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/ck/ - Food & Cooking

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7721180 No.7721180 [Reply] [Original]

Post your country's national dish and educate us on it.

Mexico has two, mole and chiles en nogada.

Chiles en nogada is a national dish because it uses Mexican ingredients and it presents all of the flag's colors. Not everybody in the country eats the dish though. For example, I live in Jalisco and my mom and grandmother, who are repertoires of traditional Mexican dishes, have never prepared chiles en nogada.


>> No.7721184
File: 70 KB, 480x321, image.jpg [View same] [iqdb] [saucenao] [google]

It's important to note that picking a Mexican national dish is a very difficult task because cuisine in this country is very diverse because the country itself is very diverse. IMO mole is a good choice because the ingredients used come from Europe and the Americas. This is a good metaphor for what Mexico is as a country and a culture: a mixture of two different worlds.

Unlike chiles en nogada, this is eaten throughout the country. I've never met anybody who's hasn't had it.

>> No.7721187


>> No.7721188
File: 23 KB, 460x276, lard-006.jpg [View same] [iqdb] [saucenao] [google]

'merica checkin' in y'all

>> No.7721195

Nothing from your region? I know Louisiana and New England have very interesting culinary heritages. What about your state and region?

>> No.7721214

The thing about chile en nogada is that, like any vegetable dish, it's really amazing when prepared from local ingredients at their seasonal peak, but otherwise very mediocre. It's not like American meat-blitzkreig where it doesn't matter when and where. This is why Americans can't grasp seasonality or terroir. Mass brutalization by endless piles of third rate meat replaced cuisine.

But that won't stop young, white, "urban pioneers" from thinking they "discovered" it, no doubt shitty chiles en nogada will soon take Twitter by storm as soon as Linda Dunham of Girl Interrupted hash tags it on her tumbeler homepage. And clueless 20somethings will pretend to like their stuffed bell peppers covered in Campbell's soup, if you disagree you're racist

White people are the worst

>> No.7721232

How popular is Mexican food in the U.S.? Besides tacos and burritos.

Also, post regional dishes.

>> No.7721238
File: 36 KB, 650x366, pie-and-sauce.jpg [View same] [iqdb] [saucenao] [google]

>> No.7721277

Also from Mexico.

Regional dish.


>> No.7721323

No one has any interests in posting their country's dishes? Come on guys.

>> No.7721344

Not a country but the official Oklahoma state meal is fried okra, squash, cornbread, barbecued pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas.

I'm pretty sure no one has actually eaten all of those things at once

>> No.7721362
File: 41 KB, 500x375, coneyisland.jpg [View same] [iqdb] [saucenao] [google]

>No one has any interests in posting their country's dishes? Come on guys.


2 Detroit Coney Island hot dogs with everything

>> No.7721483
File: 307 KB, 996x664, Cocido Madrid.jpg [View same] [iqdb] [saucenao] [google]


>> No.7721505
File: 564 KB, 840x550, Screen-Shot-2015-03-01-at-10.15.23-AM.png [View same] [iqdb] [saucenao] [google]

North Carolina has shrimp & grits and vinegar based BBQ.

>> No.7721599

VERY popular, Mexicans even move to random rural areas to set up restaurants. I picked a random area in Eastern Kentucky on Google Maps and searched "Mexican food", and there were seemingly authentic options relatively close by.

My city (New York) has a lot of good Mexican food now, but the market isn't oversaturated like LA yet.

>> No.7721639

Which are the best moles that I could find at a Mexico City/Puebla style restaurant?

>> No.7721663

Fucking menudo should be here.

Often called "wetback soup" in America, this dish can be the most flavorful thing you've ever eaten. I learned to make it from scratch by my grandmother, and she learned to make it from her Mexican mother-in-law, who in turn learned to make it by getting drunk and mixing random shit together in hopes of finding a cure for the hangover.

It is the greatest dish in the world, and we as Americans have bastardized it to the point of unrecognizability.

Protip: if you prefer posole, you're verifiably retarded and have no business cooking.

>> No.7721668

This is why Americans shouldn't be posting. You might as well post a bologna sandwich with miracle whip.

>> No.7721670

Manchamanteles. Peanut mole and the rare goat mole from puebla

>> No.7721677
File: 29 KB, 625x352, haggis neeps and tatties.jpg [View same] [iqdb] [saucenao] [google]


Haggis, neeps and tatties

>> No.7721682

Do you buy that fake supermarket shit or do you catch your own?

>> No.7721686

I go hunting for them in the Highlands, lost 3 good friends to the ferocious beast

>> No.7721705
File: 45 KB, 400x400, Kochers-Grobe-Mettwurst-Coarse-Teawurst-approx-8oz_main-1.jpg [View same] [iqdb] [saucenao] [google]

Germany here.

I dunno about national dish, but personally, to me, German food is pretty much summed up in how fucking weird and delicious mettwurst is. Pretty much raw, smoke-cured pork spread on toast.

Sounds like it should be fucking awful, but it's really good.

>> No.7721707

fuck off

>> No.7721712

When did he imply pork was bad?

>> No.7721716

Doesn't that shit take hours to make, though? And I doubt anyone besides racist rednecks call it "wetback soup".

>> No.7721723

>German food is pretty much summed up in...wurst

>> No.7721724
File: 105 KB, 702x527, tumblr_mnq550pLHO1s9nv97o1_500.jpg [View same] [iqdb] [saucenao] [google]

american but so cal surf bro checking in. brb chillin on the beach after a sweet surf sesh and listening to fight fair and eating the state dish

>> No.7721730

>Sounds like it should be fucking awful, but it's really good.
Once again

>> No.7721731

About 6-8 hours, because you want the tripe to be soft.

And every time I go to Tijuana and order it, I refer to it as wetback soup. The locals know exactly what I mean, and serve me as such. They even give me a complimentary side of "pinche maricon", which I think is a type of sauted shrimp.

