Spain-Paella

It is a humble dish with enormous tradition and history in the Valencian Community.3 4 The
popularity of this dish has led to the expansion of a wide variety of ingredients adapted to the
different regions of the cuisine. española.5 6 Paella is basically a rice served in Valencia that has
become a Spanish culinary emblem, 7 but the richness of Valencia's vegetable garden has allowed
its cuisine to be much more varied and, in addition to paella, there are more dishes what to
recognize

Austria-Wiener Schnitzel

The Wiener Schnitzel (from the German Wiener Schnitzel: steak in the style of Vienna) or Viennese
Escalope, is one of the most famous dishes of Austrian cuisine.

Mexico- The Mole Poblano

The mole poblano is a culinary specialty of the city of Puebla, Mexico. It consists mainly of a sauce
of a great variety of ingredients poured on pieces of turkey, name that is given in Mexico to the
turkey. It is one of the most representative dishes of the country.

Peru-Papa a la Huancaina

Potato a la Huancaína is a typical dish of the Creole cuisine of Peru. The oldest written references
date back to the end of the 19th century, when "yellow potatoes a la huancaina" were served as
one of the entrances to the banquet offered to Miguel Grau Seminario, then Captain of the Nation,
at the National Club on the 21st. June 1879.1 The dish has also been included in the cookbooks
"Copy of meals for the use of Miss Isabel Gertrudis Alfaro" (1897) and "Practical cooking" by Boix
Ferrer (1928.

Uruguay-Milanese Napolitana

The Neapolitan Milanese or Milanese to the Neapolitan is a dish created in Uruguay. It consists of
a Milanese, usually beef (although it can, for example, be soy Milanese), taken to the oven to be
coated like a pizza, with tomato sauce and mozzarella cheese, adding different ingredients (ham,
bacon, tuna, onion.

United Kingdom-Roast beef

The roast beef (roast, grilled, and beef, ox) is a tender beef cut that is baked. In English cuisine,
and by extension in many Anglo-Saxon countries such as Australia, roast beef is a very traditional
dish, preferably served on Sundays (Sunday roast). Roast beef is usually served with vegetables
and potatoes (fried, roasted or mashed), and in the north of England it is traditionally
accompanied by Yorkshire pudding.
Venezuela-The Creole Pavilion

The pabellón criollo is a traditional dish that is part of the Venezuelan cuisine, and is recognized as
the national dish par excellence. The traditional Creole pavilion is composed of cooked white rice,
roasted meat, black beans "refritas" (stewed and then stir-fried in butter or oil), fried ripe banana
slices and whole white cheese.

China- dim sum

Dim sum is a light Chinese food that is usually served with tea. It is eaten sometime between
morning and early afternoon. Contains combinations of meat, vegetables, seafood and fruits. It is
usually served in small baskets or dishes, depending on the type of dim sum.

Germany-Schweinshaxe

The schweinshaxe is a roast pork knuckle typical of German gastronomy and especially popular in
Bavaria. The Austrian version of this dish, called stelze, is usually marinated or precooked in a
pickle of garlic and alcaravia, roasted until the skin is crispy and served with mustard, horseradish
and pickled chilli pepper.

Colombia-Ajiaco

Ajiaco is the name given to a type of soup typical of Latin American intertropical. It usually consists
of a soup or stew based on various solid ingredients such as legumes or tubers chopped into
pieces, and small pieces of various meats. Depending on the area or country, it may or may not
include chili.

India-Tandoori Chicken

The tandori chicken, also called tandoori chicken, is a roasted chicken dish that dates back to the
time of the Mughal Empire in India; It is very popular in that area as well as in much of East Asia.

Saudi Arabia-Falafel

The faláfel or falafel (Arabic falāfil, Hebrew: faláfel) is a croquette of chickpeas or beans whose
origin goes back to the times of the Qur'an [citation needed] and originated somewhere in the
Indian subcontinent [citation needed]. It is currently eaten in India, Pakistan and the Middle East.
It is traditionally served with yogurt or tahini sauce, as well as in a sandwich, in pita bread or as a
starter. In recent years it has become known in the West thanks to restaurants specializing in
oriental food.

Turkey-Lahmacun

The Lehmeyun is a variety of pizza very characteristic of Turkish and Armenian cuisine. It consists
of a bread of yeast dough, thin and round, which is baked before baking a seasoned ragout of
minced meat, onions and tomatoes. Lahmacun is a traditional fast food that is consumed fresh
from the oven. The name comes from the Arabic lahm ala ajeen which means meat over pasta.
The Lahmacun can be considered a fast food dish that can be eaten in many restaurants at street
level.
Dominican Republic-The Flag

The food consumed daily at noon in the Dominican Republic consists of white rice, stewed beans
and stewed meat (of whatever type, but preferably chicken or beef). This dish can be accompanied
by green or Russian salad and banana, green or ripe fried.

