20 Classic Foods to Try Around the World

Explore the diverse and delicious world of classic foods from across the globe, where every dish tells a story of culture and tradition. Each region offers diverse flavors, ingredients, and cooking techniques that have been passed down through generations. From comforting home-cooked favorites to bold, exotic specialties, these dishes represent the heart of their respective cuisines. Whether you’re a foodie seeking new experiences or simply curious about international flavors, this collection has something for everyone. Let’s embark on a flavorful exploration to discover these 20 iconic dishes and the rich histories behind them.

1. Sushi from Japan

Sushi is a traditional Japanese dish that combines vinegared rice with a variety of ingredients, including seafood, vegetables, and occasionally tropical fruits. The preparation of sushi is considered an art form in Japan, where chefs undergo extensive training to master the techniques. Sushi can be presented in different forms such as nigiri, which consists of rice topped with fish or other ingredients, or maki, which is rolled in nori seaweed. Each piece is meticulously crafted to balance flavors and textures. Sushi is often enjoyed with soy sauce, pickled ginger, and wasabi, providing a burst of taste with every bite. It’s a meal that highlights the freshness and quality of its ingredients, making it a beloved choice around the world.

2. Pastel de Choclo from Chile

Pastel de Choclo is a beloved Chilean dish that captures the essence of home cooking in the region. This comforting corn pie combines a savory blend of ground beef, chicken, olives, and hard-boiled eggs. Topped with a layer of sweet corn paste, the pie is baked to delicousness, offering a delightful contrast between its creamy topping and hearty filling. Each bite of Pastel de Choclo tells a story of traditional Chilean flavors, rooted in the country’s rich agricultural heritage. Served in earthenware dishes, this dish is often enjoyed during family gatherings, symbolizing unity and warmth.

3. Tandoori Chicken from India

Tandoori chicken is a popular Indian dish known for its bold flavors and colors. Marinated in yogurt and a blend of spices like cumin, coriander, and turmeric, the chicken is cooked in a tandoor—a traditional clay oven. This method imparts a smoky flavor and a tender texture to the chicken. The spices make a complex taste profile, combining heat, earthiness, and a hint of citrus. Tandoori chicken is often served with naan or rice, accompanied by mint chutney or raita to balance the spices. Its rich flavors and enticing aroma make it a favorite in Indian cuisine and a standout dish for those exploring global flavors.

4. Dolma from Turkey

Dolma, a traditional Turkish dish, consists of grape leaves stuffed with a mixture of rice, herbs, and sometimes pine nuts. The filling is seasoned with spices like cinnamon, allspice, and dill, creating a warm and aromatic profile. The grape leaves are tender yet slightly tangy, providing a contrast to the savory filling. Dolma can be served warm or cold and is often accompanied by a tangy yogurt sauce. It’s a versatile dish that showcases the balance of flavors in Mediterranean cuisine. Typically enjoyed as an appetizer or side dish, dolma is a staple at Turkish gatherings, reflecting the country’s rich culinary heritage and emphasis on fresh ingredients.

5. Shakshuka from North Africa

Shakshuka is a flavorful North African dish that features poached eggs cooked in a spicy tomato and pepper sauce. The sauce is seasoned with cumin, paprika, and chili, offering a robust and warming flavor. The eggs are gently poached in the simmering sauce, absorbing the surrounding spices. Shakshuka is often served for breakfast or brunch, accompanied by crusty bread to scoop up the sauce. It’s a dish that highlights the simplicity and richness of its ingredients, making it a comforting and satisfying meal. Shakshuka’s popularity has spread beyond its origins, enjoyed for its bold flavors and versatility in various culinary traditions.

6. Pho from Vietnam

Pho is a traditional Vietnamese noodle soup that has become a beloved comfort food around the world. It consists of a savory broth, typically made from simmered beef bones, infused with spices like star anise, cinnamon, and cloves. The soup is served with rice noodles and thinly sliced beef or chicken, garnished with fresh herbs such as basil and cilantro. Bean sprouts and lime wedges add a refreshing crunch and tangy note to the dish. Pho is often enjoyed with a touch of chili for added heat. Its aromatic and nourishing qualities make it a popular choice for breakfast, lunch, or dinner, offering a taste of Vietnam’s culinary culture.

