Find your next
favorite food.

Mexico

Tacos al Pastor

Corn tortillas filled with thin slices of marinated pork cooked on a vertical spit, finished with pineapple, onion, cilantro, and salsa.

Mexico

Tacos de adobada

Tacos of pork marinated in a red adobo chile sauce.

Mexico

Tacos de bistec (Steak tacos)

Steak tacos of thin, griddled beef.

Mexico

Tacos de cabeza

Tacos of slow-cooked head meat — cheek, tongue, or brain — from the barbacoa pit.

Mexico

Tacos de camarones

Shrimp tacos, sautéed or fried.

Mexico

Tacos de Canasta

Mexico City's 'basket tacos': small tacos filled with potato, beans, or chicharrón, steamed in a basket-lined container and sold warm.

Mexico

Tacos de chapulines

Grasshopper tacos, toasted and seasoned.

Mexico

Tacos de chuleta (Pork chop tacos)

Pork chop tacos of griddled, bone-in chops.

Mexico

Tacos de costilla (Rib tacos)

Rib tacos of slow-cooked beef ribs.

Mexico

Tacos de frijoles con queso

Bean-and-cheese tacos, simple and filling.

Mexico City, Mexico

Tacos de gaonera

Mexico City-style tacos of thinly sliced, grilled beef, often served late at night.

Mexico

Tacos de lengua

Tacos of slow-cooked beef tongue, tender and rich.

Mexico

Tacos de oreja

Tacos of crunchy, slow-cooked pig's ear.

Mexico

Tacos de papa

Potato tacos, fried until crisp.

Baja California, Mexico

Tacos de Pescado

Baja-style fish tacos of battered, fried white fish in corn tortillas with cabbage slaw and a creamy chile sauce.

Sinaloa, Mexico

Tacos gobernador

Sinaloa's governor taco: a flour tortilla stuffed with cheese and shrimp, griddled until crisp.

Puebla, Mexico

Tacos Árabes

Puebla's Middle Eastern-inspired tacos: spit-roasted pork (trompo) served on soft flour tortillas with salsa and pineapple.

Peru

Tacu Tacu

A Peruvian dish of leftover rice and beans fried into a thick patty, topped with steak, fried egg or seafood. Afro-Peruvian comfort food.

Pyongyang, North Korea

Taedonggang Beer

대동강맥주

North Korea's most famous beer brand, brewed by the Taedonggang Brewing Company in Pyongyang; named after the Taedong River that flows through the capital; a state-produced lager considered one of the best beers on the Korean peninsula; the brewery was purchased from a British firm in 2000; available on tap in Pyongyang restaurants.

Morocco

Tafarnout (Amazigh Bread)

تافارنوت

Amazigh semolina bread baked against the wall or floor of a hot clay oven until smoky and blistered.

Namibia

Tafel Lager

One of Namibia's two main beers — brewed in Windhoek, a golden lager in the German tradition; alongside Windhoek Lager, the beer of choice at braais and bars.

Vienna, Austria

Tafelspitz

Boiled beef simmered with root vegetables and spices, served with apple-horseradish sauce and clear broth, a classic Viennese imperial dish.

Iran

Taftan

تافتان

Leavened bread of milk, egg and yoghurt scented with cardamom and saffron, baked into a thick, soft round.

Iran

Taftoon

نان تافتون

Thin round bread with a pocked surface baked fast against the oven wall, softer than lavash and sold folded in quarters.

Chad

Tagalie

Tagalié

Traditional Chadian and Sudanese sauce made with dried meat called charmout and dried okra; a hearty, intensely flavored stew; eaten with kissar galette, bread, or esh boule; one of the ten most essential Chadian sauces; a dish that preserves meat and okra for the dry season.

Egypt

Tagen Samak

طاجن سمك

An Egyptian fish tagine of white fish simmered in a tomato, pepper, and herb sauce, often with olives.

Western Sahara

Tagine

طاجين

Slow-cooked Moroccan food prepared in a shallow earthenware dish with a conical lid, from vegetables to meat.

Morocco

Tagine with Jben (Goat Cheese)

طاجين الجبن

A Moroccan tagine with jben (fresh goat cheese), vegetables, and sometimes meat, a regional specialty. A creamy, savory dish, a mountain and rural classic, served with bread, a unique tagine variant.

Bologna, Italy

Tagliatelle al Ragù alla Bolognese

Bologna's signature: fresh egg tagliatelle ribbons coated in a slow-simmered ragù of beef, pancetta, soffritto, tomato, and a splash of milk or wine.

Niger

Taguella

A traditional Tuareg flatbread baked in the hot sand of the Sahara: a thick, unleavened galette of millet, wheat, or sorghum flour is buried under hot sand and embers, then broken into pieces and eaten with a meat or tomato sauce.

Iran

Tahchin

ته‌چین

Rice bound with yogurt, egg and saffron, packed around chicken or lamb and baked until the whole thing turns out as a golden cake.

Iran

Tahdig

ته‌دیگ

The crust at the bottom of the rice pot — rice, thin bread, potato or yogurt-and-saffron batter — lifted out in shards and served on top.

Turkey

Tahin Helvasi

Sesame halva, distinct from semolina irmik-helvasi.

Israel

Tahini

طحينة

A smooth paste of ground sesame seeds, the backbone of hummus, baba ghanoush, moutabal and many Lebanese dips and sauces.

Bosnia and Herzegovina

Tahini Halva

Тахан халва

Crumbly sesame-paste confection sold in slabs, plain or marbled with cocoa, cut from a block by weight.

Lebanon

Tahini Halva

حلاوة طحينية

A dense sesame confection made by working tahini with boiled sugar syrup until it sets into a crumbly, fibrous block.