Steak. For many men, it’s their favorite meal, a treat at a restaurant, or a point of pride in their home cooking repertoire. It’s such an important food in many cultures that entire restaurants are dedicated to perfecting it, and the definition of the perfect types of steak is hotly debated. What Is Steak?It may seem like an overly simplistic question, but there is, in fact, a bit of nuance to it. After all, not just any piece of meat is automatically considered a steak. The actual definition, then, is as follows: a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibers. While this definition can apply to other types of meat, this particular series of articles will focus specifically on beef steaks, a staple in western cultures. There are two key characteristics of a steak to consider: tenderness and flavor. What Makes a Steak Tender? The importance of tenderness can’t be underestimated; “tenderizing” a steak is a popular search topic for that reason. Tender types of steak are easy and enjoyable to chew. Nobody’s idea of a good steak should include a dining experience that resembles chewing on a piece of leather! With that in mind, the simplest way to achieve a tender steak is to start with a tender cut of beef because not all types of steak are created equal when it comes to tenderness, no matter how you cook your steak or how long it has been aged. When considering tenderness, let’s look at the characteristics of the steak itself and set aside the cooking method for later consideration (which is to say, the second article in this series). There are two key considerations when it comes to tenderness:
To summarize, the most tender types of steak will come from around the backbone, has very little connective tissue, and has finely marbled fat. For these reasons, as well as the fact that the more tender muscles are often smaller, you can expect to pay more for a tender types of steaks. What makes a steak flavorful? The main components that contribute to flavor are the amount of fat in the meat, the diet of the animal it came from, and how the meat has been aged.
Types of Steak & Steak Cuts There are many types of steak cuts; in simplest terms, a “cut” refers to the part of the cow from which the steak was sourced. The most tender cuts come from the loin and rib around the backbone, and as they typically have the best texture and flavor, these are the cuts on which we’ll be focusing today. We believe the top five cuts for tenderness and flavor are:
Another useful infographic, illustrating the numerous cuts of beef that are commercially available. 2. Ribeye Steak This cut is sourced, perhaps obviously, from the rib section of the cow (remember to check the infographic above!), and is also used, when slow-roasted, for prime rib. Also known as a Delmonico steak, Scotch fillet, or entrecôte. In the United States, a terminological distinction is made: “ribeye” refers to the cut when the bone has been removed, whereas “rib steak” refers to the cut if the bone remains attached. In other parts of the world, these terms are largely interchangeable. We believe that the ribeye represents the best choice for those who prize flavor above all else; for its well-marbled fat and high degree of tenderness, the flavor of a ribeye is second to none. Rib Steak Ready To Be Cut, without the bone it is a ribeye – notice the marbling 3. Tenderloin / Filet Mignon This cut, sourced from the center of the loin regions, is aptly named, as it is the most tender cut of meat on a cow.
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All The Different Types and Styles of Beer Everyone has different tastes. That’s why there are so many styles of clothes, so many different cars. That’s also why there are so many different types of beers. The proliferation of different beer styles is not a new thing either. For centuries people have been experimenting with different ingredients and brewing methods, and many of those ancient discoveries and traditions live on to this day. Below we’re going to look at the different beer types and styles that are readily accessible today. Granted, you won’t be able to find all of these at the local liquor store, but you will find all of them readily available at various Internet outlets. So we encourage you to read on and then sally forth and experiment. The 2 Different Types of Beer If you really want to get to know the different types of beer, you have to start by getting familiar with the 2 most popular types in the world today. This doesn’t mean these are necessarily the best types of beer around – you may have your own idea about what constitutes the best type of beer – but they are without a doubt the most popular. 