Mexican cuisine varies by region, but common dishes include corn tortillas, tacos and tortas, a Mexican sandwich. Mexicans eat a lot of meat, including beef, chicken, pork and seafood along the coastal regions. Mayan dishes are common in the southern tip of Mexico, the Yucatan Peninsula.Know More
The Yucatan Peninsula is a melting pot of global influences. Yucatecan food is influenced by Asian and Arabic cuisine and features Mayan ingredients. Papadzules are a common Yucatan dish of rolled tortillas containing hard-boiled egg topped with squash-seed and tomato sauces. Northern Mexicans eat larger tortillas and burritos, unlike most Mexicans. Spanish rice and refried beans are also staple dishes in the North. Beef is preferred over other meats.
In Southern Mexico, most people eat chicken and vegetables instead of beef. Black beans are more prevalent there and dishes are often served with plantains. Fish tacos are very popular in Baja California. The peninsula is the home of Caesar Salad, according to About.com. Spanish influence is strong in Baja and paella is very common due to the abundance of seafood. Grape cultivation and wineries are common in Baja. Puebla is home to mole, a complicated and celebrated sauce consisting of ingredients such as cocoa and tomatoes.Learn more in Regional Cuisine
In St. Lucia, the type of foods that people eat are salt fish, green figs, seafood, fried plantains, conch, callaloo soup and accra. The diet of the people of St. Lucia includes proteins, starches and a variety of fruits and vegetables like breadfruit and green plantains. The variety of cuisines found of on this island have Creole, Indian, French and Asian influences.Full Answer >
Staple foods in Italy differ by region. While pasta is the staple dish in the south, rice and polenta dishes are most popular in the north. Pizza became popular in the north only in the 1980s and '90s.Full Answer >
France calls pot-au-feu its national dish; this hearty beef and vegetable stew appears on lunch and dinner tables throughout France, appealing to people of all socioeconomic backgrounds. Pot-au-feu recipes and production methods vary regionally, but its staple ingredients remain the same: a tender cut of beef or other type of meat, root vegetables such as carrots, turnips and cabbage, and broth. The name of this soup translates to "pot-in-the-fire" in English, and makes a particularly pleasant cold weather meal.Full Answer >
While each of the 20 regions in Italy tend to create their own unique traditional meals, they all share some common ingredients such as pasta, cheeses and oils. A variety of fresh vegetables like eggplant and tomatoes are also common among most Italian cuisines.Full Answer >