Find your next
favorite food.

Argentina

Sándwich de Miga

A delicate triple-decker sandwich on crustless white bread, filled with ham, cheese, lettuce, egg, or chicken. A staple of Argentine birthday parties and tea time.

Argentina

Sándwich de Miga Tostado

A toasted version of the sándwich de miga, pressed in a sandwich maker until crisp and golden. Filled with ham and cheese, it is a café and merienda classic.

Tucumán, Argentina

Sándwich de Milanesa

Milanesa al pan

Milanesa sandwich, especially the Tucumán "sánguche" variant with special bread and hot preparation; has its own national festival

Dominican Republic

Sándwich de Pierna

A Dominican pork-leg sandwich with seasoned shredded pork, cabbage, and pink sauce on a soft bun. A popular street and late-night food, hearty and savory.

Uruguay

Sándwich Olímpico

Olímpico

A three-layer sandwich of soft crustless bread with ham, cheese, tomato, lettuce, egg and olives.

Cape Verde

São Nicolau Beef Stew

Modje de São Nicolau

A beef stew specific to the island of São Nicolau, cooked with local vegetables and herbs until the meat is fall-apart tender.

Switzerland

Sérac

A fresh whey cheese made from what is left after hard-cheese production, mild and crumbly, eaten fresh or smoked.

Iceland

Súrmjólk

Traditional Icelandic cultured milk, thinner and tangier than skyr.

Mongolia

Sülen

Шөл

Mutton broth with sliced meat, root vegetables and sometimes noodles, simmered long and served as the first course of a meal.

Bosnia and Herzegovina

Sütlaç

Fırın sütlaç

A creamy rice pudding made with rice, milk, and sugar, sometimes baked in a clay pot until the top develops a caramelized, browned skin. It is one of the most familiar and comforting Turkish milk desserts, served chilled in individual bowls.

Mongolia

Süütei Tsai

Сүүтэй цай

Brick tea boiled with milk, water and salt, sometimes with butter or a spoonful of millet or fat stirred in.

Okinawa, Japan

Sōki Soba

ソーキそば

Okinawa soba topped with fall-off-the-bone stewed pork ribs (sōki)

Japan

Sōmen

素麺

Very thin white wheat noodles, served chilled with a light tsuyu dipping sauce in summer.

Hokkaido, Japan

Sūpu karē

スープカレー

Soup curry is the thin spiced Sapporo curry served as a broth with whole roasted vegetables.

Bolivia

T'anta Wawa

A Bolivian sweet bread shaped like a baby or doll, decorated with icing and especially prepared for the All Saints’ season.

Egypt

Ta'ameya (Egyptian Falafel)

طعمية

Egyptian fava-bean falafel made from soaked beans, herbs, coriander and cumin, shaped into green fritters and fried for breakfast.

Kazakhstan

Taba Nan

Таба нан

A Kazakh bread baked on coals between two frying pans., a traditional and ancient bread

Libya

Tabahij

Al-tabahij

Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.

Jammu and Kashmir, India

Tabak maaz

तबक माज़

Lamb ribs are simmered with milk and Kashmiri spices, then fried until the surface turns crisp.

Sudan

Tabaldi Juice

Gongolez

The chalky white pulp of the baobab fruit soaked in water and sweetened into a tart, cloudy drink.

Russia

Tabani

Табани

Thick Udmurt sourdough pancakes griddled golden and traditionally topped with mush, curd or fried onion.

Louisiana, United States

Tabasco Sauce

The Louisiana pepper sauce of aged tabasco peppers, vinegar, and salt — aged in oak barrels on Avery Island.

Lebanon

Tabbouleh

تبولة

Parsley and bulgur salad with tomatoes, mint, lemon, dominant fresh parsley with fine bulgur and balanced lemon, a popular and refreshing Arabic salad in UAE, traditional and beloved, daily and healthy.

Tunisia

Tabil

تابل

Ground blend of coriander seed, caraway, garlic and chilli that goes into most Tunisian stews — the word once meant coriander alone.

Belize

Tablata

Grated coconut cooked down with sugar and slices of ginger, poured out and cut into squares that set hard and chewy.

Israel

Table Olives

זיתים

Green and black olives cured in brine with lemon, garlic and chilli, put on the table unasked at any grill restaurant.

Scotland, United Kingdom

Tablet

Sugar, condensed milk and butter boiled and beaten as it cools so it sets grainy and brittle rather than chewy like fudge.

Haiti

Tablèt Pistach

Peanuts set in a slab of hard caramelised cane sugar, cracked into pieces and sold in cellophane.

Palestine

Taboon Bread

خبز طابون

Thick, dimpled flatbread baked directly on hot stones in a clay taboon oven, which leaves pits across the surface.

San Martín, Peru

Tacacho con Cecina

Mashed green plantains mixed with pork lard, served with smoked cecina pork and regional chorizo. An Amazon favorite.

Pará, Brazil

Tacacá

An Amazonian street soup of tucupi broth, jambu leaves, dried shrimp, and tapioca gum, served steaming in a cuia bowl.

Macao

Tacho

Macanese meat and vegetable stew; a local variant of Portuguese cozido a portuguesa; meats and vegetables simmered together for a long period, sometimes several days; evolved from cozido with Cantonese substitutions; Chinese sausage replaces chourico, daikon replaces turnips; includes pork rind, pig's trotters, and balichao.

Leinster, Ireland

Taco Chips

Chips loaded with seasoned mince, cheese, and sauces, a Dublin chipper invention.

Mexico

Tacos

The essential Mexican street food: fillings wrapped in small corn tortillas, dressed at the table.

Mexico

Tacos acorazados (Armored Tacos)

Guerrero-style 'armored tacos': rice-stuffed tacos with a filling on top.

Mexico

Tacos al carbon

Grilled-meat tacos, charred over coals.