What are the 10 best traditional dishes in the world, according to Taste Atlas
Humanity can be described through an infinity of aspects that make it up. Without a doubt, the food It is one of them. The flavors and ingredients that are on the table of the inhabitants of the globe, with all their diversity and their particular connections, are a reliable example of how people live and feel in different corners of the map. In this sense, recently, the ranking of the best traditional dishes of world.
This work was carried out by Taste Atlas, a consultancy created in Croatia that reveals the flavors of all countries through an interactive map. What are the 10 best traditional dishes in the world and what places did the Latin American cuisine?
1. Japanese curry. Also called “karē”, it is the most traditional food of the eastern country. Its arrival in Japan was made possible by the British who arrived in the 19th century. It is usually complemented with rice, noodles, onions or pickles.
2. Picaña, from Brazil. This cut of meat, which is basically a steak, is very common in Brazilian grills. One of the main qualities is that it can be accompanied by various garnishes such as salads or rice. The name of this dish derives from the picana, an object used by the muleteers to guide the cattle.
3. Clams with Bulhão Pato, from Portugal. It is a delicious combination between clams and a sauce that contains olive oil, lemon juice, coriander, white wine and garlic. The name of this dish honors the poet Raimundo Antonio de Bulhão Pato, who died in 1912.
4. Tangbao, from China. Stuffed meat, crab or pork meatballs are commonplace in the Asian country. In this case, tradition indicates that they are steamed with yeast and, generally, they remain wrapped and gelatinous. The final product is then a kind of soup that can be spread on bread.
5. Guotié, from China. In this case, minced pork is arranged in a dumpling with ginger, sesame oil, and onions, among other ingredients. In China, this dish is the street food par excellence, and it is usually accompanied by a sauce.
6. Curry Phanaeng, from Thailand. With a sweet and savory flavor, this Thai curry is stewed with beef, duck or chicken and seasoned with dried chilies, garlic, coriander and peanuts. The name of this preparation comes from the term panangwhich in Southeast Asia means “cross.”
7. Mixed ceviche, from Peru. This classic of Latin American food does not need too many descriptions. Between fish and shellfish paired with lemon juice, avocado, coriander, red onion and spicy seasonings, a unique flavor is achieved that is replicated in more than one country in the region.
8. Ghormeh sabzi, from Iran. Essentially, it is a stew that combines herbs like coriander and parsley with leeks, spinach, cabbage, and other vegetables. The idea is to achieve spicy flavors that accompany some beans or lamb meat cut with a knife.
9. Cağ kebabı, from Turkey. The origins of this dish are, according to historical accounts, in the city of Erzurum, in northeastern Turkey. It is a recipe with onion and seasoned lamb meat that is cooked for more than 12 hours. Later, a horizontal skewer is used to give it a final cooking in a wood fire.
10. Grilled chicken, from Peru. This preparation has more than 70 years of history in the Latin American country. In general, grilled chicken is served with salad or French fries. According to the figures published by Taste Atlas, about 27 million Peruvians, in a country with 33 million inhabitants, eat this dish daily.
In a lower order, other countries in the region were present in this gastronomic survey. Of Argentinafor example, only one dish was recorded, the Milanese Neapolitanwho remained in the position 72 of the ranking. The cochinita pibil, of Mexicowas located in the place 17and the carnitas, from the same country, in the twenty.
Also on the list were the flooded cow, from Brazil (position 20) and the leg of Puerto Rico (37). From the Brazilian nation were also the stew (49) and the tropeiro beans (fifty). Further down, the Mexican pozole (65) appeared; and anticucho (68), ají de gallina (88) and chaufa rice (96) from Peru.