Feijoada – Feijoada is Brazil's national dish. This hearty stew of black beans and various types of pork, often served with rice, farofa (toasted cassava flour), and orange slices, is famous from border to border

Farofa – This delicious, salty, and smokey dish is made from small pieces of bacon fried with cassava flour and served with rice and beans. It is often eaten as a side dish but sometimes as a main dish

Pão de Queijo – An iconic food of Brazil. It's a delicious cheese bread made up of cassava flour and cheese. This famous snack is consumed by Brazilians throughout the country

Moqueca – A savory seafood stew bringing together fresh fish, shrimp, and shellfish with vegetables, coconut milk, and a blend of fragrant spices. This dish represents the coastal influences of Brazilian cuisine

Churrasco – Churrasco, or Brazilian barbecue, is a culinary tradition that has become famous worldwide. This method of grilling involves skewering large cuts of meat and cooking them over an open flame, often seasoned simply with salt to allow the flavors of the meat to explode

Acarajé – An extremely popular street food that is savory and satisfying. This deep-fried ball of black-eyed pea dough is split open and filled with spicy shrimp paste, giving it a unique and zesty flavor 

Brigadeiros – These sweet balls of chocolate are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in crushed nuts, coconut, chocolate sprinkles, and other fun coatings

Açaí – Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or blended to make a juice. This superfood is available in cafés, bakeries, juice bars, and supermarkets across the country

Escondidinho – This dish is a treasured comfort food in Brazilian cuisine. Piled layers of creamy mashed cassava (yuca or manioc), seasoned meat ( shredded chicken or beef), and cheese, all baked until a golden top forms

Cuscuz Paulista (Cous Cous Casserole) – Cuscuz is a filling casserole made with couscous and a variety of tasty ingredients, such as shredded chicken, shrimp, sardines, tuna, and vegetables, typically peas, carrots, and olives. This comforting combination is typically seasoned with onions, garlic, and spices. Served in slices.

Picanha (Sirloin Cap) – This specific cut of beef from the top sirloin features a thick layer of fat on the top. In Brazil, Picanha is heavily seasoned with rock salt and grilled over an open flame or charcoal grill. The fat renders during cooking, making for an incredibly juicy steak with a crispy exterior. Typically enjoyed with rice, beans, farofa, and salad. It is a staple of Brazilian churrasco (barbecue) culture

Khichdi – While India doesn't have an officially designated "national food," khichdi, also known as khichuri or khichri, is loaded with flavor and is often considered the unofficial national dish due to its popularity. Khichdi is basically a dish of rice, lentils, and spices

Butter Chicken – This Indian dish originated in Delhi. This curry base is a rich, smooth gravy known for its texture. Add to the gravy tandoor-roasted chunks of boneless chicken, and you have a recipe for successful eating

Chole Bhature (Chickpeas and deep-fried bread) – Chole (Chickpeas) are cooked chickpeas simmered in a rich, spiced tomato gravy, blended with aromatic spices like cumin, coriander, turmeric, and chili powder. Bhature is a flat, deep-fried used for bread for dipping in the Chole

Biryani – The most famous Indian food worldwide. This one-pot dish consists of layered, fragrant, long-grain basmati rice and marinated meat (typically chicken, mutton, or sometimes vegetables). It is blended with aromatic spices like saffron, cinnamon, cardamom, cloves, bay leaves, and sometimes rose water or kewra water. Biryani is rich in taste, and the aromatic rice makes it irresistible

Chicken Tikka Masala – Chicken Tikka Masala is known for its rich, creamy, and slightly spicy flavor, balanced with sweet, tangy, and spicey. This dish starts with boneless chicken pieces that are marinated in yogurt and spices, then grilled or baked, often in a tandoor oven. The chicken is blended with a creamy, tomato-based sauce of tomatoes, onions, cream, and spices like garam masala, cumin, coriander, and paprika

Samosas – Not so much a dish but more of an Indian snack. These pastries (made in various shapes) house a savory filling, mostly vegetables, spiced potatoes, onions, and peas, but sometimes meat or fish. Samosas are extremely popular throughout India

Dosa – Dosas are made from fermented lentil and rice flour batter; the thin pancakes are served hot and either folded in half or wrapped. They are typically enjoyed with chutney or sambar, a South Indian lentil and vegetable stew

Chana Masala – Chickpeas cooked in an onion, ginger, and garlic-based sauce with garam masala added

Fish Curry – A very flavorful and aromatic dish featuring fish cooked in a spiced broth or sauce. This versatile dish often features a blend of spices like turmeric, ginger, garlic, and chilies, and sometimes is made with coconut milk or tamarind.