7. Tagine from Morocco

Tagine is a quintessential Moroccan dish named after the conical clay pot in which it is cooked. This slow-cooked stew often features tender lamb, chicken, or beef, combined with a blend of spices such as cinnamon, saffron, and ginger. Dried fruits like apricots and dates are added for a sweet contrast. The cooking process allows the flavors to meld together, creating a rich and aromatic dish. Tagine is commonly served with couscous or bread, making it a hearty and satisfying meal. It represents the heart of Moroccan cuisine, with its emphasis on spices and slow-cooked techniques that draw out deep flavors and aromas.

8. Falafel from Middle East

Falafel is a popular Middle Eastern street food made from ground chickpeas or fava beans, shaped into balls or patties, and deep-fried until golden and crispy. The mixture is seasoned with spices like cumin, coriander, and garlic, giving it a deliciously savory flavor. Falafel is typically served in pita bread with fresh vegetables, such as lettuce, tomatoes, and cucumbers, and drizzled with tahini sauce. It’s a versatile dish that can be enjoyed as a main course or snack. Known for its crunchy exterior and soft interior, falafel is a beloved choice for vegetarians and those seeking plant-based options, showcasing the flavors of the Middle East.

9. Bibimbap from Korea

Bibimbap is a nutritious Korean dish that means ‘mixed rice.’ It consists of a bowl of warm rice topped with an array of seasoned vegetables, sliced beef, and a fried egg. The dish is completed with a spicy gochujang sauce, which adds heat and depth of flavor. Each ingredient is carefully prepared and arranged, creating a visually appealing and balanced meal. Before eating, the ingredients are mixed together, allowing the flavors to meld. Bibimbap is highly customizable, with variations including different proteins and vegetables, making it a versatile choice for any meal. Its harmonious blend of flavors and textures highlights the essence of Korean cuisine.

10. Pavlova from New Zealand

Pavlova is a delightful dessert that originates from New Zealand, characterized by its crisp meringue shell and soft, marshmallow-like interior. It’s typically topped with a generous layer of whipped cream and an assortment of fresh fruits, such as kiwi, strawberries, and passion fruit. The combination of textures—crunchy meringue, creamy topping, and juicy fruits—makes a refreshing and light dessert. Pavlova is often served during occasions and gatherings, known for its visually stunning appearance. The dish is named after the Russian ballerina Anna Pavlova, reflecting its elegance and grace. Its simplicity and deliciousness have made it a favorite in the realm of desserts worldwide.

11. Kebabs from Middle East

Kebabs are a popular dish from the Middle East, consisting of marinated meat, such as lamb or chicken, threaded onto skewers and grilled over an open flame. The marinade often includes a blend of spices like cumin, paprika, and garlic, which infuse the meat with rich flavors. Kebabs are typically served with flatbread, rice, or salads, and accompanied by dips such as hummus or tzatziki. The grilling process imparts a smoky flavor and charred texture to the meat, making it a flavorful and satisfying meal. Kebabs are enjoyed at barbecues, street stalls, and restaurants alike, enjoyed for their versatility and deliciousness.

12. Rendang from Indonesia

Rendang is a slow-cooked Indonesian curry known for its deep flavors and tender meat, usually beef. It’s made by simmering meat in coconut milk and a medley of spices, including lemongrass, ginger, and turmeric, until the liquid is reduced, and the flavors are concentrated. The result is a rich and aromatic dish with a spicy and slightly sweet taste. Rendang is often served with steamed rice or flatbreads, making it a hearty and satisfying meal. Its complex flavor profile and lengthy cooking process are a testament to the patience and skill involved in Indonesian cuisine, earning it a reputation as one of the world’s most delicious dishes.

13. Baklava from Turkey

Baklava is a traditional Turkish dessert renowned for its sweet, rich flavors and delicate layers. Made with thin sheets of phyllo pastry, it’s filled with finely chopped nuts like pistachios or walnuts and sweetened with honey or syrup. The layers are baked until golden and crisp, then drizzled with a fragrant syrup made from sugar, water, and lemon juice. Baklava is often cut into diamond or square shapes and served as a sweet treat after meals. This dessert embodies the opulence and tradition of Turkish and Middle Eastern sweets, offering a delightful contrast of textures and flavors that make it a favorite among dessert lovers.

