It is said that the French only cook in the mouth, that we would be inclined to talk about the next meal while swallowing our dessert.

Many choose their destination (also) according to its gastronomy. While waiting to go on a trip, let’s browse the menus that await us elsewhere.

Here is our selection of 20 countries, regions or cities where it is good to eat outside our borders. Bon voyage and, until then, bon appétit!

Gastronomic destinations in Asia

Pad Thai in Thailand, bo bun in Vietnam, curry in India or soba in Japan … Gastronomic pleasures abound in Asia.

Thailand

It is one of the best gastronomies in the world, because of its diversity, its subtlety and the architecture as complex as balanced with its flavors. Its dishes based on curry, lemongrass, coriander, basil and many other spices, combine freshness and spices.

If you go to Thailand, it is imperative to give in to the sirens of street food, in particular to test the Thai phad, fried rice noodles served with shrimp or chicken, or khao phat, sautéed rice.

The climate is hot and humid, but don’t ignore soups like tom yam kung, lemongrass shrimp soup, or a good green or red curry. As for the salad, let yourself be tempted by the som tam, the green papaya salad, fresh but very spicy, and, for dessert, a khao niao mamuang, the sticky rice with coconut and mango.

If we had to retain only one dish, it would be the massaman curry: it is a curry of Muslim tradition, often with beef and grilled and crushed peanuts (or with cashews). It has long been considered the best dish in the world by CNN.

There is also a variety of fruits and vegetables in Thailand that we do not have in our temperate climates. The best known is probably the durian. Its smell is so inconvenient that some traders install signs “prohibited durian” at the entrance of stores! Fortunately, other fruits like jackfruit or varieties of lychees like mangosteen and rambutans are more stewing, even downright delicious.

Thai people are very concerned with aesthetics, which is why they have developed presentation techniques of their own: they sculpt fruits and vegetables. What better way to finish the meal in style?

Vietnam

Vietnamese cuisine is refined and light and above all much less spicy than most Asian cuisines. Very fragrant, it puts on herbs.

The dish that must be tasted is pho soup, which is enjoyed from morning to evening. This dish from the north is eaten on the go, sitting on mini tables and chairs in the alleys of Hanoi. Ho-Chi-Minh-City is not to be outdone: it is here that Clinton tasted the famous soup (at Pho 2000, 1-3 Phan Chu Trinh).

Also, very common in our hexagonal restaurants, Vietnamese ravioli, bánh cuốn, stuffed with ground pork and black mushrooms, without forgetting the spring rolls, of course.

In terms of seasoning, you will not escape the nuoc mam, this fish sauce, produced in quantity in the Mekong Delta, and which accommodates almost all dishes.

If you find excellent bottled beers, such as Saigon and Tiger, do not neglect the beers of micro-breweries where the half costs a handful of dongs. We recognize them by the name “Bia hoi “, you will easily spot them in Hanoi.

In street food shops, we also drink a lot of very bitter green tea, but we will find on the highlands a robusta coffee. Popular too, Mekong whiskey … but this one, we don’t recommend it!

Japan

In Japan, eating is an art: that’s why cutting is important, and we will not hesitate to prepare the dishes in front of you. Tea and soy are the two ingredients that you will often find.

Contrary to popular belief, sushi is not the national dish, it is rather sukiyaki, a kind of meat fondue or stew. You will also have the opportunity to eat ramen, that is to say a large bowl of broth with pasta, vegetables and meat.

On the meat side, there is the excellent Kobe beef, an extremely tender and marbled meat, served as a steak or fondue (sukiyaki and shabu-shabu).

The Japanese also eat tofu (soybean paste) and seafood, including sashimi, sliced fish, nigiri and morimaki, eel (a gourmet dish) and seaweed. Want to eat sushi on treadmills? You will find them in the Kaitenzushi.

To season this cuisine, we use soy sauce, ginger, horseradish (spicy root) and wasabi, this green paste, a kind of Japanese mustard used with sushi.

Note that restaurants are often listed by specialty, for example: you will only find fondues in sukiyakiya or kebabs in yokitoriya. To eat on the go, nothing like a bento, a box with an assortment of dishes.

