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15 Thai Desserts Every Sweet Tooth Should Try At Least Once

thai desserts

15 Thai Desserts Every Sweet Tooth Should Try At Least Once

Exploring Thai Desserts

Whether you’re in Bangkok or Nanaimo, there’s a Thai dessert waiting for you that will make your taste buds sing. From the sweet mango sticky rice to coconut-based treats, these desserts are sure to hit the spot. If you’re looking for a new culinary adventure, be sure to add some Thai desserts to your list! Thai dishes are globally known to be delicious and their desserts are no exception.

  • Khao Niao Mamuang (Mango Sticky Rice)
  • Khao Niao Toorien (Durian Sticky Rice)
  • Itim Kati (Coconut Ice Cream)
  • Khanom Buang (Thai Crispy Pancakes)
  • Khanom Krok (Coconut Pancakes)
  • Mamuang Nam Pla Wan (Green Mango With Sweet Chili Spices)
  • Khanom Ba Bin (Grilled Coconut Cakes)
  • Thong Yip (Sweet Egg Yolk Cups)
  • Khanom Tom (Shredded Coconut Balls)
  • Kluai Thot (Deep-Fried Bananas)
  • Foi Thong (Golden Threads)
  • Khanom Chan (Steamed Coconut-Pandan Cake)
  • Chao Kuai (Grass Jelly)
  • Khao Lam (Sticky Rice in Bamboo)
  • Ruam Mit (Thai Mixed Dessert)

mango sticky rice

Khao Niao Mamuang (Mango Sticky Rice)

Oh man, Thai mango sticky rice is one of the most delicious things on the planet. It’s sweet and sticky and just perfect. I could eat it every day.


Mango Sticky Rice is one of my favorite desserts and likely the favourite of many people reading this. It’s made with glutinous rice, coconut milk, sugar, and of course, fresh mangoes. The rice is usually steamed in a bamboo basket and then coconut milk and sugar are added before serving. The flavors all meld together perfectly and the sticky rice pairs perfectly with the sweet Mangoes. I’m drooling just thinking about it!

fresh durian

Khao Niao Toorien (Durian Sticky Rice)

If you’re a fan of durian, then you’ll love this sticky rice dessert. It’s made in the same manner as mango sticky rice, but instead of using mangoes, slices of durian are used as the topping. Durian is a divisive fruit, but if you’re one of the people who enjoy its unique flavour, then you’ll want to try this dish.

Thai coconut ice cream

Itim Kati (Coconut Ice Cream)

This coconut-based dessert is the perfect way to cool down on a hot day. It’s made with coconut milk, sugar, and salt, then frozen until it’s solid. Once it’s frozen, it’s shaved into thin strips and served in a bowl. The ice cream is refreshing and has a strong coconut flavour that will leave you wanting more.


📷 Photo Credit: You Know You’ve Lived In Thailand when…..

crispy Thai pancakes

Khanom Buang (Thai crispy pancakes)

Khanon buang is a traditional Thai dessert passed down generation to generation. Dating back roughly 600 years ago, the Thai crispy pancake is a street food that requires precise preparation. It consists of a thin, crispy crepe made from rice flour and is topped with candied duck egg yolk.


These thin, crispy pancakes are popular street food in Thailand. They’re made with rice flour, coconut milk, sugar, and salt, and are usually filled with shredded coconut or ground peanuts. The pancakes are fried until they’re golden brown and crispy, then served with a sweet dipping sauce.


📷 Photo Credit: Trương Thị Nhớ

khanom krok coconut pancakes

Khanom Buang (Thai Crispy Pancakes)

These thin, crispy pancakes are popular street food in Thailand. They’re made with rice flour, coconut milk, sugar, and salt, and are usually filled with shredded coconut or ground peanuts. The pancakes are fried until they’re golden brown and crispy, then served with a sweet dipping sauce.


📷 Photo Credit: Culynyl

green mango with chilies dip

Mamuang Nam Pla Wan (Green Mango With Sweet Chili Spices)

This is a simple but delicious dessert that’s made with unripe green mangoes, sugar, and salt. The mangoes are sliced thin and served with a sweet chili dipping sauce. The combination of sweet, sour, and spicy flavours is incredibly addicting.


📷 Photo Credit: We ❤ Non Veg Recipes Facebook Group

grilled coconut cakes

Khanom Ba Bin (Grilled coconut cakes)

Khanom Ba Bin is a Thai dessert that combines sweet, salty, and sour flavors in a way that’s uniquely addictive. The reason it tastes so good is because it exploits the human palate’s natural preference for sweet, salty, and sour flavors.