1. Lager The basic difference between lagers and ales comes down to the type of yeast used during the fermentation process.All the various differences that eventually come to define the two types of beer stem from these different types of yeast. Lager yeast was first identified scientifically in 1904 and named Saccharomyces Pastorianus. Today, you will sometimes hear it referred to simply as S. Pastorianus. The biggest difference between lager yeast and ale yeast is that lager yeast is most comfortable in cold temperatures. Beyond the science, most of the beers that have come to be associated with specific countries are lagers, including Sapporo, Heineken, Budweiser and Tsing Tao to name a few. 2. Ale Where S. Pastorianus yeast is most effective at cold temperatures ale yeast, known as Saccharomyces Cerevisiae, is most comfortable doing its thing in warm temperatures.Saccharomyces cerevisiae has been known to mankind for thousands of years. S. Pastorianus only came to light around 500 years ago. [2] Hops are typically used to produce types of ale as they do a better job preserving the brew. Next to lager, ale is the most popular type of beer in the world. The hops also produce a bitter taste that is used as a counterpoint to the sweet flavored malts used in the brewing process. Now let’s take a closer look at lagers and ales and shine a spotlight on some of the most popular of each beer type. Top 3 Fermented Beers (Ales) The difference between ales and lagers is often described as one being “top fermented” (ales) and the other being “bottom fermented” (lager). The descriptions stem from the fact that the cold lager yeast settles while the warm ale yeast rises. That said here are the most popular types of top fermented beers: 1. Brown Ale Brown ale can be traced back to early 1700s England. At first, the term was used to describe the various types of porters and stouts being produced at the time.A hundred years later, Daniel Wheeler invented the drum malt roaster which led to a greater proliferation of beer styles and a greater desire to classify them to keep things straight. Essentially any dark beer that was not brewed with the black malt of Wheelers roaster came to be called “brown.” The popularity of brown ale has ebbed and flowed over the years. But despite the fact that there are no brown ales anywhere near the top of the list of most popular beer brands, it remains a steady draw today. 2. Pale Ale Pale ale has been around more than 300 years although at first it was often called “bitter ale” to distinguish it from milder ales of the time.Pale ale didn’t really gain traction in the American market until the 1980s. But once it did, there was no stopping it. Today there are many different variations on the pale ale theme, but the American palate is attracted to those that are aromatic and possess a slightly bitter taste. Because there are so many types of pale ale trying to determine the overall popularity of this type of beer globally is difficult. Suffice to say though that it is consumed in vast quantities all over the world. 3. India Pale Ale (IPA) A subset of pale ale, India Pale Ale was first brewed in England some 200 years ago and quickly found favor with the powers that be of the East India Company who began exporting it to the subcontinent. As a result, it wasn’t long before this bitter, hoppy-tasting brew took on the moniker “India Pale Ale.” Today there are myriad variations on the standard IPA, and it continues to gain fans both in major markets and in the far-flung corners of the world. 3 Bottom Fermented Beer (Lagers)As we discussed above the difference between top fermented and bottom fermented beer types has to do with the type of yeast used and its preference either for cold temperatures or warm temperatures. Lagers are produced using the Saccharomyces Pastorianus yeast which is a cold, bottom-dwelling creature. Below are some of the most popular forms of bottom-fermented beer, i.e., lagers. 1. Pale Lager Pale lager is the most popular type of beer in the world by sales with several of the top 10 global brands being pale lagers.The pale lager can trace its origins to the mid-19th century when German brewers first applied certain pale ale brewing techniques to lagering methods of the day. Today pale lagers are often referred to as “pilsners” though they are actually different kinds of beer and pale lagers tend to be dryer and have a more pronounced hoppy aroma than pilsners. [4] 2. Pilsner As mentioned, pilsner beer and pale lager are often mistaken for one another, likely because they arose at nearly the same time in Central Europe.Pilsner originated in the city of Pilsen, which is located today in the Czech Republic. Pilsners differ from pale lagers though in that they tend to be more highly carbonated and have a fuller, hoppier aroma to them. Pilsners tend to be a bit high maintenance and spoil easier than some other types of beer. They really need to be fresh in order to show off their attributes too. Tsingtao is the most popular pilsner in the world today though not one the ancient brewers of Central Europe would likely take much of a shine to. 3. Dark Lager Dark lager is often mistaken for stout or porter, and from a purely visual standpoint, the error is understandable.But dark lager – sometimes called black lager – is typically lighter in body with the hops coming to the fore to produce what many consider to be a pleasant bitterness. Today there are more dark beer types in the US