To eat quickly, you will find Food Theme Parks, fast food establishments where several restaurants are gathered in a building in a themed decoration. Worth a look!

For traditional cuisine, take the time to sit in a ryokan, these inns that serve kaiseki meals, a succession of a dozen dishes. A real ceremonial to offer, even if it is a little expensive.

Side drinks, in addition to tea (green tea, oolong tea, genmaicha, matcha, mughicha), beer and sake (rice alcohol), know that the country produces excellent whiskeys.

Consult our section Food and drinks Japan.

India

You would think that everything looks the same, well no! Not only is the cuisine different from one region to another, but from one caste to another.

It must first be separated into two categories: vegetarian and non-vegetarian. We are more vegetarian in the south than in the north. As the north is more Muslim, people tend to eat mutton and chicken there. On the other hand, forget the beef; the cow is sacred for everyone!

In the south, you can choose to be vegetarian or vegan. But for the Jains, it gets even more complicated: in addition to meat and fish, they suppress everything that grows underground (onions, potatoes, etc.).

Side dishes, there is the dhal , a dish based on lentils, curry , a spicy dish with vegetables or meat which is available in many modes, biryani , pilaf rice flavored with saffron, tandoori , often meat marinated in yoghurt and cooked spices in an oven or terracotta dish (tandoor), the kebabs , the korma sauce sweeter than curry, yoghurt, cashew nuts and almonds, and paneer cottage cheese .

As a side dish, there is a wide variety of breads: chapatis, nans or rotis. If you are undecided, let yourself be tempted by a thali, a plate garnished with different dishes.

As for drinks, we love mango juice and lassis, a yogurt-based drink.

Malaysia

In Malaysia, we eat not only Malaysian, but also Chinese, Thai, Indian, Indonesian and Japanese. This is even more true in the northwest of the peninsula, on the island of Penang, a crossroads of cultures. However, these kitchens have many points in common, such as the omnipresence of noodles and rice, but also the use of spices (it stings!) Or even coconut milk.

Malaysian cuisine by itself delights us in many ways. The national dish – we find it absolutely everywhere – is none other than satay. These are skewers (most often chicken) marinated, grilled and served with satay sauce, a delicious spicy peanut sauce. A street food wonder, which costs three times nothing.

We also enjoy all the fried specialties, whose names end with goreng : nasi goreng (fried rice accompanied by meat, vegetables), mee goreng (ditto, but with noodles instead of rice) or even ayam goreng (fried chicken). We should also mention the nasi padang from Indonesia. Very complete, it consists of steamed rice, meat or fish (grilled, curry, fried, etc.) and marinated vegetables.

Finally, we do not forget to taste the laksa soup, emblematic of the Peranakan (Sino-Malaysian) culture. This is a delicious rice noodle soup made from coconut milk and spices. To top it off, they add many other ingredients: vegetables, shrimps, chicken.

History of digesting all this, we order a dessert based on crushed ice. Choice of: ais kacang (ice cream, agar-agar cubes, red beans, fruit, etc.) or cendol (crushed ice, coconut milk, green pandan vermicelli, etc.).

Otherwise, there is always the exotic fruit option: durian (the famous fruit that smells very strong, until it is prohibited in certain places!), Star fruit and another sapodilla.

China and Hong Kong

There is not a single Chinese cuisine, far from it! And, fortunately, it turns out to be infinitely richer than the Cantonese rice and the lacquered duck that we know…

In short, let’s say that there are four great culinary traditions: Beijing, Canton, Sichuan, Shanghai. We can also speak in cardinal points: North, South, West, East. In this order, they are said to be salty, sweet, spicy and sour. Finally, this is only a brief summary.

In the north, wheat is king. It is therefore at the base of many dishes, such as noodles, pancakes (bing), meat buns (baozi), steamed bites (xiaolongbao) or ravioli (jiaozi, hundun). We also love wheat noodles in the Shanxi region, where they are extremely popular.

In the south, rice dominates. Star noodles are therefore rice noodles! Okay, so let’s taste the “noodles crossing the bridge” (gu oqiao mixian), a soup in which you cook your own raw foods: meat, vegetables and rice noodles… you have followed well.