>> No.7721737

Is that a real california burrito nigro?

>> No.7721741

Why would you go to Tijuana to eat Menudo?There's literally hundred things more interesting than menudo in Tijuana

>> No.7721742

That's a shitty looking California burrito. I'm going to assume you don't live in Glorious San Diego, where we do food right.

>> No.7721743
File: 175 KB, 1000x667, chicago-hot-dog-1.jpg [View same] [iqdb] [saucenao] [google]

Chicago's food is heavily Polish and German, mixed with a bit of Greek and flyover enginuity

Here is the Chicago hot dog. I eat them as pictured "run it through the garden" style. There is no ketchup, but I do not sperg out about that like some. The nuclear green shit is pickle relish, celery salt may be hard to see. I eat them but I prefer New York's version

>> No.7721746

>going into Mexico and openly using the term "wetback"

But damn, 6-8 hours? Do Mexican restaurants have workers stay overnight to have it ready for breakfast?

>> No.7721750

Same thing goes for pho and many other stews, anon.

>> No.7721751

i name dropped fight fair in my post.you tell me.

>> No.7721757


a lot of taco shops will not have cheese or guac (wtf???) but this is what a cali burrito is supposed to be.

>> No.7721758

>it's really good
>really good
>Good != bad

I shouldn't have had to spell that out. You've embarrassed yourself once again.

For the record, merely implying that raw food SOUNDS like it would be bad, does not in fact mean you're saying it's bad, especially when you say the polar opposite of "bad" immediately afterwards.

>> No.7721763


>> No.7721767

You don't get it, don't you? How would pork sound awful in anyway? Pork is delicious. I'm only going by that statement only.

>> No.7721768
File: 161 KB, 600x402, deep dish crack.jpg [View same] [iqdb] [saucenao] [google]

Here is some 'za. It's absolutely delicious but I am just as happy with nice thin neapolitan pizza. NYC makes a good pizza too, but if the dough gets thicker than that I would rather have Chicago style tomato and cheese lasagna

>> No.7721773
File: 48 KB, 515x513, image.jpg [View same] [iqdb] [saucenao] [google]

Nice, what do you think of this 'go 'za

>> No.7721774

Are flour tortilla tacos common in Northern Mexico aside from Baja California?

>> No.7721779

If the thought of raw pork gets your dick hard, fine. But the majority of people in every country are hesitant about it, since it wasn't too long ago that it posed a major health risk. The very idea of it DOES sound like it would be an awful choice.

no one said it was though.

>> No.7721780
File: 42 KB, 514x386, beefy.jpg [View same] [iqdb] [saucenao] [google]

This is an Italian beef, which is another popular item in hot dog joints. It is a french roll with shaved beef that is cooked in a broth and topped with a hot pepper relish like giardiniera. It is occasionally dipped in the broth to make it a bit soggy. That is the way to go. They are good, but I'd rather have a cheesesteak

>> No.7721782

He meant that it sounds awful becauae it's served as an uncooked paste, you retard

>> No.7721791

Once again, why doe that sound bad?ffs get your shit together.

>> No.7721792

I've lived here my whole life and never felt the need to name drop shitty bands. Usually it's people from Oregon and other nearby states who feel the need to call it "cali" and obsess over it.

>> No.7721794
File: 83 KB, 720x328, gyros.jpg [View same] [iqdb] [saucenao] [google]

it seems to be lacking ingredients 2/10 would not return to establishment

Gyros were introduced to America in the 60s via Greek immigrants who set up diners and hot dog stands all over the city, but especially in Greek Town. Similar to a doner kebab, the toppings are tzatziki, onions, and tomato. it has since spread to the rest of the USA and I would not call it regional anymore

>> No.7721796

>every time I go to Tijuana and order it, I refer to it as wetback soup

Why not call it menduo?

>> No.7721797

Sonora is the king of flour tortillas. I love me some corn tortillas but them flour tortillas from Sonora are something else. Chihuahua as well and to an extent, monterrey.

>> No.7721798

To the majority of the world, raw pork is a no-no. You're trying much too hard, and completely missing the point in an attempt to look cool. You're embarrassing yourself, but much worse, you're embarrassing me with your inability to comprehend simple words.

You're embarrassing me in front of my best friends, and it needs to stop.

>> No.7721806


>> No.7721807

In all seriousness, my post was meant to be a joke. That's why I threw the who "maricon" thing in there.

"Camaron" is the word for shrimp. "Maricon" is how you say "faggot" in taco-bender speak.

>> No.7721810
File: 544 KB, 1296x778, Cincinnati3way.jpg [View same] [iqdb] [saucenao] [google]

Moving on to the rest of the midwest, this is a Cincinnati chili 3-way. Overcooked spaghetti, a sweet Greek chili with allspice and chocolate and cinnamon, covered in a mound of shredded "cheddar" "cheese." It is good but make it at home. I like mine with diced onions (a 43way) and hotsauce. Other common toppings are beans and oyster crackers but they do not please me

>> No.7721816

>caring what normies think
>implying raw pork sound bad

>> No.7721817

>going to tijuana to eat menudo
Now this is what I call bait

>> No.7721818
File: 72 KB, 964x555, goetta.jpg [View same] [iqdb] [saucenao] [google]

Staying in Cincinnati, this is goetta. Brought to us by German immigrants, it is a peasant food consisting of pork sausage mixed with oatmeal. It comes in blocks and is sliced and fried. You can find this in diners and supermarkets. It is actually pretty good especially for the price. I used to make my own but it has been some time now since I have done that

>> No.7721841
File: 45 KB, 610x349, frito pie.jpg [View same] [iqdb] [saucenao] [google]

This is Frito Pie, sometimes called walking tacos or Texas Straw Hat. The base is Frito lay chips, chili and cheese, but it may include common ingredients found in american tacos: salsa, refried beans, sour cream, onion, rice, guacamole, or jalapeños. It is popular in the midwest, south, and southwest, especially at fairs. The origin is disputed but we are fairly confident that it is an evolved version of a mexican dish that made its way into Texas and then most of the rural parts of America where state fairs and mexican labor are abundant. I used to claim they were from Iowa, but I don't anymore

>> No.7721852
File: 225 KB, 1024x682, Cream-Puff.jpg [View same] [iqdb] [saucenao] [google]

These are cream puffs, and are very similar to choux à la crème from France, however I have not seen them outside of Wisconsin and yes I travel a lot so I'm pretty sure the rest of the US isn't super into them

>> No.7721856

Are burritos popular in Northern Mexico?

