Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Unfortunately due to language barriers, all I know is that my favorite selection is "manzo (beef)". I would love to know what cut, how they prepared it, etc. It's amazing. Wash it all down with a caipirinha, and then onto the delicious roasted pineapple with cinnamon and sugar...Mmm, amazing, albeit a bit pricey outside of Brazil.
I'm guessing you were eating pincanha, which is a cut of beef...the cap of the top sirloin. Prepared properly is it delicious, by far my favorite cut of beef.
When I prepare, which is different than how my friends prepare, I cut it into about 1.5 inche strips, against the grain. It trim a little of the fat off the top, but leave most, lots of salt then cook about 5-8 minutes per side. My friends, which are brazilian, cook the whole cut, then cut away portions from the ends throughout the evening. I guess I am a bit lazy, but both are delicious.
3. Russian
Seriously. Had to choke down what I could so's not to insult my host family or the dignitaries that took us out to eat at 'fine restaurants.' Lost mucho weight that summer. That being said, I do like borscht.
I like Pelmeni, borscht, and beet salad, all great. We caught then ate pan fried fish a few times too, which was yummy...but I am guessing that is a world standard. I ate pickled everything during my time there. I remember on one trip home we spent our last day in Moscow and a Russian friend desparately wanted to try Pizza Hut (late 90's), so we went in and I was looking at the pictures on the menu of the pizzas with peas, beets, etc and thought, "plain cheese would be great right now." Russian food has lots of strong flavours, which had me craving bland food by the end of my trips.
Traditional Scottish dishes (fish/meats)
Italian
Spanish (especially the seafood, tapas)
Asian (Malaysian, Chinese, Japanese)
Indian
Scot
Problem with Andalusian food is that is based on "fritters", and in the touristy areas everything is geared to tourists, so they all have the same stuff (pescaitos, patatas bravas, etc). Curiously, Spanish tourists eat the same stuff because they also ignore good Andalusian food...and good restaurants are pricey...
For good Andalusian food, head inland. For example, the province of Jaen, almost no tourists, they have superb tapas, super restaurants, etc. In Spain, the south "fries", the centre "bakes" and northen food is based on stews, there are marked changes every 40 or 50 kilometers.
You'll need a car, though...problem is that tourism (local and international) have wasted all good eats and if you want to go to a good place in a big city or touristy area (not a menú place or tapas franchise) you are forced to shell 100€ or more. There are regions barely untouched inland, fascinating provinces and regions...unfortunately, "turismo rural" is ruining all those regions...
I have several Scottish friend and they buy Scot's Pies and everything Scottish at a local supermarket, we have a British supermarket run by a Pakistani.
Location: The western periphery of Terra Australis
24,606 posts, read 55,841,995 times
Reputation: 11862
It's hard to pick since some countries have very diverse cuisines. For instance I love spicy Sichuan cuisine but don't care for Beijing food. But anyway...
1. A tie between Indonesian/Malaysian and Italian. Two very different styles, I need both the creaminess of Italian cuisine, as well as the spiciness of Indonesian or Malaysian, which is greatly unknown in the US but beats Thai IMO.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.