In the west, we give pride of place to chili, pepper, ginger. In summary, it is noted! To be convinced, you just have to taste the mapo doufu from Sichuan province. It is tofu cooked in a spicy sauce. We find there – obviously! – Sichuan pepper (which, by the way, is not part of the pepper family…).

On the east coast, and especially in Shanghai, we love seafood: sautéed eels with garlic, shrimp, shellfish.

As for Hong Kong, with more than 10,000 officially listed restaurants and almost 30,000 in reality, it is a paradise for gourmets … especially for the wonderful dim sum, kinds of Chinese tapas, delicious steamed bites or fries typical of Cantonese cuisine (so you can also find them in Canton)!

Gastronomic destinations in Europe

From Italy to Copenhagen and from Greece to Spain, here are gastronomic destinations that really make your mouth water.

Italy

This is a cuisine that makes everyone agree! Frankly, do you know someone who doesn’t like eating Italian?

It would be wrong to think that Italian cuisine is limited to the pasta / pizza duo. Each of the 20 regions has its own specialties.

At the foot of Mont-Blanc, the Aosta Valley is acclaimed for its charcuterie, such as Saint-Marcel ham, or its fontina cheese.

The Piedmont is famous for its white truffles, the wines of the Langhe and its sauce meats like beef brasato al barolo. A great rice producer, Lombardy shines with its famous risotto alla milanese (with saffron), but it is also a region to which we owe cheeses such as gorgonzola and mascarpone.

Other gastronomic stronghold, the Emilia-Romagna is the land of mortadella, the Parmesan cheese, the prosciutto di Parma, the tortellini and balsamic vinegar of Modena. The Tuscany is a great success on a tourist map: beautiful landscapes are carved by its soil, especially olive trees and vineyards behind the Chianti and Montepulciano.

In the south, Puglia is considered the granary of Italy. Producer of olive oil, the region gives pride of place to antipasti. Above all, do not miss its delicious Burata mozzarella, found in Campania, where Naples is the pizza capital.

The islands also have their own terroir. Contrary to what one might think, Sardinian cuisine is more influenced by its land than by the sea. There are many specialties based on pig and wild boar.

As for Sicily, its cuisine, filled with sunshine, takes oriental accents with sweet and savory flavors (pistachio pesto, fish couscous). As for the wine, it is the Nero d’Avola that seduces. You will understand, in Italy, we eat well everywhere.

Spain

Paella in Valencia, cocido in Madrid , gazpacho in Andalusia, octopus Galician style, fabada (kind of stew) in Asturias , Catalan cream, churros , ensaimada (a kind of donut) to Mallorca , grilled lamb in Segovia , salmorejo of Cordoba , tortilla, papas bravas , bellota hamor pata negra , tapas everywhere, but pintxos in the Basque Country… Spanish cuisine shows great diversity due to its multiple terroirs, with world famous dishes.

Flavor and conviviality are the key words of this Mediterranean cuisine which has Eastern and American influences, due to the history of the Iberian Peninsula.

In the Basque Country, San Sebastian (Donostia) has carved out an enviable reputation among gourmets for pintxos, these sophisticated tapas, but also for chefs, like Martin Berasategui, who shake up traditions by adding ingredients, creating the new Basque cuisine. On the alcohol side, there is beer, wine and cider, very refreshing.

As for Catalonia, it cultivates a singular culinary partition with the traditional calçots (kinds of grilled onions), botifarra and fuet on the deli side, or the bunyols and the famous Catalan cream for dessert.

Consult our sections Food and drinks Spain, Catalonia, Basque Country, Andalusia, Balearic Islands, Valencia.

Greece

To whet your appetite, nothing like a small assortment of mezze. We can say that there is a choice, but let’s mention the emblematic tzatziki (dip based on cucumber, garlic, yogurt) and dolmas (marinated vine leaves stuffed with rice) or even keftedès (beef balls).

Come on, let’s go to the entrance! We no longer present the Greek salad (horiatiki), a clever mixture of raw vegetables (tomatoes, cucumber), onions, olives and feta. The Greeks love this cheese made from sheep’s milk, sometimes mixed with goat’s milk. They prepare it in many ways: in salads, but also fried! The number one seasoning obviously remains olive oil, which is evidently omnipresent in Greek cuisine.

