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.