📷 Photo Credit: dmAsia

thong yip sweet egg yolk cup

Thong Yip (Sweet Egg Yolk Cups)

Thong yip is a gold-colored Thai dessert with the word thong in its name, which means gold, representing prosperity, more money, and success. This golden-hued dessert is generally composed of duck and chicken egg yolks, sugar, and jasmine-flavored water and is usually molded into a flower or a five-point star shape.


Thong Yip, also known as sweet egg yolk cups, are often made for weddings and other luck-bringing celebrations like New Year’s Eve. It is said that they bring good fortune, abundance, and wealth. Keep an eye out for them during Thailand’s many national holidays as well!


📷 Photo Credit: nokjaa

thai coconut balls

Khanom Tom (Shredded Coconut Balls)

Khanom Tom is a traditional Thai dessert that’s made with shredded coconut, tapioca starch, and palm sugar. The mixture is formed into small balls and boiled until they float to the surface. Once they’re cooked, they’re rolled in more shredded coconut and served.


These little balls have a chewy texture and a sweet, coconutty flavour that’s hard to resist. They’re a popular dessert at Thai restaurants, but they’re also easy to make at home.


📷 Photo Credit: Eating Well

kluai thot deep fried bananas

Kluai Thot (Deep-Fried Bananas)

Kluai thot is a popular Thai dessert that’s made with bananas, tapioca flour, and coconut milk. The bananas are coated in the flour mixture, then deep-fried until they’re golden brown. They’re usually served with a sweet dipping sauce or honey.


The fried bananas have a crispy exterior and a soft, fluffy interior. The combination of sweet and savory flavors is simply irresistible.


📷 Photo Credit: Thai Food Online

foi thong golden threads

Foi Thong (Golden Threads)

Foi thong is a Thai dessert that’s made with egg yolks, sugar, and flour. The mixture is piped into hot oil to create long, thin threads of dough that are fried until they’re golden brown. Once they’re cooked, they’re rolled in sugar and served.


These delicate threads have a crispy texture and a sweet flavor. They’re often served as part of a larger dessert, but they’re also delicious on their own.


📷 Photo Credit: unyamaneeaom

khanom chan coconut-pandan cake

Khanom Chan (Steamed Coconut-Pandan Cake)

Khanom chan is a Thai dessert that’s made with coconut milk, pandan extract, and tapioca flour. The ingredients are combined and steamed until they form a thick, sticky cake. Once it’s cooked, it’s cut into small squares and served.


This cake has a soft, fluffy texture and a sweet, coconutty flavor. It’s often served with a scoop of ice cream or a drizzle of condensed milk.


📷 Photo Credit: Cindy Her Creations

chao kuai grass jelly

Chao Kuai (Grass Jelly)

Chao kuai is a Thai dessert that’s made with black grass jelly, tapioca pearls, and palm sugar syrup. It’s a popular street food, and it’s often served with shaved ice and condensed milk.


The grass jelly has a chewy texture and a mildly sweet flavor. The tapioca pearls add a bit of sweetness and texture, while the shaved ice and condensed milk help to balance out the flavors.


📷 Photo Credit: Wikimedia

khao lam bamboo sticky rice

Khao Lam (Sticky Rice in Bamboo)

Khao lam is a Thai dessert that’s made with sticky rice, coconut milk, and sugar. The ingredients are steamed inside a hollowed-out bamboo stalk until they’re tender and gooey. Once it’s cooked, the khao lam is cut into slices and served.


📷 Photo Credit: mica tuca

ruam mit thai mxied dessert

Ruam Mit (Thai Mixed Dessert)

Ruam mit is a popular Thai dessert that’s made with a variety of fruits and sweets. It generally includes mango, jackfruit, watermelon, cantaloupe, coconut strips, tapioca pearls, jelly cubes, and sticky rice.


This sweet and refreshing dessert is perfect for a hot day. The fruit provides a refreshing and juicy contrast to the sticky rice, while the tapioca pearls add a bit of chewiness.


If you’ve ever experienced Filipino street food, you might be familiar with a similarly constructed dish called halo-halo!


📷 Photo Credit: thai_shock

Ready to try authentic Thai desserts?

If you’re ever in Thailand, be sure to try some of the delicious desserts. They may look strange, but they’re all worth trying. Don’t judge a book by its cover!

