10 Famous Foods You Need to Try in Their Home Country

There's something magical about tasting a dish right where it was born. From the authentic flavors to the traditional cooking methods, some foods just taste better in their home country. We've rounded up 10 delicious foods that truly shine when eaten in their place of origin, offering an unparalleled dining experience.

Table of Contents

1. Belgium: Mayonnaise
2. Portugal: Onions, Olive Oil, and Cod
3. Colombia: Cheese
4. Japan: Soy Sauce, Bonito Flakes, Sake
5. Germany: Curry Ketchup
6. Tunisia: Harissa
7. Mexico: Chile, Lime, and Cilantro
8. South Korea: Gochujang Paste
9. Australia: Vegemite
10. United Kingdom: Gravy
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1. Belgium: Mayonnaise

fries with mayo — Image Credit: Shutterstock.

Like their neighbors, the Dutch Belgians love smothering perfectly good french fries with liberal dollops of mayo. One fan declares Belgian potato chips with a big fat dollop of mayo are up there with the greatest international delicacies. Steady on, now — let's not forget what it's up against!

2. Portugal: Onions, Olive Oil, and Cod

Onions, olive oil, and cod form the base of every dish in one poster's country, as other thread members guess where he is from. Of course, Portugal is the answer; they are famous for their bacalao: cod salted and rinsed before cooking to impart a rich, savory note through the fish. It goes without saying that garlic deserves to supplement this produce triumvirate.

3. Colombia: Cheese

Cheese Grater — Image Credit: Shutterstock.

A Colombian observer states that their national accompaniment for most dishes is cheese, though it is used in mysterious ways. According to this South American, Colombians like their cheese in hot chocolate, on fruit salad, with guava paste in sandwiches, with dulce de leche, and on arepas.

4. Japan: Soy Sauce, Bonito Flakes, Sake

Japan's food sits at the top tier of refinement, but what do the Japanese like to use with most meals? Soy sauce and bonito flakes are the favored garnish for most Japanese residents, though one thread references how they go over the top with mayonnaise.

5. Germany: Curry Ketchup

Many commenters talk about Germany's penchant for a curious tomato ketchup flavored with curry, Hela Gewürz Ketchup. Curry ketchup is great with German bratwurst, which gets rave reviews from several non-Germans. Normal ketchup and mayonnaise go with fries, however.

6. Tunisia: Harissa

Traditional Homemade Harissa Sauce on a wooden background — Image Credit: Shutterstock.

Harissa is a spicy, concentrated tomato sauce that works like a North African version of sriracha. Some Tunisians put it in sandwiches, while others use it to spruce up their couscous, pasta, or stews. I love to insert a layer deep inside a good grilled cheese. A proud local states that harissa is their national gastronomic symbol.

7. Mexico: Chile, Lime, and Cilantro

steak tacos — Image Credit: Shutterstock.

Perhaps my favorite, and one of the most civilized cuisines in the world, is Mexican. Oh, how I yearn for real Mexican food, which is surprisingly hard to find where I live in Spain. The Holy Trinity of ingredients for Mexico has to be chile, lime, and cilantro.

8. South Korea: Gochujang Paste

It isn't a condiment per se, but Korean food and gochujang paste are inseparable. I like to stir some into barbecue sauce, and it also works well with cheese-based dishes, ramen, and curries. Kimchi is Korea's go-to side dish, though gochujang or gochugaru (red pepper flakes) are also used.

9. Australia: Vegemite

Australian breakfast with vegemite spread — Image Credit: Shutterstock.

There is ongoing beef between Australians and their British cousins regarding which yeast extract spread is the best. Britain's Marmite was invented first, though some Australians beg to differ. Vegemite can best be described as beef-flavored butter, I guess. It is for toast usually, though Vegemite did a chocolate collaboration some years back.

10. United Kingdom: Gravy

Sausage Gravy — Image Credit: Shutterstock.

Gravy works magic with meat and potatoes, though some people in the U.K. are known even to drink this liquid gold. I am a huge gravy fan, and the consistency needs to be thick — but not too thick — and rich with the juice of whichever protein you just roasted or pan-fried.

Source: Reddit.