Let’s move on to more substantial dishes. The Greeks love to cook eggplant, which they happily combine with cheese and minced meat. This is for example the case in the Mélitzanès papoutsakia (stuffed eggplant), but also in the famous moussaka.

However, meat lovers are satisfied here. They only have to order a souvlaki, the national dish. Most often, it is in the form of skewers of meat (pork, generally) or in a pita bread, to eat on the go. As for seafood (fish, octopus), fresh in the islands, they are best tasted grilled. A delight!

On the sweet side, it is impossible to escape from “oriental” pastries, as they are everywhere. We especially bite into a baklava, a real traditional cake. Greece and Turkey claim authorship but let’s not get into this kind of debate. Let’s focus on the recipe: a delicious layering of very crisp filo pastry sheets, stuffed with crushed dried fruit (hazelnuts, pistachios, almonds depending on the recipe) and coated with honey. Sweet, sure, but when it’s done right, it’s good.

Copenhagen

Not a very gastronomic destination, Denmark? False! It is also in Copenhagen that one of the best restaurants on the planet is to be found: the Noma, two Michelin stars and voted best restaurant in the world between 2010 and 2014. As for Aarhus, the second Danish city, it doesn’t is home to no less than three Michelin-starred restaurants (Frederikshoj, Restaurantsubstans and Gastrome).

Suffice to say that in recent years, Nordic cuisine has experienced a real revival. Even the simplest and most typical of Danish breakfasts, the “smørrebrod”, was given a facelift! This is a toast of rye bread (rugbrød), buttered and covered with all kinds of garnishes: it can be herring or salmon, but also meat, cold cuts, vegetables, cheese. Today, it is as much in cafes as at the most refined tables.

Side snack, we also taste herring, even its rolled and marinated version: the rollmops. Or stop at one of these sausage kiosks (“pølsevognen”) to order a hot dog (pølse), another star of street food. Speaking of which, a large street food market has opened in the port area of Copenhagen: Reffen.

In the event of a snack during the day, Danish pastries – wienerbrød – fly to the rescue. We crunch for example in a “kanelsnegl”, a damn addictively cinnamon roll… The “romsnegl”, a frozen bread roll with rum, is not bad either… For info, “snegl” means “snail”. Ah, right away, we understand better!

Side dish of resistance, if one were to quote only one, it would certainly be the “stegt flæsk med persillesovs “. Understand “crispy pork with parsley sauce”. An incredibly old traditional dish and still very popular with the Danes. It is eaten with boiled potatoes. They are invited to almost all meals and for good reason: in this country with a harsh climate for crops, they are among the resistant!

And for dessert? A “risalamande “A delicious creamy rice pudding with cherry coulis, almonds and whipped cream. It was originally a Christmas dessert, but is now found throughout the year in restaurants in Copenhagen.

Gastronomic destinations: Africa and the Middle East

Mixing and spices in Mauritius, tagines and couscous in Morocco, mezze, pita, and shawarma in the Middle East… Mmmmm!

Morocco

Moroccan cuisine has met with great success with French palates. Spicy but not spicy, it plays on sweet and savory flavors and on spices.

If it has features in common with its neighbors in the Maghreb, it is also richer and more varied. The Moroccan table draws its influence from Berber, Arab and European traditions.

The tagine is the most common dish in Morocco; a stew of fish or meat served with vegetables, sometimes fresh fruit, or dried fruit, stewed. There is also couscous, made from wheat semolina or barley, tasted with the family after Friday prayers.

Morocco also gives pride of place to soups and salads, which are seasoned with coriander and cumin. A must-try: the mechouai salad, made from cooked tomatoes and peppers, and the carrot salad with orange.

The essential soup is harira, used to break the fast during Ramadan.

In the souks, you will have the opportunity to quickly buy kebabs, as well as keftas, spicy and grilled minced meatballs.

To be discovered, the pastilla, brick sheets garnished with young pigeon (yes, yes) or chicken, and almonds: a real delight.

The pastries are also a real journey for the taste buds. Obviously, there are kaab el ghzal, or gazelle horns, but many other sweets: briouate with honey and almonds, g horiba with almonds or sesame seeds. Always extremely sweet, they are sprinkled with mint tea.

