Not necessarily the best meals (or places), but the meals (or places) that best represent your culture.
I mean if you’ve never eaten Pupusas, I don’t know what life you’re living.
I have no idea what it is but I want to eat it now.
Corn tortilla dough is filled with cheese/pork/beans and other yummy options, and cooked on a greasy ass flat grill. Served with a Salvadoran vinegar slaw, they’re delicious
oh my sweet fuck I want that so bad now
We have a Salvadoran restaurant near us (in Maryland, USA) and we love these!
Loroco y queso!
What is even that flower? I wonder if I can grow it in my apartment in Canada cause that shit is delicious. They sell frozen loroco where I live but it’s expensive. And I haven’t been to El Salvador in a decade for the real thing
There is one pupusa place where I live and they don’t season their food and it just breaks my heart.
Currywurst. Chopped fried or grilled sausage with ketchup and curry spice sprinkled on top. Often served with fries.
You can get it almost everywhere in Germany, especially at street festivals. Simple, absolutely unhealthy and delicious.
Edit: I would also have said the Döner Kebab. Veil or chicken grilled on a vertical spitroast, sliced into thin strands of meat, loaded into a slightly toasted flatbread along with lettuce, tomatoes, cucumber, onions and depending on the region and restaurant white or red cabbage in vinegar and oil, together with a yogurt sauce.
But you could argue that Döner is Turkish because it was invented by a Turkish immigrant and is usually prepared by Turkish descendants (or those who look Turkish). But then again I heard that restaurants in Turkey started offering German Döner because that’s what tourists expected to get.
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One of my biggest regrets in life is not eating currywurst while I was in Germany. I will make it right though. Maybe next year.
Boston cream pie… more like a cake. Very delicious. If you’re ever in Boston, you can visit where it started at the Parker House Hotel (Omni).
- BBQ, from any/all regions
- Cajun food – very important one!
- Fried chicken and waffles – I tried explaining this umami to a handful of people in Japan, and they didn’t understand.
- Casseroles of all kinds
Good point on the BBQ. The differences between regions is substantial, and although you may not like one region’s BBQ, you may very well love another region’s. I for one am not a fan of the vinegar based BBQ, but a good dry rub, or mustard base, I am all there.
New York pizza and hotdogs, Philly cheesesteaks, Vermont cheddar, and San Francisco sourdough clam chowder bowls. I’m sure every state has their specialty, so you’ll have to visit every single one to try everything :p
on the east coast of Canada, in the French speaking region known as Acadie (not in Quebec), there is a dish known as Poutine Rapée. it is not the delicious “cheese fries and gravy” Poutine, oh no. This is a big fucking potato dumpling with seasoned pork and onion inside it. Making them is an art form. They are super delicious. Eat one of those for lunch and you’ll go for hours.
As a former Maritimer, I feel robbed that I was exposed to Halifax donair and not this instead.
Donair sucks and donair pizza is an abomination, and I’ll fight anyone who says otherwise. This on the other hand sounds amazing.
well bud, I enjoy donairs enough for both of us put together, so don’t you worry about that. I could eat the arse end out of one right now and I’m not even done my coffee.
But yeah, Poutine Rapée is absolutely tits. Like a “cult classic” movie or a super amazing hotspot that only the locals know about, if you know you know, and now you know. I hope wherever you are that you have a kick-ass day.
Ok so everybody is always about the stroopwafels, the fries with lots of mayo and the raw herring. And that’s all fine unique and dandy.
But the real thing that many food travelers miss is the smoked eel. They are delicious smokey fatty fishes, really unique to dutchland, Japanese unagi doesn’t hold a candle to it.
They are horrible looking, hard to peel (yup you peel the eel) but they are the best culinary thing our country has, and I’ll die on this hill. Goes with a korenwijn type (Dutch gin)
JÄGERSCHNITZEL. ifykyk.
Nostalgieglückstränen, nehme ich an. Ne? NE?!
Mmh, the uniquely East German taste of Realsozialismus
Uhh yeah 🤤
Just some pasta with tomatoes, cut in small pieces, with a bit of olive oil and some basil. It takes 10 minutes just of waiting for the pasta to be ready. As simple and quick as delicious.