than you can shake a stick at, while Köstritzer from Germany is one of the most internationally popular types of dark beer. 7 Other Types of Beer And the list goes on… 1. German BockBock beer goes back to the Middle Ages in Europe, specifically to what is now the Northern German town of Einbeck. It is believed the term “bock” is actually the result of a mispronunciation of the town’s name (Ein “bock”). But whether that story is true or not the name for this particular type of bottom-fermented beer stuck and has been with us now for nearly 700 years. Bock is typically both stronger and smoother than other lagers with intense flavors that are the result of the protracted brewing process. Bock is one of the many beer varieties often associated with special occasions and holidays. 2. Porter The terms “porter” and “stout” are often used interchangeably, but the two actually have subtle differences.The main difference is that stout is typically a stronger type of dark beer than porter. Porters tend to have a discernible roasted flavor to them and are typically higher in alcohol content than stouts as well. Guinness Dublin Porter and Anchor Porter are 2 popular brands of porter beer. 3. StoutLike many beer types on this list, stouts have been with us for centuries. They are believed to have started as more full-bodied variants of porter beer. At first, the name “stout” was being bandied about with abandon with every type of strong(ish) beer being referred to as “stout” this or that. Eventually, it became associated only with porters and then with a subset of porters. But even today there is some confusion over exactly where porters end and where stouts begin. Without question the most popular stout in the world today is Guinness Stout. 4. Belgian-Style Ale Belgian ales were originally created as a result of the anti-German backlash in the wake of World War II. Local Belgian brewers were looking to brew an alternative to German beer styles like pilsner.Belgian ales are typically less bitter than other pale ales and may have sweet malty overtones. Belgian ales are also known for their rich, thick heads and spicy characteristics. 5. Wheat Beer Wheat beers are some of the oldest known types of beer in the world. To protect this ancient heritage, there are actually German laws stating exactly how much wheat must go into any beer calling itself “wheat beer.” Wheat beer is typically light and enjoyed during the spring and summer months in particular. It may also exhibit fruity characteristics and is typically cloudy with a thick head that means business. According to studies, wheat beer also has the ability to boost athletes’ health. [5] 6. Wild Ale Wild ale is one of two new types of beer to arise from the American craft brewing scene since the turn of the century.While the term is still in the process of being more precisely defined and is often used interchangeably with the term “sour” the basic description of this type of beer is one that exhibits an earthiness born of the Brettanomyces yeast strain. This type of beer is also typically very low in acidity. 7. Sour Ale In some cases, brewers will choose to add bacteria to Brettanomyces based brews. The result is an acidic quality that produces a decidedly sour flavor. While all sour ales are considered wild, not all wild ales are considered sour. The two most common bacteria added to the brewing process to produce sour ales are Lactobacillus and Pediococcus. As we mentioned, because both of these types of beer are extremely new to the scene there is still robust debate over whether they even qualify to be their own categories of beer, if they should just be lumped in with other beers or if there should only be a single category of beer for both of them, with “wild” being the most likely choice. Specialty Beers The term “specialty beer” is an umbrella term covering almost all types of craft beer made today that don’t fit clearly into an already established category.It’s likely that in time market forces will be enough to whittle the number of different kinds of beers down to a level where accurate categorization can more easily take place. But, for the time being, if it’s not clear what a particular beer is it goes in the “specialty” category of beer. Specialty or craft beer is often flavored with ingredients traditional brew masters would find amusing at best, blasphemous at worst. Ingredients such as ginger or hot peppers or fermentables like sweet potato or even maple syrup. One of the many things that make specialty beers so difficult to categorize is that the base beer, the point of departure, may be any type of classic beer style. Or it may be something the brewmaster made up on the fly. Because of this, you can forget about listing the characteristics of specialty beer types. There aren’t any. Practically each brew is a stand-alone creation. About the only characteristic they share is that they are all beer.
One reason Sicilians tend to identify with Sicily first and Italy (a distant) second? Sicilian food. The same goes for Veneto in the north or Puglia in the south.