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33 Filipino Street Foods You Have to Try When You Visit

Filipino street food

Discovering Filipino Street Food

When it comes to street food, there’s no place quite like the Philippines. The country’s vibrant culture and love of good food are on full display in its numerous stalls and carts, serving up some of the most delicious dishes you’ll ever taste.

From sizzling sisig to savory halo-halo, Filipino street food is as varied as it is delicious. And with so many different options to choose from, there’s something for everyone to enjoy.

So if you’re looking to explore the amazing world of Filipino street food, this blog will go over  some of the best Filipino street food dishes you need to try.

How is Filipino street food prepared?

Filipino street food is typically cooked on an open grill or over a charcoal fire, giving it a distinctive smoky flavor. This cooking method also allows the food to be cooked quickly, so it’s perfect for those who are always on the go.

Another popular cooking method for street food is frying, which is often used for dishes like lumpia or kwek-kwek. This cooking method not only gives the food a crispy texture, but also seals in all the flavors, making it even more delicious.

How much does Filipino street food cost?

Filipino street food is very affordable, with most dishes costing less than $2. This makes it the perfect option for those on a budget or those who want to try a variety of different dishes.

Filipino Barbecue

When it comes to street food, there is nothing more iconic than barbecue. And when it comes to barbecue, there is nothing more delicious than Filipino-style barbecue. There is something about the way that Filipinos cook their meat that just makes it irresistible. The secret lies in the marinade, which typically consists of soy sauce, vinegar, garlic, pepper and sometimes sodas like 7-Up or Dr. Pepper. This combination of flavors brings out the natural taste of the meat, making it juicy and flavorful.

One of the best things about Filipino barbecue is that it is relatively cheap. You can usually get a plate of pork or chicken for less than $2. And if you’re feeling extra hungry, you can always add on a side of rice or noodles.

Filipino barbecue


If you’re looking for something a little different, then you need to try isaw. Isaw is basically grilled chicken intestines. Yes, you read that correctly. Chicken intestines. But before you write it off as gross, just know that it’s delicious.

The intestine is first cleaned out and then marinated in a mixture of vinegar, garlic and pepper. After that, it’s grilled over hot coals until it’s nice and crispy.

Isaw is typically served on a stick, making it the perfect street food. And at less than $1 per piece, it’s also quite affordable.

If you’re feeling adventurous, then isaw is definitely worth a try.


Offal (Laman Loob)

If you thought isaw was strange, then you’re in for a real treat with laman loob. Laman loob is basically grilled offal, which includes organs like the liver, heart and lungs.

Like isaw, laman loob is first cleaned and then marinated. After that, it’s grilled over hot coals until it’s nice and crispy.

Laman loob is often served on a stick, but you can also find it served on a platter with rice. It’s definitely not for the faint of heart, but if you’re feeling adventurous, then laman loob is worth a try.


Calamares is a dish that consists of battered and fried squid. It’s a popular street food in the Philippines and it’s usually served with a dipping sauce made from vinegar, garlic and chili peppers.


Image Source:


Balut is a Filipino delicacy that is made from fertilized duck eggs. The eggs are incubated for 14 to 18 days before they are ready to be eaten.

When they are ready, the eggs are boiled and then served in a soup or with vinegar. Balut is often considered to be an aphrodisiac, so it’s definitely worth a try if you’re feeling adventurous.


Image Source: Culture Trip

Betamax / VCD / DVD

Betamax is a street food that consists of grilled chicken or pork blood. It’s marinated in a mixture of vinegar, garlic and pepper before it’s grilled. The result is a delicious and slightly eerie-looking treat shaped into black boxes that look like the outdated technology known as Betamax. Betamax comes in a wide variety of smells and tastes, ranging from mild to offensive. Served with a side of spicy vinegar, sinamak.

Today, betamax is no longer offered on the streets of the Philippines, replaced with VCD or DVD. It’s essentially the same dish shaped into round pucks, resembling video discs. You can find them served on their own, fresh off the grill or in soups.


Image Source: Cooking Chew


As you might have already guessed, Filipinos love to give street foods funny names, often rooted in pop culture. Adidas is no exception, a common name given to grilled chicken feet because the 3 toed chicken foot reminds many of the iconic 3 stripes of Adidas.

