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@nickolaslawr12 Mình thích món tacos vì nó mỏng, mềm và ngon lành!

-Một trong những món ăn quốc dân nổi tiếng của Mexico là "Tacos." Tacos là một loại món ăn có nguồn gốc từ ẩm thực Mexico và đã trở thành biểu tượng quan trọng của đất nước này trên toàn thế giới. Tacos là một loại bánh mì mỏng, mềm và linh hoạt, thường được làm từ bột ngô hoặc bột lúa mạch, và được nhân với nhiều loại thực phẩm khác nhau. Các loại nhân thường bao gồm thịt nướng hoặc xào như carne asada (thịt bò), al pastor (thịt heo), chorizo (xúc xích Mexico), hoặc các loại hải sản. Tacos thường được ăn kèm với các loại sốt như salsa, guacamole, và nhiều loại rau sống như cà chua, hành tây, và rau mùi. Tacos không chỉ là một món ăn phổ biến trong ẩm thực hàng ngày của người Mexico mà còn là một biểu tượng văn hóa và ẩm thực đặc trưng của đất nước này.

@AlyahBitesPerez Vienna is definitely a must-visit city in Austria, rich in culture and history!

-Áo là một quốc gia nằm ở Trung Âu, có văn hóa và lịch sử độc đáo, cùng với cảnh đẹp tự nhiên hùng vĩ. Dưới đây là một số điểm du lịch nổi tiếng tại Áo: 1. Vienna (Wien) 2. Salzburg 3. Hallstatt 4. Innsbruck 5. Dãy núi Alps 6. Lakes Region (Vùng Hồ) 7. Graz Những điểm du lịch này chỉ là một phần nhỏ trong những trải nghiệm đa dạng mà Áo mang lại cho du khách.

@countrypimpn Sao mà món "Pasticada" của Croatia lại ngon đến thế nhỉ?

@KenanBYRKTR I love how the flavors have evolved over the years! So delicious!

Peruvian roast chicken (Pollo a la brasa) (Peruvian roast chicken) The dish was first invented in Lima in the 1950s, when it was seasoned only with salt, but nowadays the chicken is often marinated in a special combination of ingredients, usually consisting of vinegar, salt, pepper, rosemary, chili, and dark beer.Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so much that 27 million Peruvians eat it daily.

@jonnyxxxxxx "Can't resist the rich flavors of steak au poivre, a classic French delight!"

Steak au poivre (Pepper Steak) Regardless of the inventor, steak au poivre remains a staple of typical French cuisine.Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side.According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed the invention of the dish, the most famous of them being Émile Lerch, the owner of Restaurant Albert on the Champs-Élysées, who stated that he first made the dish in 1930.

@Dc431w23 I've always been fascinated by the rich history and delicious flavors of Peking duck!

Peking duck (Beijing kao ya) (Peking duck, 北京烤鸭, 北京烤鴨, Beijing duck) With its 400-year history, exquisite flavors, and elaborate preparation, it comes as no surprise that Peking duck is one of the most famous Chinese dishes.The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish.The duck is cooked until the skin turns golden and crispy and the meat becomes tender, slightly sweet, and moist. Both the meat and the skin are then folded in thin pancakes or steamed white buns. To make an authentic Beijing kao ya, the duck must be a white feathered American Pekin, hung for 24 hours, and pumped with air through a small puncture between the breasts and wings.It is usually brushed with a mixture of ginger, oil, hoisin sauce, honey, and rice vinegar, then vertically hung and slowly roasted to perfection. When the dish is served, the skin will often come first as an appetizer, followed by the meat which is accompanied by cucumbers, scallions, hoisin sauce, buns, and pancakes.

@Renancoral_ I love how chicken tikka masala blends the flavors so perfectly!

@holllaback I love banh mi! The perfect blend of flavors and textures.

Bánh mì (Banh mi) With their cult-like following and savory Vietnamese fillings, these sandwiches have crossed the borders of their native country long ago, and banh mi shops are still popping up all over the world.Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time.The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables .Today, the possibilities are virtually limitless - the sandwiches are stuffed with cold cuts, French butter, fresh mayonnaise, liver pâté, cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavor.The meat on the inside can be chicken, pork, beef, seafood, cold cuts, or pâtés, sausages, and terrines, but it is extremely important not to overstuff the sandwich. Most of the fillings and condiments are things that foreigners are unfamiliar with, and that just may be the secret to its popularity.

