Travel Global, Eat Local.

Urojo is a complex, flour-thickened soup native to the Zanzibar archipelago and widely consumed in urban centers across Tanzania, such as Dar es Salaam. It is commonly referred to in English-speaking contexts as "Zanzibar Mix." The dish is a vibrant yellow or orange color, consisting of a tangy, liquid base that serves as a medium for a variety of solid textures and proteins. The culinary evolution of the dish is a direct reflection of the maritime trade and migration patterns of the Indian Ocean. While the base of the soup utilizes local African staples like mango, cassava, and lemon, its structural logic is heavily influenced by the presence of the Indian diaspora in East Africa. The inclusion of gram flour (chickpea flour), turmeric, and deep-fried savory fritters reveals a lineage shared with Indian street foods. Over the decades, these diverse elements converged in the coastal markets and street stalls of Stone Town, where the soup transitioned from a collection of disparate ingredients into a cohesive regional specialty. By 2026, it remains a primary symbol of Zanzibari identity, representing the integration of Bantu, Arab, and Indian culinary techniques. Preparation begins with the creation of the broth, which is thickened using a mixture of wheat flour or gram flour whisked into water. This base is seasoned with turmeric for color, salt, and significant quantities of lemon juice or grated raw mango to provide a sharp, acidic profile. In some variations, garlic and ginger paste are added for depth. Small cubes of boiled potatoes are typically simmered directly in this liquid. Once the broth reaches a medium, velvet-like consistency, it is kept warm in large pots. The serving process is additive and assembled to order: the broth is ladled into a bowl over a foundation of bhajias (fried pulse fritters) and kachori (spiced mashed potato balls). The uniqueness of urojo lies in its customizable layering system, where the diner or vendor adds specific garnishes to alter the final texture. Urojo is eaten primarily as a midday snack or an evening meal, typically served in disposable bowls or plastic bags by street vendors in bustling market areas like Forodhani Gardens. It is consumed with a spoon, often by residents and tourists alike standing near the stalls. Regarding beverage pairings, the high acidity and spice of the soup are complemented by freshly pressed sugarcane juice (juice ya miwa), which is frequently prepared with ginger and lime to mirror the soup's tang. Other suitable pairings include tamarind juice (juice ya ukwaju) or cold coconut water, both of which offer a cooling effect against the pili-pili heat.

Hotate no batā shōyu is a Japanese seafood preparation in which thick, naturally sweet sea scallops are swiftly pan-seared or charcoal-grilled, then enveloped in a rich, caramelized glaze of melted butter and dark soy sauce. The secret of this dish lies in the impeccable quality of the bivalves themselves, which are most highly prized when harvested from the freezing, nutrient-rich waters surrounding the northern island of Hokkaido, a region globally renowned for producing scallops of massive size and unparalleled tenderness. Because the raw ingredient possesses such a profound oceanic sweetness, the cooking process is intentionally brief and fiercely hot to prevent the delicate meat from becoming rubbery. Whether prepared over the white-hot embers of a traditional binchōtan grill or in a blistering cast-iron skillet, the scallops are given a rapid sear, just until their exteriors begin to turn opaque. At that precise moment, a generous knob of butter is introduced, melting instantly to bathe the seafood in a luxurious, nutty fat that encourages a beautiful golden crust. The defining moment of the dish occurs mere seconds later when a heavy splash of premium soy sauce hits the bubbling pan, flash-boiling upon contact with the heat to create a thick, sticky, mahogany-colored reduction. This rapid caramelization releases an intoxicating, wood-smoked aroma of toasted umami that aggressively coats the scallops while leaving their pearlescent centers perfectly cool and meltingly soft. Typically categorized as otsumami—hearty tavern food designed to be enjoyed alongside alcohol—the dish is rushed directly to the diner while still sizzling audibly in its own shell or on the plate. Crowned with a vibrant scattering of finely sliced green onions or served with a sharp wedge of fresh lemon to slice through the heavy richness of the dairy, this unapologetically savory creation offers an unforgettable, flavor-packed bite that perfectly harmonizes the bounty of the Japanese coastline with the comforting indulgence of a classic tavern kitchen, best washed down with a frosted mug of lager or a crisp, dry sake.

