Travel Through Your Stomach with These International Dishes

Travel Through Your Stomach with These International Dishes

May 10, 2020 | By

Food is always an integral part of the travel experience. It can bring together a room full of strangers and often reflects the local culture through the use of native ingredients and traditional techniques. With current travel restrictions keeping us all at home, many of us are missing one of our favorite aspects of traveling – the food. Here are four traditional recipes from around the world that will transport you from your couch to new corners of the globe.

Chicken Mole Tacos

Travel to Mexico without leaving home by celebrating the country’s love for bold flavors and traditional combinations. This chicken mole taco recipe is an easy place to start, and pairs nicely with your favorite margarita.


1 1/2 lb. boneless, skinless chicken breast, cut into ½-inch pieces

1 1/2 tsp. unsweetened cocoa powder

1 1/2 tsp. ancho chile powder

1 tsp. ground cinnamon

Kosher salt and pepper

1 small red onion, thinly sliced

1 red pepper, thinly sliced

1 small red cabbage, cored and thinly sliced

2 tbsp. fresh lime juice, plus lime wedges for serving

8 small corn tortillas

Cilantro and yogurt, for serving


Heat oven to 425°F. Line a rimmed baking sheet with foil. In a bowl, toss chicken with cocoa powder, ancho chile, cinnamon, and ¼ teaspoon each salt and pepper. Transfer chicken to a prepared sheet and roast until cooked through, about 12 minutes.

Meanwhile, in a large bowl, combine red onion, red pepper, and cabbage and toss with lime juice and ¼ teaspoon each salt and pepper.

Warm tortillas, then fill with chicken and top with slaw. Serve with cilantro, yogurt, and lime wedges, if desired.

Check out the full recipe here.

Jamaica Jerk Chicken

If you’ve been daydreaming about unwinding on your favorite Caribbean island, take a trip to Jamaica without leaving your kitchen. Traditional jerk chicken recipes begin with a spice marinade that infuses the chicken with incredibly bold (and spicy!) flavor. Try your hand at this recipe and the only thing missing will be a warm island breeze.


1 medium onion, coarsely chopped

3 medium scallions, chopped

2 Scotch bonnet peppers, chopped

2 garlic cloves, chopped

1 tablespoon five-spice powder

1 tablespoon allspice berries, coarsely ground

1 tablespoon coarsely ground pepper

1 teaspoon dried thyme, crumbled

1 teaspoon freshly grated nutmeg

1 teaspoon salt 1/2 cup soy sauce

1 tablespoon vegetable oil

Two 3 1/2- to 4-pound chickens, quartered


In a food processor, combine the onion, scallions, peppers, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

Visit for the full recipe.

Mushroom Risotto

The land of pizza and pasta. Italy is known for many things, and their traditional cuisine is certainly high on the list. If you are craving the comforts of carbs, try this risotto recipe that will take you from your living room to an outdoor café in your favorite Italian piazza.


6 cups chicken broth, divided

3 tablespoons olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt and freshly ground black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter

1/3 cup freshly grated Parmesan cheese


In a saucepan, warm the broth over low heat.

Warm 2 tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to a skillet, and stir in the shallots. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Head over to for the full recipe details.

Doro Wat

Ethiopia’s national meal is a long-stewed chicken dish traditionally made to be extremely spicy. If your taste buds can’t stand the heat, check out this toned-down recipe from and spend an evening in Addis Ababa.


4 tbsp. Ethiopian spiced butter (called nit’r qibe), ghee, or melted butter

2 1⁄2 tbsp. minced ginger

5 small red onions, finely chopped

5 cloves garlic, minced

3 tbsp. Ethiopian spice mix (called Berbere)

1 plum tomato, chopped

3⁄4 tsp. ground cardamom

8 chicken drumsticks

Kosher salt and freshly ground black pepper, to taste

4 hard-boiled eggs



Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes.

Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour.

Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.

Enjoy the essence of these countries from home until we are able to travel again!

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