Pakora – Pakora is a savory, deep-fried snack made with chunks of vegetables such as potato, cauliflower, eggplant, or meat. The mixture is then dipped in chickpea flour, seasoned with turmeric, salt, chili, or other spices, and deep-fried in ghee

Rogan Josh – This tasty dish consists of braised lamb chunks cooked with gravy made from browned onions, yogurt, garlic, ginger, and aromatic spices. A classic rogan josh uses liberal amounts of dried Kashmiri chilis

Aloo Gobi – A vegetarian dry curry consisting of potatoes (aloo), cauliflower (gobi), and Indian spices. It has a warm, yellow-orange color due to the amount of turmeric used. Other ingredients include kalonji, curry leaves, garlic, ginger, onion, coriander stalks, tomato, peas, and cumin

Japanese Curry Rice – Japan is another country that doesn't have an officially designated national dish; however, Japanese curry rice (karē raisu), along with sushi and ramen, are widely considered national favorites and staples of Japan. British India introduced Japanese Curry Rice to Japan. It is known for its thicker, sweeter, and less spicy flavor compared to Indian or Thai curry, often incorporating apples or honey

Raman – Ramen is a Japanese soup noodle dish that comes in various flavors and styles, which makes it so popular that you find it everywhere throughout Japan. One restaurant may serve classic tonkatsu (pork broth) ramen, another creamy chicken ramen, and yet another chilled tomato ramen! Different regions in Japan are known for different styles of ramen

Sushi & Sashimi – Sashimi is raw, sliced fish and seafood, while sushi is the same but wrapped in or served on rice. Once again, it's the variety that makes sushi and sashimi so special, but they are also a very healthy option. Today, both of these dishes are internationally famous

Tempura – Tempura is a delicious Japanese dish of fish, meat, or vegetables deep-fried in a light and crispy batter. Tempura's origins point to Portugal, but today, it is a widespread favorite in Japan. The contents often change with what’s in season. However, the most common tempura are shrimp, sweet potato, fish, and eggplant.

Gyoza – Potstickers, dumplings, or gyoza. These delicious pillowed pockets come in many shapes and sizes, but the most common variety is pan-fried gyoza, which the Japanese call “yaki gyoza.” They are typically made with ground pork, cabbage, green onion, ginger, garlic, soy sauce, and some sesame oil, all wrapped in a pasta-like gyoza wrapper. Delectable!

Okonomiyaki – A savory pancake made from flour, water batter, eggs, and the main ingredient, chopped cabbage. They can be prepared with many other ingredients for variety

Yakitori – A Japanese skewered meat, mainly chicken, that is seasoned lightly and then grilled to perfection

Soba – Soba noodles usually consist of buckwheat noodles served naked and then dipped into a sauce before eating. This simple dish is typically served with green onions and seaweed 

Yakiniku – Yakiniku is a Japanese barbecue that is typically made with high-quality cuts of beef, including wagyu, arguably one of the very best types of beef anywhere.

Shabu Shabu (Hotpot) – Shabu-shabu is a hotpot dish where various vegetables and thin cuts of meat are boiled and/or dipped into boiling water and then into sauce. It is considered healthy due to all of the vegetables in it

Hamburgers – The United States does not officially have a designated national dish. However, hamburgers and (apple pie) are unofficial national dishes of the USA due to their popularity and widespread consumption across the country

Apple Pie – The other unofficial national dish. Starting with a delicate pie crust filled with a combination of sweet and tart baked apples and seasoned with white sugar, brown sugar, and cinnamon

French Fries – This popular side dish is one of the top 3 most popular foods in America. Potatoes are cut, typically into longer, thin strips, and then fried (sometimes baked) until crispy and golden brown 

Texas Chili (and other chili styles) – Chili is loved across America, and in fact, most people in the country make it in their homes. Texas Chili is probably the most famous chili in America. However, there is a huge variety of styles, tastes, and spiciness in the variety of chili across the country. American chili is the bomb

Maine Lobster – Maine Lobster is famous for its sweet and tender meat. It can be found in a variety of dishes, but the most popular is simply lobster tail with drawn butter