Hummus msabbaha is a Levantine breakfast preparation that features impeccably tender, whole warm chickpeas submerged in a luxurious, garlicky emulsion of premium tahini, freshly squeezed lemon juice, and their own starchy cooking broth. While its globally ubiquitous cousin—the smooth, velvety paste known simply as hummus—is puréed into utter uniformity, this rustic morning staple proudly celebrates the physical structure and bite of the legume, drawing its name from the Arabic word for "swimming" to perfectly illustrate how the intact beans float within the light, frothy sauce. Deeply rooted in the early morning culture of the eastern Mediterranean, from the bustling, spice-scented souks of Damascus and Beirut to the ancient, winding stone alleys of Jerusalem and the legendary coastal hummusiyat of Acre, this hearty preparation is not merely a side dip but a standalone culinary event that commands the absolute center of the breakfast table. It is a dish that relies entirely on patience, temperature, and profound respect for the ingredients, demanding that small, high-quality dried chickpeas be soaked overnight and then aggressively boiled—often with a judicious pinch of baking soda—for hours until they reach the absolute precipice of structural collapse. They must become impossibly soft and yielding against the palate, offering zero resistance, while miraculously retaining their round, physical shape in the bowl. The cooking liquid is allowed to reduce into a thick, aquafaba-rich nectar, which becomes crucial to the dish's final texture. Instead of blending these painstakingly prepared beans into a dense paste, the chef whips pure sesame tahini—ideally milled from rich, roasted Ethiopian Humera seeds—separately with sharp citrus, aggressively crushed garlic, a pinch of sea salt, and a generous splash of that hot, gelatinous chickpea broth. This deliberate alchemy transforms the heavy sesame paste into a beautifully aerated, pale cream that delicately coats and binds the whole beans together without weighing them down. Rushed from a simmering copper pot directly to the diner while still actively radiating heat, the warm mixture is scooped into a shallow earthen bowl and traditionally crowned with a heavy, pooling glug of peppery, green extra virgin olive oil, a fragrant dusting of earthy ground cumin or sweet paprika, and a handful of bright, freshly chopped flat-leaf parsley. While this rich foundation remains remarkably consistent across borders, garnishes and toppings vary widely by country or city, beautifully transforming the bowl to reflect highly localized palates and regional agricultural strengths. In Lebanon, for instance, the dish is famously crowned with a fiery, acidic jolt of vibrant red or green hot sauce, frequently paired with toasted pine nuts that have been quickly fried in deeply savory clarified butter or ghee, introducing a spectacular, buttery crunch to the velvety pool. Moving south toward Palestine and Israel, particularly in the Galilee region and Jerusalem, it is almost universally accompanied by, or directly spiked with, a sharp, emerald-green chili condiment known as tatbila, a pungent, zesty concoction of finely minced spicy peppers, raw garlic, and extra lemon juice that acts as an essential lightning rod of flavor. Meanwhile, in Jordan, street-side cooks frequently top the steaming bowl with generous, tart drizzles of sumac-infused oil and perhaps a handful of roasted slivered almonds, whereas traditional Syrian preparations often emphasize a heavy, pooling glug of the region's absolute finest peppery extra virgin olive oil, a heavy dusting of earthy, toasted cumin or sweet paprika, and a massive shower of bright, freshly chopped flat-leaf parsley. Consuming true msabbaha is a fiercely communal, hands-on morning ritual that requires absolutely zero silverware; diners enthusiastically tear off thick wedges of warm, steam-filled pita bread to seamlessly scoop up the hot beans, the creamy tahini, and the spicy oils in one unified, glorious bite. This rich, warm mouthful is frequently and deliberately alternated with crisp, pungent wedges of raw white onion—which many seasoned locals use as an edible spoon itself—alongside sharp pickled cucumbers, intensely tart pink fermented turnips, and crisp fresh radishes. This accompanying garden of raw and pickled vegetables provides a flawless, necessary equilibrium of crunch, temperature, and acidity, ensuring that every single bite remains an immersive, unforgettable dive into deeply authentic Middle Eastern culinary heritage and a spectacular testament to the region's historical mastery of humble ingredients.

Rheinhessen is a wine-producing region located in a valley formed by the Rhine River to the north and east, and the Nahe and Alsenz rivers to the west, situated within the German state of Rhineland-Palatinate. Viticulture in this territory was established by Roman settlers, with the oldest documented vineyard site in Germany, the Niersteiner Glöck, being recorded in a deed from the year 742. The region is characterized by a diverse landscape of rolling hills protected from cold winds and heavy rainfall by the Odenwald, Taunus, Hunsrück, and Nordpfälzer Bergland mountains. This geography creates a warm, dry microclimate suitable for a wide variety of grapes grown on soils ranging from loess and marl to quartzite and the specific Rotliegend red slate found along the Rhine terrace. Preparation of these wines involves the cultivation of Riesling, Müller-Thurgau, and Silvaner, which was once the most prevalent grape in the area, alongside increasing amounts of Spätburgunder and Dornfelder. Modern cellar techniques focus on precision and temperature-controlled fermentation to produce styles that range from basic quality wines to high-end Grosses Gewächs bottlings. A notable shift in production occurred in the late 20th century as younger vintners moved away from mass-produced sweet blends like Liebfraumilch toward dry, site-specific wines that emphasize terroir. Serving Rheinhessen white wines typically requires a temperature between 8 and 12 degrees Celsius, while the reds are best presented at 16 to 18 degrees Celsius. These wines are consumed globally and are central to the local culinary culture in cities like Mainz and Worms. Dry Rieslings from the region are frequently paired with poultry, light pork dishes, and seasonal white asparagus, while the fuller-bodied Silvaner is a common accompaniment to regional specialties such as Weck, Worscht un Woi, or creamy soups. The red varieties like Spätburgunder are often served with roasted meats or local sausages, providing a structural balance to the fat and salt content of the food.

Vin chaud is a heated wine drink from France and Switzerland prepared by gently warming red wine with honey and whole spices such as cinnamon, cloves, star anise, and citrus peel, creating a dark, aromatic beverage with a smooth texture, rounded sweetness, softened acidity, and a warming profile shaped by infusion rather than fermentation or aging. The drink developed as wine consumption adapted to colder climates, where heating wine improved comfort and stability, and the use of honey as a sweetener reflects periods when honey was more accessible than refined sugar, anchoring the drink in winter household practice before it became a fixture of public seasonal gatherings. Preparation centers on slowly heating red wine without boiling, dissolving honey evenly, and infusing whole spices and citrus over low heat so aromas are extracted gradually while alcohol remains largely intact, followed by brief resting to allow flavors to integrate. Common variations adjust spice selection, citrus type, or sweetness level, and later adaptations may substitute or supplement honey with sugar, while the defining feature remains gently heated wine sweetened with honey and perfumed by whole spices. Vin chaud is consumed hot, served in mugs or heat-resistant glasses, most often during cold weather, enjoyed at markets and in homes, and paired with pastries, roasted nuts, simple cakes, and mildly sweet baked goods that complement spice and warmth without overwhelming the drink

