo_vepro_zelo_czech_food.jpg), the Pig Killing Ceremony where you use an entire pig for something (here an article about it: http://www.expats.cz/prague/article/czech-culture/zabijacka/), sausage goulash, cabbage stew and many many more.

  9. (c-g) Point to me how REAL tacos should look like.

    (MatG) Thanks for the mention. It’s all up. =)

    (Albert) Awesome. Looks like you have a lot of exciting traveling ahead of you.

    (Scott) What do you have from Bahamas? Tell me.

    (Swiss) Owh. The cheese dish.

    (b_r) Point to me how REAL tacos should look like.

    (anon) Thanks for the pointer.

    (Paul) Got it. Thanks.

    (Lida) Great examples! Now there’s Czech thanks to you!

  10. Can you add Puerto Rico to the list? There are at least three different dishes which are liked by everyone I know who has tried them.

    1 Arroz con gandules (gandures); rice made with pork or chicken and pigeon peas.

    2 Pasteles; savory pork wrapped in mashed green bananas tied up in banana leaves and steamed.

    3 Panadillas; a puertorican style empanada.

  11. I found an online that hand makes the spice blends for some of these dishes. I do like to try other peoples food. What likes and taboos. Anyway I look at all this great food and fotos and can never seem to get it to the table. So I try this online Juliet Mae Spices. I have tried spice blends from Morocco, Italy, Africa, and S. America. And while I have no authentic spice blends to compare to,; these are really tasty. Anyway, for me, this is a way to try some of these great cuisines without breaking the bank on dozens of special ingredients.

    1. Correct, chicken tikka masala originated in India, contrary to popular belief. It was NOT invented in Britain despite what people like Ed may lead to believe. But that does not mean it cannot be a national dish of another country.

  12. Ron,

    I thought about it, and it makes no sense.

    Traditional cuisine is not equal to where ingredients are originated. It doesn’t matter if some ingredient has been cultivated there 50 or 500 years, it can still belong to some nations cuisine.

    Btw you could easily say all ingredients are from pangaea.

  13. The Chile one is really inaccurate. But like, REALLY REALLY inaccurate.

    National food here is Empanadas, yes the one you use in Argentina. Casuela, a tipe of soup. Pastel de Choclo and Humitas.

  14. Pavlova is NOT from New Zealand. It’s as Aussie as Vegemite and meat pies.

    Every country in South America has their own version of empanadas, Argentina has “salte

    1. Pavlova is from New Zealand, not Australia – a quick google confirms that the first known recipe for a pavlova is from NZ πŸ™‚

      As for the author – you should add pies, fish n chips and (sanitarium) marmite to the list. F&C is more or less its own food group in NZ..

    2. This is subject to quite a bit of conjecture. The original source of the recipe is quite vague at best with an ‘official’ research project claiming it was first made in NZ. Of course the people conducting this research were from NZ who have always tried to one-up Australians throughout their history. Take that research with a pinch of salt.

  15. Dont listen to those that said that empanadas and asado are from Chile, everybody knows that both are Argentinian. Ill live im both countries so dont take all the comments as real.
    Good post

    1. This coming from a country who claims chicken tikka masala as a national dish when in fact it originated in India. National dishes do NOT have to originate within that country.

  16. The national dish of Japan is widely acknowledged to be Ramen, which isn’t even mentioned among the host of dishes you have under that country.

  17. Philippines entry: you would like to add various rice dishes (coz philippine dishes are basically accompanied by rice or are rice in itself) like suman, bibingka, putobungbong. Also, please add bananaque and sinigang. πŸ™‚

    P.S. i loved this compilation! It may not be perfect but it gave me at least an idea of what to expect from different countries!

  18. It looks like you’ve forget the world’s most delicious food, Rendang. It’s Indonesian, and it has been voted to be 1st world’s most delicious food on cnn.com. Please fix it

  19. What about tempura for Japan?
    Spanokopita and gyros for Greece?
    southern fried chicken (Kentucky fried style)for the good old USA?
    hot and sour soup for China?
    And French Onion Soup and of course French fries for France?

  20. Here are a few more favorites:
    Japan – miso soup, panko chicken and/or pork cutlets, edamame,gyoza
    China – sticky rice, Yangchow fried rice, crispy chow mein (various sauces), rice noodles (stir fried with sauces or in soup),
    Taiwan – boiled dumplings, potstickers
    Russia – beef stroganoff
    Mexico – nachos, burritos, enchiladas
    USA – prime rib, baked potato, mashed potatoes and gravy

  21. Love to try new different foods from different countries. Many people here criticizing but I think this list is great! You can see the similarities in the dishes. Like Brazil’s rice and beans, Jamaica’s beef patties and Colombia’s sancocho, are also national dishes of Puerto Rico. You should do a new one with the countries that are left.

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