>> No.7721864
File: 46 KB, 511x450, imo-s-pizza.jpg [View same] [iqdb] [saucenao] [google]

This is St Louis style pizza. The crust is thin and dry like a cracker, there is very little tomato sauce but it is sweet enough to let you know it is there, and the cheese is called Provelle, which is a processed American cheese that has the consistency of room temperature butter. It is completely terrible and if you want a good approximation I suggest putting some ketchup on a saltine, topping it with a slice of a kraft single, and microwaving it for 15 seconds. We should be feeding prisoners with this stuff

>> No.7721873

>I've never seen them outside Wisconsin
I've never seen them in the midwest, maybe you just don't go to bakeries when you travel...

>> No.7721877
File: 2.21 MB, 2592x1944, Toasted_Ravioli.jpg [View same] [iqdb] [saucenao] [google]

This is another st louis specialty but actually good. It is deep fried beef ravioli with marinara sauce. It has since spread to other areas and for example in New england, they prefer to make it with provolone instead of meat

>> No.7721885
File: 142 KB, 1000x750, mass chow mein sandwich.jpg [View same] [iqdb] [saucenao] [google]

yeah I don't eat a lot of pastries that's probably it. I just figured it was a wisconsin thing because "muh dairy products"

This is a western massachusetts chow mein sandwich. I would not recommend it

>> No.7721890
File: 95 KB, 1024x817, pork roll sandwich.jpg [View same] [iqdb] [saucenao] [google]

This is a pork roll sandwich popular in New Jersey. typically the pork roll is eaten in a breakfast sandwich with egg, and sometimes a slice will top a burger to make a Jersey Burger. It is OK, frequently found in diners and roadside joints

>> No.7721902
File: 2.11 MB, 2560x1920, scrapple.jpg [View same] [iqdb] [saucenao] [google]

This is Scrapple, popular in the mid atlantic coast. It is ground up pig offal and shitty cuts with a distinct livery taste. It is sliced and fried and I don't care for it

>> No.7721904

It's actually not dry like a cracker, it's crispy but not dry
There's more than enough sauce for the pizza, you aren't supposed to have Chicago deep dish levels of sauce on a pizza
Provel is loved in this area, if you don't like it, you can get them with mozzarella, but provel melts better and gets toasted in a really special way. For instance, when it's right out of the oven, the very top layer is golden brown and crunchy but that layer is like a thin golden skin because it's still bubbly and gooey underneath

Provel is really really good on lasagna as the topping layer of cheese

>> No.7721906

Anyone here ever have a pit beef sandwich with horseradish, popular in Baltimore?

>> No.7721907
File: 718 KB, 2048x1365, shrimp and tasso henican.jpg [View same] [iqdb] [saucenao] [google]

I don't know about regional as you can only get this at one restaurant in New Orleans but it is fucking tasty with that pepper jelly

>> No.7721924
File: 178 KB, 1077x777, tater tot hotdish.jpg [View same] [iqdb] [saucenao] [google]

your pizza is an abomination to mankind and I eat NYC pizza more than chicago lasagna i bet you kiss girls too faggot go drop a bomb in the cardinals dugout for me

Speaking of abominations created by people with no tastebuds, hotdish casserole is popular in the upper midwest, especially at church potlucks and funerals. Nothin says Brainerd, Minnesota like a good hotdish

>> No.7721927


>pinche maricon

I lol'd

>> No.7721928

> "Maricon" is how you say "faggot" in taco-bender speak


This doesn't even mean anything. Just who are you referring to? Mexicans? Colombians? South Americans in general?

>> No.7721933
File: 295 KB, 1600x1064, west ny.jpg [View same] [iqdb] [saucenao] [google]

PS i think the place is called "The Commander" but I forget

Buffalo is another regional powerhouse. This is beef on weck and it is basically a roast beef sandwich on a salty roll i think flavored with caraway seeds but I forget it has been a while

>> No.7721936
File: 52 KB, 720x720, FB_IMG_1464361860773.jpg [View same] [iqdb] [saucenao] [google]

Tacos de Kanye asada

>> No.7721937
File: 177 KB, 640x428, 1427401876122.jpg [View same] [iqdb] [saucenao] [google]

Thanks buffalo

>> No.7721939

he's just trying to be edgy on the cooking board

>> No.7721943
File: 325 KB, 1600x1056, cacio e pepe.jpg [View same] [iqdb] [saucenao] [google]

cacio e pepe

>> No.7721944 [DELETED] 

Those aren't buffalo wings

>> No.7721949
File: 114 KB, 1024x683, soul food.jpg [View same] [iqdb] [saucenao] [google]

why do people do this

Soul food is the reason why we haven't decided to kill all the black people yet (only some)

>> No.7721953

In Sonora and Chihuahua, yes. Tijuana as well.
Burrito are a variation of a taco.

>> No.7721955
File: 235 KB, 1188x557, ribs.jpg [View same] [iqdb] [saucenao] [google]

Thanks for clearing that up for everyone

These look like your typical pork ribs in tennessee. Sauce tends to be tangy

>> No.7721962
File: 1.61 MB, 4000x3000, deep fried butter.jpg [View same] [iqdb] [saucenao] [google]

I suspect this was invented in texas but it is popular in rural state fairs all over now

>> No.7721970

Come on man, by bringing up menudo, showing I have knowledge of the language, while also stating I go to Tijuana very obviously shows I'm Mexican (half) and am talking shit towards the other Mexicans here. Its satire, which I tried to make obvious with the whole "pinche maricon" thing.