Italy is a young country in modern terms. It only celebrated its 150th anniversary in 2011. Despite the successful export of the "Italian restaurant," the idea of a unified Italian cuisine is something many Italians reject. Instead, there are regional dishes, sometimes with tastes as different as you'd find between countries. Even the basics differ -- pasta with or without egg, butter in abundance or ditched completely in favor of olive oil. Like reading tea leaves, travelers can discover much about a region's history and landscape from its special sauce. Guaranteed: No mention of spaghetti bolognese. 1. Abruzzo Lamb with cheese and eggs One of Italy's most rugged regions, sheep farming predominates in Abruzzo. Meat dishes and cheeses here tend to come from that animal. Agnello cac' e ove (lamb with cheese and eggs) is "traditionally eaten over the Easter period, since the animal must be young and sheep are born in the spring," says Roberto Burdese, president of Slow Food Italia. The sauce, of course, is made only with sheep's milk cheese. 2. Basilicata Làgane with olive oil and chickpeas Like its southern neighbors, simplicity is the hallmark of Basilicata's cooking. Away from the coast, you won't often encounter ceci (chickpeas) in northern Italian food. And the pasta (làgane) will be called tagliatelle or pappardelle, and almost certainly made with egg alongside durum wheat flour and water. Here, the làgane is tossed with olive oil, sauteed garlic and cooked ceci. And that's it. 3. Calabria Macaroni with pork, eggplant and salted ricotta A speciality of Calabrian chef Pasquale Pangallo, this dish merits an entry in "Cucina Regionale," the bible of Italian regional cooking. It combines several of the south's classic elements. Melanzane (eggplant) were introduced to Italian cooking by Arabs, regular visitors to, and occasional occupiers of, southern Italy from the ninth to 11th centuries. Calabrian cured meats, such as capocollo (pork neck), are generally spiked with chili pepper, a ubiquitous spice in Calabrian cooking. Ricotta salata (salted ricotta), a dried, pressed sheep's milk cheese, gives the dish a salty kick. 4. Campania Pizza Napoletana reinvented In Campania -- Naples above all -- cooking is all about carbs, the white flour of a pizza base in particular. "The word 'pizza' has wildly varying definitions depending on the sub-region and season," explains food journalist Katie Parla. "It can refer to a savory Easter bread or a pie for one, for example." Pizza Napoletana is a thick-rimmed pizza built in a wood-burning domed oven, traditionally topped with cow's milk mozzarella, tomato sauce and another topping or two. Parla points to culinary innovators such as Enzo Coccia at La Notizia (Via Michelangelo da Caravaggio 53, Naples; +39 081 714 2155), Frano Pepe at Pepe in Grani (Vico San Giovanni Battista 3, Caiazzo; +39 082 386 2718) and Francesco and Salvatore Salvo at Pizzeria Salvo (Largo Arso 10-16, San Giorgio a Cremano; +39 081 275 306) among those bringing new flavor and texture combinations to this Campanian classic. 5. Emilia-Romagna Tortellini with acacia flowers Many pasta dishes we consider "classic Italian" have roots in the cooking of Bologna and its region, Emilia-Romagna. Baked, layered lasagna was a Sunday dish for Bolognese families. Cappelletti (stuffed "little hats"), tortellini and tortelloni originate from Modena and Reggio Emilia. At the Locanda al Gambero Rosso (Via Verdi 5, Bagno di Romagna; +39 0543 903405), chef Giuliana Saragoni grabs an ingredient from another of the region's traditional dishes, frittelle di acacia (acacia flower fritters), to stuff her fresh tortellini. 6. Friuli Venezia Giulia Spiced frico cheese and toast Friuli has a hybrid cooking culture, as you might expect from a region at the corner of the Italic, Slavic and Germanic worlds, with a landscape spanning the sea, karst and high Alps. San Daniele cured ham comes from Friuli, as does some of Italy's best white wine. Most closely associated with the Carnia countryside around Udine, frico is based on the local Montasio cow's milk cheese. The mature cheese is cooked, almost to melting point, then spiked with sugar and cinnamon and served either cubed or on toasted bread. The dish is a warming balance of spice, salt and sweetness. 