@sejogavey This dish takes me on a culinary journey to Italy's countryside.

Pappardelle al cinghiale The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine.

@Dc431w23 I love adding makrut lime leaves and Thai spur chili slices! Delicious!

Phanaeng Curry (Panang Curry, Penang Curry, พะแนง) However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables.The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim.

@jonnyxxxxxx I love how the fresh cilantro adds a burst of flavor!

Amêijoas à Bulhão Pato (Bulhão Pato Clams ) Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have white wine as one of its ingredients. Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.

@KenanBYRKTR a tasty and versatile salad that goes great with bread or alone.

Mechouia Salad ( Slata Mechouia, Grilled Salad, Hmiss, Mishwiyya) The salad can be served on its own, but it is also often served on toasted bread or baguette slices. It is quite common to find it in Tunisia as a part of a mix of appetizers in traditional restaurants.Mechouia is a Tunisian salad made with grilled, coarsely chopped onions, peppers, tomatoes, and garlic, drizzled with olive oil and seasoned with caraway, salt, and black pepper. The salad is then typically garnished with hard-boiled eggs, olives, or tuna.

@josecledis I love adding kritamo to my dakos, makes it even better!

Dakos (Ντάκος, Koukouvagia, Kouloukopsomo, Ntakos) If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil .It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt.

@f8i8n nhìn món ăn mà thèm. tí nữa sẽ đi mua về ăn

Bánh cuốn là món ăn truyền thống của người Việt Nam, là món ăn sáng phổ biến trong mọi gia đình. Làm bánh cuốn thực sự không hề khó như nhiều người nghĩ, chỉ cần bỏ ra chút thời gian với những nguyên liệu đơn giản là bạn đã có ngay bữa sáng vô cùng ngon.

@sejogavey It's worth noting that the appreciation for Kalix Löjrom is often tied to a taste for high-quality seafood and a willingness to explore unique and luxurious culinary experiences. If you enjoy caviar or other fish roe, Kalix Löjrom is likely to be a delicious and special treat.

Kalix Löjrom Other variations may include prawns, avocado or potato cakes.Kalix Löjrom is the roe of a small vendace fish swimming off the coast of Kalix in Northern Sweden. The roe must be hand extracted from the fish on the same day it was caught, and it is then thoroughly rinsed, dried and salted.The final product is orange-colored due to the unique feeding habits of vendace fish, and it has a subtly salty flavor reminiscent of fish oil. Kalix Löjrom can be enjoyed on its own, but it is most commonly served on rye bread with sour cream and chopped red onions.

@AkQayum215 Cung điện được xây dựng theo phong cách Baroque, với các chi tiết kiến trúc phức tạp, điêu khắc tinh xảo, và đồng thời thể hiện sự xa hoa của triều đình Tây Ban Nha thời kỳ đó.

Cung điện Hoàng gia La Granja de San Ildefonso, nằm tại vùng Segovia của Tây Ban Nha, là một tuyệt tác kiến trúc và vườn hoàng gia đẹp đẽ. Xây dựng vào đầu thế kỷ 18 dưới triều đại của vua Felipe V, cung điện mang đậm dấu ấn của sự xa hoa và vị thế. Với kiến trúc Pháp và Ý, Cung điện La Granja là một biểu tượng của sự lịch lãm và quyền lực. Những tòa nhà lớn và tinh tế kết hợp với hệ thống hồ nước, đài phun nước, và vườn hoa xinh đẹp tạo nên một không gian thanh thoát, tận hưởng sự tĩnh lặng giữa thiên nhiên hùng vĩ.

@chinaandislam Pizza is always a popular dish. I ate it every day

Pizza Margherita (Margherita) Since those times, Margherita has become one of the most popular pizza varieties in the world, and in 2009, it was protected as one of the three Pizze Napoletane with an STG European label of protection, proving its excellence in flavor, ingredients, and traditional pizza-making techniques.Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil.It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita.