10 Ethnic Foods Everyone Should Try

Paella

Paella is a rice dish that originated in the Valencia region of Spain, which takes its name from the wide pan that it’s typically cooked in. Paella comes in a variety of forms, but the basic ingredients include short-grain rice, chicken, vegetables and saffron — the last ingredient of which the rice gets its golden hue. This hearty meal is traditionally eaten right out of the pan, and is great for serving large families.

2. Baleada

Baleadas are a traditional Central American meal that originated in northern Honduras. There are many types of baleadas, but it basically consists of a tortilla smeared with refried beans and topped with crema and cheese. Scrambled eggs, chicken and ground sausage are sometime used as well.

3. Arepas

These small pockets of food can be enjoyed at any time of day. Arepas originated in South America and is eaten almost every day in certain countries. Using corn flour, salt and water, small dough patties are made and stuffed with various meats, cheeses and vegetables. It can even be split to make a sandwich!

4.Ceviche

Popular to the coastal regions of western Latin America, ceviche is a seafood dish that can be served as an appetizer or main dish. To make it, raw fish is cured in a citrus-based mixture, generally with lemons and limes. The citric acids denature the protein, making it appear cooked. This process can take as little as a few minutes, but traditionally, it would be marinated for about three hours. Then, fresh vegetables and other spices are added as a garnish.

5.Pupusa

A pupusa is a griddle cake made from corn masa flour that can be filled with meats, cheeses, vegetables and more. Both El Salvador and Honduras claim to be where pupusas originated from, and in the former, it was declared the national dish — with a day to celebrate it. After forming the dough, add the filling and flatten it into a disk. These are then cooked on a skillet for a few minutes, and served with salsa.

6. Mole

Mole, which means “sauce” from the Nahuatl word mōlli, originated in Mexico. The term is used for a number of sauces, including mole amarillo, mole chichilo, mole negro, mole poblano and much more. Each type of mole begins with a variety of chili peppers that are roasted and then ground into a paste. Next, water is added to the paste and simmered until it thickens. This sauce is served with all kinds of traditional Mexican meals.

7. Elote

Named after the Nahuatl word for “an ear of corn,” elote is a popular treat sold from food carts on the streets of Mexico. The elotes are cooked and served hot, with butter, mayonnaise and grated cotija cheese. Chile powder, salt, pepper and lemon juice are often added for extra flavor and spice.

8. Tamales

As early as B.C. 8000 to B.C 5000, tamales were being made throughout Indigenous groups in Mesoamerica. The traditional main course meal is made of masa that is steamed in a banana leaf. In addition to the masa or dough, tamales are usually filled with various meats, cheeses, vegetables and even fruits!

9.Huevos Rancheros

Huevos rancheros is a popular breakfast meal that’s hearty and full of flavor! The most common variety includes flour tortillas topped with tomatoes, peppers, onion and cilantro, with a sunny side up egg on top. The meal is usually served with refried beans, rice, avocado or guacamole.

10.Chile Relleno

Chile Relleno originated in the Puebla municipality of Mexico in the mid-1800s. This spicy main course consists of a poblano pepper stuffed with cheese, meats and spices. The stuffed pepper is then dipped in an egg batter, covered in corn masa flour and fried. This dish was also the inspiration for jalapeño poppers, a popular late-night snack!