𝗖𝗔𝗟𝗟𝗜𝗦𝗧𝗔'𝗦 𝗙𝗟𝗬𝗜𝗡𝗚 𝗕𝗜𝗦𝗧𝗥𝗢

Word cloud of every post! Turns out the most common (or eye-catching) ingredients are:

Rice 🍚 (59 mentions)
Coconut 🥥 (35 mentions)
Beef 🐄 (31 mentions)
Chicken 🐓 (30 mentions)
Bread 🥖 (29 mentions)
Fish 🐟 (26 mentions)
Lamb 🐑 (25 mentions)
Cheese 🧀 (24 mentions)
Tomato 🍅 (24 mentions)

Countless chefs worldwide with their own recipe pages, youtube videos about preparation, and raw passion! It’s an understatement to say this project wouldn’t have been possible without them, their work IS the backbone of this project.

EXPLORERS KITCHEN and 196 FLAVORS, two blogs that have taken similar journeys as ours, with pictures!

I still have some morsels planned, but as the main course of this project wraps up, a thank you to:

TASTE ATLAS has been a massive resource as a database for local foods. It’s especially helpful in sorting by region for some of the multi-course meals, plus specific information about ingredients.

A million thanks to everyone who sat down for a bite! This whole trip has been a pleasure and I’ve loved learning about every single stop we’ve made.

Dearest regulars and first-time diners alike, a final warm welcome to 𝗭𝗜𝗠𝗕𝗔𝗕𝗪𝗘!

We couldn’t ask for a better host for our 206th and final stop! Chikenduza is a sweet pink vanilla cupcake, muboora is a pumpkin leaf stew, and dovi is a dish of meat in a thick peanut and vegetable broth.

Dearest regulars and first-time diners alike, welcome to 𝗭𝗔𝗠𝗕𝗜𝗔!

Our penultimate stop may not get the flowers it deserves on the world stage, but locals know just how tasty okra tomato soup and ground tuber snacks can be. Roasted field mice are sold on a skewer as street food.

Dearest regulars and first-time diners alike, welcome to 𝗬𝗘𝗠𝗘𝗡!

Today’s tray is a combo of a fiery green pepper paste called sahawiq or zhug, ground meat-stuffed pan-fried flatbread of mutabbaq, and the over-ripe banana pudding dessert known as masoub.

Dearest regulars and first-time diners alike, welcome to 𝗪𝗘𝗦𝗧𝗘𝗥𝗡 𝗦𝗔𝗛𝗔𝗥𝗔!

This desert region shouldn’t be overlooked, especially given its unique gastronomy. Mreifisa is a tender lamb dish soaked in olive oil and beef broth. Cereal grains, called ezzmit, are also a crucial part of the Saharan diet.

Dearest regulars and first-time diners alike, welcome to 𝗪𝗔𝗟𝗘𝗦!

Cawl is the Welsh word for any soup, but in English, the most spoken language here, it refers to this hearty lamb soup with leeks and rutabaga. To close out the United Kingdom, we serve a savory and buttery potato side.

Central Vietnam, or 𝗧𝗥𝗨𝗡𝗚 𝗕Ộ, is a food paradise of its own. Here, enjoy a traditional breakfast of steak and fried eggs served on a cast iron pan, egg noodles with shrimp, and spiced grilled sausage with dipping sauce.

Dearest regulars and first-time diners alike, welcome to 𝗩𝗜𝗘𝗧𝗡𝗔𝗠!

First and foremost has to be phở, a forte of the Northern region of 𝗕Ắ𝗖 𝗕Ộ. This region, including the city of Hanoi, also enjoys burnt and sun-dried rice patties as well as cold cakes with mung bean filling.

Dearest regulars and first-time diners alike, welcome to 𝗩𝗘𝗡𝗘𝗭𝗨𝗘𝗟𝗔!

After being slow-cooked and caramelized in red wine, onions, and garlic, a slab of hind leg beef pairs well with a stack of crunchy cassava flatbread. Like its Caribbean neighbors, this nation loves its fried plantains!

Dearest regulars and first-time diners alike, welcome to 𝗩𝗔𝗧𝗜𝗖𝗔𝗡 𝗖𝗜𝗧𝗬!

A rich history of prepared meals for Catholic officials shapes the Vatican’s cuisine. The light and creamy pasta dish fettuccine alla papalina was requested by Cardinal Pacelli before he was elected the 260th pope in 1939.

Dearest regulars and first-time diners alike, welcome to 𝗩𝗔𝗡𝗨𝗔𝗧𝗨!

This archipelago’s cuisine — known locally as aelan kakae or “island food” — makes use of tropical root vegetables and leafy greens. Try the starchy pulp laplap or rolled cabbage wraps called simboro.