>> No.7721973
File: 155 KB, 1600x1200, deep fried coca cola.jpg [View same] [iqdb] [saucenao] [google]

this too

>> No.7721974

>going to Tijuana to eat menudo

>> No.7721984
File: 558 KB, 1520x1520, 1414781511986.jpg [View same] [iqdb] [saucenao] [google]

you are talking to the wrong person, shitposter. I don't give a shit about your travels or your command of the spanish language you deliberately fucked up as a joke, it wasn't funny

Lobster rolls are popular in Maine and very good

>> No.7721996
File: 672 KB, 1800x1259, 1411516487003.png [View same] [iqdb] [saucenao] [google]

I want a mexican gf with a grandmother who doesn't speak english

This is a map of regional foods in America. Nebraska and Kansas are mislabeled so you don't need to say anything about that.

>> No.7722014

I also want a Mexican gf

>> No.7722027

I like you

>> No.7722064

Do Mexicans have a special soup partly made from qt Mexican girl feet sweat?

>> No.7722117

My girlfriend is Mexican and her family makes a special soup, her and all the attractive women in her family contribute their feet sweat into a pot, which is used as part of the broth. It's a very good soup

>> No.7722132

She's got to go back.

>> No.7722181
File: 2.81 MB, 2816x2112, Hot_Brown.jpg [View same] [iqdb] [saucenao] [google]

Back at you with a Kentucky Hot Brown, a variation of Welsh rarebit

Toast covered in turkey and bacon, then smothered in Mornay sauce and sent under the broiler to get a little brown. I like mine with tomato and a little parmesan

>> No.7722191
File: 353 KB, 600x600, Oysters_rockefeller.jpg [View same] [iqdb] [saucenao] [google]

I love oysters in general but this New Orleans creation is a great way to prepare them. Herbs and butter mixed with breadcrumbs and broiled. You can get it basically anywhere now

>> No.7722193 [DELETED] 

Do they call it a hot brown because it looks like a steaming pile of shit?

>> No.7722202
File: 694 KB, 838x573, crayfish etouffee.jpg [View same] [iqdb] [saucenao] [google]

Etouffee is the best shit ever. Creoles make them with a blond roux, Cajuns with a darker roux like in gumbo. It means "smothered" in french but usually is served with the rice on top for presentation purposes

>> No.7722210
File: 1.24 MB, 2602x2093, official int crabcakes.jpg [View same] [iqdb] [saucenao] [google]

it is usually browned on top because of the broiler, this isn't the best pic

Crabcakes are very popular in the eastern united states coastal regions, but everyone likes them

>> No.7722238
File: 304 KB, 1600x1200, citychicken.jpg [View same] [iqdb] [saucenao] [google]

City Chicken is a pork dish popular around the great lakes. There are regional variations tho. Some bread and deep fry it, some pan fry it (cleveland), some bake it (pittsburg), Sometimes served with gravy or some other dipping sauce

>> No.7722250
File: 52 KB, 600x720, 1460451177931.jpg [View same] [iqdb] [saucenao] [google]

>calling pork chicken

>> No.7722255
File: 74 KB, 800x433, Flint_coney_island.jpg [View same] [iqdb] [saucenao] [google]

This is a Coney dog from Michigan. Chili, mustard, onions. If you order a Coney dog in Cincinnati you will get a hot dog covered in chili and a mountain of cheese

>> No.7722265 [DELETED] 

It's a way to trick muslims

>> No.7722270
File: 85 KB, 448x336, cincinnati coney dog.jpg [View same] [iqdb] [saucenao] [google]

like this

>> No.7722280
File: 119 KB, 1000x750, jucy lucy.jpg [View same] [iqdb] [saucenao] [google]

the theory I was told is that it was cheaper to get pork than chicken during the great depression and the name stuck

The Jucy Lucy is from Minnesota. They put the cheese on the inside of the burger patty so it melts when it cooks and moistens the inside. There are two bars that claim they invented it but come on guys that's not exactly a brilliant invention

>> No.7722290

dear god i want it

>> No.7722304
File: 376 KB, 600x417, Pastrami Reuben.jpg [View same] [iqdb] [saucenao] [google]

Omaha and NYC both claim the Rueben as their own. I don't care though, it's probably my favorite hot sandwich

Corned beef, sauerkraut, Russian dressing (or thousand island), Swiss cheese, on buttered and grilled rye bread. Variations include:

the Rachel is made with pastrami and coleslaw instead of sauerkraut and corned beef
West coast rubens are made with dijon mustard instead of russian dressing
And pretty much anywhere you go you will find Rubens made with the local meat or sauce, such as fish, smoked meat, or BBQ sauce but I regard these with contempt

>> No.7722319
File: 272 KB, 912x684, mayfair salad.jpg [View same] [iqdb] [saucenao] [google]

Mayfair salad dressing is from St Louis but unlike the rest of the terrible shit they consume, it is pretty good. It is made from a neutral oil and whole egg base seasoned with anchovies, garlic, mustard , celery, onion, champagne, and black peppercorns. It's basically like a caesar salad

>> No.7722325

It means "stewed" as well as "smothered," and it's this former meaning that gives the name. It's related to the Italian and Spanish words 'stofato' and 'estofado.'

Any word in Italian that starts with ST can be Frenchified by swapping the S for an E or adding HI before the S and most past-tense verbs ending with -ato can be Frenchified by doubling the consonant before the -ato part as well as swapping another E or two in for the -ato itself. Add a random vowel where it doesn't belong because French orthography is fucking retarded and stofato becomes etouffee. Similar things happen with Italian SP words.
Italian stomaco becomes French etomac, stato becomes état and storia becomes histoir. French is just drunken, slurred-speech Italian with a couple Celtic and Germanic words thrown in because why the fuck not.