Filipino chicken feet

Image Source: Eat PH


No part of the chicken is not wasted in Filipino street food, including chicken heads! Colloquially known as just “helmet”, Filipinos eat fried chicken heads on skewers. The skin covering the chicken head has more fat deposits than the chicken feet. You may remove the brain and other entrails from the skull using a hammer or mallet.

Filipino helmet street food

Image Source: Pinoy Easy Recipes


Before being grilled, pigs’ ears are sliced into bite-size pieces. In the ’80s, Filipinos dubbed it the Walkman when Sony’s popular gizmo was at its peak of popularity, and the name just stuck. Chicken neck, gizzards, and liver are among the numerous pig and chicken parts that may be cooked on a charcoal grill; however, not all parts acquired pop culture names such as the Walkman, Adidas, Helmet, and Betamax.

Try out the restaurant sisig — a hash of chopped pig ears, snout, liver, jowls, onions, and spices served on a sizzling platter — as an alternative to the street Walkman.

walkman street food

Image Source: Kawaling Pinoy


This is another popular street food made of chicken or quail eggs that have been hard-boiled, peeled, and then skewered on a bamboo stick before being dipped in orange batter and deep-fried. The result is an orange egg with a crispy coating. It is often served with a vinegar-based dipping sauce.


Fish Balls and Chicken Balls

These are two of the most popular street foods in the Philippines. They are both made from ground meat (chicken or fish) that is mixed with flour, salt, and pepper before being formed into balls and then deep-fried.

The chicken balls are usually served with a sweet and sour sauce, while the fish balls can be served with a variety of dipping sauces, including vinegar, soy sauce, and chili sauce. Fish balls are also commonly served in soups, much like in Chinese, Vietnamese and Thai dishes.


Bulaklak is a Filipino dish made with boiled vegetables, usually carrots and potatoes, served with a dipping sauce. The name of the dish literally means “flower” in Tagalog, the native language of the Philippines.

Bulaklak is a popular dish in the Philippines because it’s simple to make and affordable. It’s also a healthy option for those who are looking for a vegetarian meal.


Image Source: Asian Food Network


Sisig is a traditional Filipino dish made from pig heads and livers. The name typically refers to the dish made with pork, but can also be made with chicken or tofu. Sisig is usually served over rice, with a side of soy sauce and vinegar. 

The dish originated in the city of Angeles in the Philippines, where it was first made by Lucia Cunanan, also known as Aling Lucing. Cunanan started serving sisig out of her pulutan (bar food) restaurant back in the 1970s. The dish quickly gained popularity among locals and has since spread throughout the country, and even outside of the Philippines. 

There are many different ways to make sisig, but the most common ingredients are pig heads and livers, chopped onions, garlic, chili peppers, and vinegar. The dish is usually cooked in a skillet or wok and can be served with rice or on its own.


Image Source: Serious Eats

Lechon Manok

Lechon manok is a delicious and tender Filipino chicken dish. The chicken is marinated in a special blend of spices and then slow-roasted over an open fire. The resulting lechon manok is succulent, juicy, and full of flavor. It’s a popular dish for entertaining, and definitely a must-try for anyone visiting the Philippines. Bon appetit!


Lumpia is a Filipino dish made with spring rolls. The word lumpia comes from the Chinese word for “spring roll.” Lumpia is traditionally made with pork, but can also be made with chicken, shrimp, or vegetables. The filling is wrapped in a thin pastry skin and then fried until golden brown and crispy. Lumpia is usually served with a sweet and sour sauce, or a vinegar-based dipping sauce.

lumpia shanghai

Image Source: Rasa Malaysia


If you’re wondering what’s in a Filipino empanada, the answer is a little bit of everything. Filipino food is a blend of various influences, including Spanish, Chinese and American. So, you’ll find that empanadas can vary depending on what region of the Philippines you’re in. But generally speaking, they are made with wheat flour or rice flour dough, and filled with either meat (usually chicken or beef), vegetables or sometimes fruit.

So if you’re looking for something specific, like chicken empanadas, they will likely be filled with shredded chicken, onions, garlic and some type of cheese. Beef empanadas will usually have ground beef (or sometimes stewed beef), potatoes and peas.

filipino empanadas

Image Source: Hungry Huy


Siomai is a type of Filipino food that is made with pork, shrimp, and vegetables. The mixture is then rolled into a dumpling and steamed.

Filipino cuisine has been heavily influenced by Chinese and Malay cuisine, so it’s no surprise that Siomai shares some similarities with those cuisines. In particular, the use of shrimp and pork give Siomai a distinctly Filipino flavor.