Hida beef, widely known as Hida-gyu, is a highly esteemed brand of Japanese Black (kuroge washu) wagyu raised within the pristine, mountainous borders of Gifu Prefecture, revered for its extraordinarily fine marbling and blossom-like pink hue. To legally bear this prestigious title, the cattle must be bred and fattened in Gifu for a minimum of 14 months and achieve a rigorous quality and yield grade of at least 3 (on the 1 to 5 scale) from the Japanese Meat Grading Association. Any meat falling short of these strict metrics is simply sold as standard Gifu Wagyu, ensuring that the Hida label remains an uncompromised symbol of culinary excellence. The pedigree of this exceptional meat can largely be traced back to a single, legendary bull named Yasufuku. Arriving in Gifu Prefecture in the early 1980s, this celebrated sire possessed such phenomenal genetics that he successfully fathered tens of thousands of calves, fundamentally elevating the region's herds to national stardom. Combined with Gifu’s unique geography—defined by the drastic seasonal temperature shifts of the Northern Alps, vast expanses of lush grazing land, and remarkably pure, mineral-rich spring water—the cattle are afforded a stress-free environment that is essential for developing premium beef. Visually, a cut of Hida beef is breathtaking. The intramuscular fat, known as sashi, weaves through the muscle so intricately that it creates a delicate, mesh-like pattern across the pale crimson meat. What truly sets Hida-gyu apart from other elite wagyu brands is an exceptionally thin, exquisite layer of fat that naturally coats the exterior of the premium cuts. When the meat is cooked, this delicate outer layer acts as a seal, locking the rich, savory juices and the sweet, aromatic wagyu-ko firmly inside the steak. As it hits the palate, the fat melts away flawlessly, delivering a profound richness that feels incredibly smooth and refined rather than heavy or cloying. This melt-in-the-mouth texture and unique flavor profile make Hida beef a treasure in the kitchen, deeply intertwined with Gifu's local culture. While it is spectacular when seared as a classic steak or thinly sliced for sukiyaki, it truly shines in regional preparations. In the historic, beautifully preserved streets of Takayama, visitors flock to traditional food stalls to eat lightly torched Hida beef nigiri sushi, served atop crisp rice crackers. Furthermore, it is the star ingredient of hoba miso, a rustic, centuries-old local dish in which tender cubes of marbled beef are grilled over a tabletop charcoal stove atop a dried magnolia leaf, then enveloped in a deeply savory, bubbling mixture of sweet regional miso and scallions.

Miyazaki beef, commonly known as Miyazaki-gyu, is a premier brand of Japanese Black (kuroge washu) wagyu raised exclusively in the warm, sun-drenched Miyazaki Prefecture, which is renowned for some of the strictest quality standards in the country. While brands like Kobe or Matsusaka might dominate mainstream international headlines, culinary insiders and meat purists harbor a deep, quiet reverence for Miyazaki beef. To legally earn the coveted Miyazaki-gyu label, the harvested meat must achieve a minimum quality grade of A4 or A5 from the Japanese Meat Grading Association. If a meticulously raised cow falls even slightly short of this elite echelon, it is stripped of the title and sold merely as standard "Miyazaki Wagyu." The cattle thrive on the southern island of Kyushu, an area affectionately dubbed the "Sunshine Prefecture." This mild, almost tropical climate provides a low-stress environment, supported by nutrient-rich pastures and pure spring water. Farmers feed the herds a highly specialized, proprietary blend of wheat, corn, and local grasses, rearing them with an almost obsessive level of care. This dedication translates into undeniable dominance on the national stage. Miyazaki beef is famously known as the undisputed champion of the Zenkoku Wagyu Noryoku Kyoshinkai—often referred to as the "Wagyu Olympics." The brand has seized the prestigious Prime Minister's Award, the highest honor in the Japanese beef industry, in multiple consecutive tournaments over the last two decades, cementing its status as the pinnacle of modern wagyu. Visually, a premium cut of Miyazaki beef is an absolute masterpiece, characterized by a distinct, vibrant "cherry red" hue that serves as a canvas for an incredibly dense, snowflake-like webbing of white intramuscular fat. The true hallmark of Miyazaki-gyu, however, is how remarkably non-greasy this fat feels on the palate. Saturated with exceptionally high levels of oleic acid, the marbling has a shockingly low melting point. The moment it touches the warmth of the tongue, it liquefies into a sweet, velvety glaze. Rather than overwhelming the diner with a heavy buttery sensation, the fat dissolves cleanly, revealing a profound, earthy umami flavor that leaves a fragrant, lingering finish. Since the meat is so rich yet surprisingly clean, chefs utilize it across a variety of high-end culinary applications. It is a spectacular candidate for teppanyaki, where a blistering iron griddle creates a delicate, caramelized crust while gently warming the internal fat to a flawless, melt-in-the-mouth consistency. In upscale yakiniku establishments, diners briefly kiss thin, highly marbled slices over glowing binchotan charcoal, allowing the smoke to mingle with the dripping fat. For a more delicate experience, Miyazaki beef is frequently prepared via seiro-mushi. In this traditional cooking method, paper-thin slices of the beef are draped over a bed of fresh, seasonal vegetables and steamed inside a wooden bamboo basket. As the steam gently cooks the meat, the sweet juices cascade downward, elegantly flavoring the cabbage and mushrooms below without a single drop of essence lost.

Gesha coffee, often spelled Geisha, is a high-altitude variety of the Coffea arabica species characterized by an elongated bean shape and a distinctively floral, tea-like sensory profile. It is  defined by its light body and aromatic complexity, frequently exhibiting notes of jasmine, bergamot, and stone fruits. The variety was originally collected in the 1930s from the Gori Gesha forest in Ethiopia by British colonial administrators and subsequently sent to the Lyamungu Research Station in Tanzania. In the 1950s, it was transported to the Centro Agronómico Tropical de Investigación y Enseñanza in Costa Rica, designated as accession T2722, primarily because of its observed resistance to coffee leaf rust. It reached Panama in the 1960s via Francisco Serracin, but remained largely unrecognized in the global market until 2004, when the Peterson family of Hacienda La Esmeralda entered the variety into the Best of Panama competition, where it achieved record-breaking prices and international attention. Preparation of Gesha coffee typically involves precision brewing methods designed to highlight its delicate volatile compounds. To maintain clarity, it is most frequently prepared using pour-over methods, such as the V60 or Chemex, utilizing a high water-to-coffee ratio, often between 15:1 and 17:1. The water temperature is usually kept between 92°C and 96°C to ensure optimal extraction without introducing excessive bitterness. Grinding is performed just before brewing to a medium-coarse consistency. Unlike standard commercial coffees, Gesha is rarely roasted beyond a light or "cinnamon" level, as darker roasting would destroy the floral aromatics that define the variety. A specific technical aspect of serving Gesha is the use of specialized glassware, such as tulip-shaped carafes or sensory cups, which concentrate the aromatics at the rim for the consumer. A unique botanical characteristic of the Gesha tree is its thin, brittle branches and sparse foliage, which necessitates careful manual harvesting and specific microclimates, usually above 1,500 meters, to develop its complex sugars. The item is consumed as a standalone beverage to appreciate its unadulterated flavor profile; the addition of milk or sugar is generally discouraged in professional and enthusiast settings as it masks the nuanced acidity. It is served in high-end specialty coffee boutiques, tasting rooms, and competition environments globally. While it is predominantly enjoyed alone, it is occasionally paired with neutral-flavored shortbread or delicate citrus-based tarts, as these do not overwhelm the coffee’s floral notes. For a complementary beverage pairing, still mineral water is served alongside to cleanse the palate between sips.  