>> No.7722336
File: 901 KB, 799x555, fried-cheese-curds.png [View same] [iqdb] [saucenao] [google]

You don't have to be WIDF to like deep fried cheese curds. I like them with ranch or garlic mayo

>> No.7722349


>Americans can't grasp seasonality

What the fuck are you talking about? We have a great culture of seasonal foods, the McRib and shamrock shakes only come once a year.

>> No.7722360
File: 111 KB, 736x469, horseshoe sandwich.jpg [View same] [iqdb] [saucenao] [google]

Welcome to Flyover, USA. Actually I meant Springfield, IL, home of the corrupt do-nothing state legislature and the horseshoe sandwich.

2 slices of toast, 2 hamburger patties, a mound of French fries, and covered in a cheesy Mornay sauce. The type of meat is frequently substituted with either ham, tenderloin, or fried chicken. No wonder our state has the same bond rating as Botswana, these knuckleheads think this is fine dining haha

Vote Republican pls

>> No.7722374
File: 192 KB, 1280x800, cuban_sandwich.jpg [View same] [iqdb] [saucenao] [google]

Welcome to Tampa Bay and Miami Beach, the two juggernauts of the Cuban sandwich. The sandwiches have a submarine-style layering of ham, roast pork, Swiss cheese, mustard, and pickle between a sliced length of Cuban bread which is buttered and grilled in a press. They are pretty fantastic, thanks Castro for all the Cuban immigrants!

>> No.7722378

Just like there are many ways to skin a cat, there are many ways to cook a peanut. Welcome to georgia where they boil their peanuts for 4 hours and sell them at gas stations

>> No.7722381
File: 43 KB, 900x600, Boiled Peanuts.jpg [View same] [iqdb] [saucenao] [google]


>> No.7722383

Michigan here.

We have a great variety of local specialties, usually just a mishmash of whatever the immigrants that came over to work the lumberyards and mines ate.

From the Pasties in the UP, fudge from Mackinac Island to Coneys from Detroit and fuckloads of apples.

(Please don't mention anything else about Detroit, or Yoopers. Just kidding, no one outside of the UP ever talks about the UP.)

>> No.7722394

Rochester, or should I say Rottenchester, NY is the home of the Garbage Plate, the fattiest food in the state. A Garbage Plate is a combination of two selections of cheeseburger, hamburger, red hots, white hots, Italian sausage, chicken tender, fish, fried ham, grilled cheese, or eggs, and two sides of either home fries, French fries, baked beans, or macaroni salad.

On top of that are the options of mustard and onions and hot sauce. The dish is served with Italian bread and butter on the side

Here's one with redhots

>> No.7722395
File: 171 KB, 1024x768, Garbage_plate.jpg [View same] [iqdb] [saucenao] [google]

two in a row, wew lad

>> No.7722409
File: 122 KB, 595x595, Election-Cake.jpg [View same] [iqdb] [saucenao] [google]

Election cake is popular in the north east, especially NH and CT. It's basically an english fruit cake. Heavily spiced sponge cake with raisins and nuts, with a glaze of some sort, often lemon. It's eaten on election day obv

>> No.7722420

Oh just shut up. Every thread about national dishes turns into shit flinging because of shitposting non contributors like you. Go to /b/ or /s4s/ if you want to shitpost.

On topic, I currently live near DC, and there's a whole lot of different cuisines around. In my immediate area, the Ethiopian population is high, so there's area lot of restaurants, groceries, and bakeries that are run by them. Can't say I love injera but I've had some meat are and veggie dishes that were really good.

>> No.7722429

>the beaner begins attacking the burgers for no reason

man paco who took your taco

>> No.7722441

"Soul food" is just what Northerner's call Southern food because it was brought to them by black people.

>> No.7722442


That looks pretty tasty desu...

>> No.7722450
File: 46 KB, 800x533, biscuits.jpg [View same] [iqdb] [saucenao] [google]

Biscuits and sausage gravy, while are not only easy to make and delicious, will also trigger the users of British English who have autism spectrum disorders into calling you a dumb amerifat

>> No.7722452

I'm from Singapore, but I live in Boston for grad school

My background is Indian and Chinese

>> No.7722466
File: 82 KB, 1024x818, clam chowder.jpg [View same] [iqdb] [saucenao] [google]

Black people call it soul food in the South too, Jethro. It's the conventional terminology everywhere outside of your KKK meetings

Pacific northwesties make their clam chowder with razor clams and I think it's pretty good

>> No.7722477

Why would you assume that I'm racist based on my trying to clear up a misconception about a patronizing food name?

>> No.7722479
File: 114 KB, 800x555, Chilli-crab.jpg [View same] [iqdb] [saucenao] [google]

I don't get it, so you're not from mexico or the US but you are having strong opinions about them independent of experience?
>let me tell you about your country
y-you too

Singapore chili crab is great. I like the fact that it has an egg in it

>> No.7722503
File: 1.79 MB, 3492x2694, hushpuppies.jpg [View same] [iqdb] [saucenao] [google]

It's just a meme friend, and nobody cares about your terminology because you knew exactly what I was talking about when I said "Soul Food." Nobody likes prescriptivists besides the French

Here's some more Soul Food - the hushpuppy. It's essentially deep-fried cornbread. I like mine with a bit of jalapeno in it but I know SOME people might be salty about that and call it Yankee blasphemy haha what a world!

>> No.7722505

I've been living here for 7 years, and travelled throughout the US and Mexico. How much longer before I'm allowed to have an opinion?

Our chilli crab is very good but honestly the Malaysians do it better. I can say that here but it would start a fight if I said that back home

>> No.7722539

How was I being a prescriptivist? I was describing the phenomenon that produced the word's meaning, not saying anything about how it ought to be.