14. Kimchi from Korea

Kimchi is a staple in Korean cuisine, known for its spicy and tangy flavors. It’s made by fermenting napa cabbage or other vegetables with a mix of spices, including chili powder, garlic, ginger, and fish sauce. The fermentation process not only preserves the vegetables but also enhances their flavors, creating a complex taste that is both refreshing and spicy. Kimchi is often served as a side dish or condiment, adding a zesty kick to meals. It’s a versatile ingredient used in various Korean dishes, such as stews and pancakes. Kimchi’s unique taste and health benefits have contributed to its popularity worldwide, making it an essential part of Korean culinary culture.

15. Couscous from North Africa

Couscous is a staple grain in North African cuisine, made from tiny steamed balls of semolina wheat. It’s often served as a base for stews and tagines, soaking up the flavors of the accompanying dishes. The light, fluffy texture of couscous makes it a versatile and satisfying meal component. In traditional North African cooking, couscous is steamed over a simmering stew, allowing it to absorb the rich aromas and flavors. It’s typically paired with vegetables, meats, or chickpeas, creating a wholesome and balanced dish. Couscous is liked for its simplicity and adaptability, offering a taste of North Africa’s culinary traditions and warm hospitality.

16. Poutine from Canada

Poutine is a beloved Canadian dish known for its indulgent and comforting flavors. It consists of crispy french fries topped with cheese curds and smothered in a rich brown gravy. The combination of textures—crispy fries, gooey cheese, and velvety gravy—makes a satisfying and hearty meal. Poutine is often enjoyed as a snack or late-night treat, especially in Quebec, where it originated. Its simple yet delicious composition has made it a popular choice in diners and fast-food eateries across Canada. Poutine’s appeal lies in its ability to bring together ingredients in a way that is both flavorful and uniquely Canadian.

17. Biryani from South Asia

Biryani is a flavorful and aromatic rice dish that is a staple in South Asian cuisine. It features basmati rice cooked with a blend of spices such as saffron, cardamom, and cloves, often combined with meat like chicken or lamb. The dish is layered, with the rice and meat cooked separately before being combined, allowing the flavors to meld together. Biryani is garnished with fried onions, fresh coriander, and sometimes boiled eggs, adding to its complexity. It’s often served during special occasions, known for its rich taste and fragrant aroma. Biryani’s intricate preparation and exquisite taste have made it a liked dish across the region.

18. Moussaka from Greece

Moussaka is a classic Greek dish that’s both hearty and flavorful. It consists of layered eggplant, spiced meat, usually lamb or beef, and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a satisfying combination of textures and tastes. The eggplant is typically fried or grilled, adding a smoky flavor that complements the savory meat and rich sauce. Moussaka is often served as a main course, providing a taste of Greece’s rustic and comforting culinary traditions. Its layered construction and robust flavors make it a popular choice for family gatherings and special occasions, liked for its deliciousness and cultural significance.

19. Satay from Southeast Asia

Satay is a popular Southeast Asian dish known for its skewered and grilled meat, often chicken or beef. The meat is marinated in a blend of spices, including turmeric and lemongrass, before being cooked over an open flame. This process imparts a smoky flavor and tender texture to the meat. Satay is typically served with a spicy peanut sauce, adding a creamy and nutty contrast to the savory skewers. It’s often accompanied by cucumber slices and rice cakes, providing a refreshing balance. Satay is a favorite street food in countries like Indonesia and Thailand, liked for its flavorful marinade and delightful dipping sauce.

20. Jollof Rice from West Africa

Jollof rice is a popular West African dish known for its color and rich flavors. It’s made by cooking rice with tomatoes, onions, and a blend of spices, creating a flavorful and aromatic base. The dish often includes vegetables and proteins like chicken or fish, adding depth and texture. Jollof rice is a staple at different occasions, enjoyed for its bold taste and comforting qualities. Each region has its variation, showcasing the versatility and creativity of West African cuisine. The dish’s appealing combination of flavors and heartiness has made it a beloved choice both within and beyond its native lands.