Proben / Tocino

Proben, also known as tocino, is a traditional Filipino dish made of pork belly that has been marinated and cured in a mixture of vinegar, garlic, soy sauce, and sugar. The pork is then grilled or cooked over charcoal until the exterior is crisp and caramelized.

Proben is often served as an appetizer or main dish, and is often paired with rice and dipping sauces. It can also be used as a filling for various Filipino dishes such as Lumpia (spring rolls) and Pancit (noodles).

Filipino food is known for being flavorful and colorful, and Proben exemplifies this perfectly. The combination of sweet, salty, tangy, and savory.

proben tocino

Image Source: Eat PH


Pochero is a Filipino street food dish made with beef, liver, and vegetables. It’s basically a beef stew with a tomato-based sauce. The vegetables usually included in Pochero are carrots, string beans, potatoes, and cabbage.

This dish is very hearty and flavorful, and it’s sure to please anyone who loves Filipino food. If you’ve never had Filipino food before, Pochero is a great place to start. Give it a try!


Image Source: Foxy Folksy


Palabok is a Filipino noodle dish made from a thin rice flour batter and topped with shrimp, pork, chopped hard boiled eggs, chicharron (pork rinds), and a garlic-flavored sauce.

It’s a popular dish in the Philippines and can be found in most restaurants, not just as a street food dish.


Image Source: Kitchen Confidante


Oh boy, where do I even begin with this one? Adobo is one of those things that you just have to experience for yourself to truly understand. While adobo is popular in many areas of Latin America, Filipino adobo is unique and it’s absolutely delicious.

There are many different variations of adobo, but the basic flavor profile is salty, tangy, slightly sweet, and very savory. The key ingredient in adobo is vinegar, which give it that signature tanginess. Soy sauce and garlic also play a big role in the flavor of adobo.

Adobo is typically made with chicken or pork, but you can really use any type of meat (or even vegetables) that you like. The meat is cooked in a mixture of vinegar, soy sauce, garlic, and often other spices like peppercorns or bay leaves.

Adobo chicken is a popular street food dish in the Philippines, and it’s easy to see why. The flavors are absolutely amazing, and it’s a dish that you’ll definitely want to try if you’re ever in the Philippines.

filipino adobo chicken

Image Source: Sandra Valvassori


There’s something special about Filipino tocino. It’s sweet, slightly sticky, and incredibly delicious. I’m not sure what exactly makes it so unique, but it’s definitely a dish worth trying if you’re ever in the Philippines.

As far as taste goes, tocino is quite similar to other cured meats like ham or bacon. However, the key difference is the addition of sugar or pineapple juice during the curing process. This gives tocino its characteristic sweetness, which is balanced out by a slight bitterness from the vinegar used in the cure.


Image Source: Wikipedia

Arroz Caldo

Arroz caldo is a comforting Filipino dish made with rice, chicken, and a spice-infused broth. It’s usually served with a side of dipping sauce (usually soy sauce or vinegar), and sometimes diced green onions for garnish.

The taste of arroz caldo will depend on the type of rice used, as well as the seasonings added to the broth. But in general, it’s a savory and slightly-spicy dish that’s perfect for rainy days or when you’re feeling under the weather. Comfort food at its finest!

arroz caldo

Image Source: All Recipes


Philippine Longanisa is a type of sweet, spicy sausage. It typically contains sugar, garlic, salt, and some version of ground black pepper or chili pepper. The sausage is often made from pork, but can also be made from beef or chicken.

The taste of Longanisa varies depending on the ingredients and the region where it is made. However, it is generally a sweet and spicy sausage that is similar to Spanish chorizo or Italian salami.


Image Source: The Eat Down


Tapsilog is a dish made up of tapa, sinangag (garlic fried rice), and itlog (egg). It’s a popular breakfast dish in the Philippines.

The tapa is usually beef, but can also be pork or chicken. The meat is marinated in soy sauce, garlic, sugar, and pepper then grilled. The sinangag is garlic fried rice. And the itlog is a sunny side up egg.

Tapsilog is usually served with a dipping sauce made from vinegar, soy sauce, and chilies.


Image Source: Bon Appetit

Day Old

While you might at first think that Day Old means you’re getting someone’s leftovers, that’s far from the truth. One Day gets its name from the age of the chicken: one day old chicks that are skewered and deep fried. Day Old is considered a delicacy in the Philippines, but it’s not for the faint of heart.