>> No.7722546

I wish I could find fresh sandginger where I live so I could make rempah for chilli crab but I can only find pickled. I'd even take frozen at this point. It's been too long since I've had any. )-:

>> No.7722555
File: 20 KB, 300x300, tacoquiche.jpg [View same] [iqdb] [saucenao] [google]

we dont have an official national dish in sweden, but some contestants would be

köttbullar, smörgåsbord, surströmming, ärtsoppa, kroppkakor or taco quiche (yeah, most searached recipe in sweden)

>> No.7722556
File: 78 KB, 1024x768, nachos.jpg [View same] [iqdb] [saucenao] [google]

People are mad at you because just because you've been to Mexico doesn't mean you are a Mexico expert and you don't even live in a state known for its vegetative diversity like California. I don't trust the word of people who aren't either from Mexico or Rick Bayless

Here have some authentic Mexican nachos my grandmother from Jalisco made

>> No.7722561

Is your mom a good cook? And is she a good milf?

>> No.7722566

I know you're trying to make a joke, but you can get nachos like that in any suburban movie complex in Mexico, try Cinépolis

They're gross but some people actually buy them

>> No.7722581
File: 172 KB, 1600x1067, flying jacob.jpg [View same] [iqdb] [saucenao] [google]

well you're assuming because I called fried chicken and collard greens soul food I meant Southern food = Soul food when clearly I've posted Southern food from Louisiana Florida Maryland and Texas that you would not call Soul food but you would call Southern food so my bad Cletus you're just being weird about terms not prescriptivist I was confused about your understanding of the situation

southern food is a rectangle, soul food is a square. One is the other but the other is not necessarily the one OK? glad we cleared up that non issue

Flying Jacob, meatballs, isn't lutefisk from there? and what about your tube based cuisine
smorgasbord i thought was danish

>> No.7722585

>You need to be an expert on Mexico in order to talk generally about vegetable dishes.

>> No.7722592

So, what specific sort of autism do you have?

>> No.7722596
File: 1.17 MB, 2592x1944, DSC00478.jpg [View same] [iqdb] [saucenao] [google]

yeah, meatballs and surströmming are the most famous, but the most popular recipe searched is taco quiche. köttbullar (meatballs) and falukorv (pic related) are very popular every-day dishes

>> No.7722600

also flying jacob isnt that popular, and lutfisk is kinda seasonal.

>> No.7722606

Are there any real Mexican restaurants in Europe?

I assume a Mexican community exists in urban Spain, however I'm not sure about any other countries.

>> No.7722608
File: 52 KB, 457x270, Hoppin-John.jpg [View same] [iqdb] [saucenao] [google]

My mom is a good cook but she is 69 (try and make a joke with that buddy) so she is more of a gilf and I would call her attractive for her age


hoppin john is made with black eyed peas, rice, onion, bacon, sometimes using different kinds of meat. I prefer Hoppin Juan with black beans instead of black eyed peas

>> No.7722613

Damn are you like 45 years old or something?

>> No.7722618

I know of one in Italy run by a mixed-race Mexican couple. They're both /from/ Mexico, but one is mixed Amerindian (or whatever the word is for the native darkies of the Americas) and Japanese and the other Amerindian and Lebanese.
I can't speak to the authenticity, but I don't like much of their food, tbqhwy, fammalam.

>> No.7722627
File: 173 KB, 760x570, jimmys-barbecue-lexington-nc-chopped-pork-sandwich.jpg [View same] [iqdb] [saucenao] [google]

America is so regional I'm just gonna post my state's signature dish: pulled pork barbecue sandwich.

Usually served with coleslaw and hush-puppies, there are two distinct styles in the state: Eastern and Western, though the only real difference is the sauce. Eastern Carolina style has a thin vinegar based sauce, while Western Carolina has a thin tomato based sauce. Both styles have a tangy, slightly spicy flavor that compliments the slow-smoked pork very well. The coleslaw adds a bit of freshness and a nice crunch to the sandwich, while the hush-puppies are a nice sop for extra sauce and pork juices.

Other common side dishes include fries, baked beans, and potato salad.

My personal preference is Eastern style with hush-puppies though.

>> No.7722633

Women can have kids well into their 40s. Not him, but my mom's 70 and I'm nowhere near 45 years old. That's far over a decade away.

>> No.7722634

The Native peoples of the Americas aren't really that dark

Also, Mexican people are mixed race by default, so those people wouldn't be thought of as mixed race. Well maybe the half Japanese one, but probably not the Lebanese one. A lot of people in Mexico have Lebanese ancestry.

>> No.7722637

All that delicious German pork makes me wonder why Muslims want to go there so bad.

>> No.7722640

I can only think of one couple I know who had kids past the age of like 38, I know it's possible for women to have kids in their 40s but it's usually advised against.

>> No.7722649

What do people in Italy commonly eat when they go to restaurants?

>> No.7722653 [DELETED] 

Damn her pussy must be wrinkly and dry with a smattering of gray pubes

>> No.7722657

Not according to my eyes. Also not according to Ms Bolivia from about ten years ago. When asked during the Ms Universe contest what she wanted people to know about Bolivia that they might not know, she said something like "not everyone is short and brown!"

I'm sure if you look up 'ms bolivia racist' on google, you'll find what I'm talking about.

Anyway, maybe natives in the North aren't dark, but all the Mexicans I've ever seen have been dark as hell.

>> No.7722667

No, the natives are pretty much the same color throughout, even in the Arctic.

And how many Mexicans have you even seen? They might be darker than Europeans but they're nowhere near as dark as Africans.

That Ms Bolivia just sounds like a snooty bitch who thinks her shit doesn't stink because she's of Euro descent.

But still, my point stands that Mexico is already mixed race and people of any combination of Euro, Native, and even Lebanese would not be thought of as out of the norm.

>> No.7722680
File: 517 KB, 1024x768, mayanwoman.jpg [View same] [iqdb] [saucenao] [google]

Amerindian woman from Belize. Doesn't look too much different from a woman I'd see in Spain or Italy.