Biscuits & Gravy – This popular breakfast food likely originated from the Southern Appalachian lumber mills in the late 1800s. The gravy, most often made with sausage and flour, is ladled atop the biscuits, making for an inexpensive comfort meal

Southern Fried Chicken – Southern fried chicken is coated and battered with seasoned flour and then pan-fried. Authentic Southern Friend Chicken is only partially submerged in fat, with a substantial portion of the chicken contacting the pan, which creates the mahogany-brown crust. While fried chicken, in general, is hugely popular in America, southern fried is where it started 

Jambalaya  – This savory rice dish was born in the state of Louisiana by adapting African, Spanish, and French influences. The dish itself consists of meat and/or seafood and vegetables. Then, it is mixed with rice and spices and typically served with a Louisiana hot sauce

Gumbo – This unique stew is said to have originated in South Louisiana in the 18th century. The flavorful dish starts with a strongly flavored stock, sausage, duck, chicken, shrimp, and veggies. Finally, the Creole "holy trinity": celery, bell peppers, and onions. However, if you go to Louisiana, many chefs say if it isn't thickened with okra or filé powder (dried and ground sassafras leaves), it's not true Gumbo

St. Louis BBQ (and other BBQ) – St. Louis BBQ consists of an array of meats, including ribs, brisket, burnt ends, pork steak, rib tips, and others that are grilled and then sauced with a tomato-based, sweet, and vinegary sauce. However, there are several other types of BBQ in America, including smoked and dry-rubbed, that are famous across the country

New England Clam Chowder – This particular chowder is thick and creamy, with a milk or cream-based broth. It features potatoes, onions, salt pork, and clams, often served with oyster crackers. Hearty and fulfilling

Pastrami Sandwiches – This is actually a very simple sandwich consisting of sliced pastrami placed on rye bread and topped with spicy brown mustard. Outstanding!

Caesar Salad – Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. He moved to Tijuana from California to avoid Prohibition, and it was here that Caesar is believed to have invented the Caesar. A classic Caesar salad typically features romaine lettuce, croutons, Parmesan cheese, and a dressing made with egg yolk, anchovies, garlic, Worcestershire sauce, olive oil, lemon juice, and seasonings. Today, Caesar is one of the most popular salads in America

Steak Dinner – America is known for its abundance of quality beef. It is here that steak dinners became popular. With steaks ranging from prime rib to fillet mignon, from ribeye to New York strip, steak dinners are served in restaurants across the nation

Chicago Deep Dish Pizza – Chicago-style deep-dish pizza originated in Chicago in 1943 at Pizzeria Uno. This thick pizza pie is filled with tomato sauce and mozzarella cheese, with all sorts of toppings that can adorn it. Deep Dish is devoured by pizza lovers across the country

Philly Cheesesteak – A traditional Philly cheesesteak consists of thinly shaved steak (typically ribeye or top round), sautéed onions, and melted cheese (often provolone or Cheez Whiz). All piled high on a hoagie roll

Pecan Pie – Pecan pie is an old-fashioned pie originating from the south. It's made with pecans folded into a batter of butter, sugar, and eggs, and all baked into a delicious caramel, nutty pie filling

Paella – The national dish of Spain. It starts with Spanish round rice and Spanish saffron. The perfect Paella happens when the chef achieves socarrat (slightly burnt rice at the bottom of the pan). Seafood Paella is the most popular of Paellas, and it is amazing!

Croquetas – This unique dish consists of cured ham, blood sausage, or cod blended with béchamel sauce and served with a special sauce

Tortilla Espanola (Spanish Omelet) – Potatoes and onions fried in oil with blended egg. Proving once again that sometimes, the simplest dishes are the tastiest

Gazpacho  –  This is not a hot soup. In fact, Gazpacho is chilled. Blended tomatoes, cucumbers, peppers, garlic, and herbs make this soup refreshing. For texture, sometimes croutons are added

Pisto – Similar to French Ratatouille, this Spanish dish of peppers, tomatoes, garlic, and onions (roasted in olive oil) is colorful, tasty, and healthy

Gambas Al Ajillo – Fresh prawns cooked in a clay dish with olive oil, garlic, and chili served with crusty bread and garlic sauce

Spanish Tapas – Tapas is a collection of small appetizers that are unique to each other but complimentary. In a Tapas, you will find everything from smokey Spanish chorizo and silky Iberian ham to crispy, battered squid. It's a great way of sampling

Escalavida (Roast Over Embers) – Tomatoes, onions, peppers, and aubergine (small eggplant) roasted in high-quality extra virgin olive oil and garlic over hot embers