Turon is basically a fried banana, and it’s usually served with a dipping sauce made from sugar, water, and vinegar. It’s sweet, sour, and ultra-decadent.

Turon is a popular street food in the Philippines, but it’s also served at special occasions like weddings, parties or your average Filipino family gathering.


Image Source: Hungry Huy

Camote Cue

Camote Cue, a dish made of sweet potatoes, is a popular street food in the Philippines. The sweet potatoes are boiled then skewered and grilled, and then typically served with a sugar or honey glaze.

The dish has a slightly sweet flavor with a smoky taste from the grilling. It’s a popular snack food, but can also be eaten as a main course.

Sorbetes (Dirty Ice Cream)

The sorbetes is refreshing, creamy, and sweet all at the same time. It’s one of those things that’s hard to pin down, but you know it when you taste it.

There are a lot of different ways to make sorbetes, but the standard ingredients are usually milk, sugar, and flavorings like vanilla or chocolate. Some recipes also call for eggs, which makes the sorbetes richer and smoother.

The key to really good sorbetes is investing in some good quality ingredients – using fresh milk from a local farmstead or dairy maker will make a big difference in taste. Filipino sorbetes vendors often use carabao milk, which has a higher fat content than regular cow’s milk.

sorbetes dirty ice cream



Halo-halo is a refreshing Filipino dessert that’s perfect for hot summer days. It’s a mix of shaved ice, evaporated milk, and assorted fruits and beans. The most common fruits used are bananas, mangoes, and lychees. Halo-halo also typically includes ube (purple yam) ice cream, which gives it a unique taste that you can’t find in other desserts.

The best thing about halo-halo is that it’s completely customizable. You can add or remove any ingredient you want, so everyone can create their own perfect version of this classic Filipino dessert. Halo-halo is a must-try for anyone visiting the Philippines!


Image Source: Serious Eats


It’s a bit difficult to describe the taste of Filipino taho because it’s a bit unusual, but I’ll give it a try. Taho is made from soybean curd, and it has a pudding-like texture and a slightly sweet, nutty flavor. Some people say it tastes like tofu, while others say it tastes like soy milk. I personally think it tastes more like pudding than anything else. If you’ve ever had Japanese miso soup, the taste of taho will be somewhat familiar to you.


Image Source: Kawaling Pinoy


Well, puto is a bit hard to describe because it really depends on what kind of puto you’re talking about. There are many different types of puto, each with its own unique flavor and texture.

Generally speaking though, puto is a very soft and fluffy rice cake. It’s often quite sweet, but some putting can also be savory. Filipinos typically enjoy puto with various accompaniments, such as grated coconut, preserves, or savory meat dishes.

So if you’re wondering what puto tastes like, the best way to find out is to try it yourself! Head to your nearest Filipino market or restaurant and give it a taste.

puto rice

Image Source: Kitchen Confidante

Green Mango and Bagoong

Filipino green mango with bagoong (a shrimp paste) is a sour/spicy dish that’s popular in the Philippines. The green mango gives the dish a tart flavor, while the bagoong provides a salty and spicy kick. Some people also add chili peppers to give it an extra bit of heat.

green mango with bagoong

Image Source: Burnt Lumpia

Filipino Street Food Has Something for Everyone

Filipino street food is so versatile because the Philippines is a melting pot of cultures. With influences from Spain, America, China, and Japan, the Filipino palate has developed into something that can enjoy flavors from all over the world. From savory to sweet, spicy to salty, there’s something for everyone on a Filipino street food menu. Plus, since these foods are often made with cheap and readily available ingredients, they’re perfect for people on a budget. So if you’re looking for a delicious and affordable meal, head to your nearest Filipino street food stall!

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Mexican Dishes Worth the Flight to Puerto Vallarta

authentic mexican dishes

Authentic Mexican Dishes You Need to Indulge In

Mexican cuisine is known for its bold and bright flavors. From tacos to tamales, there are a variety of dishes to choose from that will make your taste buds sing. If you’re looking for something new, try one of these authentic Mexican recipes!

This blog includes some regional favorites such as the taco al pastor, chilaquiles rojos con huevo y queso, and tres leches cake. Whether you want a quick snack or an indulgent dessert after dinner, there’s something on this list for everyone!


Aguachile is a Mexican dish that’s made with raw shrimp, chiles, and lime juice. It’s a popular seafood dish that’s often served as an appetizer or main course.

