Cook Any Cuisine Perfectly by Knowing the Right Ingredients to Use, Part 1 - most popular restaurant dishes in america

When family chefs try to replicate the delicious national dishes they like in different restaurants, they tend to feel scared.
It is gratifying to note that there are specific flavors and combinations of spices/herbs that are perfect for different regional cuisine and culture;
With a little guidance, you can make delicious food that you like to eat. In this two-part article (
Here is the second part.
, I will cover two categories and sub
Categories of some of the most popular ethnic dishes, as well as spices, herbs and common ingredients that really define their unique flavor.
When trying to cook these types of food for the first time, use this flavor vocabulary as a resource and as a handy guide for "hackers" to define the various flavors of each ethnic dish.
As far as the latter is concerned: the dishes you end up with may not be authentic, but they still contain the flavor of traditional ethnic foods you like!
Latin American Mexicans: According to Natalie's home in any kitchen, Mexican food balances the nuances of complex spices and sauces, as well as the addition of fresh, delicious and seemingly simple ingredients
There are many Mexican dishes.
Try this: Sopa de habas is a traditional Mexican soup that uses the Latina reccado equivalent to the French mirepoix as a rich but simple basisto-prepare dish.
Cuban cuisine is generally not spicy, nor is it rich in thick cream sauces or fried dishes, and it is based on some simple flavors that are used in a creative way to build a unique flavor.
Try this: Ropa vieja, a popular Cuban meat dish that literally means "old clothes", is named after the silk look of ground beef.
It contains the traditional Latin American sofrito-
A mixture of tomatoes, green peppers, onions, herbs and spices, cooked into a concentrated base for many recipes.
Argentina is the king of Argentina, including the dishes of Argentina.
Even a lot of people don't know)
The huge transnational aspect of Argentina's population is often used.
Spain and Italy are particularly influential.
Try this: chimichurri sauce steak uses one of Argentina's most popular export products (beef)
There is one of the most extensive
Sauce from that country
It is easy to make, but the taste and color are bright;
The most important thing is that when a company comes over, it will make a deep impression.
Peruvian Kevin Cox, who eats seriously, said so. . .
The Peruvian food is full of spices and flavors, some of which are clean and crisp, while others are deep and heavy.
"It is these contrasts that make Peruvian cuisine so complex and appealing.
The national dish of Peru is pickled fish with sour orange juice.
The combination of a variety of raw fish and seafood can be as spicy or gentle as you like;
Be sure to use very fresh ingredients.
Perhaps the most famous is the ubiquity of garlic in Italian dishes, but in fact, Italian dishes vary greatly from region to region.
For example, pasta and pizza are everywhere on boots --
But in northern Italy, polenta and risotto still dominate.
Try this: Pizza is often considered Italian national cuisine, but there is a lot of debate about it due to the wide variety of ingredients available in many parts of Italy.
Instead, why not try this gorgeous pasta recipe
Pasta with tomatoes and basil)
It uses several popular Italian ingredients that echo the color of the Italian flag.
Like many countries in Europe, French dishes vary from local ingredients.
The French region has as many culinary differences as wine varieties, which are often matched with the signature flavors of dishes created by local ingredients.
Try this: Ratatouille is more than just the name of a delightful animated film.
This traditional dish from Provence, France uses a large amount of vegetables and is the perfect way to take advantage of the farmer's market or CSA resources.
There is no way to discuss Hungarian cuisine without mentioning chili peppers, which seem to have entered almost all the famous dishes from Hungary.
Sausages, soups and stews are the staple food of Hungarian cooking, usually rich and vibrant.
Try this: I bet you think I would suggest you go to Hungarian beef stew
The food from this country. .
But you're wrong!
What we usually think of as "stewed beef"meaty, paprika-
Onion-flavored stew
It's actually pörkolt.
Traditionally enjoyed on mashed potatoes, pasta or noodles (
Like spaetzle in Germany).
We all know that Russia is known for its song soup, caviar and vodka.
But there is still a lot of food in the area because its huge size can't be defined by just a few flavors.
Russian cooking can include a variety of foods, such as a large amount of pickles, interesting starch made from a large amount of grain (
Like blinis or pancakes)
And a variety of meats that will make most vegetarians faint.
Try this: Shashlik is a Russian version of kebabs.
Traditionally only meat (beef or lamb)and onions;
However, due to the influence of kebabs from other cultures, vegetables are sometimes added.
A simple salad usually served with cucumbers, dill, and tomatoes. Try It—You'll Like It!
Now you have a jump.
You can start trying to prepare traditional ethnic dishes in your own home.
Of course, they won't be like your abuela, nonna, or babushka (
Grandmother in Spanish, Italian and Russian)
But she has many years of practical experience.
One day you may become a housewife who passes these recipes to your grandchildren!
Take a look at the second part of this article below, which covers food from the Middle East/Mediterranean/North Africa and Asia.