I mean if you’ve never eaten Pupusas, I don’t know what life you’re living.

Currywurst. Chopped fried or grilled sausage with ketchup and curry spice sprinkled on top. Often served with fries.

You can get it almost everywhere in Germany, especially at street festivals. Simple, absolutely unhealthy and delicious.

Edit: I would also have said the Döner Kebab. Veil or chicken grilled on a vertical spitroast, sliced into thin strands of meat, loaded into a slightly toasted flatbread along with lettuce, tomatoes, cucumber, onions and depending on the region and restaurant white or red cabbage in vinegar and oil, together with a yogurt sauce.

But you could argue that Döner is Turkish because it was invented by a Turkish immigrant and is usually prepared by Turkish descendants (or those who look Turkish). But then again I heard that restaurants in Turkey started offering German Döner because that’s what tourists expected to get.

Pa amb tomàquet, bread with tomato. No, really.

You take some slices of bread, or something like a baguette or ciabatta sliced longitudinally to make a sandwich. Good bread, mind, not that spongy stuff you get in the U.S. Something with some crust, with a bit of a crunch. Slightly toasted (but not burnt) is good, and easier, but not necessary. You can eat this hot or cold, it’s good either way.

Anyway, as I was saying you take some bread, and you take some tomatoes. Red, juicy, the tastiest the better. Slice one in half, take half, rub the sliced part on one side of the bread (on the crumb, obviously, not the crust), until the bread has soaked a good amount of the tomato’s juice (you could do both sides if you wanted to, but it’d probably be a bit of a mess). It’s not a problem if some small bits of the tomato’s meat also end up in the bread, but you don’t want big chunks (unless you want tomato as a topping, though that’d be a bit redundant). You don’t want the bread to get too soft, don’t ruin that crunch. If the tomato is juicy enough you can reuse it for the next slice, until it runs out of juice or you’re just left with the skin.

Once you’ve got all your slices done, sprinkle some salt over them. Don’t go overboard, you want to be able to taste the bread, and the tomato.

Finally, dribble some good virgin olive oil on them. Again, don’t go overboard, don’t drown them. Once you’re done you can take one of the slices and use it to help spread the oil and salt on the other ones by tapping the crumbs against each other.

You can now eat the slices as they are, toast them if you want, accompany them with cured meats (cured ham is fantastic with this) or cheeses, as a side or as toppings, or as the filling of a sandwich (seriously, unless you’re making a hot dog, or a cheese melt, or a hamburger, or something like that this is the way to make a sandwich; once you’ve tried it you won’t be going back to plain or buttered bread).

Experiment, have fun, try different kinds of bread, more or less tomato, oil, or salt, toasted or untoasted, different toppings (anything you’d put in a sandwich will almost certainly work), oil from different types of olives, maybe rub some garlic on the bread before the tomato, if it’s hard enough to take it… there are infinite possibilities and combinations, and unless you go overboard with the toppings they’re just five minutes away as long as you’ve got some bread, some tomatoes, some olive oil, and some salt.

(Also, if you’ve got really good bread and really good oil, but would rather skip the tomatoes, pa amb oli, bread with oil — and a sprinkle of salt — can also be an excellent snack to eat by itself before a meal, though pa amb tomàquet is better if you want to eat it with toppings, or as a sandwich.)

Boston cream pie… more like a cake. Very delicious. If you’re ever in Boston, you can visit where it started at the Parker House Hotel (Omni).

New York pizza and hotdogs, Philly cheesesteaks, Vermont cheddar, and San Francisco sourdough clam chowder bowls. I’m sure every state has their specialty, so you’ll have to visit every single one to try everything :p

• BBQ, from any/all regions
• Cajun food – very important one!
• Fried chicken and waffles – I tried explaining this umami to a handful of people in Japan, and they didn’t understand.
• Casseroles of all kinds

on the east coast of Canada, in the French speaking region known as Acadie (not in Quebec), there is a dish known as Poutine Rapée. it is not the delicious “cheese fries and gravy” Poutine, oh no. This is a big fucking potato dumpling with seasoned pork and onion inside it. Making them is an art form. They are super delicious. Eat one of those for lunch and you’ll go for hours.

JÄGERSCHNITZEL. ifykyk.

Ok so everybody is always about the stroopwafels, the fries with lots of mayo and the raw herring. And that’s all fine unique and dandy.

But the real thing that many food travelers miss is the smoked eel. They are delicious smokey fatty fishes, really unique to dutchland, Japanese unagi doesn’t hold a candle to it.

They are horrible looking, hard to peel (yup you peel the eel) but they are the best culinary thing our country has, and I’ll die on this hill. Goes with a korenwijn type (Dutch gin)

Apart from the obvious cheese and chocolate, i‘d reccomend some good ol rösti with a spiegelei

Just some pasta with tomatoes, cut in small pieces, with a bit of olive oil and some basil. It takes 10 minutes just of waiting for the pasta to be ready. As simple and quick as delicious.

Bunny Chow! Chicken curry in a bread bowl

Cold smoked raindeer meat.

Just amazing.

Poutine, but just the classic kind. Cheese curds and brown gravy over fries. Don’t go to a poutinerie for the first time ever and order some stupid shit like buffalo chicken poutine. And don’t order your first poutine from McDonald’s either.

The Southwest of Germany has two really regional dishes that are worth a try. The one is Käsespätzle which is a special Swabian type of egg-noodles with cheese. The other is Maultaschen which are Swabian Ravioli.