Bolivia-The Silpancho

The Sillp'anchu (Quechua word means flattened and thin) is a typical dish from Bolivia, more
exactly from the department of Cochabamba.

This dish is relatively contemporary since it was not more than 60 years old since it was prepared
for the first time. It consists of rice, potatoes, a circular slice of beef processed with bread and fry
that covers most of the dish, and one or two eggs. Usually comes with boiled potatoes after fried
and a salad consisting basically of onion and tomato in small cubes in the upper part, other
variants also Carrot, optionally if the diner suggests it, it is usually served with diced locoto in the
same salad u in another small container to part.

Costa Rica-Gallo Pinto

Gallo pinto or gallopinto is a traditional Costa Rican dish made with rice and beans. The dish may
contain more rice than beans or more grains than rice. The history of gallo pinto is not well known,
about the origin of the dish.

South Korea-Bibimbap

Bibimbap is a popular dish of Korean cuisine. Literally it means "mixed rice" or "mixed food". It
consists of a bowl of rice with vegetables and meat on top. At the time of eating, the ingredients
should be stirred and added with sesame oil and gochujang (red hot pepper paste). It is usually
served with a soup and another side dish.

Chile-El Curanto

The curanto (mapudungun: kurantu, 'scree')? It is a typical food of Chile, coming from Chiloé, and
that nowadays has spread through the south of Chile and the Argentine Patagonia. Traditionally in
the Gastronomy of Chiloé, it is prepared outdoors, bearing the name of "curanto en hoyo", that is
to say, that which is made in a well dug in the earth, approximately one and a half meters deep.
The bottom is covered with stones that are heated in a bonfire. When they are red hot, the tails
are removed and the ingredients are placed.

Ecuador-Pork Fry

Frying is a typical Ecuadorian dish that takes several hours to prepare, among other reasons, for
this abundant and varied garnish that is cooked separately. But the taste for the elaborated and
also the curiosity of those who do not know it, deserves the effort
Cuba-Moors and Christians

The Moors and Christians (or simply the Moors, the Moor, the Congrí or the Moorish rice) is a
famous Cuban dish and its version of rice with beans is present throughout the Caribbean and
Brazil. The "Moors" are the black beans and the "Christians" the white rice.

Switzerland-rösti

Rösti is a very popular potato dish in Swiss cuisine. It is traditionally considered as part of a normal
breakfast of farmers in the Swiss canton of Bern, although the origin would be in the canton of
Zurich, although nowadays it is served in almost all of Switzerland. Many Swiss consider rösti as
their national dish.

Brazil-The Brazilian feijoada

The feijoada ('frijolada' in Spanish) is one of the typical dishes of Brazilian cuisine (considered as a
national dish) and Portugal. Its basic ingredients are beans (usually black in Brazil, white or red in
Portugal) and salted chicken meat. It is usually presented accompanied by rice and oranges. In
Brazil it is usually sprinkled with farofa (cassava flour.

Japan-Kaiseki

The kaiseki was a light meal served at the Japanese tea ceremony but is now used as an entrance
in Japanese restaurants. The kaiseki is popularly served in a restaurant .Honduras-Baleada

Baleadas (Spanish pronunciation: [baljaðas]) are one of Honduras most original and popular foods.
The baleada is a tortilla wheat flour, often quite thick, folded in half and filled with fried mashed
grains. They have their origin in La Ceiba.

Panama-Sancocho de Gallina

The sancocho de gallina is a sancocho or soup typical of Panama, cooked in a wood-burning stove,
which is made up of chicken raised in the field, green plantain and yucca, among other tubers
depending on the region; It also usually has arracacha and ear of tender corn, for its seasoning it is
used onion, garlic, coriander cimarron and cilantro of castilla.

Canada- Smoked meat sandwich

The Gastronomy of Canada is a set of culinary customs that correspond to the inhabitants of
Canada, the customs differ widely according to the regions concerned, there are many influences
of American and English cuisine, although the French-speaking areas have influences or
reminiscences of French cuisine dishes.
Peru-Aceviche

It is a typical dish of Peru, known as ceviche, ceviche, seviche or sebiche, its history is linked to the
Peruvian pre-Hispanic, originating from the ancestral Moche Culture.

In some cultures they use palo santo oil, but indistinctly, it is always used:

- A fresh white fish, cut into steaks can be hake, sole, croaker ...

- Cilantro

- Purple Onion

- Red pepper

- Ají limo

- Lemons

- Pepper

- Salt

Guatemala-Pepian

The Pepián is a traditional Guatemalan stew, which can be meat, pork or chicken - or even a mix
between them.