7. Lazio Spring lamb with salt-cured anchovies If you're looking for classic Rome, this isn't the show for you. "Anthony Bourdain Parts Unknown" airs Sundays at 9 p.m. ET/PT. Lazio is a region divided by mass tourism. Rome, its capital, welcomes millions of visitors every year. The countryside, on the other hand, is left to itself. Katie Parla, whose app Katie Parla's Rome picks out some of the city's best restaurant and street food spots, says one element captures the essence of Lazio's agricultural roots: abbaccio. "This young spring lamb reaches its greatest expression when prepared alla cacciatora -- the chopped lamb is cooked in a pan with oil or lard and garlic, sage and rosemary, then seasoned with salt-cured anchovies. This savory dish is a reminder of a simpler time when shepherds grazed their flocks across the region and even through central Rome itself." 8. Le Marche Ancona spicy fish stew Ancona's classic dish, brodetto all'anconetana, reflects the city's seafaring heritage. It's a slightly spicy, tomato-based soup/stew made from local catch. "The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico (Via Poggio, Portonovo; +39 071 801450), a restaurant specializing in Le Marche cuisine. "Cooks used poorer catch, or fish a little broken by the nets and not saleable at the market. 9. Liguria Chickpea flatbread Many cooking traditions in Liguria -- the small, crescent-shaped region strung out along Italy's northwest coast -- come from the region's seaport, Genoa. Among them is farinata, a thin, unleavened flatbread made with chickpea flour. Often served as a side or street-food dish, it's traditionally cut into triangular slices and eaten with a dusting of salt, black pepper, rosemary or all of the above. 10. Lombardy Risotto alla milanese You could almost be in China on the flat plains between Turin and Milan. Mile after mile is given over to rice paddies, growing Carnaroli and Arborio varieties of the staple. This is the home of risotto, a carb-loaded primo (first course) whose base is almost always rice and stock. In a risotto alla Milanese, the traditional ingredients are beef marrow (which today is often omitted for dietary reasons) and saffron. 11. Molise Tripe dumplings With a population of less than half a million and fewer tourism sites than its neighbors, Molise is perhaps Italy's least known region to outsiders. As in neighboring Abruzzo, the uneven terrain makes lamb the livestock of choice. In Molise, they eat almost every bit of the creature -- lamb offal is a feature of many traditional dishes. Allulur is a dish of tripe dumplings, encased in the sheep's rumen (part of the stomach) and boiled. At Trattoria da Nonno Cecchino (Italian site only; Via Larino 32, Campobasso; +39 0874 311 778), the tripe is seasoned with garlic, parsley and chili pepper. 12. Piedmont Bagna caôda or "warm dip" Bagna caôda means "warm dip" in Piedmontese, a dialect widely spoken in northwest Italy until recent decades. Preparing the dish is simple: chopped garlic is cooked slowly with oil and butter to form an emulsion. Chefs then pour in a few more cups of olive oil, chopped anchovies and peeled walnuts, and cook it down till it becomes a salty-garlicky bath. It's often served with Jerusalem artichoke, endive, sweet pepper and onion for dipping and traditionally brought to the table in a terracotta pot. In Turin, restaurants recognized with the Sapori Torinesi mark specialize in traditional Piedmontese cooking. 13. Puglia Orecchiette pasta with turnip tops One of Italy's flattest and most fertile regions, Puglia is the south's breadbasket. Wheat and olive oil are produced in abundance, making it a top Italian region for vegetarians. Orecchiette are "little ears" of durum wheat pasta, often made here without egg. This classic Pugliese primo (first course) sees them tossed with cime di rape, broccoli rabe or "turnip tops," a little oil and seasoning, sometimes including preserved anchovies. 14. Sardinia Pilau "Fregola [small balls of pasta] is a central element in Sardinian cuisine, which uses durum wheat flour for many baked goods," says Burdese of Slow Food Italia. It's also the main ingredient in pilau, a couscous-like dish, prepared like risotto by cooking the grains in a fresh stock. Around the island, you'll find versions of pilau made with sheep or goat meat, or with crustaceans and shellfish in a tomato sauce. 