>> No.7722708

yeah she's not really that dark. She'd probably be even lighter if she wasn't out in the hot sun all day long.

>> No.7722719

>projecting this hard

>> No.7722725

Quite a few. I went to university in the US.

Food. The sort depends on the restaurant.

>> No.7722727

I'm from NC, and went recently to a barbecue place in Chicago, where I love now. At first I was worried because the "Carolina" sauce they had was western style, but then realized that they also had SC style and "E.N.C.," which was a pretty OK vinegar sauce.

It was funny having the waitress explain that "southern style" on the pulled pork sandwich meant that it was topped with slaw, and that the collards were good because they were cooked with a ham hock. I joked with my girlfriend about being offended over "having had my own culture explained to me."

>> No.7722729

So you consider this to be dark? Especially considering most Mexicans have European ancestry as well and are lighter than this.

>> No.7722741

that looks incredible

>> No.7722746
File: 1.66 MB, 3456x2304, Starter.jpg [View same] [iqdb] [saucenao] [google]

I'm not sure it this is a Hawaii only thing or not.

>> No.7722758

Poke? The concept isn't uniquely hawaiian (in the same way that hot dogs and beef sandwiches aren't unique to Chicago), but this dish is definitely very "Hawaii."

>> No.7722761

Apart from how dark she is, her epicanthic fold and her nose shape, yeah, she could pass for Italian, I guess. Some of us in the far south get far darker during summer than she is in that picture, but I'm not sure how we can quantify it just with pictures.

In my experience, Mexicans have been considerably darker than Italians outside of the summer months. Yours might be different because you've likely had many more interactions with Mexicans than I have. I may also have a sample bias. I've heard that, similar to Italy, the dark ones are the ones who leave Mexico, so Mexicans in their own country may be considerably lighter in skin tone. I can't say as I've not been to Mexico.

>> No.7722769

see >>7722761

>> No.7722773

Nah, there are Mexicans of all shades (found among Mexicans) in both the US and Mexico.

But that chick doesn't have an epicanthic fold, and she's really not that dark. I was joking about looking like an Italian woman, but my point is that she isn't very dark when you consider the range of human skin color.

>> No.7722795

Are those not epicanthic folds at her eyes?
As for tone, yeah there are darker people, but I'd still consider her dark.

>> No.7722814

Epicanthic fold is the single eyelid thing that many Asians have.

Maybe dark compared to white people, but still not dark overall. I've met a Japanese chick with the same skin tone.

>> No.7722845

>the collards were good because they were cooked with a ham hock.
Is there another way to cook collards?

>> No.7722851

I was under the mistaken impression it meant something else. Thanks for correcting me. I'd rather look like an idiot online anonymously than IRL.

With bacon? Or blanched and sautéed?

>> No.7722855

You've never been to Spain or Italy then spic. No matter how hard you try you'll never be white or european. Chicano trash at best, get on your side of the wall and stay there pedro

>> No.7722887

I'm actually white, and I was joking, you butthurt greaseball.

>> No.7722892

no problem, anon.

Fun fact, people with down syndrome also tend to have epicanthic folds.

>> No.7722907

Fun. I guess >>7722855 has them, then.

Thanks again for correcting me civilly and not in a prick-ish manner.

>> No.7722918

That's my point.

>> No.7722934

No you don't but having a vacation in Cabo doesn't make you an expert

>> No.7722942

I'm 34. My grandfather is older than hitler by 4 months

>> No.7722948
File: 206 KB, 1920x1080, chitlins.jpg [View same] [iqdb] [saucenao] [google]

Isn't that just tuna tartare?

>> No.7722951
File: 930 KB, 2048x1367, country ham hd.jpg [View same] [iqdb] [saucenao] [google]


Virginia's got smithfield ham

comes from peanut-fed hogs, the hams are rubbed down with with salt, sugar, and spices, smoked, and hung in a barn over the summer where they cultivate some mold and the heat and humidity help enzymes soften the fat to a creamy texture.

it's pretty good

>> No.7723003
File: 12 KB, 240x300, Raclette2.jpg [View same] [iqdb] [saucenao] [google]

didn't martha washington make like 300 of those a year?

>> No.7723071

Guy you're all getting mad at here, I've never been to any of the resort towns. Most of my travels have been in the states surrounding the DF, although I've been as far south as the Guatemala border at Hidalgo, as far east as Campeche, and as far north as Guanajuato. I don't consider myself an expert by any means, but having spent two summers in the country I'm probably more familiar than a lot of the people in this thread other than actual Mexicans

>> No.7723076
File: 2.67 MB, 1934x2339, Hercules_(chef)[1].jpg [View same] [iqdb] [saucenao] [google]


I haven't heard that before, but it wouldn't surprise me! They were pretty well-known lovers of food, and their head chef was one of the best in the country.

>> No.7723184
File: 77 KB, 500x373, Breakfast-Burrito-New-Mexico-USA.jpg [View same] [iqdb] [saucenao] [google]

American, New Methsicko reporting in. This is a Breakfast Burrito, and I'm going to make the executive decision in saying this is the staple of modern NM cusine.

While we have a somewhat diverse pallette (alot is ripped off from Northern Mexican), it's easily the most popular food and it's one of the comfiest things to have in your hand when hung over. Eggs, potatoes, bacon/sausage, and your choice of red or green chile - both being "christmas", pic related.

Can be fast food (Twisters, a local chain, pumps them out almost industrially) or way too fancy. But sabes que, as long as you slap Hatch Green Chile on it, orale homiiie it's all 505, ey

>> No.7724064

>it's another "americans don't understand what country means and try to steal dishes that are quite clearly not from the us" episode

>> No.7724431
File: 131 KB, 780x439, smalahove.jpg [View same] [iqdb] [saucenao] [google]

Smalahove, which is smoked sheep's head.

>> No.7724464
File: 763 KB, 960x540, file.png [View same] [iqdb] [saucenao] [google]

Fried/Baked/Battered Pork belly
Parsley sauce.

