Argentine food, second among the five best in the world according to National Geographic

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Recipes, typical flavors, traditions, native products and markets are a way of getting to know the DNA of a place and its inhabitants, which is why it is essential to keep in mind that gastronomy is part of travel and that everything destination has typical preparations.

And gastronomy is history, it is culture, it is biodiversity and it is the wealth of a country in just one dish.

However, around the world, there are certain places where cuisine occupies a special place and where you have to travel, among other things, to enjoy savoring it.

Spicy, spicy, product of the mixing of diverse cultures, based on native products…

This is a ranking recently published by National Geographic…

Japanese food is not only characterized by its flavor, but also by being colorful, mostly healthy, and rich in culinary techniques, both traditional and new. The important presence of rice and fish conveys a gastronomy recognized as Intangible Heritage of Humanity by UNESCO.

Specifically, washoku, as traditional Japanese cuisine is known, was elevated to this distinction for its respect for nature and its social and community character that ensures safeguarding the customs and values ​​of its society.

Among the most popular dishes in Japanese cuisine are sushi, ramen, tempura, yakitori and okonomiyaki.a Japanese omelette that is filled with a variety of ingredients, such as pork, seafood, and vegetables.

Fresh fish and rice are the basis of a cuisine in which seaweed, sake, tofu and green tea also play a major role, as well as roots, vegetables and soy.

Soups, marinated meats and other specialties, such as tonkatsu, a breaded and fried pork fillet served with rice and a thick, sweet sauce, or sukiyaki, a stew made with meat, tofu, mushrooms, noodles and cooked vegetables and accompanied by a sweet sauce.

The dessert par excellence is mochi, a small glutinous rice cake that is filled with all kinds of flavors: from cheesecake to matcha or a large assortment of fruits.

The mix of European and indigenous influences marks a gastronomy that is increasingly recognized throughout the world. Argentine cuisine is also known for its unique ingredients. Argentine beef is famous throughout the world for its flavor and quality, and Argentine wines are highly appreciated by lovers of good wines.

One of the most emblematic dishes of Argentine cuisine is asado, which is prepared with high-quality cuts of meat and cooked on the grill. Other popular dishes are empanadaswhich can be filled with meat, chicken, cheese or vegetables, and the choripaneswhich are grilled sausages served on a bun.

In other regions, such as Cuyo, you can try dishes such as locro, a stew based on corn and meat, and llama meat, which is used in many traditional dishes. In the north, food is characterized by the use of spices and hot chili peppers.

Dishes such as humitas, tamale and ají de gallina are some of the favorites. However, in Patagonia, you can try dishes such as patagonian lamb roast, smoked salmon and fresh seafood.

Become one of the great gastronomic meccas of the world, Peru – and specifically Lima – currently receives a large number of tourists who, in addition to going to discover one of the seven wonders of the world – Machupicchu -, get to know its Andes, its Amazon or its beautiful White City -Arequipa-, they travel there to eat in some of the best restaurants in Latin America and the world.

Its different ecosystems, Andes, desert, coast and jungle, make this country a first-rate gastronomic destination to which is added the importance of its altitudes, allowing the cultivation of numerous products.

As far as its gastronomy is concerned, Creole Peruvian cuisine, that of ceviche, and Lima causa is intertwined with the best Chifa gastronomy arising from Chinese migration to the country and Nikkei cuisine, which was born from the fusion of Japanese influence in Peru.

Among its most important restaurants is Central, in the hands of Virgilio Martínez, considered the Best Restaurant in Latin America 2022 and Best in the World in 2023 by The World’s 50 Best Restaurants; Maido, with Nikkei cuisine, by Mitsuharu Micha -Best Restaurant in Latin America 2023-; Merit, by Juan Luis Martínezmi; Mayta by Jaime Pesaque.

Italian gastronomy is one of the most varied and popular in the world thanks to its rich history and culinary traditions. Fresh, high-quality ingredients, as well as a passion for cooking, are some of the factors that make Italian food so special.

Pasta It is, without a doubt, one of the most iconic dishes: from spaghetti to ravioli, through the variety of ingredients that accompany it, such as tomato sauce, garlic, oil or fresh herbs.

Each region of the country has its own cuisine and specialties. In the north, the Lombardy region is famous for its cotoletta alla milanese, a breaded beef milanese.

The Piedmont region is known for its white truffle and its famous gorgonzola cheese, just as Venice is for its risotto al nero di seppia dish or Emilia Romagna for its Parmesan cheese.

In the south, the Campania region is known for its Neapolitan pizza, and Sicily is famous for its pasta alla norma, made with eggplant, tomato and salted ricotta, and its cannoli.

Chicken marsala, cooked with marsala wine, is another popular southern dish. All of these preparations, along with the wide variety of cheeses, such as pecorino and mozzarella, are combined with seafood and sausages, as well as sauces, to achieve one of the most appreciated cuisines in the world.

There is no doubt that this year is the year of Colombian gastronomy. Its fertile land and a climate that is divided between the dry and wet seasons make this country one of the richest in the world in terms of wealth of products.

It is also essential to talk about its regions, its migrations and a number of influences that have made Colombian cuisine one of the most varied and richest in Latin America.

The cuisine of the Caribbean has nothing to do with that of the Pacific, that of the Andes, the Amazon or the Llanos. Each one has its own peculiarities and products, as well as the influence of the cultures that passed through its areas: the Afros, the Arabs, the Chinese, the Caribbean countries that surround it, the Spanish…

Its infinity of native corn, its tropical and Amazonian fruits (which they are still learning, investigating and finding), river and sea fish -including the Amazonian ones-, coffee, cocoa, banana, its cheeses… Here Everything has a reason and its roots sink into a past full of history.

Restaurants like Leo, by Leo Espinosa -Best Chef in the World 2022- (Bogotá); El Chato, by Álvaro Clavijo (Bogotá); Celele, by Jaime Rodríguez (Cartagena de Indias); XO, with Rob Pevitts, Mateo Ríos and Sebastián Marín (Medellín).