15. Sicily Pasta with sardines Pretty much every Mediterranean country that ever had a navy has invaded Sicily at some point in the past 3,000 years. Ancient Greeks and Romans left ruins across the island. Norman-French, Arabs, Spanish and others shaped the architecture of its capital, Palermo. "With its contrast between sweet and salty, pasta con le sarde recalls the Arab influence, which has strongly influenced Sicilian cuisine," explains Burdese. The dish is usually made with bucatini (hollow pasta tubes) served al dente with fresh sardines, raisins, pine nuts and, most importantly, wild fennel and saffron. 16. Trentino-Alto Adige Strudel Italy's northernmost region has a split personality. It was part of Austro-Hungarian Empire until its collapse after World War I. As with the language, cooking comes with an Austrian accent. "It's thought strudel emerged after the clash of empires in the battle between Suleiman the Magnificent and King Louis II of Hungary in 1529," explains Roberto Anesi, whose restaurant El Pael (Italian site only; Via Roma 58, Canazei; +39 0462 601 433) serves vast quantities of the dish along with history lessons. "Apples, pine nuts, raisins and spices wrapped in a pastry sheet make up the standard recipe. At El Pael, we customize it with figs and walnuts, or use ricotta and apricots." 17. Tuscany "Naked" ravioli with ricotta and spinach A rural region, Tuscany's food heritage is rooted in its farming traditions. "Gnudi made with ricotta and spinach is typical peasant food," says Matteo Fantini, proprietor of Florence restaurant iO: Osteria Personale (Borgo San Frediano 167r, Florence; +39 055 933 1341). Gnudi are "ravioli" deprived of the sheet of pasta that normally encloses them, leaving only the filling. "To prepare the dish, the farmer needs only ricotta (sheep's milk cheese), flour, egg and spinach, plus a simple dressing of olive oil, sage and pecorino cheese." 18. Umbria Tagliatelle with truffles In Umbria, it feels as if everything good to eat comes from the woods. Game such as cinghiale (wild boar) works its way into every course -- except dessert, of course. Then there's the fungus. The black truffle grows just below ground level in deciduous forests all over the region. Still more prized is the tartufo bianco (white truffle) that appears around Gubbio in late autumn. The town's Taverna del Lupo (Via Ansidei 6, Gubbio; +39 075 9274368) handles it skilfully. The dish itself could hardly be simpler. Simply toss fresh, handmade pasta strands with a little butter and some grated Parmigiano to taste, and as much truffle as you're allowed. 19. Valle d'Aosta Polenta with beef stewed in wine A metaphorical million miles from a light, Mediterranean diet, food from the Valle d'Aosta region is a mountainous mix of cheese, butter and hearty stews. The staple carb is the cornmeal porridge polenta, traditionally cooked in an iron cauldron. Paired with beef stewed in wine, a carbonada, it meets the calorific demands of a day on the ski slopes or mountain trails. 20. Veneto Rice and pea risotto Nothing betrays the cucina povera (peasant cooking) roots of Venetian cuisine quite like the city's most famous dish. Risi e bisi, rice and peas ("bisi" is "peas" in Venetian dialect), is more soup-like than most northern Italian risotto dishes. The peas and rice float in a vegetable broth made from a simple base of onion and pancetta -- the fatty, cured-pork cut. Venice never had a king, but this dish was certainly fit for the doge -- a kind of chief magistrate. It was traditionally served at the annual Doge's banquet, held on April 25, the saint's day of the city's patron, St. Mark. “Mexican food” is a misnomer, or, at least, woefully inadequate to describe the many distinct regional cuisines that encompass the term. The pork dish cochito, ubiquitous in Chiapas, might be a mystery to someone in Tamaulipas. Recently, when a (now-shuttered) burrito place opened in an upscale Mexico City neighborhood, the press coverage was careful to clarify what, exactly, a burrito is. Of course, there are dishes you can find throughout Mexico (just as you can find gumbo in almost any U.S. city), but even these often come with regional variations (the miniature red-masa enchiladas potosinas vs. the flat stacked enchiladas sonorenses, for example), and neighboring states