North America is home to some of the most beautiful, awe-inspiring landscapes and cities. Travelling through the countries of North America it is impossible to not bask in the culture and food course the food!
North American food is some of the most delicious, unique, interesting and tasty in the world. But there are also some very weird and unusual recipes to try from North America too!
Located in The Caribbean, southeast of Florida and to the north of Cuba, the Bahamas is a country that spans over 700 islands and cays within the Atlantic Ocean. This island nation is famous for landmarks such as the Pink Sands Beach and the Exuma Cays Land and Sea Park. With its history significantly impacted …
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Revolcado is a traditional Guatemalan stew made using pork offal cuts, fresh tomatoes, vegetables, herbs and spices like chilli peppers and annatto. The pork is cooked first while the chillies and tomatoes are blended together into a sauce. The sauce is then added to the meat before cooking them together. It is usually served with …
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Boliche is a Cuban beef dish which is made by stuffing beef with chorizo, and cooking it in a tomato-based sauce until the meat is tender. This dish is traditionally served during special occasions, family gatherings, and holidays as an impressive centerpiece dish. This stuffed beef dish is often served with extra tomato sauce on …
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Located in the Caribbean Sea, St Kitts and Nevis is a twin-island nation famous for its natural beauty, vibrant culture, and rich history. With landmarks like Brimstone Hill Fortress National Park and the volcanic Mount Liamuiga, St Kitts and Nevis attracts travellers seeking both relaxation and adventure. The islands are very small in size, with …
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Sopa de Lima is a traditional Mexican soup made from lime with chicken broth, shredded chicken, and crunchy tortilla strips. The soup originates from the Yucatan Peninsula and is a fusion of Mexican ingredients and Mayan influence. Origin & Cultural Significance Sopa de Lima literally translates as Lime Soup and traces it’s roots back to …
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Pernil Asado is a Puerto Rican roast pork dish consisting of tender meat, aromatic spices, and crispy crackling, also known as chicharrón. It is made from pork shoulder marinated overnight with a variety of seasonings, usually citrus, cumin, oregano, and garlic. The dish is then slow-cooked in the oven until the skin is crispy and …
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Enchiladas Potocinas are a type of enchilada from Mexico. While there isn’t a set list of ingredients, most fillings consist of salsa, queso fresco and vegetables like avocado. The filling is wrapped in a corn tortilla. The enchilada is then fried before serving with garnishes and sides such as rice and beans. There are several …
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Arroz con pollo is a popular, traditional Latin American dish that combines chicken and rice with onions, bell peppers, garlic, and various seasonings such as cumin, paprika, and oregano. It is popular in many Latin American countries including Cuba, Peru, Guatemala, Puerto Rico, Colombia, Panama, Ecuador, the Dominican Republic, Mexico, Argentina and Costa Rica. The …
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Yaniqueque is a popular Dominican street food. Essentially a fried dough, it is made using flour, water, and salt. The ingredients are mixed into a dough, divided and formed into discs. They are fried until golden. Yaniqueque can be eaten plain or with sweet or savory toppings and fillings. It is a street food found …
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Riguas are a traditional Salvadoran corn cake or patty made from a simple mixture of corn masa with added toppings like cheese, sour cream, and other savory ingredients. Traditionally cooked in banana leaves, it can also be used as part of a dessert or sweet snack. Origin and Cultural Significance Riguas can be traced back …
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Olla de carne is a Costa Rican hearty stew composed of beef ribs, squash, corn, sweet potato, chayote, and a handful of herbs and spices. It is commonly served with a side of white rice and flour tortillas. Literally translated as a pot of meat, olla de carne is traditionally slow-cooked over an open flame for …
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Sancocho is a soup made using many ingredients which includes, meat, vegetables, herbs, seasonings and root vegetables. It is eaten regularly in many Latin American and Spanish Caribbean countries including the Dominican Republic, Puerto Rico, Cuba, Panama, Colombia, Venezuela, El Salvador and Trinidad. Some common meats used in its preparation include beef, pork, chicken and …
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A chalupa is a Mexican dish consisting of a thick, fried dough shell which is filled with seasoned meat, salsa, cheese, lettuce, vegetables, and topped with sour cream. To form a chalupa, masa dough is moulded into a shell shape, which becomes golden and crispy when fried. The texture of the shell is more like …
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Cruffins are a modern pastry that originated in Australia, often described as a cross between a muffin and croissant. However it actually only consists of croissant dough but it is baked in a muffin tin, giving it an attractive swirly muffin like appearance. The dough is made using flour, yeast, sugar, butter, salt and milk …
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A sake bomb is a popular drinking ritual that combines Japanese rice wine called sake and beer. It is often enjoyed in social gatherings and is particularly popular in Japanese-themed bars, college parties and casual get-togethers. The process involves dropping a shot glass filled with sake into a glass of beer and then chugging the …
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Elote loco is a Mexican street food dish made of grilled or boiled corn on the cob, slathered with various toppings. It is enjoyed as a popular snack in Mexico, and can be found at street food stalls across the country. The name of this dish translates to crazy corn in English due to the …
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Mojo de ajo is a garlic sauce that can be used as a marinade, a topping, or a dipping sauce in Mexican cuisine. The name ‘Mojo de Ajo’ translates to garlic gravy or garlic sauce in English. This sauce is very versatile and famous for its intense garlic flavor. Mojo de ajo is commonly used …
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Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last. Rompope is most often associated with …
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