Canada - Poutine


Poutine, a mouthwatering combo of cheese curds and french fries smothered in savory brown gravy, first appeared in Quebec's Centre-du-Québec region in the late 1950s. Though its exact origins are a bit fuzzy, poutine has become a quintessential part of Quebec's culinary identity. As it gained popularity, it also found its way into the broader Canadian food scene.






Mexico - Tacos al Pastor


Tacos al pastor, born in Central Mexico, blend Lebanese and Mexican flavors. Prepared by slow-cooking marinated pork on a trompo (the meat grill that rotates vertically), the flavorful mix includes guajillo chile, spices, and pineapple. Additionally, regional adaptations highlight the dish's versatility, showcasing the diverse ways communities have embraced and personalized this delicious fusion.






United States - Macaroni and Cheese

Macaroni and cheese, a cherished comfort food in the United States, combines macaroni pasta with a luscious cheese sauce, often made from cheddar. Its origins date back to 14th-century Italy and medieval England, evolving into a versatile dish baked in the oven or prepared on the stove. The cheese is typically integrated into a Béchamel sauce, which blankets the pasta in a rich and satisfying embrace. Whether enjoyed as a nostalgic classic or a quick, convenient meal, macaroni and cheese remains a timeless favorite.




Brazil- Feijoada


Feijoada is a stew of beans with pork and beef, the name Feijoada is from the word feijao, meaning "bean" in Portuguese It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh pork or beef. It was the first mention on March 2,1827, which would be served at the Locanda da Aguia d'Ouro on Thursdays.






Peru - Ceviche


Ceviche is a classic Peruvian dish, it's chopped up chunks of raw fish, marinated in freshly squeezed key lime, along with sliced onions, with chili peppers, salt and pepper. It was first introduced nearly 2,000 years ago so it has been on this earth for a while. According to some historical sources from Peru, the predecessor of ceviche originated among the Moche, a coastal civilization that began to flourish in present-day northern Peru nearly 2,000 years ago, but Modern ceviche, popularized in the 1970s, usually has a very short marinating period, and now it is more like a table side.






Colombia- Bandeja paisa

Bandja paisa is basically a colombian platter, it usually consist of beans, any meat (usually pork or beef), rice, fried egg, avocado, ripe plantain,chicarron, and arepa. This is similar to thos platter that you get at Panda Express or a Hawaiian BBQ place, the only difference is that you have unlimited side dishes with this platter.