Finally, Morocco produces wine in the Meknes region. White, rosé, and even red.

Mauritius

Mauritian cuisine reflects all the mixing of its island, with Creole, French, Indian and Chinese influences. Let us take a closer look…

We find the Indian influences in the curry, prepared with curry (also called carry), which is not a particular spice, but a mixture of various spices. Chicken curry, fish curry there is an incredible variation. These sauce dishes are enjoyed with rice, as is often the case.

Another essential specialty: fish vindaye (tuna, swordfish, etc.). It too has its origins in India. It is prepared with onions, vinegar, mustard, and turmeric, which gives it a pretty yellow color. It is eaten rather cold.

Fish are also extremely popular grilled. And given their freshness, what happiness. Tuna, mullet, sea bream there is no shortage of choices. Without forgetting seafood and especially ourite (octopus).

You cannot leave Mauritius without tasting rougail, the emblem of Creole cuisine and more particularly of the neighboring island, Réunion. It is prepared with tomato, onions, chili and, depending on the recipe, garlic, and ginger. The best known of all: rougail sausage, a Reunionese specialty also extremely popular in Mauritius.

As for Chinese cuisine, it delights us in particular with its “fried mine “, fried noodles with chicken (but also with shrimp, vegetables, omelette) accompanied by a garlic sauce. An extremely popular dish, typical of street food. Take away and enjoy under the coconut trees!

For dessert, we do not know where to give the head as the appetizing fruits are numerous. To name just a few: mangoes, guavas, passion fruits, jackfruit, papayas. Without forgetting the adored lychees (from mid-November to mid-January).

Israel

The plates of Israel are influenced by two great cuisines: on one side, the Eastern Jewish cuisine, on the other, the Central European Jewish cuisine (Hungary, Poland).

Let us start at the beginning with the mezze, these appetizers dear to all the countries of the Middle East. Impossible to resist hummus, this creamy chickpea puree with sesame puree (tahini). Speaking of chickpeas, you absolutely have to taste falafels, the famous fried chickpea dumplings from the Middle East. They are for example slipped into a pita bread with raw vegetables. A delight! Good news: they are found on every street corner! The same sandwich with roasted eggplant and hard-boiled eggs is called “sabih” and it is great too.

As long as we are in the sandwiches, we must absolutely mention the very popular chawarma , with mutton cooked on a spit and accompanied by onions, tomatoes and white sauce (yes, you recognized it well: c is the famous kebab sandwich that we know here). There is also chicken.

Brought by European Jews (Germans, Austrians), the schnitzel is today extremely popular in Israel, where the chicken has however supplanted the calf. This breaded cutlet is found everywhere, so much so that some restaurant chains have even made it their flagship product.

We leave you with another popular dish, but this time of Sephardic origin: shakshuka, poached eggs in a sauce made from tomatoes and spices.

Lebanon

Who says Lebanon obviously says assortment of mezze? It can be more or less consistent (hundreds on special occasions). An entire meal can also consist of mezze.

It must be said that we no longer know where to head between the baba ghanouj (mashed eggplant), the hummus (mashed chickpeas and tahini – mashed sesame), the warak enab (stuffed vine leaves) or the rkakates (delicious puff pastry slices which contain cheese, meat, crab, etc.). Without forgetting the real Lebanese tabbouleh (tabouleh), prepared with chopped parsley, mint, onions, tomatoes, and bulgur. The mezze is always accompanied by Lebanese bread (pita bread).

Passing through Lebanon, you must also taste the falafels. These dumplings made from chickpea puree are exceedingly popular here, as in all the countries of the Middle East. So much so that it is hard to know where they really come from (some say they are Egyptian). But whatever: here, as elsewhere, we love them.

If we are still hungry, we go to the main courses. Lamb is one of the most popular meats. Kefta (dumplings), kebabs, leg of lamb this meat is cooked in many ways. Chicken also gives birth to very famous dishes, such as chich taouk, skewers of chicken marinated in yogurt, lemon and spices.

Until dessert, Lebanon spoils us: we can’t resist mouhalabi a, an orange blossom flan. The osmaliyeh, a creamy cake covered with kadaï vermicelli (the famous angel hair) is not bad either.