Samoas are ring-shaped cookies manufactured in the United States and sold exclusively by the Girl Scouts organization. These sweets feature a crisp vanilla cookie base covered with caramel, toasted coconut, and dark chocolate stripes. The introduction of this specific item occurred in 1975 when Little Brownie Bakers became an official licensed supplier for the youth organization. The development team chose a tropical name inspired by the independent island nation of Samoa to reflect the heavy use of coconut. Production starts by stamping plain-vanilla dough into small circles with a hole in the center. After a brief time in the oven, the cooled rings receive a layer of firm caramel. A mixture of more caramel and heavily toasted coconut flakes is pressed onto the top of each ring. The bottom of the cookie is then dipped into a vat of melted dark chocolate. Finally, machines drizzle thin stripes of the same dark chocolate across the coconut topping. People eat the cookies directly from the box at room temperature. Many individuals also choose to store the boxes in the freezer to make the caramel topping chewy and firm before eating. A second licensed company produces a nearly identical version called Caramel deLites, but that variation uses a distinct milk chocolate coating and a slightly different vanilla base. Sales data consistently ranks Samoa as the second-highest-selling product in the entire scouting lineup, positioned just below Thin Mints. Consumers purchase and eat these items throughout the United States during the annual sales period from January through April. People eat the rings as a casual daytime snack or a quick dessert. The heavy sweetness of the caramel and chocolate components pairs very well with unsweetened beverages. Common drinks served alongside these cookies include cold whole milk, hot black coffee, and unflavored black tea. Ground cookie pieces are also often mixed into bowls of plain vanilla ice cream to add a crunchy texture. 

Caramel Chocolate Chip is a chewy, gluten-free baked confection distributed by the Girl Scouts of the United States of America. It consists of a soft dough mixed with caramel, semi-sweet chocolate morsels, and sea salt. The national scouting organization launched this specific recipe in 2019 to expand its diet-safe product line. ABC Bakers is the sole manufacturer of this item. Because of this exclusive contract, the cookies are only sold in specific regional councils that partner with this commercial bakery. To make the dough, the facility uses a blend of oat flour and tapioca starch instead of wheat flour. This process requires strict oversight to ensure the final product receives official gluten-free certification. The dough is folded with the chocolate and caramel before being baked to a soft finish. Unlike other cookies in the scouting catalog that come in cardboard boxes, this item is packaged in a flexible, resealable plastic pouch. This specific packaging choice is necessary to prevent the soft-baked dough from drying out. Consumers typically serve them straight from the bag at room temperature. Heating them briefly in a microwave is another common serving method used to melt the chocolate morsels. People eat them primarily in the United States during the annual spring sales campaign. They are consumed by hand as a quick dessert or snack. The high sugar content is frequently balanced by pairing the cookie with a plain glass of cold milk or an unsweetened black coffee. Consumers also crumble the whole cookies to use as a topping for plain vanilla ice cream.

Chocolate a la taza is a specific variety of hot chocolate from Spain, distinguished by its high viscosity and pudding-like density. It is composed of cocoa mass, sugar, and a thickening agent, most frequently cornstarch or wheat flour, which reacts with heat to create a heavy, coating texture. Unlike the fluid hot chocolate found in most global regions, this version is designed to be thick enough to support the weight of a dipping pastry without collapsing. It is a fundamental component of the Spanish culinary morning, served in dedicated establishments and homes across the country. The beverage developed following the arrival of cacao in Europe via Spanish expeditions in the 16th century. In the subsequent centuries, the preparation shifted from a cold, spiced water-based infusion to a hot, sweetened milk-based drink favored by the Spanish aristocracy. During the 19th century, the addition of starches became a standard industrial practice to stabilize the cocoa solids and provide the characteristic thickness. This evolution transformed the beverage from a simple drink into a heavy, calorie-dense food item that became accessible to the general public through the rise of local chocolate manufacturing. Preparation involves the slow integration of chocolate powder or pieces into milk as it is heated. It is necessary to bring the mixture to a brief boil while stirring constantly; this heat triggers the gelatinization of the starches, which is the chemical process responsible for the sudden thickening of the liquid. The result is a smooth, homogeneous hot chocolate that does not separate as it cools. A unique technical feature is its thermal retention; the density of the liquid acts as an insulator, keeping the beverage at a high temperature for a longer period than standard cocoa. It is served in small, heavy-bottomed cups to maintain its heat. This hot chocolate is consumed throughout Spain as a breakfast staple or an afternoon snack. It is primarily used as a dipping medium for churros and porras, which are fluted, deep-fried dough strips. The thickness of the chocolate allows it to adhere to the ridges of the pastry. In certain regions, it is also served with ensaimadas, which are sweet, coiled breads, or with sponge fingers known as melindros. Because of its richness, it is often accompanied by a small glass of cold water to cleanse the palate.  