You gotta fry them just right, get the skin crackling, the meat still juicy and the fat nice and runny

You know the sauce is just right if you can stick your fork in it an pick the potatoes up, not the other way around.

>> No.7724495

I don't know if my country, Austria, even has a national dish.

>> No.7724511

You're kidding, right? The facial features are way different and she's too dark to be from anywhere north of Sicily.

>> No.7724512

you can take your pick from any number of things, from schnitzel to to spaetzle

>> No.7724515
File: 175 KB, 900x600, seafood-gumbo3W.jpg [View same] [iqdb] [saucenao] [google]

eat a dick.

>> No.7724516

For my country, I'm going to have to say the hamburger.

For my state of Colorado I'm going to have to say green chile. Not even New Mexico makes better green chile, although they do grow the best chilis.

>> No.7724520

oh look, arroz marinero

>> No.7724523

>arroz marinero
that's not a stew faggot

>> No.7724526

that's fucking teewurst though

>> No.7724552

no? what is it then

>> No.7724555
File: 111 KB, 1024x692, boller-i-karry.jpg [View same] [iqdb] [saucenao] [google]

in postwar times when curry started making its way to europe we created our own version

the sauce is a bit like japanese curry sauce - a roux with chicken stock and a lot of curry powder in it

the meatballs are pork and are boiled

>> No.7724558
File: 114 KB, 612x325, 49-braendende-kaerlighed-612.jpg [View same] [iqdb] [saucenao] [google]

peasant dish called 'burning love'

mashed potatoes topped with plenty of fried bacon, fried onions and parsley

eat with pickled beetroot, ketchup or both

>> No.7724561
File: 88 KB, 800x600, 9122-001.jpg [View same] [iqdb] [saucenao] [google]

split pea soup, what farmers used to eat to make it through winter

here with some snausage, mustard and fried pork belly

i noticed a lot of places in california advertising this

>> No.7724564
File: 104 KB, 468x356, svensk-polseret-60f43c06d3844f02b18cb32b40597a7c__b468m.jpg [View same] [iqdb] [saucenao] [google]

'swedish sausage dish'

literally just sliced hot dogs and diced potatoes in a sauce of tomato paste, whole milk and cream

i think this is another postwar dish

>> No.7724566


Never got it's popularity, nasty shit.

>> No.7724568
File: 255 KB, 638x425, forloren+hare+kylling.jpg [View same] [iqdb] [saucenao] [google]

'faux rabbit' aka meatloaf

wrapped in bacon and served with potatoes and brown gravy

>> No.7724571
File: 40 KB, 465x300, pladdis_kalsonger.jpg [View same] [iqdb] [saucenao] [google]

Why aren't they red sausages, danefriend?

>> No.7724572
File: 105 KB, 833x466, Skipperlabskovs-med-oksekoed.jpg [View same] [iqdb] [saucenao] [google]

skipperlabskovs aka lobscouse

beef and potatoes simmered all day with whole peppercorns, serve with a knob of butter and plenty of beetroot

i love it, one of the first things i learned to cook

>> No.7724574

More importantly, where's the onions?

>> No.7724575

Fuck you, why are you butthurt about americans exactly? I hate non-whites

>> No.7724576

>in postwar times when curry started making its way to europe

I think the English would like a word with you - they have been eating it for well over 300 years.

>> No.7724578

Rice with seafood. Paellaish.

>> No.7724605


Sure thing.

>> No.7724630


Try it with chopped kimchee instead of coleslaw, it's fantastic

>> No.7724631

it's stewed, you dumb fuck

>> No.7724654

Not the anons involved but

You are telling us that Gumbo is stewed and this anon says >>7724523
>that's not a stew

I wish you would make your minds up.

>> No.7724656

it's a little confusing, but anon-faggot >>7724523
is actually claiming that arroz marinero is not a stew
this is obviously wrong, and I am trying to gently set him straight

>> No.7724657

Ok understood . . .by all means . .carry on.

>> No.7724683


There are still a few left but we're working on fixing that. Progress doesn't happen overnight.

>> No.7724687

She's hot. I'd make mestizo kids out of her.

>> No.7724689

62% white and falling every year.

>> No.7724701

t.Alberto Barbosa

>> No.7724785
File: 321 KB, 1600x1200, leberkas.jpg [View same] [iqdb] [saucenao] [google]

Bavarian here.
It's either Weißwurst, or the classic Leberkassemmel.
Pic related, its a Leberkassemmel.

>> No.7724843
File: 478 KB, 2400x1600, Nasi-Lemak-Malaysia.jpg [View same] [iqdb] [saucenao] [google]

nasi lemak is served with a hot spicy sauce (sambal), and usually include various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg.

>> No.7725271

>part of europe

>> No.7725302

England is part of Europe you idiot.

>> No.7725311

bro you have mental issues

>> No.7725346
File: 58 KB, 550x550, 1421413966358.jpg [View same] [iqdb] [saucenao] [google]

Thanks for making us all look like retards, John

>> No.7725372

It was a joke. That being said, I stand by my point that her skin isn't that dark, even if it's darker than that of a European woman.
me too
I never want to be uncivil unless I'm talking to a complete asshole

and yeah that guy definitely has them

>> No.7725792

>vinegar based BBQ
I haven't had that in decades

>> No.7726002

some onion mettwurst and i'll cum all over your plate

>> No.7726087
File: 95 KB, 800x600, linsen-und-spaetzle-011.jpg [View same] [iqdb] [saucenao] [google]

Germany, Swabia

Linsen mit Spätzle
dazu Saitenwürste

>> No.7726113

Canadian here. Shepherds pie and poutine. The chinks and tinkers cooked it because it was nutritional enough for the working man and they're cheap to make.

>> No.7726124

He was talking about the importance of eating vegetables when they're in season. You don't have to go anywhere to know that it's just fucking true.

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