Top 8 unique and interesting dishes you must try while traveling

One of the most amazing parts of traveling is discovering new flavors, exotic dishes and the traditional food in every region you visit; those things that you would never dare to try in the comfort of your house.

Some ideas can sound a little bit extra but that’s certainly the beauty, these are a few items you need to try at least once in your life:

Photo by Trang Doan

-Foie gras: French for fat liver, is a specialty food product made of the liver of a duck or goose. Foie gras is a popular and well-known delicacy in French cuisine. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

Foie Gras

-Frog legs: are one of the better-known delicacies of French and Chinese cuisine, also consumed in many countries around the world, just like: Vietnam, Cambodia, Thailand, Indonesia, Northern Italy, Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece South Africa and the Southern regions of the United States. 

Photo by Kelly Lacy

-Casu Marzu: (putrid cheese)  is a traditional Sardinian sheep milk cheese that contains live insect larvae. Casu martzu is believed to be an aphrodisiac by Sardinians, it’s usually serve with wine.

Casu Marzu

-Escargots: French for Snails, these are cooked and edible snails. Usually served as appetizers and one of the most famous dishes in the French cuisine. They are also typical of the cuisines of Cyprus, Crete, and other areas of mainland Greece, as well as of the North African countries Tunisia, Algeria and Morocco.

-Bugs: Eating insects is an old tradition in many countries. Globally, around 2 billion people consume insects. The dominant insect eating countries are the Democratic Republic of the Congo, Congo, the Central African Republic, Cameroon, Uganda, Zambia, Zimbabwe, Nigeria and South Africa. 

Photo by Egor Kamelev

-Caviar: considered a delicacy and is eaten as a garnish or a spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea. In the 10th century the caviar started reaching the tables of the Greek aristocracy.

Tator-Tot Casserole: finding its origins from the Midwest United States. Contains tater tots, Cheddar cheese, ground beef, and cream of mushroom soup.

Tater Tots Casserole

– Changua: (milk soup with eggs) is a typical  soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. Usually served for breakfast with bread or arepas on the side.

Changua Bogotana

Would you or have you tried any of these dishes?

Photo by Taryn Elliott

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