Catalan Cream – Similar to custard, this creamy dessert is made with soft cream and egg yolks, finished with caramelized sugar

Pad Thai – The national dish of Thailand is famous worldwide. This dish typically consists of rice noodles stir-fried with eggs, bean sprouts, garlic chives, turnips, chopped roasted peanuts, red chili pepper, and lime on the side. It often includes chicken, shrimp, tofu, or other meats

Tom Yum Goong – A delicate soup most often made with pork, chicken, or shrimp and broth which includes lemongrass, kaffir lime leaves, galangal, fresh lime juice, and chilies

Tom Kha Gai (Chicken Galangal Soup) – This soup is rich and very flavorful. It consists of coconut milk, a variety of mushrooms, lemongrass, kaffir leaves, galangal and cilantro

Khao Pad – This is simply a fried rice dish made with various meats and veggies. What makes it special is the addition of fresh lime juice, chilies, and fish sauce

Pad Krapow Moo – A tasty stir-fry with pork, holy basil, green beans, ginger, garlic, lime, and chilies. It is often topped with egg to make it rich and creamy

Pak Boong – Another Thai stir-fry. What makes this stir-fry special is the combination of morning glory (water spinach) in oil, fish sauce, oyster sauce, chilies, garlic, and fermented soybean paste

Gaeng Keow Wan Gai – Chicken green curry in rich coconut milk with fresh chilies and round eggplant

Gaeng Hanglay – Pork simmered in curry paste until tender. Very tasty

Guay Teow (Thai Noodle Soup) – A fulfilling soup typically made with rice; however, it is sometimes made with egg noodles instead, cooked in broth with wontons. It usually contains pork, beef, or chicken 

Mole Poblano – The national dish of Mexico. A thick and savory chile and chocolate sauce from the state of Puebla. Mole poblano has a deep, earthy flavor that comes from a combination of ingredients like dried chili peppers, ground spices, and often nuts. The sweetness comes from the addition of dark chocolate or cocoa

Tacos – Tacos are the most popular Mexican dish worldwide. Tacos al pastor are marinated pork with pineapple, onion, and cilantro. Carne Tacos are made with beef, while Polo Tacos are made with chicken

Enchiladas – Authentic enchiladas are a staple of Mexican cuisine. They are made by rolling corn tortillas around a filling (like cheese, meat, or vegetables). Then, they are dipped in a chili sauce and baked or fried. Flour tortillas can be used but are not truly authentic

Chilaquiles – This popular breakfast food starts with fresh fried tortillas however, the filling is typically made from leftovers, including shredded chicken, avocado, radish slices, onions, queso fresco, and a red or green salsa

Pozole – This Mexican Stew is prepared either green, red, or clear. Cabbage, chilies, oregano, sautéed garlic, lime, radishes, and salsa are added for a tasty and filling dish

Tamales – Masa (a corn-based dough) is filled with meat, cheese, chilies, and sometimes veggies. The finished creation is wrapped with a corn husk or banana leaf and then steamed. Very popular and satisfying

Chilis en Nogada (Chilies with Walnuts) – A sweet yet spicy chile and chocolate sauce that is made up of complex flavors. This dish is often used to top Mexican dishes 

Elote – Elote can be a fantastic and simple side or simply a snack. Elote starts with corn that can be served on a stick or in a cup. Then it's topped with butter, salt, mayo, cheese and sour cream

Guacamole – Another wonderful (and healthy) side dish that starts with smashed avocados, tomatoes, onions, crushed garlic, chilis, jalapenos, ground black pepper, and salt and is finished with a spray of lime juice. Guacamole is a perfect topping as well as a dip that is eaten with tortilla chips

Moussaka – The national dish of Greece starts with layers of sautéed aubergine, minced lamb, fried puréed tomato, onion, garlic, and spices like cinnamon and allspice, as well as a bit of potato. Moussaka is finished with a creamy topping of béchamel sauce and cheese

Taramasalata – This unique dish consists of blending fish roe, potato (or bread), and olive oil. Simple but good!