Dearest regulars and first-time diners alike, welcome to 𝗨𝗭𝗕𝗘𝗞𝗜𝗦𝗧𝗔𝗡!

Our last Central Asian nation is the birthplace of shivit oshi, green dill noodles topped with beef stew and served with sour cream or yogurt. Tuxum barak is a dish of egg dumplings served with… sour cream or yogurt.

Dearest regulars and first-time diners alike, welcome to 𝗨𝗥𝗨𝗚𝗨𝗔𝗬!

Here in the Río de la Plata basin, you can find this chickpea flatbread known as fainá stacked on pizza. Other common dishes are a steak and egg sandwich and a dessert of sweet jam on manchego cheese.

After a long flight to 𝗛𝗔𝗪𝗔𝗜𝗜, we welcome you with egg noodles, spam slices, green onions, and kamaboko. This archipelago also enjoys cold diced raw fish as well as a rice meal involving hamburger patty, fried egg, and gravy.

Our final North American stop is 𝗡𝗘𝗪 𝗠𝗘𝗫𝗜𝗖𝗢, at the crossroads of Indigenous, Mexican, and contemporary USA flavors. Breakfast burritos involve eggs, bacon, and potato while sopapillas are honey-drizzled fried pastries.

Moving southwest, the Bayou State 𝗟𝗢𝗨𝗜𝗦𝗜𝗔𝗡𝗔 is renowned for its seafood and French-inspired fare. It all comes together in sausage stew, a braised corn and veggie side, and a fried shrimp sandwich in airy bread.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗛𝗘 𝗨𝗡𝗜𝗧𝗘𝗗 𝗦𝗧𝗔𝗧𝗘𝗦!

Our home port of 𝗡𝗘𝗪 𝗬𝗢𝗥𝗞 is known for taking the best food and making it better. For example, eggs benedict use French hollandaise and hot dogs use German frankfurters. The club sandwich is a double-decker delight.

Dearest regulars and first-time diners alike, welcome to 𝗨𝗡𝗜𝗧𝗘𝗗 𝗔𝗥𝗔𝗕 𝗘𝗠𝗜𝗥𝗔𝗧𝗘𝗦!

The spiced chicken and rice dish kabsa is well-loved in the tiny countries of the Arabian gulf. Just a few months ago, the combination of chocolate, pistachio, and kadayif (shredded filo strands) was impossible to miss!

Dearest regulars and first-time diners alike, welcome to 𝗨𝗞𝗥𝗔𝗜𝗡𝗘!

In the “breadbasket of Europe,” many Ukrainians enjoy tall eggy cakes and minced meat-stuffed cabbage leaves doused in tomato sauce. However, nothing here has quite the international appeal that beetroot soup has.

Dearest regulars and first-time diners alike, welcome to 𝗨𝗚𝗔𝗡𝗗𝗔!

Given this nation’s size, you may not have guessed it houses 50 million people, nor such creative foods as the fried grasshopper snack nsenene, the tomato and egg-filled roti wrap rolex, or the tender pork dish kikalayi.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗨𝗩𝗔𝗟𝗨!

The world’s second-least populated country — as well as the lowest above sea level — makes for a great stop to enjoy creamy umami seafood curry and bite-size desiccated coconut sweets.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗨𝗥𝗞𝗠𝗘𝗡𝗜𝗦𝗧𝗔𝗡!

Holiday feasts of Turkmenistan are filled with traditional foods, like this meaty chopped flatbread and onion stew known as dograma and thin mutton-stuffed pies called ishlekli. Today can be a special occasion, why not?

Dearest regulars and first-time diners alike, welcome to 𝗧Ü𝗥𝗞𝗜𝗬𝗘!

This transcontinental food powerhouse makes great use of flatbreads, such as in buttered and stuffed turnovers or spiced meat wraps. Lokum, or Turkish delight, can have creative flavorings like rosewater or pistachio.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗨𝗡𝗜𝗦𝗜𝗔!

Food from this country benefits from trade with nearby Europe while remaining distinctly African. It’s known for a flaky triangular breakfast pastry and a grilled vegetable and tuna salad decorated with boiled eggs.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗥𝗜𝗡𝗜𝗗𝗔𝗗 𝗔𝗡𝗗 𝗧𝗢𝗕𝗔𝗚𝗢!

Due to migration from South Asia, Trinidadian food stands out from the rest of the Caribbean; nowhere else can you eat this sandwich of curried chickpeas in fried flatbread! Fish broth is a herby seafood soup.

Dearest regulars and first-time diners alike, welcome to 𝗧𝗢𝗡𝗚𝗔!

Imported corned beef is just as important to Tongan fare as it is to many other Pacific cuisines, such as with coconut in lu pulu. Mā pakupaku can be crushed into the refreshing fruit blend ‘otai for breakfast.