The Americas
From the spicy and vibrant dishes of Mexico and Peru to the soulful comfort food of the American South, the Americas offer a diverse tapestry of flavors. This region is a melting pot of indigenous, European, and African culinary traditions.
Mexican
Characterized by its use of corn, beans, and chili peppers. Popular dishes include tacos al pastor, enchiladas, tamales, and complex mole sauces.
Peruvian
A fusion of indigenous Inca traditions and immigrant cuisines, known for fresh ingredients. Signature dishes include ceviche, lomo saltado (stir-fried beef), and Aji de Gallina.
Cajun
Rustic, country-style cooking from rural Louisiana. Known for hearty one-pot meals like jambalaya, gumbo with a dark roux, and spicy boiled crawfish.
Creole
Refined "city food" from New Orleans with European and African influences. Famous for rich dishes like Gumbo, Shrimp Creole, and sweet Bananas Foster.
Tex-Mex
A fusion of Texan and Mexican traditions, famous for sizzling fajitas, chili con carne, and nachos smothered in cheese and jalapeños.
Brazilian
A vibrant mix of influences, with a rich variety of grilled meats (churrasco) and the national dish, feijoada, a hearty black bean and pork stew.
Caribbean
Features a fusion of African, Creole, and Latin American influences. Known for spicy jerk chicken, curry goat, and rice and peas.
Europe
European cuisine is a vast collection of culinary traditions that range from the rustic, sun-drenched flavors of the Mediterranean to the hearty, comforting dishes of the north. Each country boasts its own unique specialties and cooking methods.
Italian
Celebrated for its regional diversity. Known for pasta dishes like Carbonara, Neapolitan pizza, risotto from the north, and fresh Caprese salad.
French
The foundation of many Western culinary techniques. Famous for sophisticated dishes like Coq au Vin, Boeuf Bourguignon, fine pastries, and artisanal cheeses.
Spanish
Diverse and regional, featuring everything from seafood paella to an endless variety of tapas like patatas bravas and Gambas al Ajillo (garlic shrimp).
Greek
Emphasizes fresh vegetables, olive oil, and herbs. Famous for gyros, souvlaki (grilled meat skewers), moussaka, and classic Greek salad with feta cheese.
British Isles
Modern British and Irish cuisine focuses on high-quality local ingredients. Classics include fish and chips, Sunday roast with Yorkshire pudding, and hearty Irish stew.
Basque
From the border of Spain and France, it is known for its pintxos (similar to tapas), grilled fish (like cod in pil-pil sauce), and Marmitako (tuna and potato stew).
German
Hearty and rich, famous for its many varieties of sausage (wurst), pretzels, and classic dishes like Wiener Schnitzel and Sauerbraten (marinated pot roast).
Portuguese
Known for its fresh seafood, grilled sardines, and piri-piri chicken. Bacalhau (salt cod) is prepared in hundreds of ways, and pastel de nata is a beloved pastry.
Nordic/Scandinavian
Focuses on local, seasonal ingredients like fish (salmon, herring), root vegetables, and berries. Known for smørrebrød (open-faced sandwiches) and cured or smoked fish.
Asia
Asia is home to some of the world's oldest and most complex culinary traditions. From the aromatic curries of India to the delicate balance of Japanese sushi, Asian food is a journey of flavor, texture, and spice.
Chinese
Incredibly diverse with many regional styles. Well-known dishes include Peking duck, Dim Sum, Kung Pao chicken, and Mapo Tofu.
Japanese
Focuses on seasonality, quality, and presentation. Famous for sushi and sashimi, ramen, and tempura, with an emphasis on umami flavor.
Indian
Characterized by the sophisticated use of spices. Features a vast array of vegetarian dishes, aromatic curries like Butter Chicken and Tikka Masala, and breads like naan.
Thai
A beautiful balance of sweet, sour, salty, and spicy. Key dishes include Pad Thai, Tom Yum Goong (spicy shrimp soup), and Green Curry.
Korean
Known for its bold, spicy, and savory flavors. Features fermented foods like kimchi, Korean BBQ (Bulgogi, Galbi), and hearty Bibimbap.
Vietnamese
Features fresh herbs and vegetables for a light, clean taste. Pho, a fragrant noodle soup, and Banh Mi sandwiches are iconic dishes.
Filipino
A unique blend of sweet, sour, and salty flavors. Adobo (braised meat) is its most famous dish, alongside Sinigang (sour soup) and Lechon (roast pig).
Africa
African cuisine is a continent of vibrant, diverse flavors, with many regional variations. It often features stews, grains, and a masterful use of spices, reflecting a rich history of trade and cultural exchange.
Moroccan
Aromatic and flavorful, known for its use of spices like cumin, coriander, and saffron. Tagines, slow-cooked stews with meat and fruit, and couscous are central.
Ethiopian
Unique and communal, meals are served on a large, spongy flatbread called injera. Features spicy stews (wats) like Doro Wat (chicken stew).
West African
Known for its rich stews and soups, often featuring peanuts, yams, and plantains. Jollof rice is a celebrated one-pot dish across the region.
Middle East
Middle Eastern cuisine is a delightful blend of Mediterranean and Asian influences. It's known for its hospitality, with meals often being a social affair. Common ingredients include olive oil, chickpeas, mint, parsley, and sumac.
Lebanese/Levantine
Famous for its array of small dishes known as mezze, including hummus, tabbouleh, and falafel. Main courses often feature grilled meats like shawarma and shish tawook.
Turkish
A rich and diverse cuisine that bridges Europe and Asia. Kebabs are a cornerstone, alongside meze, and sweet, flaky baklava.
Persian (Iranian)
Elegant and aromatic, characterized by herbs, fruits, and floral notes from saffron. Signature dishes include Chelow Kebab and various khoresh (stews).