Lǔshuǐ’é is a Chinese braised goose dish originating from the Chaoshan region of Guangdong province, known for its refined Teochew culinary heritage. It is prepared using a method centered on lǔshuǐ, a master stock infused with soy sauce, sugar, aromatics, and a range of spices, which is reused and enriched over time. The use of goose in Chaoshan cuisine dates back centuries, when waterfowl were a prized protein in southern China due to their abundance in wetland environments and their suitability for slow, flavorful cooking techniques. Over time, braised goose became a signature dish in the Teochew kitchen, appearing on banquet tables, in market stalls, and at family gatherings alike. Preparation begins with cleaning and blanching a whole goose, often from a specific breed valued for its tender, flavorful meat. It is then gently simmered in the seasoned stock, which might include star anise, cassia bark, ginger, garlic, and aged soy sauce, until the meat absorbs the deep, complex flavors while remaining supple and juicy. The slow cooking process also allows the skin to take on a glossy, caramel-colored sheen while retaining a delicate layer of fat beneath. Once cooked, the goose is cooled slightly and carved into thin slices, often arranged neatly and served at room temperature, which is a hallmark of Chaoshan-style presentation. The dish is usually eaten with a small dipping sauce of garlic, vinegar, and chili to balance the richness of the meat. It is often served alongside rice, pickled vegetables, or other lǔwei (braised) items such as tofu, eggs, or offal, and it frequently appears at festive banquets and family celebrations.  

Ekuru is a traditional African dish hailing from Nigeria. This Yoruba specialty is made with a combination of beans, onions, palm oil, Maggi seasoning, smoked fish, and pepper. The beans are soaked and peeled, then blended with water. The combination is boiled in water or steamed until it solidifes, and it's then served with a sauce consisting of grated peppers, onions, tomatoes, smoked fish, and Maggi seasoning. It's recommended to let the steamed bean mixture chill before serving. The dish is also known as white moi moi.

Bánh mì gà nướng is a traditional bánh mì sandwich variety that’s prepared with grilled chicken pieces as the main ingredient. In order to prepare the sandwich, a split bánh mì roll is usually thinly smeared with liver pate and mayonnaise, and the bread is then stuffed with shredded grilled chicken and topped with pickled daikon and carrots, sliced chili peppers, coriander, cucumber slices, and often a drizzle of soy sauce. If desired, a sprinkle of freshly ground black pepper can be used to finish the sandwich. This type of bánh mì can be enjoyed throughout Vietnam and it’s often bought from street food vendors.

Dōng'ān zǐjī is a vinegar-based stir-fried chicken dish from Hunan province, known for its tangy, spicy, and aromatic flavor profile. It takes its name from Dong’an County, where the dish is believed to have originated, and “zǐjī” refers to a young or tender chicken, which is preferred for its delicate texture and subtle taste. The dish has been part of Hunan cuisine for centuries and was once served to local officials and guests as a specialty representing the region’s cooking style. Over time, it became one of the province’s most recognizable dishes and is often featured in banquets, family gatherings, and regional restaurant menus. The preparation of dōng'ān zǐjī follows a precise sequence that highlights the contrast between sour, spicy, and aromatic elements. A young chicken is first poached or quickly boiled until just cooked, then removed and cut into small, uniform pieces. In a hot wok, ginger and dried chili peppers are stir-fried in oil until fragrant, after which the cooked chicken is added back in. The key ingredient, rice vinegar, is poured in while stir-frying, creating the dish’s distinctive tang and lifting the flavors of the chili and ginger. A splash of Shaoxing wine, a small amount of soy sauce, and sometimes chicken stock round out the seasoning. The result is a dish that is aromatic and slightly sharp, with the tender chicken absorbing the acidity of the vinegar and the warmth of the chili. The sauce is usually light and glossy, coating each piece of meat without being heavy or greasy. The dish is typically served hot as part of a shared meal and is often accompanied by steamed white rice, which balances its acidity and heat. It is a popular feature of festive banquets, where it might be served alongside richer dishes like braised pork or milder vegetable stir-fries to provide contrast. In home cooking, it is valued for being both flavorful and relatively light, making it suitable for both everyday meals and special occasions.  

Pão de mel is a Brazilian honey-based confection characterized by its spiced, cake-like interior and a thin, tempered dark chocolate coating. It has small, usually cylindrical or square shape and a dense, moist crumb that utilizes honey as both a sweetener and a natural preservative. Pão de mel is a regional evolution of the European lebkuchen or pain d'épices, which was introduced to Brazil by immigrants and modified to suit local tastes and ingredient availability. In the mid-20th century, Brazilian bakers began incorporating more accessible sugar cane honey and dipping the spiced bread into chocolate to protect the internal moisture from the tropical humidity, effectively transitioning it from a large loaf to a snack-sized individual unit. Preparation begins with a batter composed of wheat flour, milk, and a significant volume of honey. A specific blend of ground spices, including cloves, cinnamon, and nutmeg, is integrated to provide the deep, aromatic profile characteristic of the dish. Modern iterations frequently incorporate a filling layer, most commonly doce de leite (milk jam), which is injected or spread between two layers of the honey cake before the final dipping process. The chocolate coating serves a structural and protective function; it must be thin and properly tempered to provide a sharp snap when bitten, contrasting with the soft interior. Unlike many other sponge cakes, pão de mel does not rely heavily on butter, instead utilizing the hygroscopic properties of honey to maintain a long shelf life at room temperature. Pão de mel is frequently found in "bombonières" (confectionery shops), bakeries, and as a popular choice for artisanal gifting during celebratory events such as weddings or corporate gatherings. It is consumed as a midday snack or as a dessert accompaniment to a meal. It is most frequently paired with black coffee or espresso, as the bitterness of the roast provides a necessary balance to the high sugar content of the honey and chocolate. It also complements dessert wines with nutty profiles, such as a Tawny Port, which highlights the warm spices and the toasted notes of the cocoa coating.

