Find your next
favorite food.

Maldives

Miruhulee Boava

މިރުހުލީ ބޯވާ

Octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil — a distinctive Maldivian seafood dish.

Rasht, Iran

Mirza Ghasemi

میرزا قاسمی

Aubergines charred over flame and mashed with garlic, tomato and egg into a smoky purée — a Gilan dish eaten warm with bread.

Maharashtra, India

Misal Pav

मिसळ पाव

A Maharashtrian breakfast of spicy sprouted bean curry topped with farsan and served with bread rolls. It is tangy and crunchy.

Madagascar

Misao

Wheat noodles fried with cabbage, carrot and small pieces of pork or chicken — the Chinese-Malagasy street lunch.

Egypt

Mish

مش

A pungent Egyptian fermented cheese, aged in brine and often mixed with peppers or spices.

Bulgaria

Mish-Mash

Миш-маш

A Bulgarian scrambled egg dish with roasted peppers, tomatoes, onions, sirene cheese and sometimes feta, cooked in one pan.

Russia

Mishka na severe

Мишка на Севере

Bear in the North: chocolate-glazed praline wafer candies with almond filling launched in Leningrad in the 1940s and still boxed today.

United Arab Emirates

Mishkak

مشكاك

Grilled meat skewers marinated in aromatic spices including garlic, ginger, turmeric, cumin, and tamarind, well-marinated flavorful meat with good char from grill, a popular street food.

Kenya

Mishkaki

A coastal Swahili grilled marinated meat skewer, a street and daily classic

Tanzania

Mishkaki ya Tanzania

Tanzanian marinated meat skewers grilled over charcoal and sold from evening stalls.

West Bengal, Bangladesh

Mishti Doi

মিষ্টি দই

Milk boiled down with date molasses or caramelised sugar, then set as yoghurt in a shallow earthen pot.

Ethiopia

Misir Alicha

ምስር አልጫ

Split lentils cooked with turmeric, garlic and aromatics into a mild Ethiopian fasting dish.

Ethiopia

Misir Wat

ምስር ወጥ

A deeply spicy red-lentil stew — the vegan superstar of Ethiopian cuisine. Split red lentils simmered into a velvety berbere-and-onion kulet until they melt into a rich, comforting wot.

Japan

Miso

味噌

Fermented soybean paste, the foundation of Japanese cooking, with regional varieties from white to dark.

Nagoya, Japan

Miso nikomi udon

味噌煮込みうどん

Miso nikomi udon is a Nagoya noodle dish simmered in a red miso broth and served in an earthenware pot, with a deliberately firm noodle texture.

Hokkaido, Japan

Miso Ramen

味噌ラーメン

Hearty ramen with a wok-cooked miso base, topped with bean sprouts, corn, and chashu; born in Sapporo.

Japan

Miso Soup

味噌汁

The essential Japanese soup of miso paste dissolved in dashi with tofu, wakame, and scallions.

Sao Tome and Principe

Misquito Leaf

Folha de Misquito

Misquito leaf is a traditional Santomean ingredient; a leaf used as a seasoning in local cooking; a UN Tourism-listed gastronomy must; a unique flavoring agent; adds an aromatic, earthy note to dishes; the leaf that seasons Santomean cuisine; a local herb.

India

Missi Roti

मिस्सी रोटी

A Rajasthani flatbread made from a mix of whole wheat and gram flour, spiced with ajwain, cumin, and green chilies. It has a nutty flavor and firm texture.

San Francisco, United States

Mission Burrito

An oversized foil-wrapped burrito from San Francisco's Mission District, stuffed with rice, beans, meat, salsa, guac, and sour cream.

California, United States

Mission-Style Tacos

San Francisco Mission-district tacos: soft corn tortillas double-stacked with grilled meat, salsa, and cilantro-onion.

United States

Mississippi Mud Pie

A dense chocolate pie with a fudgy filling, often with a cookie crust and whipped cream.

Argentina

Mistol

A small, sweet, brown fruit from the mistol tree of the Argentine northwest, eaten fresh or dried for bolanchao. A pre-Hispanic food of the Chaco region.

Guyana

Mithai

Strips of enriched dough fried and tossed in sugar syrup or a hard sugar crust, sold by the bag.

Sindh, Pakistan

Mitho Lolo

مٺو لولو

Sindhi griddle bread sweetened with jaggery and flavoured with fennel and cardamom, fried in ghee until dark.

Fiji

Miti

Coconut cream sharpened with lime, chilli and onion into a dipping sauce for fish, taro and lovo meat.

Cook Islands

Mitiore

Taioro

A traditional Cook Islands dish of fermented coconut mixed with crushed crustacean juice, onions, and shellfish such as paua or mussels; has a cottage cheese-like consistency and a pungent, umami flavor

Ethiopia

Mitmita

ሚጥሚጣ

A blistering-hot, deep-orange Ethiopian spice powder — much hotter than berbere. Built around bird's-eye chilies with cardamom, cloves and salt. The defining seasoning for kitfo and gored gored.

Belgium

Mitraillette

A mitraillette is a Belgian baguette sandwich filled with fries, a cooked meat or sausage, and sauce.

Myanmar

Mixed Hand Salad

လက်သုပ်စုံ

A build-your-own plate of several noodles, rice, potato, papaya and beans mixed together by hand with tamarind, chilli, chickpea flour and fish sauce.

Philippines

Mixed Ice Dessert

Halo-Halo

A shaved ice dessert with evaporated milk, sweet beans, fruits, jellies, ube ice cream, and leche flan, the Filipino summer icon.

Brunei

Mixed Rice

Nasi Campur

Steamed rice accompanied by small portions of various dishes including meats, vegetables, eggs, and crackers.

Mexico

Mixiote

Meat — lamb, chicken, or rabbit — seasoned with chiles and spices, wrapped in maguey leaf and steamed until falling apart.

Mexico

Mixiote de escamol

Ant larvae wrapped in maguey leaf and steamed with herbs.

Guatemala

Mixtas

A Guatemalan street hot dog: a toasted bun filled with a grilled hot dog, shredded cabbage, tomato, and a squirt of sauces.

Niger

Miyan Geda

Northern Nigerian groundnut soup cooked with aromatics and meat or fish.