Kolokythokeftedes (Courgette Balls) – A patty or fried ball made of grated or puréed courgette blended with dill, mint, or several other key spices

Octopus – The Greeks enjoy this popular food is grilled or simply marinated

Baklava – An extremely popular Greek dessert made with filo, honey, and ground nuts

Souvlaki (Gyros) – For souvlaki, various types of meat can be used. However, it is most often made with lamb. The meat is either wrapped with or plated with pitas and finished with a delectable Greek sauce known as tzatziki

Tzatziki – A tangy Greek dip consisting of strained yogurt, garlic, cucumber, olive oil, fresh dill, and lemon juice

Soutzoukakia (Greek Meatballs) – A mixture of ground pork and beef, cumin, and olive oil cooked in red wine sauce and served with rice

Choriatiki (Greek Salad) – A healthy and refreshing salad most often made with cucumbers, olives, tomatoes, and feta cheese. Topped with extra virgin olive oil

Spanakopita (Greek Spinach Pie) – This delicious dish is made by baking phyllo dough filled with spinach/feta mixture, onions, and eggs

Dolmades – Grapevine leaves stuffed with lemon-flavored rice, herbs and spices

Boeuf Bourguignon  – The national dish of France is a stew made of beef braised in red wine and beef broth. Hearty and filling

Osso Buco – This dish originated in Italy but became a culinary delight in France and, in fact, is now one of the most popular dishes among the French.

Cuisses de Grenouilles à la Provençale (Frog Legs) – This classic French preparation involves dredging frog legs in seasoned flour and sautéing them in butter or olive oil with garlic and chopped parsley. However, another popular French variation is to braise them in white wine and butter

Escargots de Bourgogne (Burgundy Snails)  –  This French delight is typically prepared in garlic and parsley butter. The French also prepare a version in white wine, garlic, and butter topped with a puff pastry. Very popular

Foie Gras (Duck Liver Pate) – A French specialty food defined as the liver of the goose. It is rich, buttery, and delicate. Foie Gras has been outlawed in various cities in America

Coq-au-vin (Rooster in wine) – Traditional Coq-qu-vin rooster is made using meat, although chicken is often used as a replacement. Pinot Noir and a myriad of seasonings are traditionally used as ingredients 

Steak Tartare – Raw ground (minced) beef topped with raw egg and served with onions, pepper, capers and mushrooms

Omelletes (Omelets) – Scrambled or folded edges, typically stuffed with cheeses, meats, and vegetables. This dish has also become very popular in America

Ratatouille – A thick stew made with tomatoes, bell peppers, zucchini, eggplant, and onions. Often, ratatouille is made from leftover veggies

French Onion Soup – Soup made from onions and beef stock, typically topped with heavy melted cheese and croutons

Bouillabaisse – A seasoned soup made with rockfish, mussels, veggies, white wine, olive oil and dried oranges

Chocolate Souffle – A creamy, warm chocolate dessert with a crispy crust. Smooth and creamy

Crepes – Extremely thin pancakes often sprinkled with powdered sugar and typically stuffed with fruit fillings

Ragu Alla Bolognese – The national dish of Italy! Typically, ground beef is cooked slowly with pancetta, soffritto, passata, wine, vegetable broth, and milk. Popular and Delightful!

Pizza – This famous Italian dish is served around the world. Pizza is made with a variety of sauces, crusts, and toppings… even in Italy!

Focaccia – Italian Flatbread. It features a lighter, fluffier texture than regular pizza dough. Focaccia is typically served as a side dish with accompanying sauces that can be used for dipping

Spaghetti – The most famous Italian pasta. Long, thin, solid pasta that is very versatile and is used with a variety of sauces. Bolognese is probably the most popular Italian sauce

Lasagna – Flat pasta layered with a variety of cheeses, sauces, and meats. Lasagna is customarily finished with cheese

Gnocchi – Italian dumplings made from potatoes. These delicious bite-sized dumplings are often topped with cheese, tomato, or alfredo sauce, and sometimes pesto

Ravioli – Another Italian dumpling (this one made of pasta). Raviolis are made with a variety of fillings and sauces and are often stuffed with ricotta, meat, cheese

Fettuccini – (means little ribbons). A flat, ribbon-shaped pasta served in a variety of styles and sauces

Carpaccio – Paper thin meat or fish that is served raw, most often with extra virgin olive oil and lemon

Bruschetta – Thin slices of bread (sometimes toasted) traditionally topped with garlic, oil, fresh tomatoes, and basil

Insalata Caprese – Thick sliced mozzarella, sliced tomatoes, and topped with basil. Refreshing and delicious! 

Osso Buco – A hearty stew with veal shank. The marrow inside the bone is often consumed as part of the dish. Delizioso!