often lay claim to dishes best known in a certain area. Apologies in advance for any generalizations, but here are some of the most famous regional Mexican cuisines you might encounter in Mexico and elsewhere. NORTEÑOAbout half of the country’s area is generally referred to as the North, so “Northern cuisine” spans everything from light Sinaloan seafood to the roast cabrito (baby goat) of Nuevo León and its capital, Monterrey. It’s also where you won’t be looked at quizzically if you mention a “burrito.” Meat and flour tortillas (served with rich, porky beans) are king here, though the coastal cuisines of Sonora and Sinaloa — dishes like aguachile (a spicy ceviche) and cahuamanta (a skate stew) — have found fashionable traction throughout the country. Key dishes: Cabrito, machaca (dried shredded meat), burritos, carne asada, aguachile, chilorio (a pulled-pork dish from Sinaloa), guacavaqui (a Sonoran stew) OAXAQUEÑO Oaxacan cuisine features seven signature varieties of mole made from an array of ingredients.Revered as a culinary center both in Mexico and beyond, Oaxaca is sometimes called Land of the Seven Moles, though if you think of mole more as a technique than a recipe, there are countless variations. Oaxacan versions of national dishes seem to always have a tasty twist — avocado leaf in the beans, the herb chepil in the rice, dried shrimp and smoked pasilla mixe (also called pasilla oaxaqueña) chiles in salsas — and the empanadas, tamales and tortillas are super-sized. The state has ample coastline, too, meaning a rich (and under-appreciated) seafood cuisine. Key dishes: The seven moles of Oaxaca (negro, verde, amarillo, rojo, coloradito, chichilo, manchamantel), tlayudas (“Oaxacan pizza”), sopa de guías (a squash-vine soup with masa dumplings), chapulines (fried grasshoppers, heaven with guacamole in a fresh tortilla), champurrado and chocolatole (chocolate-based drinks) VERACRUZANOThe crescent-shaped state of Veracruz stretches over 400 miles along the Gulf of Mexico, so seafood is the star, though the inland cities of Xico (home of a famously rich, sweet mole) and Xalapa (home of the jalapeño) are considered gastronomic jewels. African and Caribbean influences are obvious, but Mediterranean ingredients are especially prominent, most evident in the trademark dish pescado a la veracruzana, with tomato, capers and olives. Fun fact: Vanilla’s origin has been traced to Veracruz state, around the city of Papantla. Key dishes: Pescado a la veracruzana (with tomatoes, capers and olives), arroz a la tumbada (think saucy paella), chilpachole (thick seafood soup), acamayas (a shrimplike river crustacean often prepared al mojo de ajo), mole de Xico YUCATECO Cochinita pibil (seen here in a taco) is roast pork marinated in achiote and sour orange, a typical preparation in the Yucatán Peninsula. (Photo: Jon Sullivan/Wikimedia Commons.)The cuisine of the Yucatán Peninsula (actually three states: Yucatán, Campeche and Quintana Roo) is perhaps the most revered after Oaxaca. Its relative geographic and cultural isolation (Mexicans from the region might refer to themselves as “yucateco” as readily as “mexicano”) and prominent African, Caribbean and Middle Eastern influences make for a very distinctive cuisine. Habanero chile, achiote (annatto seed), sour orange, red onion, spices like allspice and large-leafed Yucatecan oregano, and seasoning pastes called recados are some of the ingredients far more common to la cocina yucateca than the rest of the country. Key dishes: Sopa de lima (a tart tortilla soup), cochinita pibil (roast pork marinated in achiote and sour orange), panuchos and salbutes (tostada variants), tzik de venado (shredded deer salad), pavo en escabeche (pickled turkey) POBLANOTwo of Mexico’s most iconic dishes — mole poblano (an especially complex sauce of dried chiles, seeds, nuts and chocolate) and chiles en nogada (picadillo-stuffed chiles with a walnut sauce and pomegranate seeds) — hail from the state of Puebla, insuring the eminence of its cuisine. Many other popular poblano dishes are also found elsewhere, particularly in the south, though you’ll find especially creative and varied antojitos here. Key dishes: Mole poblano, chiles en nogada, cemitas and chanclas (Poblano tortas, the latter soaked in salsa), chiles capones (simple cheese-stuffed chiles) and