Uovo in raviolo is a striking Italian pasta dish featuring a single, large pasta pocket filled with a ring of cheese and a whole egg yolk. The name translates simply to "egg in a raviolo." It was created in the 1970s by chefs at the renowned San Domenico restaurant in Imola, and is now considered a masterpiece of modern Italian dining. Constructing this dish requires careful technique. The cook starts by rolling out a very thin sheet of fresh egg pasta. Next, they pipe a thick circle of filling onto the dough. This filling is usually a smooth mixture of ricotta cheese, finely chopped spinach, and grated Parmesan. A fresh egg is then cracked, and the raw yolk is placed precisely in the middle of the cheese ring. Finally, a second thin sheet of pasta is placed on top, and the edges are firmly sealed to trap the yolk inside. Cooking the pasta is a delicate process. The giant raviolo is dropped into a pot of gently simmering water for only two or three minutes. The timing must be exact to ensure the pasta dough cooks and the ricotta mixture warms through, while the egg yolk inside remains completely liquid. Once it is carefully lifted from the water, the raviolo is usually bathed in a traditional burro e salvia sauce. This is made by melting a generous amount of butter until it turns brown and then crisping fresh sage leaves in the hot fat. The main appeal of the dish is revealed at the table. As one cuts into the center of the pasta, the warm, golden egg yolk breaks and spills out onto the plate. The runny yolk mixes instantly with the browned butter, the melted cheese, and the earthy sage, creating a thick, rich sauce that coats every bite. For an extra layer of flavor, many restaurants finish the dish by grating fresh Parmigiano-Reggiano or shaving white truffles over the top right before serving.

Xis gaúcho is an oversized, pressed sandwich originating from the state of Rio Grande do Sul in southern Brazil. It is physically distinguished by its large scale, typically measuring between 15 and 20 centimeters in diameter, and the use of a specific soft, slightly sweet bread roll known as "pão de xis." Unlike standard cheeseburgers, the xis gaúcho contains a wide variety of integrated fillings including meat, corn, peas, mayonnaise, lettuce, tomato, and a fried egg, all of which are compacted into a flat, circular disc through a mechanical pressing process. It serves as a central element of the urban food culture in cities like Porto Alegre, Caxias do Sul, and Santa Maria, functioning as a complete, high-calorie meal rather than a light snack. The emergence of the xis gaúcho is linked to the evolution of fast food in southern Brazil during the 1970s and 1980s, where local snack bars, or "lancherias," adapted the North American cheeseburger to suit regional appetites and the availability of local ingredients. The phonetic name "xis" is a Portuguese transliteration of the English word "cheese," but the preparation diverged from its source material by expanding the diameter of the bun and increasing the volume of cold and hot fillings. This adaptation was driven by a logistical need to provide a portable yet substantial meal for the working populations of expanding Gaúcho cities. By 2026, the xis has remained a stable cultural staple, resisting the trend of smaller, standardized "gourmet" burgers in favor of its established regional dimensions and specific assembly methods. Preparation begins with the selection of a protein base, which can range from a ground beef patty to chopped steak, chicken, or "coração de galinha" (chicken hearts). The meat is grilled on a large flat-top griddle alongside a fried egg and often a slice of ham. The pão de xis is halved and layered with a significant quantity of mayonnaise, followed by canned corn, canned peas, shredded lettuce, and tomato slices. Once the hot proteins and melted cheese are added, the entire sandwich is closed and placed inside a heavy industrial sandwich press, or "prensa." The heat and pressure from the press toast the exterior of the bun while fusing the internal ingredients into a singular, cohesive layer that prevents the fillings from falling out during consumption. The sandwich is eaten by hand, often wrapped in a thin paper sleeve or plastic bag to manage the residual heat and mayonnaise. It is a dominant choice for late-night dining and is almost exclusively paired with chilled Fruki Guaraná, a regional soda, or a cold lager beer, both of which provide a carbonated contrast to the dense, savory fats of the sandwich. For a non-carbonated option, freshly squeezed orange juice is a common accompaniment. In the northern parts of the state, it is occasionally consumed alongside chimarrão (yerba mate), though the temperature difference between the hot tea and the hot sandwich usually dictates they are consumed sequentially rather than simultaneously.  

Mentaiko gohan is a simple, everyday Japanese meal consisting of freshly steamed short-grain white rice topped with a piece of spicy, salt-cured pollock roe. The name is a direct translation of its two main parts: mentaiko (the marinated roe) and gohan (cooked rice). The appeal of this dish comes from the strong contrast between the two ingredients. The plain, mild, and fluffy hot rice serves as the perfect base for the intense, salty, and spicy flavor of the cold seafood topping. When the chilled roe is placed on top of the steaming rice, the heat from the bowl gently warms the bottom of the egg sac. This slight temperature change softens the texture of the tiny eggs and releases a rich, savory scent. Diners typically eat mentaiko gohan for breakfast or as a quick lunch. Using chopsticks, you break the thin membrane of the roe sac to release the eggs. Because the topping is very salty and heavily spiced with chili peppers, only a small amount of roe is needed for each large bite of plain rice. While the most basic version only requires rice and mentaiko, many people add simple garnishes to build more flavor. Common toppings include thin strips of roasted seaweed (nori), toasted sesame seeds, chopped green onions, or shredded green shiso leaves. Some diners also add a raw egg yolk on top, which creates a creamy sauce that coats the rice and helps to calm the spicy heat of the chili marinade. Even though the spicy roe itself became famous in Fukuoka, mentaiko gohan is now a widely popular dish eaten in homes across Japan. It is also a standard menu item at casual restaurants, often served as a small side dish to accompany ramen, udon noodles, or fried pork cutlets.

Tamari is a viscous, dark variety of shōyu produced primarily in the Chūbu region of Japan, specifically within Aichi Prefecture. This condiment is distinguished by a high concentration of soybean protein and a minimal or nonexistent wheat content, resulting in a thick texture and a rich, savory flavor profile. Its development is linked to the production of soybean miso, as it was initially identified as the liquid that accumulated on the surface of fermenting miso paste. By the thirteenth century, Buddhist monks in the town of Yuasa began collecting and refining this byproduct as a standalone seasoning. Unlike standard shōyu varieties that utilize equal parts wheat and soybeans, tamari is composed of almost entirely soybeans, which prevents the development of the alcoholic and floral notes found in wheat-heavy sauces. The preparation begins by steaming soybeans and forming them into balls called miso-dama, which are inoculated with Aspergillus oryzae spores. These are then mixed with a small amount of salt brine to create a dense mash that ferments for eighteen months to two years. During this extended aging period, the lack of wheat means that the enzymatic breakdown focuses on the complex proteins of the soybean, yielding a high level of glutamic acid. The final product is extracted by pressing the matured mash, followed by filtration and pasteurization. A specific property of tamari is its chemical stability when exposed to heat, as it retains its deep color and does not become overly bitter during prolonged cooking processes. It is frequently served as a dipping sauce for sashimi, as its viscosity allows it to adhere to the surface of raw fish without overwhelming the delicate texture. In culinary applications, it is used as a glaze for senbei rice crackers and in the preparation of teriyaki to achieve a high-gloss finish. Tamari is eaten globally as a wheat-free alternative to standard soy sauce and is paired with robust foods such as grilled red meats, smoked tofu, and fatty fish like salmon. It is also well-suited for consumption alongside aged sake or full-bodied dark ales, which can withstand the intense umami concentration of the sauce.  

Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s. American soldiers brought the concept of fried chicken to the country, and it quickly gained popularity among Koreans. In the 1970s and 1980s, the fried chicken industry in South Korea expanded with the emergence of various fried chicken restaurant chains. These chains started experimenting with different flavors and sauces, moving beyond the original, stripped-down version of fried chicken. Finally, at the beginning of the 21st century, Korean fried chicken gained international popularity, mostly because of its unique preparation methods, distinct flavors, and crunchy texture. A few key characteristics differentiate Korean fried chicken from other types of fried chicken. One of the defining features of Korean fried chicken is the double frying technique. The chicken is first fried at a lower temperature to cook the meat thoroughly, then fried at a higher temperature to achieve a crispy and crunchy outer layer. Korean fried chicken is often served with various flavorful sauces and seasonings. Some popular sauce options include spicy gochujang (Korean red pepper paste), soy garlic, honey butter, sweet and tangy, and more. These sauces can be applied to the fried chicken either by tossing the chicken in the sauce or by drizzling the sauce over the chicken. Korean fried chicken is served with various side dishes, such as pickled radishes, coleslaw, and even refreshing slices of watermelon, and is often accompanied by beer (this combination is known as chimaek). 

Malbec is a red wine grape variety that is most famously associated with Argentina, although it originally hails from the Bordeaux region of France. It is known for producing deeply colored, full-bodied red wines with strong fruit flavors and smooth tannins. The grape has found its ideal growing conditions in Argentina, particularly in the Mendoza region, where it has become the country's flagship grape variety. Malbec wines are typically characterized by their dark, inky color and intense flavors of dark fruits such as blackberries, black cherries, and plums. These wines often have notes of chocolate, coffee, and tobacco, with hints of spice and sometimes floral undertones like violet. The tannins in Malbec are usually softer and more rounded compared to other full-bodied red wines, making them approachable and enjoyable even when young. In France, Malbec is still grown, particularly in the Cahors region, where it is known as "Cot" or "Auxerrois." Cahors Malbec tends to be more tannic and rustic compared to its Argentine counterpart, often requiring more aging to soften the tannins and develop its complex flavors. The terroir of Argentina, with its high-altitude vineyards, abundant sunshine, and well-drained soils, contributes to the exceptional quality of Malbec wines. The altitude helps maintain the grape's acidity and balance, while the dry climate reduces the risk of disease and allows the grapes to ripen fully. Malbec is also grown in other wine-producing countries, including the United States, Chile, and Australia, where it continues to gain popularity for its versatility and robust flavor profile. Malbec wines pair well with a variety of foods, particularly rich and hearty dishes. They complement grilled meats, especially beef, as well as lamb, pork, and game. The wine's fruit-forward nature and balanced acidity also make it a good match for spicy dishes, cheeses, and even dark chocolate desserts.  

Known as karantika in Algiers and calienté in Morocco, this beloved traditional dish traces its origins back to Spanish influence during the colonial period, as its name is derived from the Spanish word calentita, which means "warm." Over time, what began as a humble, filling meal for the working class evolved into one of Algeria’s and Morocco's most cherished street foods, often enjoyed by people of all ages and backgrounds. The essence of the dish lies in its simplicity and rich, comforting flavor. It is made from a smooth batter of chickpea flour, water, oil, salt, pepper, and eggs, which is then baked until it develops a golden, slightly crisp crust on top while remaining creamy and custard-like inside. Some variations of the recipe include a pinch of cumin or a hint of chili to enhance its depth and warmth. When it comes out of the oven, the dish is traditionally cut into generous squares or wedges and often served tucked into a piece of crusty bread, making it perfect for eating on the go. It is common to find street vendors offering it with a dollop of harissa or a smear of mustard to add a spicy or tangy kick that beautifully complements its mild, nutty flavor. Part of what makes karantika or calienté so beloved is its versatility: it can be enjoyed as a snack, a light lunch, or even a comforting dinner.  

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce. 

Piliç Topkapı is a classic Turkish chicken dish rooted in Ottoman culinary traditions, named after the Topkapı Palace in Istanbul. It features chicken, typically boneless pieces like thighs, stuffed with a savory rice pilaf. The stuffing is a flavorful mix of pine nuts, currants, onions, and spices such as cinnamon, allspice, and black pepper, creating a balance of savory and subtly sweet flavors. The stuffed chicken is secured with toothpicks, brushed with tomato paste and yogurt, and baked until golden and tender. It is usually served with rice pilaf on the side, accompanied by roasted vegetables or a simple salad. 

Possibly the most famous of all English dishes alongside fish and chips, Sunday roast is traditionally made for the big family meal of the week, Sunday lunch. Depending on the area, some carve the meat in thin slices in the kitchen and bring it to the table, while others carve it on the family table so that everyone can enjoy the view. Although beef is the most traditional option, lamb, duck, goose, pork, or turkey are also often used for Sunday roast. The meat is almost always accompanied by roasted potatoes, fresh seasonal vegetables such as broccoli, cabbage and parsley, carrots with coriander, and a thick, rich gravy. As a side dish, Yorkshire puddings are served on the same plate, baked beneath the meat, oozing with juicy meat drippings. Sunday roast is not just a dish of the week, but also a philosophy, representing family, friends, love, friendship and sharing.