Turkey

Turkish cuisine is very varied. And for good reason: its history goes hand in hand with that of the Ottoman Empire. So here we find specialties present in Greece or in Lebanon.

It is not the mezze who will say the opposite! These appetizers common to all these countries give us an appetite. The choice is vast, but it is worth dwelling on börek, a kind of puff pastry with cheese (Peynirli börek), spinach (Ispanaklı börek), minced meat and even potatoes. Obviously, there are also the famous stuffed grape leaves (dolmas) or the delicious “acýk” sauce, made with yogurt, cucumber and garlic. It is also reminiscent of the Greek tzatziki.

What else? Grilled meat, better known as kebab. A word that simply means “grilled” and does not necessarily mean a sandwich, as we tend to imagine here. The meat is also cooked as a stew prepared in an earthenware dish, such as güvec (or djuwetsch). And to support all of this? Rice, but also bulgur, a real staple food.

If you prefer a meatless dish, no problem: just order a kumpir, a potato stuffed with cheese, vegetables (mushrooms, carrots, etc.) and / or tuna, for example. Speaking of cheese, the country loves “beyaz peynir”, like Greek feta.

For a taste, we fall for one of their very sweet, but very addictive pastries: baklava (delicious layering of filo pastry sheets, filled with crushed dried fruit and coated with honey), tulumbas (small honey cakes), Tahin Helvasi (sweetness based on sesame) and other Turkish delight (cubes of sweet dough).

History to digest all this, nothing like a raký, a 45 ° alcohol made with black raisins, very appreciated!

Gastronomic destinations in the Americas

Peru, regularly rewarded for its gastronomy, but also Mexico and its colorful cuisine or even melting pot cities like New York or Buenos Aires.

New York

New York, which has several Michelin-starred restaurants, is one of the world’s catering capitals! It is a city of foodies, the large Farmer’s Market in Union Square attests to this.

Locavore madness has taken hold of the Big Apple. We want to eat healthy, without polluting. In Brooklyn, some people do not hesitate to grow vegetables on their rooftop terrace, such as the Roberta’s pizzeria.

The city brews all peoples, it is the same for its cuisine. No other city offers such diversity and quality. Mexican, Japanese, French, Italian, Vietnamese, all styles have a place. Immigrants have imported the best from their cuisine.

In this city-world, all cuisines are represented, from the hot dog in the street to the great starred chefs through the New American Cuisine, creative and fusion. Because the city of melting pot has naturally seen the birth of fusion cuisine: Franco-Vietnamese, Sno-Peruvian, here everything is possible.

Very New Yorkers, delicatessen serve Central European Jewish specialties, including delicious pastrami (spicy and smoked fluffy beef breast, served warm in thin slices, originally a Romanian recipe).

Another great specialty purely New York, the cheesecake: this cheesecake is a real culinary institution! Try the one from Eileen, whose store has been on the street for over 35 years.

The bagels are also a hit here (as in Montreal). Another very New York specialty, food trucks. We are not talking about the street vendors of maxi pretzels and hot dogs, but the excellent street food trucks.

Louisiana

Like Louisiana, Cajun cuisine is nourished by different cultures: African, French, Spanish, Seafood is always immensely popular, whether it be fish, shellfish or crustaceans. Rice is the king of accompaniments.

An iconic dish sums it all up perfectly: the jambalaya. It consists of ham (hence the “ham”), rice (“alaya”, African word), but also prawns and vegetables. It is reminiscent of the paella! Other iconic dishes include gumbo, a delicious vegetable, seafood and / or meat stew. We accompany it with white rice, of course.

To eat on the go, we bite into a “po-boy “, an essential popular specialty. In New Orleans, it is found on every street corner and more particularly in the French Quarter. What it is? A large sandwich made with baguette (more brioche than with us) and generally topped with fried roast beef or seafood (shrimp, oysters, etc.).

That said, if there is room, there is something to do on the sweet side. The rest of the baguette, precisely, are never lost. They are used to prepare bread pudding, bread pudding. Mixed with eggs, sugar, milk, and the gourmet ingredients of your choice (fruit, chocolate) it is then baked. In addition to being anti-waste, this pastry is a treat.

