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Ingredient: green onions

Peru: Lomo Saltado

Cooking Time: 60 minutes + 30 for fries to soak
If we could make some sort of deal to swap Valentine’s Day for a second Halloween, I would most definitely be on board. I think I liked the holiday back in the day when it was just another excuse to craft and get too much candy from my grandparents. Us...

Bolivia: Salteñas

Salteñas originated in the city of Tarija, but are now sold by street vendors all throughout Bolivia – often as a mid-morning snack.  Legend has it that the recipe originated with Juana Manuela Gorriti, an Argentinian woman who later married Bolivian President Manuel Isidoro Belzu. Gorriti grew up very poor,...

Singapore: Hainanese Chicken Rice

Hainanese chicken rice is the national dish of Singapore, served everywhere from school cafeterias, to street vendors, to fancy restaurants, to Singapore Airlines.  The dish traces back to Chinese immigrants who came from the Hainan province and settled in different parts of what is now Southeast Asia. Although most often...

Mexico: Pozole

Cooking Time: 75 minutes
Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup.  Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture.  You’ve probably had hominy...

Laos: Laab / Larb

Cooking Time: 30
Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos.  It’s also common in Northeast Thailand.  All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish – I’ve even had an alligator version from the...

Colombia: Ajiaco

Cooking Time: 1 hour
Even though our Colombia trip was in the “foodie era”, I don’t have really vivid memories of what we ate.  I remember some of the best meals being those that Blanca prepared during our trek through the jungle, but I’m sure my hunger from a long day of hiking had...

Georgia: Khachapuri

Cooking Time: 90 minutes, including time for dough to rise
Georgian khachapuri has been on my to-do list for some time now, which is kind of ironic because I’d never actually had it before.  I think I first saw Compass Rose‘s khachapuri on a D.C. food blog.  It’s gotten much accolades – they apparently served 10,000 of them during their...