This dish should be made with fresh shrimp, but you can also use frozen shrimp. The shrimp is marinated in a mixture of lime juice, chiles, and onions to cure. Aguachiles is a dish that’s best eaten when it’s fresh, so be sure to make it close to the time you plan on eating it.

The best aguachile I’ve ever eaten was at the now closed Barra y Leña, made fresh with love by our chef friend Moe Ale Castellanos.

aguachile at barra y lena in puerto vallarta

Image Source: Amanda Laine 

Tacos Al Pastor

The taco al pastor, a popular dish from the Yucatan region of Mexico, is made with thin pork cuts that are marinated in adobo and cooked on a spit. They’re often served topped with chopped onions and cilantro along with pineapple slices for added sweetness. These tacos also have an element of spiciness thanks to what’s called “Chilpachole” which is a dried red chile that’s added to the mix.

This dish has roots in Lebanese cuisine and was inspired by the vertical spit roasting technique of shawarma or gyros, but with Mexican flavors such as adobo seasoning, cumin, oregano, garlic powder and cinnamon.

al pastor

Image Source: Unsplash


Chilaquiles are a favorite in the Mexican state of Puebla. They’re made with fresh corn tortillas that have been fried and then covered in red or green salsa, cheese, cream, and chile peppers. This dish is similar to other Mexican dishes that use corn tortillas, such as enchiladas and tacos.

Chilaquiles are often served for breakfast with eggs or in a casserole dish along with beans. It can be eaten “Mexican-style” by adding avocado slices, white onion, chopped fresh cilantro, salt and lime juice.


Image Source: Unsplash


Okay, this one technically isn’t a dish but it’s hard to separate it from the rest of the delicious Mexican dishes we love.

Horchata is a traditional drink from the highlands of central Mexico. It’s made with ground rice and white sugar, then mixed with fresh water to create a refreshing beverage.

This delicious drink is said to help regulate blood pressure because it contains cinnamon as well as being low in fat and sodium which makes it perfect for those on various types of diets.

Horchata is typically served cold and can be mixed with coffee, water or milk for added flavor. It’s also common to mix it up by blending in a fruit such as mango, strawberry, pineapple or papaya for an even sweeter taste!

A Mexican-style horchata will include almonds instead of rice, and sometimes cinnamon sticks for added flavor.


Image Source: Pexels

Tres Leches Cake

A tres leches cake is usually made with three different types of milk to balance out the sweetness. The first type of milk is combined with flour while baking which creates a light sponge-type texture that’s moist and fluffy on the inside. Then it gets soaked in a mixture of evaporated milk, condensed milk, and whole milk which gives the cake its name.

This decadent dessert originated in Southeast Mexico but has become popular throughout Latin America. It’s often served at celebrations and special occasions such as birthdays or weddings.

The tres leches cake is usually topped with whipped cream or meringue, and sometimes fruits such as strawberries or peaches. It can also be garnished with cinnamon, nuts, or chocolate shavings.

tres leche cake

Image Source: Tastes Better from Scratch

Huevos Rancheros

Huevos rancheros, which means “ranch eggs” in Spanish, is a popular dish in Mexico that’s often served for breakfast or brunch. It consists of fried eggs on top of tortillas that are covered in salsa and beans.

This dish is said to have originated on Mexican farms where the workers would fry up some eggs to eat with tortillas and salsa. Nowadays, it’s a popular dish in restaurants and households all over Mexico.

Huevos rancheros can be made with either red or green salsa, depending on your preference. It’s also common to add avocado, cheese, and sour cream to this dish.

huevos rancheros

Image Source: Feasting at Home

Pozole de Pollo o Guajolote

Pozole is a traditional Mexican soup that’s typically made with pork, hominy, and green or red chiles. This dish has its origins in the state of Guerrero but is now popular all over Mexico.

Pozole de pollo o guajolote is a chicken pozole that’s usually made with white meat chicken. It’s a light and healthy soup that’s perfect for those cold winter days. This dish is often served with shredded cabbage, radishes, lime, and tortillas on the side.

pozole de pollo

Image Source: Que Rica Vida


Menudo is a traditional Mexican soup that’s made with beef tripe and hominy. It’s a hearty and filling soup that’s often served for breakfast or brunch.

It’s typically made with red chiles, onions, and garlic. Menudo is often served with tortillas on the side. Menudo is popular because it’s said to be a hangover cure.

