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Bulgogi
Thin, marinated beef slices grilled over fire or on a griddle.
Greece
The classical inheritance, and the modern state that has to live beside it.
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Greek salad
A fresh, chopped salad of tomatoes, cucumbers, onion, feta, olives, oregano, lemon juice, and olive oil — traditionally Greek, with regional variations.
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Açai bowl
A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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Acarajé
A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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Adana kebabı
A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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Ají de gallina
A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.