more mole poblano JALISCENSEJalisco’s state motto is “Jalisco es México,” presumably because it takes credit for many of the country’s most beloved traditions — mariachi, charrería (similar to rodeo), tequila. Its cuisine reflects its rich natural and cultural resources: over 200 miles of coastline and most of Mexico’s largest freshwater lake (Lake Chapala), arid plans and snowy peaks, as well as Puerto Vallarta and Mexico’s second-largest city, Guadalajara. Key dishes: Birria (chile-stewed goat or lamb), torta ahogada (the Mexican French dip — also see chancla and pambazo), caldo michi (a fish soup), pacholas (a ground-meat-and-chile patty), pozole rojo de Jalisco Bajacaliforniano Baja California’s cuisine draws from the sea, so expect fish tacos, ceviches and more.Much of what’s thought of as “Cal-Mex” isn’t dissimilar to what you’ll find in Mexico’s Baja California (which comprises two states, Baja California Norte and Sur); after all, “our” California was theirs until 1848. It is, predictably, a seafood-based cuisine (look for seafoodized versions of norteño dishes, like skate machaca and abalone chorizo), but there are unexpected immigrant influences — Russian in Valle de Guadalupe, Chinese in Mexicali — and a sort of upscale fusion cuisine, Baja Med, has emerged in recent years, alongside a hot restaurant scene in and around Tijuana. And did we mention both the Caesar salad and margarita were invented here? Key dishes: Caesar salad, tacos of tempura fish and shrimp, grilled lobster, seafood cocktails and ceviches, margaritas
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.[Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods"— an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and mu nam tok (36th). Thailand is world-famous for its mouthwatering cuisine and for good reason. Come and explore the flavors of the Land of Smiles by eating your way through our list of the 5 best dishes this foodie nation has to offer. Warning: You’ll be coming back for more. Guay Teow (Noodle Soup)Guay teow is arguably one of the most popular Thai dishes and can be found almost everywhere. Guay teow describes any type of noodle soup. It can be made with chicken, pork, or beef (rarely vegetarian-friendly) as well as either rice noodles or egg noodles. Most of the time, vendors also add wontons or meatballs to the broth. The dish is best topped with a selection of condiments including, sugar, dried chilli peppers, lime juice, and fish sauce. Guay teow can be eaten at any time of day and is particularly good as a late night snack. Som Tam (Spicy Green Papaya Salad)Som tam hails from Isaan in Northeastern Thailand and is one of the most popular dishes in Thailand. Som tam comes in a variety of styles, however, the classic som tam consists of shredded green papaya, tomatoes, carrots, peanuts, dried shrimp, runner beans, palm sugar, tamarind pulp, fish sauce, lime juice, garlic and plenty of chillies. The ingredients are mixed together using a mortar and pestle, which amplifies the flavours into a super moreish dish. Pad Thai (Thai Style Fried Noodles)Pad thai is one of Thailands national dishes and is a go-to for tourists who are starting out their Thai cuisine exploration. Pad thai is a fried noodle dish which is usually made with shrimp or chicken, however, the vegetarian option is popular too. Pad thai is available on almost every street corner and is a cheap and tasty meal. Pad Krapow (Fried Basil)Pad krapao usually is made using minced pork or chicken (it’s also great with tofu) which is stir-fried with Thai basil and plenty of chillies. Pad krapow is definitely not a dish for picky eaters: The Thai basil has a very sharp, peppery flavour, while the chillies add a hefty dose of spice. You can always take the heat down a notch by asking the vendor to make it “pet nit noi” (only a little spicy). The dish served with white rice and topped with an oozing running friend egg “kai dao” which blends through the rest of the dish for an unforgettable taste sensation. Kao Niew Ma Muang (Mango and Sticky Rice)Looking for dessert? Look no further than the all-time crowd pleaser of mango and sticky rice. Kao niew ma muang is simple but extremely delicious, made with sticky rice, fresh mango slices, and lashings of sweet condensed milk. |
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