Yasai Tempura, a vibrant and light Japanese dish, features an assortment of seasonal vegetables coated in a delicate, airy batter and fried to golden perfection. “Yasai” means vegetables in Japanese, and this tempura variation highlights the natural flavors and textures of ingredients like sweet potatoes,
Bakso is a beloved Indonesian meatball soup, cherished for its comforting, savory broth and springy, flavorful meatballs made from beef, chicken, or a combination. This iconic street food dish features tender meatballs served in a clear, aromatic beef broth
Sate Ayam is a beloved Indonesian street food featuring tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. This dish is a harmonious blend of savory, sweet, and slightly spicy flavors, often accompanied by rice cakes (lontong) or steamed rice.
Tacos de Suadero are a quintessential Mexican street food, particularly popular in Mexico City’s bustling taquerias. Suadero is a cut of beef from the lower chest or upper belly of the cow, known for its rich, tender texture after slow cooking.
If you had told me ten years ago that my two little monsters—Emilio and Valentina—would go wild for tacos de chicharrón, I would’ve laughed. Back then, chicharrón was something I associated with lazy Sunday mornings at my abuelita’s house,
Tacos de Camarón, or shrimp tacos, are a beloved staple in Mexican coastal cuisine, especially popular in regions like Sinaloa and Baja California. This dish showcases succulent shrimp, typically seasoned with a blend of spices, sautéed or lightly battered, and served in warm corn tortillas
Tacos de Pescado, or fish tacos, are a coastal Mexican classic, particularly associated with Baja California. This dish features crispy, lightly battered fish fillets (often cod or tilapia) nestled in warm corn tortillas, topped with a creamy, tangy white sauce, fresh cabbage, and a squeeze of lime.
Tacos de Escamoles is a traditional dish from Tlaxcala, Mexico, featuring escamoles—ant larvae and pupae harvested from the nests of the Liometopum apiculatum ant. Often called “Mexican caviar,” escamoles have been a delicacy since pre-Hispanic times
Tacos de Lengua, a cherished Mexican dish, feature tender beef tongue (lengua) that’s slow-cooked until succulent and then seared or chopped for tacos. Often misunderstood due to its main ingredient, lengua is a delicacy in Mexican cuisine, celebrated for its rich, melt-in-your-mouth texture…
Tacos de Barbacoa from Hidalgo are a quintessential Mexican dish that showcases the region’s deep-rooted tradition of slow-cooking meat to perfection. In Hidalgo, barbacoa is typically made with lamb or goat, wrapped in maguey (agave) leaves, and cooked in an underground pit lined…