Cold smoked raindeer meat.
Just amazing.
Apart from the obvious cheese and chocolate, i‘d reccomend some good ol rösti with a spiegelei
I’ll fight you!
- Cheese: France, évidemment
- Chocolate: Belgium, potferdomme
- Rösti: …'mkay, I’ll leave you the potatoes leftovers fried in a greasy pan, but ffs not the dried-out thingy from Migros please
Oh hell no. Alway buy the potatos, steam them for 20 mins and then they‘re ready to be grated into the pan. Don‘t forget the aromat!
Bunny Chow! Chicken curry in a bread bowl
Bunny chow is so good. There’s a South African expat who runs a store/restaurant by my house here in Texas and makes what seems to be pretty authentic bunny chow and Vetkoek. Unfortunately, I found out that he and his wife are so aggressively MAGA that I legitimately wonder if he left S.A. because he was sad to see Apartheid go.
Seems far too common. My parents had a difficult time getting into the US so hearing about “all the illegals just strolling into the country” vitriol Fox spews seems to indoctrinate them
I was wondering what South African dish I would see here. Can’t go wrong with a Bunny Chow. But I would also mention Koeksisters, Melktert and our best braai meat, Karoo Lamb Tjops
Poutine, but just the classic kind. Cheese curds and brown gravy over fries. Don’t go to a poutinerie for the first time ever and order some stupid shit like buffalo chicken poutine. And don’t order your first poutine from McDonald’s either.
The best poutine I had was at the Montreal airport, no joke. Big ol pile of Smoked Meat on top!
I love poutine. The only reason it hasn’t caught on here south of the border is it’s Frenchy.
The best is in Quebec. Ottawa is a good second best.
The Southwest of Germany has two really regional dishes that are worth a try. The one is Käsespätzle which is a special Swabian type of egg-noodles with cheese. The other is Maultaschen which are Swabian Ravioli.
My favorite thing when I visited SW Germany was Fleishkase (I’ve also heard it referred to as Leberkase), and I’ve been unable to find it anywhere here in the states. I ate it at least once a week, grilled on a crusty bread with mustard from a Barbarossa bakery, and anywhere I traveled that had it on the menu I tried it (shoutout to Trier for having my favorit!)
I’ve been meaning to look into how difficult it is to make. I’ve been dreaming about it for like 2 years now 😭
Edit: Also, yes, kasespaetzle is next level fantastic. That I can kind of get at the Commissary on most military bases though, because us Americans want access to all the neat shit we get used to while serving overseas. However, while it’s yummy, it’s also prepackaged noodles just-add-water type shit at the Commissary, and not half as good as what I had over in Germany. Does scratch the itch when I’m craving it though!
Leberkäse is kinda hard to make yourself and is basically made from what’s left after slaughtering a pig and using all the good stuff for something else. Käsespätzle however is super easy to make from fresh dough yourself. For one pan the Spätzle are just made from 250 grams of very fine flour finely mixed with 5 fresh eggs. You just need to get some water cooking and then can either do a technique called “Spätzle schaben” where you just need a small kitchen board and a knife to get them into the water or use a Spätzlepress which is a specialised tool just to make them (safes you a lot of work).
The recipe my dad uses (was the owner/chef of a local kitchen):
500g Flour type 405
500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
500g eggs (about 10x middle eggs)
30g Salt
400g Carbonated water (airy texture for dough. If not available just use regular water)Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
The slower the thicker they will becomeDidn’t try it yet but I believe it should be about accurate.
Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)Thank you for taking the time to write this out for me! We’ll put your Kasespaetzle instructions to good use in our home! You’re awesome!
Here is a video of the technique i mentioned using a wooden board. And a link to the firm that bilds the specialised press that makes this a lot easier.
I was never a big Leberkäse fan, but I go to Trier on a regular basis now. Do you maybe remember where you got your favorite Leberkäse from, because I always found the food in Trier to be either mid at best or hella expensive.
Can confirm both of those are fantastic!
Fish and chips, the UK’s national dish. Curry sauce or mushy peas optional. From a proper local chippy for the real experience.
