Traveling is also about discovering traditions and opening up to new cultures. Tasting the local cuisine is therefore an integral part of the trip!If you are looking for something in your memories, we bet you will find the taste of a delicious pasta dish tasted in Italy, a salad full of freshness in Greece or a shrimp curry tasted on a beach in Thailand…And to make your mouth water and inspire you for your next vacation, GO Voyages is now offering you a tour of the most famous destinations for their cuisine. Morocco, India, Japan, Spain… Follow us for a gastronomic world tour!
HERE ARE The Best Traditional Food in the World
Moroccan cuisine is the very reflection of its history and of the different populations who have lived on its lands. It comes from ancestral know-how that has been passed down from generation to generation through words and actions. Its particularity is not to be frozen in recipe books.
Thanks to its microclimate, Morocco offers quality products. Moroccan cuisine is made up of inexpensive products that express their full value in subtle blends to give choice dishes. Raw or cooked salads, cold mashed vegetables, sweet and savory dishes, with meat and fish, seasoned with cinnamon, saffron, ginger or coriander, pastries with orange blossom and honey, usually served with a mint, are available in many fragrant and colorful recipes.
Street or gourmet cuisine is of great interest to starred chefs from all countries. But it’s the street food that appeals to tourists. Marrakech is also the number 1 gastronomic destination in the TripAdvisor ranking.
If Peruvian cuisine is little known in France, Peru has nevertheless been named the world’s best gastronomic destination twice by WTA (the most prestigious award in the tourism industry worldwide), in 2012 and 2013. The country is in the process of modernization. Young people of very modest circumstances now study to be cooks, and often prefer cooking to soccer! Peruvian cuisine is increasingly opening up to new flavors. It is totally innovative and very modern food.
Influenced by an eventful history that dates back to before the Inca civilization, Peruvian cuisine is very rich. It is, it seems, the one with the most dishes in the world. Ceviche is, of course, the emblematic specialty of Peru, but it is not the only one: for example aji de gallina (chicken with chili pepper), lomo saltado (sautéed beef), chupe de Camarones (thick soup with shrimps), empanadas (small stuffed turnovers found in many Latin American countries), alpaca preparations, buy stews (the local guinea pig), stuffed peppers, salads multicolored, rice with seafood, Pollo a la Brasa, with 13 spices or Peruvian tripe with turmeric. And for desserts, alfajores, fruit puddings, sweet potato fritters, and good ice cream.
Japanese food, known to be healthy, balanced, and healthy, combines philosophy and traditions. The typical Japanese family meal always consists of a soup to whet the appetite, rice, and three sides (usually vegetables and fish, meat especially for festive meals). This is the triangle rule. There is no order for eating, but all dishes must be finished at the same time.
Sushi, maki, and rice dishes are mostly known, but the most emblematic specialty of Japanese gastronomic culture is ramen. These are fine noodles served in a hot broth, salt, soy sauce, miso, and in which we add pork, or seafood, vegetables, egg, onions, beef, etc. Of course, like many traditional Japanese dishes, you can also find seaweed, mushrooms, and spices.
Korean cuisine is known for its great variety and undeniable quality. This is tasty cuisine … And very spicy! Koreans like to say that their beautiful skin is the result of their eating habits: healthy, low-calorie, “relatively spicy” food that makes you sweat and therefore helps exfoliation!
Made from fermented Chinese cabbage marinated with chili peppers, kimchi has been declared a “national treasure”. It accompanies all meals.
Many dishes are also made with broth, rice, and noodles, but what sets it apart from Chinese and Japanese cuisine is the meat! Korean barbecue is very famous for being very friendly! You grill your meat and vegetables yourself on the grill placed in the center of the table while chatting with family or friends.
As in France, in India, cooking is a refined and very old art. Indian gastronomy is extremely rich. It is characterized by the subtlety of its blends, its warm colors, and its delicacy. The diversity of ingredients and spices makes it extremely tasty. Pounded in a mortar, the spices indeed enhance each dish: red chili and pepper, ginger, cumin, cardamom, cinnamon, nutmeg, cloves, turmeric, saffron, coriander, will make your taste buds waltz …
With much of the Indian population being vegetarians, Indian cuisine is one of the richest in the world in vegetable and dried fruit dishes. Each region has its own cooking technique and seasoning spices: aloo gobi, Indian vegetable curry, red lentil dhal, bhaji onions, parathas, tandoori chicken, date halwa.
Another country that draws the richness of its gastronomy from its history. Many civilizations that passed through Spain have indeed influenced its cuisine. The Phoenicians left behind many recipes for sauces, the Greeks introduced the flavor of olive oil, and the Romans, Carthaginians, and Jews incorporated their own ingredients into Spanish dishes. But it is the Moors who have left their mark on Spanish gastronomy for several centuries. In particular, they brought fruits and nuts that they combined with meat or fish, but also rice and spices: saffron, cinnamon and nutmeg, and the famous gazpacho.
The discovery of the Americas also greatly influenced gastronomy, thanks to products brought back from these distant lands: tomato, vanilla, chocolate, peas, potatoes.
You can’t imagine a stay in Spain without thinking about discovering its cuisine! Start with the churros in the morning for breakfast, accompanied by thick hot chocolate. We will also have to get into “Spanish time”. Lunch between 2 and 4 p.m., dinner between 9 and 11 p.m. Spaniards like to sit at the table for hours if they are interested in the topic of conversation, which is why tapas are so popular.
Cretan cuisine has for many years been recognized for its positive effects on life expectancy. Cretans generally eat twice as much fruit as other Europeans, a quarter less meat, and more legumes. What sets it apart from other cuisines is that it doesn’t try to mix flavors. It is basic, spicy, thin, and healthy. It would therefore be wrong to do without!
Cretan cuisine has ancient roots that go back to the Minoan civilization, i.e. over 3000 years, and has survived many colonizing influences (Romans, Byzantine Empire, Venetian, and Turkish). Universally recognized for its benefits, olive oil is of course the star of Cretan cuisine. A slice of freshly oven-toasted wholemeal bread, generously drizzled with olive oil and sprinkled with oregano and salt, makes for a delicious Cretan snack.
Fruits also occupy a very important place on the island: Crete produces large quantities of oranges, mandarins, melons, pears, figs, grapes, peaches, and apricots, but also more exotic fruits such as bananas, avocados, and kiwis, as well as the famous Cretan grapes, known as Soultanina.
Among some of the typical dishes food, you can taste snails (cochlea) as a mezze, scalded in salted water or fried then slowly simmered in vinegar and seasoned with rosemary. “Dakos” is probably the national Cretan dish. It’s a barley rusk softened in water and soaked in oil and tomato. It is very digestible and extremely tasty. Also try the kennel stifado, simmered with baby onions, fried or roasted, and served with baked potatoes.