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favorite food.

Isan (Northeastern Thailand), Thailand

Mod daeng

มดแดง

Mod daeng (red ant eggs), gathered from nests in a short spring window and eaten in salads and omelettes, is a named seasonal Isan delicacy.

Maharashtra, India

Modak

मोदक

Rice-flour dough encloses a coconut and jaggery filling, then is steamed or fried into a pleated sweet.

Cape Verde

Modje

Goat stew cooked with cassava, sweet potato, green banana, and yam in a deeply flavoured broth of herbs and spices.

Silesia, Poland

Modra Kapusta

Silesian braised red cabbage with onions, sugar, vinegar, and sometimes bacon. A sweet-tangy side dish, the third element of the Silesian 'łobiod' meal, served with rolada.

Madagascar

Mofo Akondro

Ripe bananas folded into a Malagasy batter and cooked as a soft breakfast or tea cake.

Madagascar

Mofo Bajeda

A Malagasy fried snack of seasoned batter, crisp outside and soft inside.

Madagascar

Mofo Baolina

Balls of sweet wheat dough deep fried and rolled in sugar, sold from trays by the handful.

Madagascar

Mofo Gasy

A sweetened rice-flour batter left to ferment overnight and cooked in the hollows of a cast-iron plate over charcoal into small, spongy rounds.

Madagascar

Mofo Mangahazo

Cassava cakes cooked or baked as a Malagasy market snack.

Madagascar

Mofo Sakay

The same rice batter as mofo gasy made savoury with onion, tomato, greens and chilli, and fried in deeper oil.

Puerto Rico

Mofongo

Mofongo is fried plantain or yuca pounded with garlic and crackling, a shared Puerto Rican–Dominican dish with contested origin claims.

South Africa

Mogodu (Tripe Stew)

Mogodu

A South African stew of tripe with vegetables and spices, a traditional and rustic dish

Colombia

Mogolla

A rustic Colombian wheat-flour bread roll, round and dense, used for sandwiches or eaten with butter and hot chocolate. A traditional bakery staple of the highlands.

Upper Carniola, Slovenia

Mohant

Bohinj's soft, pungent cheese, ripened in sealed containers until it turns creamy, strong-smelling and faintly bitter — an acquired local taste.

Gujarat, India

Mohanthal

મોહનથાળ

Gram flour is slow-roasted with ghee, sugar, and cardamom, then set into Gujarati fudge squares.

Myanmar

Mohinga

မုန့်ဟင်းခါး

Thin rice vermicelli in a thick catfish and toasted chickpea-flour broth built on lemongrass, banana stem and ginger, topped with split-pea fritters, coriander and lime. Mohinga is a nationwide Myanmar breakfast dish.

Lower Austria, Austria

Mohnnudeln

Mohnnudeln are hand-rolled potato noodles browned in butter and coated with ground poppy seed and sugar.

Austria

Mohnstrudel

Mohnstrudel wraps a dense poppy-seed filling with lemon and spice in thin pastry that flakes when cut.

Nigeria

Moin Moin

Mọ́ín mọ́ín

The same ground bean batter steamed rather than fried, in leaves or tins, with egg, fish or corned beef set inside.

United States

Mojakka

A Finnish-American fish chowder from the Great Lakes region: whitefish or salmon simmered with potatoes in a creamy milk broth.

Andalusia, Spain

Mojama

Cured tuna loin from Cádiz, a traditional salazón.

Cuba

Mojito

A Cuban cocktail of white rum, lime, mint, sugar, and soda water

Zulia, Venezuela

Mojito en Coco

Mojito en coco is a Zulian fish stew simmered in coconut milk with ají dulce, onion and herbs until the sauce turns fragrant and savory.

Puerto Rico

Mojito isleño

A Puerto Rican sauce of oil, garlic, and herbs used to season or finish dishes, an island take on mojo.

Dominican Republic

Mojo

A Dominican garlic sauce of olive oil, garlic, sour orange, and cilantro, served with yuca, tostones, and fish. A tangy, aromatic, garlicky condiment.

Cuba

Mojo Criollo

A Cuban garlic, lime, and olive oil sauce, the essential marinade and condiment

Mexico

Mojo de ajo

A Mexican garlic sauce of crushed garlic, oil, lime and chiles, used to marinate seafood and finish grilled dishes.

Puerto Rico

Mojo Isleño

A cooked sauce of tomato, onion, olives, capers, vinegar and bay poured over fried fish — the specialty of Salinas on the south coast.

Laos

Mok Kai

ໝົກໄກ່

Chicken with herbs, chilli and rice powder wrapped in banana leaf and steamed into a soft parcel.

Laos

Mok Pa

ໝົກປາ

Fish mixed with dill, lemongrass, shallot, chilli and padaek, wrapped in banana leaf and steamed until it sets like a savoury custard.

South Korea

Moksal Jumulleok

목살주물럭

Pork neck (moksal) marinated with sesame oil, garlic, salt, and pepper, then grilled as jumulleok.

Suriname

Moksi Alesi

Rice cooked in one pot with salted meat, smoked fish or shrimp, beans and vegetables until everything takes the same colour.

Paraguay

Molasses Cake

Torta de Miel

Dense dark cake built on miel negra (raw cane molasses) rather than honey, a legacy of the Mennonite and German ovens of the Chaco.

Atlantic Canada, Canada

Molasses Cookies

Biscuits à la mélasse

Soft spiced cookies made with molasses, traditional Maritime and Newfoundland treat, especially at Christmas.

Romanian Moldavia, Romania

Moldavian Hen Soup

Ciorbă moldovenească de găină

Moldovan zeamă made with chicken, homemade noodles, wheat-bran souring, and lovage, served as a clear, aromatic soup.

Moldova

Moldovan Pastramă

Pastramă

Moldovan pastramă includes smoked pork and sheep-meat versions. Mutton is seasoned and dried, then grilled or smoked for keeping; recipes vary.