Travel Global, Eat Local.

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Viña remains its place of origin, different variations are nowadays found in several patisseries around the world.

This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs. The whole soup is generously seasoned with dill, and usually left to set until all the flavors are thoroughly combined. It is usually prepared in the summertime, and is best served chilled, preferably with potatoes on the side. It can be enjoyed as an appetizer or a light main course.

Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in Türkiye and Egypt, and it is listed as one of Egypt's national dishes.

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce.

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and marjoram. This healthy dish is usually topped with grated cheese and crunchy croutons, and it is commonly served and enjoyed as an appetizer.

Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise. This snack is commonly served in bars, and it is often paired with beer or gira (kvass). 

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak. However, milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese. Some claim that the best milanesa in Buenos Aires will always be prepared at home, cooked by someone's mother, although many restaurants also have it on their menus. For the pure, basic experience, it is enough to squeeze some lemon juice over it, but it is often served with a side of creamy mashed potatoes or french fries, while one of the most popular varieties is called a caballo (on horseback), where a fried egg is placed on top of the meat.

Even though lahmacun is popularly nicknamed Turkish pizza, that name doesn't really do justice to what this crunchy, doughy treat topped with spicy minced meat truly represents. In Turkey, lahmacun is the ultimate street food and a favorite lunchtime snack. It can be found at numerous street stalls as well as in virtually any traditional Turkish restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called çelem.

Espetada is a traditional Portuguese dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. Since it is a great summer dish, it is recommended to pair espetada with a glass of cold sangria.

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.

Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as tzatziki and vegetables such as tomatoes, onions, lettuce, and cucumbers. Gyros is derived from the Greek word gheereezo, meaning to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire. Others claim that gyros was introduced to Greece in 1922, with the refugees from Constantinople and Smyrna. Many of the refugees became merchants and opened their shops with tiny holes in the wall, where gyros was sold. After WWII, gyros gained popularity and spread to Europe, Australia, and the United States. Today, gyros is known as one of the most popular street food varieties around the world.

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.

Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time. The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. Today, the possibilities are virtually limitless - the sandwiches are stuffed with cold cuts, French butter, fresh mayonnaise, liver pâté, cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavor. The meat on the inside can be chicken, pork, beef, seafood, cold cuts, or pâtés, sausages, and terrines, but it is extremely important not to overstuff the sandwich. Most of the fillings and condiments are things that foreigners are unfamiliar with, and that just may be the secret to its popularity. With their cult-like following and savory Vietnamese fillings, these sandwiches have crossed the borders of their native country long ago, and banh mi shops are still popping up all over the world.

The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation. However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between Türkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers. The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies. The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom. It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water. Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.

Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramisù are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisù (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisù should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramisù is widely thought to have been invented, has died.