Without forgetting the donuts! Imported long ago by French settlers, they are now part of the culinary landscape. To taste as tradition dictates, with milk chicory. A must if you are passing through.

Peru

Peru knows how to receive and delight visitors, the proof: The World Travel Awards have voted it “the best gastronomic destination in the world” for years. Peruvian cuisine is one of the richest in South America, there is no doubt about it.

One of its emblems? The ceviche, of course! These pieces of fresh raw fish marinated in a mixture of lime juice and peppers are irresistible. It can also be prepared with seafood: for example, with clams (conchas negras). To taste all these good things, you open the door of a cevicheria.

After the fish, the chicken. Very well prepared, too! The white, crumbled in a sauce made from milk, bread, chilli, garlic and onions gives for example the excellent a jí de gallina, a traditional dish. Also taste the lomo saltado (beef stir-fried in a wok) or rocoto relleno (chili stuffed with meat and cheese).

As for potatoes, there are thousands of varieties!

Peruvians also love another meat, reminiscent of chicken that of guinea pig! It is called cuy, which is pronounced “ball” (yes). It is a luxury dish, which we enjoy on Sundays. It is prepared in different ways: grilled, in sauce, fried, confit. Also, worth noting: the Sino-Peruvian and Japanese-Peruvian fusion cuisine.

When dessert time comes, there is plenty of delicious fruit: watermelon, pineapple, passion fruit and papaya, to name a few. This does not prevent us from tasting the many sweet specialties, such as rice pudding (arroz con leche) or churros, these famous long donuts.

Mexico

Traditional Mexican cuisine was classified as Intangible Heritage of Humanity by Unesco in 2010, that is to say if it deserves to be known.

Here is a varied cuisine, made of various influences, invigorating in the land, more refined and lighter thanks to the fish near the coast, based on beef in the mountains.

Often very spicy, because here there are more than 250 kinds of chile. If we had to retain only one ingredient, it would be corn, which is the staple diet, but avocado, tomato and beans are also widely used regardless of the province.

In addition to guacamole , this avocado-based preparation, you will absolutely have to taste the tacos , especially the tacos al pastor (pork, pineapple, onion, coriander), which you will find in street food, “ puestos ”, traveling bouis-bouis, for a handful of pesos.

As for tortillas, there are different categories: enchiladas, stuffed then simmered in sauce, quesadillas (with cheese) tostadas (crunchier) panuchos (stuffed with beans).

To taste absolutely: the tamales, a pre-Columbian dish served in a banana leaf, and the mole, a cocoa-based sauce that covers the dishes in the central region on the side of Puebla and Oaxaca.

In terms of drinks, the national liquor is tequila (over 500 brands), an alcohol derived from agave, but you can also try the mezcal, produced in the Oaxaca region and around the small village of Mitla.

To eat at low prices, nothing like the markets where there is always a “mercado de la comida “.

Buenos Aires

Porteña cuisine is first and foremost Argentinian cuisine. Here, meat is at the heart of gastronomy, with asados, grilled red meat, generally beef, sometimes lamb, mutton or goat.

They are generously served during a barbecue or in a parilla (grill restaurant). The beef, raised in the pampas, is a delight. His tenderness is due to the early slaughter of animals, between 18 and 36 months. The portions are huge: rarely less than 500g.

Let yourself be tempted by a bife de lomo (tournedos) or a bife de chorizo (sirloin) accompanied by a little spicy chimichurri sauce.

Want to eat on the go? Taste empanadas, these turnovers filled with chicken, meat, ham and cheese, corn.

Italian immigration has also imported its specialties: you can enjoy a good Milanese cutlet, pizza and refreshing ice cream all over the capital.

As for dessert, it is the dulce de leche that dominates. This milk jam is everywhere, especially on alfajores, cornflour cakes.

Have you noticed the number of men who leave for work, their satchel in one hand, the bombed maté in the other? This herbal tea is drunk from morning to night.

At the table, however, is the wine (the country is the 4th producer in the world) produced in the regions of Mendoza and Cafayate we will serve you.

Appy for an Italian Visa Singapore.