Dine Around the WorldNorth America & Caribbean
It’s hard to conceive of two cuisines more diametrically opposed than those of Canada and Mexico.
It’s hard to conceive of two cuisines more diametrically opposed than those of Canada and Mexico.
The seven nations that compose Central America have significant culinary overlap with Mexico and the Caribbean – but much that is distinct, as well.
South America is blessed with the kind of culinary wealth one would expect from a biodiverse continent that both straddles the equator and tickles the planet’s South Pole.
The food of Western Europe is woven into the fabric of American life and has largely dictated the course of “modern” cuisine worldwide.
Particularly Italian cuisine, routinely a U.S. favorite – but there is always a lamb kapama or acorn-fed jamón to keep things interesting.
You’ll find similar ingredients and dishes in many of these countries, with different names and cultural expressions.
The Valley’s rising community of African restaurants has grown exponentially over the past 20 years.
While tastes and techniques vary by region, dynamic flavors and bold presentations pervade from Maghreb to Mumbai.
Trying to visualize all the permutations of culinary offerings in this mighty mass of land and humanity is frankly mind-boggling.
Sadly, this geographical region is less-represented in the Valley. Still, we persevered, teasing out a few options for your Oceania adventuring.