Find your next
favorite food.

Japan

Takuan

沢庵

Takuan, whole daikon dried and pickled in rice bran to a bright yellow, is the named Japanese pickle.

Papua New Guinea

Talautu

Refreshing fruit salad of shredded coconut flesh, pineapple pieces, sugar, lemon juice, and coconut milk — a simple PNG dessert served after big meals, ideally in coconut shells.

Lombardy, Italy

Taleggio

PDO soft washed-rind cow's milk cheese from Val Taleggio, pungent rind and creamy interior. One of Italy's oldest cheeses, mentioned in 1200.

Saudi Arabia

Talh Honey

عسل طالح

Talh honey comes from bees visiting Acacia gerrardii blossoms; it is often darker than Sidr with a distinct acacia flavor.

West Nusa Tenggara, Indonesia

Taliwang Chicken

Ayam Taliwang

Lombok grilled chicken with spicy sambal, served with plecing kangkung, fiery and aromatic.

Kazakhstan

Talkan

Талқан

A Kazakh sweet of ground and fried wheat mixed with sugar, a daily and tea classic

Russia

Talkish kaleve

Талкыш калеве

Tatar spun-honey confection: threads of caramelised honey and flour pulled into a pale golden haystack that melts on the tongue.

Peru

Tallarin Saltado

Tallarín saltado

Stir-fried noodles with vegetables and protein in a Cantonese-Peruvian style. The chifa version of chow mein.

Argentina

Tallarines

Argentine fresh egg noodles, similar to tagliatelle, served with tuco, pesto, or cream sauce. A Sunday-lunch staple from the neighborhood pasta factory.

Lima, Peru

Tallarines Verdes

Peruvian green spaghetti in a basil-spinach-walnut pesto sauce, served with a breaded steak or fried egg. Comfort food from Lima.

Tallinn, Estonia

Tallinn Marzipan

Martsipan

Almond paste confection, a Tallinn specialty with centuries of tradition, often shaped and painted decoratively.

Faroe Islands

Tallow-Stuffed Sheep Liver

Tálgalivur

Sheep liver stuffed with mutton tallow, onions and peppers; another traditional hjallur offal dish.

Tuvalu

Talo Tokotokoi

Talo tokotokoi is baked taro mashed and covered with sweetened coconut cream, producing a soft starchy dish for Tuvaluan community gatherings.

Benin

Talé-Talé

Ripe banana fritters with flour; a sweet afternoon snack; crispy outside, soft within; sold at street stalls across Benin; a popular children's snack.

Northern Thailand (Lanna), Thailand

Tam khanun

ตำขนุน

Tam khanun is young jackfruit pounded with tomato, chilli, herbs, and often pork in a Northern Thai Lanna dish.

Palau

Tama

Palauan tama are small sweet fritters made from flour, eggs, milk, sugar, and baking powder, with banana added in the tama tuu variation.

Japan

Tamago Kake Gohan

卵かけご飯

A raw egg cracked over hot rice and mixed with soy sauce, the simplest Japanese breakfast.

Japan

Tamago sando

たまごサンド

Tamago sando, the convenience-store egg sandwich on crustless shokupan, is a named Japanese item that travellers seek out specifically.

Japan

Tamagoyaki

卵焼き

Tamagoyaki, dashi-seasoned egg rolled layer by layer in a rectangular pan, is a named Japanese dish and a benchmark of a cook's skill, not merely a sushi topping.

Argentina

Tamal

An Andean tamal of corn dough (or crushed dried corn) mixed with squash, filled with spiced pork or beef, wrapped in corn husks, and steamed. A northwest Argentine classic.

Panama

Tamal de Olla

A Panamanian tamal cooked in a pot rather than wrapped: a thick corn stew with chicken, pork, and vegetables.

Cuba

Tamal en Cazuela

A Cuban cornmeal and meat stew cooked in a pot, a daily and home classic

Cuba

Tamal en Hoja

A Cuban corn tamale wrapped in corn husks with pork and spices, a daily and festive classic

Costa Rica

Tamal Mudo

A Costa Rican tamal of sweet, unseasoned corn masa without filling, often served with sour cream or cheese at breakfast.

Mexico

Tamales

Masa de maíz nixtamalizado filled with meats, sauces, or sweets, wrapped in corn husks or banana leaves and steamed until tender.

Bogotá, Colombia

Tamales Bogotanos

A Bogotá-style tamal of corn dough filled with pork, chicken, rice, and chickpeas, wrapped in banana leaves and steamed. Served with hot chocolate and almojábana.

Colombia

Tamales Colombianos

Colombian tamales of corn dough filled with pork, chicken, rice, peas, and eggs, wrapped in banana leaves and steamed for hours. A festive weekend breakfast.

Guatemala

Tamales Colorados

A Guatemalan red tamale with chicken or pork in a recado sauce, wrapped in banana leaves, a Christmas Eve classic

Michoacán, Mexico

Tamales de capitas o siete cueros

A layered Michoacán tamal of stacked masa sheets, one of the 'seven skins'.

Mexico

Tamales de Elote

A Salvadoran sweet corn tamale wrapped in corn husks, a daily and seasonal classic

Oaxaca, Mexico

Tamales de tichinda

Oaxacan tamales filled with tiny tichinda shrimp.

Sierra (Andean Highlands), Ecuador

Tamales Ecuatorianos

Ecuadorian tamales use seasoned corn masa around pork or chicken, wrap it in a corn husk, and steam it until tender.

Guam

Tamales Gisu

Tamales gisu is a red-and-white Chamorro tamale steamed in banana leaf, with a seasoned corn or rice masa and a savoury filling.

Guam

Tamales Mendioka

Tamales mendioka is a sweet cassava and tapioca tamale steamed in banana leaf until sticky and tender, a dessert form of the Chamorro tamale tradition.

Guatemala

Tamales Negros

A Guatemalan black tamale with chicken, chocolate, and spices, sweeter than colorados, a Christmas classic

Panama

Tamales Panameños

Tamales

A Panamanian tamale of seasoned corn dough filled with chicken or pork, olives, and vegetables, wrapped in banana leaves and steamed, a festive classic