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!
Sopa Azteca is a Mexican soup made of tortillas soaked in a spiced tomato-based broth. This dish is traditionally prepared by simmering corn tortillas in broth until they softened, and is flavored with chili peppers and other local herbs and spices. Sopa Azteca is commonly served during celebratory occasions, family gatherings, and also as a …
Caldo De Siete Mares is a Mexican fish stew known for its inclusion of many kinds of seafood including white fish, octopus, shrimp, clams, crab, scallops and oysters. It is made with a thin, clear broth seasoned with guajillo sauce and topped with salt and lime. This dish is great to make for large groups …
Paches is a Guatemalan dish made from mashed potato and corn flour that is mixed together into a dough and steamed within banana leaves. They are stuffed with meat, often pork or chicken, and covered in recado, a flavorful traditional Mayan tomato-based sauce. Paches will sometimes be referred to as potato tamales in English. With …
Pastelitos Salvadoreños is a traditional Salvadoran dish which is a savory pastry filled with meat, vegetables, and spices. The pastry dough is made from a combination of masa harina (corn flour), wheat flour and sometimes rice flour, which gives it a slightly sweet taste and a delicate texture. The most common filling for Pastelitos Salvadoreños …
Haitian Patties, also known as Pâté, are flavorful hand pies made with a spiced meat and vegetable mixture that is baked inside puff pastry dough. This dish is a popular street food in Haiti and a favorite for large gatherings, as they are quick to make in large batches and can easily be enjoyed as …
Tequila worm, also known as gusano, is a type of worm that is sometimes added to bottles of certain types of mezcal and tequila as a marketing gimmick or traditional practice in some regions of Mexico. The worm is typically the larva of the Hypopta agavis moth, which can infest the agave plant from which …
Chapulines are a Mexican snack of deep-fried grasshoppers, made by deep-frying grasshoppers in oil until they are crispy and crunchy. The dish is typically seasoned with spices such as chili powder, garlic, and salt, which give the grasshoppers a savory and spicy flavor. Grasshoppers are a common food in many cultures around the world, and …
Saimin noodles are a Hawaiian noodle soup dish, made with a flavorful broth, sliced pork, bean sprouts and green onions. This dish is a fusion of Japanese, Chinese, and Filipino flavors adapted by the people of Hawaii, which is part of the United States. Saimin noodles are typically thin and made from wheat, similar to …
Tacos de papa, also known as potato tacos, is a popular Mexican dish of tacos filled with potatoes, lettuce, cheese and salsa. Tacos de papa are typically made by mashing cooked potatoes and mixing them with spices commonly found in Mexican dishes, such as cumin, paprika, and chili powder. This dish is believed to have …
Haitian spaghetti, also known as spageti, is a popular Haitian dish which typically includes spaghetti noodles, onions, peppers and a tomato-based sauce. The sauce is seasoned with a variety of spices, and is often served with fried plantains or bread on the side. The dish is a fusion of Italian and Haitian flavors and has …
Torta de tamal is a Mexican sandwich consisting of a tamale eaten inside of a bolillo roll. The kind of tamale included in the dish can vary, but some flavors such as pollo con salsa verde (chicken with green peppers) or pork and red mole are the most popular. This dish is commonly eaten as …
Chorreadas is a type of pancake from Costa Rica made of ground corn or corn flour, milk and eggs. This dish is often served with sweet or savory toppings. Chorreadas’ few simple ingredients make it an ideal breakfast or snack between meals. Traditional Chorreadas recipes call for only three ingredients and are best made with …
Sopa de caracol, also known as conch soup, is a popular Honduran dish prepared using conch meat (sea snails), conch’s broth and coconut milk. Spices, such as chili peppers, ginger, garlic, cilantro and cumin are also added. Other ingredients include green bananas, diced tomatoes, carrots, yuca (cassava) and onions to provide the dish with additional …
Dominica is an island country located in the Caribbean. The country is surrounded by what are essentially two territories of France: Guadeloupe and Martinique. Dominica is popular for its rainforest, beaches, mountains and waterfalls. The population of the country consists largely of people of African descent, along with some Caribs, Europeans and people from India. …
Pastelón is a Puerto Rican and Dominican dish, which is a layered casserole made with cheese, plantains, and a tomato-based beef filling containing peppers, onions and seasonings. The dish is similar to Italian lasagna in its structure while its ingredients give a distinct Central American twist. Between and on the islands of Puerto Rico and …
A fried brain sandwich consists of fried sliced calves’ brains on sliced white bread, originating in the USA. They were once widely consumed in Indiana and the Ohio River valley but are now slightly less common, with just a few restaurants still selling the delicacy. In Indiana, fried brain sandwiches are typically accompanied by fried …
Tacos de Pescado, also known as fish tacos, are a popular dish in Mexico, particularly in coastal regions where fresh seafood is abundant. The dish consists of a crispy fried fish filet wrapped in a soft corn tortilla and topped with various fresh toppings and sauces. Origin & Cultural Significance Tacos de Pescado originated in …
Tamal en Cazuela is a Cuban dish made with sweet corn, cornmeal, and braised pork, known as a comfort food with ancient origins. The dish is seen as a less labor-intensive version of the tamale, consisting of much the same ingredients but cooked as a stew instead of packaged within corn husks. The corn-based mixture …