El Salvador-Gallo in Chicha

The rooster in chicha is a traditional Salvadoran dish, (although it is cooked regionally in Central
America, as the name suggests, it is made of rooster, chicha salvadoreña and panela.) It could be
compared or said to be the local version of the Coq-au- As well as many of the Salvadoran recipes,
this is an exotic blend of European influences and ingredients and traditions of Salvadoran cuisine,
resulting in a good dish.

Sweden-Köttbullar

The köttbullar (literally, "meat buns", singular, köttbulle, pronounced / ɕœtˌbɵlːar /, approximately
chétbular), known as Swedish meatballs, are made with minced beef and a cream sauce
accompanied with sweet red cranberry sauce. This type of meatballs are very popular in Swedish
cuisine and are usually served in the restaurants of IKEA establishments as a typical Swedish dish.

El Salvador-Gallo in Chicha
The rooster in chicha is a traditional Salvadoran dish, (although it is cooked regionally in Central
America, as the name suggests, it is made of rooster, chicha salvadoreña and panela.) It could be
compared or said to be the local version of the Coq-au- As well as many of the Salvadoran recipes,
this is an exotic blend of European influences and ingredients and traditions of Salvadoran cuisine,
resulting in a good dish.

Puerto Rico-The Mofongo

The mofongo is a fried plantain dish from Puerto Rico. It is usually made with fried green plantain
crushed in a pylon (which is a wooden mortar), with broth, garlic, olive oil, and pork rinds. It is
often filled with vegetables, chicken, crab, shrimp, or meat and is often served with fried meat and
chicken broth soup. The stuffed mofongo is the mofongo with stew of veal, pork, chicken or
seafood stewed with sauce.

Nicaragua-Vigoron

Vigorón is a traditional dish from Nicaragua. It consists of a coleslaw known as tanning (chopped
cabbage, tomatoes, onions and chilli macerated in vinegar and salt), boiled cassava and pork rinds
(pork fried with skin or meat) wrapped in a leaf banana . [1] This dish is often eaten without
cutlery and is a dish often served to visit family and guests, since it is generally quite easy and
quick to prepare.

France-Pot au feu

The pot-au-feu is a traditional dish typical of French cuisine, consisting of beef that is cooked in a
broth flavored with vegetables and a bouquet garni. , But the pot-au-feu belongs to the extended
family of French stews, ancestral dishes of rural and humble origin that exist throughout Europe,
so the regional and national variations are numerous depending on local ingredients.

Paraguay-Vori Vori

Vorí Vorí is a typical dish of Paraguay. It is a thick broth in which are arranged small balls of
cornmeal and cheese.

Like any dish of Paraguayan popular cuisine, the vorí vorí is rich in protein and caloric values, for
historical reasons fully and scientifically proven.

Portugal-Green broth.

The green broth is one of the national dishes of Portugal, and much appreciated in Portuguese
cuisine (especially in the former province of Minho). Actually it is a soup made of mashed potatoes
accompanied by strips of cabbage (very similar to the cabbage that can be seen in Galicia) and that
provide the characteristic green color, some garlic, olive oil and all it is lightly seasoned, but its
combination provides the typical aroma of some streets of Lisbon, Porto, etc. It is mentioned that
it is native to the Miño region.

Jamaica-El Charqui:
El Charqui: With this technique it is seasoned and it cooks meat, fish, vegetables. Previously
marinated in a mixture of: nutmeg, cinnamon, cloves, garlic, onion, vinegar, soy and rum.

Russia-Borshch

The Borsch (also known as borsch or borsch - see Russian origin) is a vegetable soup, which usually
includes beet roots that give it a characteristic deep red color.

Australia-Kangaroo fillet

The gastronomy of Australia is characterized by a set of different typical foods that reflect its
multicultural historical past: the native cuisine of the Australian aborigines, called bush tucker or
bushfood, the British and Irish cuisine of the first European settlers who came mainly from the
Islands British and the contributions of Asian and Mediterranean cuisine brought by immigrants
arrived after the First World War.

Romania-sarmalute cu mămăliga

The mămăligă (pronounced in Romanian /mə.mə'li.gə/), Pulicka in Hungarian (pronounced /

puliskɒ /) is a bread made with corn flour consisting of a yellow dough. It is very typical in
Romanian cuisine. It is known to be a variety of Italian polenta. The mămăliga is a traditional food
of Romania and Moldova. It was considered in antiquity a food of the humble classes, which used
it as a substitute for bread, especially in rural areas.

Uruguay-Chivito

The chivito is a sandwich of meat and other ingredients, usually seasoned with mayonnaise sauce
and accompanied by French fries, sometimes with a Russian salad or other garnish. It is a typical
Uruguayan dish.