Pancit Bato is a traditional type of Filipino pancit originating from the town of Bato, hence the name. This noodle soup is usually made with a combination of sun-dried pancit Bato egg noodles, carrots, peas, cabbage, pork slices, oil, salt, pepper, and chicken stock. The pork is sautéed in oil, then covered with the chicken stock and simmered until tender. The cabbage, noodles, peas, and carrots are added to the soup and it is then seasoned with salt and pepper. Once prepared, pancit Bato is served warm in large bowls. There are some variations on the dish with added shrimp and fish sauce.

Invented by chef Halmat Givra of Nya Gul & Blå restaurant in Piteå, volcano pizza is a visually impressive dish with extra everything – there are pockets of cheese and ham, salami, bacon, and beef tenderloin in a wide ring. Erupting from the center are french fries and a salad with Béarnaise sauce. This recent Swedish invention is ideal for large parties – with a great number of flavors, there is something for everyone involved.

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one. The reason behind this switch is the fact that pork is much cheaper and more available than veal. Today, most restaurants in Austria and Germany serve the Wiener schnitzel made with pork and not the real Wiener schnitzel. Luckily, they are obliged by law to state so on their menu. Schnitzel Wiener Art is prepared the same way as the traditional Wiener schnitzel. The pork is thinly pounded, breaded, and pan-fried, usually in oil or a mix of oil and butter. When it comes to serving, the same side dishes are served as with the traditional Wiener schnitzel — a potato salad, French fries, and parsley potatoes will all do, and to cut through the fat, any of the following — a dollop of lingonberry jam, a salad, or lemon wedges to squeeze over the meat — should also be present when the schnitzel is served.

The Hungarian version of the famous cremeschnitte goes under the name krémes, meaning creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar. Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country.

Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so much that 27 million Peruvians eat it daily. The dish was first invented in Lima in the 1950s, when it was seasoned only with salt, but nowadays the chicken is often marinated in a special combination of ingredients, usually consisting of vinegar, salt, pepper, rosemary, chili, and dark beer.

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo. The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.

A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen - hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them. He tossed all of the ingredients with some salt, pepper, and a vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce, and Cobb Salad started its way toward fame. The composed salad's popularity relies entirely on the careful preparation of each ingredient and their distinct textures, from juicy over crunchy to creamy. It is similar to a BLT sandwich without the bread, and thanks to a variety of movie stars who ate at the restaurant such as Clark Gable and Lucille Ball, the dish rose to stardom, becoming a symbol of Californian cuisine. Although the restaurant is closed today, the tradition of consuming Cobb salad remains a staple of American food.

Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property. 

Pasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the recipe to New York City and gave it to his friends Jean Vernges and Sirio Maccioni, who used it in their new restaurant named Le Cirque. The original pasta primavera incorporated ingredients such as ripe tomatoes, chopped basil, parsley, and garlic, olive oil, and spaghetti. In 1976, it was the most talked-about dish in Manhattan, and it is still popular today.

Hummus is a creamy dip made primarily from cooked and mashed chickpeas blended with tahini, olive oil, lemon juice, and garlic. It originates from the Middle East, where it has been a dietary staple for centuries, especially in countries like Lebanon, Palestine, Israel, Syria, and Jordan.  Hummus’s roots can be traced back to ancient times (earliest mention of hummus dates back to 13th-century Egypt), when legumes and seeds were common sources of nutrition in the Levant. Over time, the combination of chickpeas and tahini evolved into a dish that balances earthy, nutty, and tangy flavors. While recipes vary slightly across regions, the core ingredients remain consistent, emphasizing freshness and quality. The smooth texture and rich taste make hummus both versatile and widely appealing, able to serve as a simple snack or a complement to more elaborate meals. Preparation involves soaking and cooking dried chickpeas until tender, then blending them with tahini paste, freshly squeezed lemon juice, crushed garlic, and extra virgin olive oil to create a velvety consistency. Salt is added to enhance the flavors, and the mixture is often garnished with a drizzle of olive oil, a sprinkle of paprika or sumac, and sometimes fresh herbs or whole chickpeas. Hummus can be served chilled or at room temperature, paired with pita bread, vegetables, or as part of a larger mezze platter. Hummus enjoys widespread popularity not only in the Middle East but globally, embraced as a healthy and flavorful dish. It is commonly found in homes, restaurants, and markets, representing both everyday nourishment and a dish for social gatherings.  

Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil. It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.

Pão de Ló de Ovar may be the most famous Portuguese cake, dating back to the 18th century when it was made in convents by nuns. The earliest written evidence about this sponge cake dates back to 1781, in a book called Irmandade dos Passos, where it is said that pão de Ló de Ovar was a sweet offered to the priests who took the wooden framework to carry the statues in the Holy Week procession. This creamy sponge cake is traditionally made from eggs, sugar, and flour, and today, it is often seen at most food fairs in Portugal. The cake is popular throughout the country, not just in the municipality of Ovar, where it is traditionally produced.

Sremska salama is a cold-smoked Serbian sausage that originates from the area of Srem. It is traditionally made with a combination of ground pork, beef, and pork back bacon. Typical flavorings include salt, black pepper, paprika (both mild and hot), and garlic, although ginger, nutmeg, and cardamom are also traditionally used. The seasoned ground meat mixture is usually stuffed into natural casings (clean pork intestines), and the sausages then go through a process of cold-smoking, drying, and aging, which typically lasts for 42 days. This traditional sausage is usually enjoyed thinly sliced as a meze dish, a cold appetizer, or a savory snack. It is also often used to flavor a variety of traditional specialties such as stews, sour cabbage-based dishes, and sarma (stuffed cabbage rolls).

The first Mission burrito was made either at El Faro taqueria in San Francisco's Mission District on September 26, 1961 or at La Cumbre taqueria on September 29, 1969. The burrito is quite large and consists of a big, press-steamed tortilla that is usually filled with baked beans, rice, sour cream, guacamole, salsa, shredded lettuce, and jalapeños. It should always be served wrapped in tin foil, ensuring that the tortilla doesn't break due to its size. There is also a popular practice of adding some salsa to the burrito in between bites to make it even juicier.