Travelers still dream about these 15 local dishes

Delicacies to try

Travelers still dream about these 15 local dishes

Every country has dishes locals grow up with, but travelers often discover them in a different way. These are the meals people rave about after coming home, the flavors that turn into souvenirs, and the plates that somehow define an entire trip and have you dreaming about trying them again. From street food classics to slow-cooked comfort dishes, these are the foods tourists say you absolutely shouldn’t miss!

Japan: Sushi

Image: Rajesh TP

Sushi may be an acquired taste, but it definitely has its fans! And it may look minimalist, but it’s the result of centuries of refinement.

It began as a way to preserve fish using fermented rice, eventually evolving into the fresh, precise art form we know today. Tokyo, especially around former fish markets, is still considered its spiritual home.

Mexico: Tacos al pastor

Image: Snappr

Tacos al pastor were born from Lebanese immigrants who brought shawarma-style cooking to Mexico.

A street-food legend that has won the hyperbolic title of "best food in the world" by some gastronomy websites. Mexico City is widely considered the best place to try them, shaved fresh from a vertical spit.

Italy: Pizza Napoletana

Image: Giona Mason

This is pizza in its purest form! Created in Naples as affordable food for the working class, it relies on just a few ingredients: dough, tomatoes, mozzarella, and heat. The method is so specific that Neapolitan pizza-making is officially protected as cultural heritage.

Spain: Paella

Image: Marcelo Verfe

Paella originated in Valencia as a rural dish cooked over open fires by farm workers.

Rice was mixed with whatever was available, from rabbit to vegetables, before seafood versions became popular along the coast. Today, locals still debate what "real" paella should include.

India: Butter chicken

Image: Raman

Butter chicken was created in Delhi as a clever way to reuse leftover tandoori chicken. Simmered in a rich tomato and butter sauce, it quickly became one of India’s most famous comfort dishes. Its mild, creamy flavor helped it travel the world.

Thailand: Pad Thai

Image: Alyssa Kowalski

Pad Thai rose to fame during the 20th century as part of a national campaign to promote Thai identity. Rice noodles, eggs, tamarind, peanuts, and shrimp came together in a perfectly balanced street dish. Bangkok remains the best place to experience its bold, sweet-sour punch.

Vietnam: Pho

Image: Sharon Chen

Pho is a deeply aromatic noodle soup that became popular in northern Vietnam in the early 20th century.

Long-simmered broth, rice noodles, herbs, and meat make it both delicate and filling. Regional styles vary, with Hanoi favoring simplicity and Ho Chi Minh City leaning bolder.

Philippines: Sinigang

Image: Gans Art

Sinigang is defined by its sourness, traditionally from tamarind. It developed as a way to suit the tropical climate, offering something refreshing yet hearty. Every household has its own version, using pork, shrimp, or fish, and adjusting the tang to taste.

Turkey: Baklava

Image: Amnah Mohammad

Baklava’s layered pastry and nut filling trace back to Ottoman palace kitchens. Thin sheets of filo dough are stacked with pistachios or walnuts, then soaked in syrup.

Regional variations exist, but Gaziantep is especially famous for its pistachio-rich version.

Canada: Poutine

Image: 2SIF

Poutine began in rural Quebec in the 1950s as a casual snack. Fries, cheese curds, and gravy don’t sound elegant, but together they became a national comfort food.

Today, chefs reinvent it endlessly, but the classic version still reigns.

Argentina: Asado

Image: iman zaker

Asado is more than a meal; it’s a social ritual. Rooted in gaucho traditions, it celebrates Argentina’s beef culture through slow grilling over wood or charcoal.

Different cuts and techniques vary by region, but the focus is always on simplicity and quality meat.

Greece: Moussaka

Image: Nano Erdozain

Moussaka layers eggplant, spiced meat, and creamy béchamel into a rich baked dish. While versions existed earlier, its modern form was popularized in the early 20th century. It’s now a staple of Greek home cooking and special occasions.

France: Cassoulet

Image: Andrey Câmara

Cassoulet comes from southern France and was shaped by necessity and patience. Beans were slowly cooked with meats like duck or sausage to create a filling, long-lasting dish. Each town, from Toulouse to Carcassonne, fiercely defends its own version.

Brazil: Feijoada

Image: Daigoro Folz

Feijoada is a hearty black bean stew traditionally served with rice, greens, and orange slices. Its roots are debated, but it became popular as an affordable, filling meal.

Today, it’s closely associated with weekend lunches and social gatherings across Brazil.