Find your next
favorite food.

Cuba

Moros y Cristianos

Cuba's essential rice and black beans cooked together with sofrito, a daily and national staple

Russia

Mors

Морс

Mors is a non-carbonated berry drink from cranberries, lingonberries, or raspberries, tart berry flavor with sweetness and natural color, no artificial additives.

Bologna, Italy

Mortadella Bolognese

Bologna's silky emulsified pork sausage studded with pistachios, lightly scented with myrtle berry. The original 'baloney'.

Burgundy, France

Morteau Sausage

Saucisse de Morteau

Smoked pork sausage from Franche-Comte with a wooden peg, IGP protected.

Norway

Mosbromlefse

Møsbrømlefse

Salten lefse served with a warm brunost-based sauce.

Buenos Aires, Argentina

Moscatel

A sweet Argentine Muscat wine, traditionally drunk with pizza in old Buenos Aires pizzerías. Served in a small glass, it is a humble, nostalgic pairing for fugazzeta and fainá.

Lisbon Region, Portugal

Moscatel de Setúbal

Fortified dessert wine from the Setúbal peninsula with honey and orange blossom.

Peloponnese, Greece

Moschofilero

Μοσχοφίλερο

A Greek white wine grape from Mantinia, producing aromatic, floral, crisp wines. A national star, served with seafood and salads, a fragrant white wine, a Peloponnese specialty, a rosé too.

United States

Moscow Mule

A cocktail of vodka, ginger beer, and lime served in a copper mug.

Luxembourg Moselle, Luxembourg

Moselle Mirabelle

Mirabelle

Golden mirabelle plums grown along the Moselle, an EU-protected Luxembourgish speciality.

Uzbekistan

Moshkhurda

Moshxurda

A Uzbek mung bean and rice soup with meat and vegetables

Lesser Poland, Poland

Moskol

A highland potato flatbread from Podhale, made with grated potatoes and flour, baked until golden. A Tatra mountain specialty, hearty and starchy, served with butter or bryndza, a rustic dish.

Tunisia

Mosli

موسلي

A Tunisian baked chicken dish marinated in a spicy blend of harissa, garlic, cumin and olive oil, roasted until golden and tender.

Austria

Most

Traditional Austrian cider made from apples and pears, tart flavor from heritage fruit varieties, can be still or sparkling, a regional specialty.

Lombardy, Italy

Mostarda di Mantova

Mantuan fruit mostarda—apples, pears, quince—candied in a sharp mustard syrup. Served with boiled meats and cheeses.

Azerbaijan

Motal

Մոթալ

Sheep's cheese layered with wild thyme and packed into a cured skin or clay jar to ripen for months into a sharp, herbal, crumbly paste.

Sierra (Andean Highlands), Ecuador

Mote

Boiled hominy with large, plump kernels served in Ecuador with hornado, fritada and stews.

Ecuador

Mote con Chicharrón

Puffed hominy corn served with crispy fried pork belly and a tomato-onion salsa, a hearty Ecuadorian highland plate.

Chile

Mote con Huesillo

Non-alcoholic drink with husked wheat, dried peaches, and cinnamon sugar syrup, Chile's iconic summer beverage.

Colombia

Mote de Queso

A Caribbean-coast soup of cassava, costeño cheese, coconut milk, and cilantro, thick and creamy. A Córdoba and Sucre specialty, served with lime and avocado.

Cuenca, Ecuador

Mote Pillo

An Ecuadorian Sierra dish of hominy (mote) scrambled with eggs, onions, and milk, a Cuenca and breakfast classic.

Cuenca, Ecuador

Mote Sucio

An Ecuadorian Sierra dish of hominy (mote) fried with pork cracklings and onions, a Cuenca and rustic classic.

Sierra (Andean Highlands), Ecuador

Motepata

An Ecuadorian highland stew of hominy corn with chunks of pork skin, beans and spices. Rustic, filling and traditional in the sierra.

Trinidad and Tobago

Mother-in-Law

A fiery Trinidadian relish of green mango or cucumber, garlic, and hot pepper, pickled in vinegar — named for its tongue-lashing heat.

Lesotho

Motoho

A thin, sour fermented sorghum porridge made by soaking sorghum meal overnight with a starter culture (tomoso), then cooking to a smooth consistency. Eaten as a thick porridge or thinned into a drink, it is a daily breakfast and weaning food in Lesotho.

Guam

Motsiyas

Motsiyas is a stuffed chicken neck filled with seasoned meat and aromatics, wrapped or steamed in banana leaves until firm and sliceable.

Fukuoka, Japan

Motsunabe

モツ鍋

Fukuoka's hot pot of beef offal, cabbage, and garlic chives in a soy or miso broth.

Sudan

Moukhbaza

Ripe bananas mashed with butter and honey or sugar into a thick sweet paste eaten with bread.

Brussels, Belgium

Moules parquées

Moules parquées are raw half-shell mussels served cold with lemon in Brussels.

Belgium

Moules-Frites

Moules-frites / Mosselen-friet

Belgium's national dish: mussels steamed in white wine, celery, onion, and herbs, served with Belgian fries and mayonnaise.

Togo

Moulou Zogbon

A traditional Togolese rice porridge, soft and soupy, often eaten for breakfast or as a light meal; mild, comforting, and sometimes sweetened with a little sugar or milk.

Chad

Mouloukhie

Mouloukhié

Chadian stew of jews mallow leaves; called gom or légume gluant locally; the leaves are cooked into a viscous, dark green sauce; similar to molokhia across the Arab world but adapted to Chadian tastes; served with kissar or esh; one of the ten most essential Chadian sauces.

Cyprus

Moungra

Μούγκρα

Cauliflower pickled in a brine started with wine yeast, mustard seed and vinegar until it turns pungent and sour.

Barbados

Mount Gay Rum

Mount Gay

Rum distilled at St Michael from a distillery with records back to 1703, making it the oldest continuously running rum brand in the world.

Mtskheta-Mtianeti, Georgia

Mountain Khinkali

Მთიულური ხინკალი

The original highland dumpling: lamb or beef chopped by hand with nothing but onion, salt and pepper, no herbs.

Greenland

Mountain Sorrel (Seernaq)

Mountain sorrel (seernaq), a lemony Greenlandic herb eaten fresh or cooked with fish and seal.