And trust me, it really works. I once had a hearty bowl of Menudo in Puerto Vallarta after a night of tequila shots and I can tell you, it really did the trick.


Image Source: My Latina Table

Chile en Nogada

Chile en nogada is a traditional Mexican dish that’s made with roasted poblano peppers, ground beef, and a creamy walnut sauce. It’s often served during the fall months because it includes seasonal ingredients such as pomegranate seeds.

The dish is drenched in its rich, creamy sauce that’s made with walnuts, milk, and cream. It’s then garnished with pomegranate seeds, parsley, and cilantro.

Chile en nogada is a dish that’s often served during special occasions such as Mexican Independence Day. Just like the Mexican flag, it’s a vibrant red, white, and green.

chile en nogada

Image Source: Morenita Experience


Pipián is a mole sauce that’s made with roasted poblano peppers, tomatillos, and pumpkin seeds. It’s a popular sauce in the state of Oaxaca but can be found all over Mexico.

This mole sauce is typically served with chicken or pork. It has a unique flavor that’s a combination of sweet, savory, and slightly spicy. The sauce is also thick and creamy, making it the perfect addition to any dish.

Pipián mole is usually made with a variety of different ingredients including tomatoes, onions, garlic, cumin, and chili peppers. It can also be made with chocolate, which gives it a deeper flavor.

pipian mole

Image Source: Chili Pepper Madness

Mexican Food is Just Better in Mexico

If you want to experience the best of Mexican cuisine, you need to go to Mexico. There’s just something about eating authentic Mexican food in Mexico that makes it taste better. Maybe it’s the fresh ingredients or the fact that most of these dishes are made by hand.

I hope you enjoyed learning about some of the best authentic Mexican dishes. If you ever find yourself in Mexico, be sure to try out some of these dishes.

You won’t be disappointed. ¡Buen provecho! (Enjoy your meal!)

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14 Peru Restaurants Worth Buying A Plane Ticket For

best peru restaurants

14 Peru Restaurants Worth Buying A Plane Ticket For

Restaurants in Peru You Need to Taste in This Lifetime

Peru, known for its stunning landscapes and rich culture, is also home to some of the best cuisines in the world. This South American country is home to some of the best restaurants in the world, with cuisines ranging from traditional Peruvian dishes to modern takes on international favorites. 

So if you’re thinking about booking a trip to Peru, be sure to add these 15 restaurants to your travel itinerary!

The 14 Best Restaurants in Peru

If you’re thinking about traveling to Peru, you’ll definitely want to check out some of the country’s amazing restaurants. From traditional Peruvian cuisine to international favorites, there’s something for everyone. Here are 15 of the best Peru restaurants worth checking out. 

1. Carnaval Bar | San Isidro 

If you are looking for exquisite concoctions, Carnaval Bar is the place for you. The bartenders here are skilled in mixology and will be able to make any drink you can dream up. The restaurant offers a bundle of delicious meals, including sour cream, brioche buns, and so much more.

Carnaval Bar Peru

Image Source: Carnaval Bar Facebook

Address: Av. Pardo y Aliaga 662, San Isidro 15073, Peru

Hours of Operation: Tuesday to Thursday 5PM to 1AM, Friday to Saturday 5PM to 3AM

Contact: +51 952 480 810

2. Anticuchería Doña Pochita | Lince

Anticuchería Doña Pochita is situated along a busy street in the Lince neighborhood. People come here for their beef skewers or anticucos, which are marinated with panca chile, garlic, cumin, vinegar and more. For dessert, they offer sweet potato picarones and rice pudding with purple porridge.

Anticuchería Doña Pochita

Image Source: Anticuchería Doña Pochita Facebook

Address: Av. Ignacio Merino 2328, Lince 15046, Peru

Hours of Operation: Daily 4PM to 1PM

Contact: Facebook Page

3. La Picanteria | Lima

If you’re looking for authentic Peruvian cuisine, look no further than La Picanteria. This restaurant is known for its succulent chicharron, or fried pork, and other delicious dishes like beef ribs and stewed crab parihuela. They also offer a variety of soups, such as rocoto en chupe, a chowder-like soup made with one of Peru’s hottest chili peppers.

La Picanteria in Lima

Image Source: La Picanteria Facebook

Address: Francisco Moreno 388, Surquillo 15047, Peru

Hours of Operation: Tuesday to Saturday 12PM to 5PM

Contact: +51 953 489 892

4. El Chinito | Lima

This is the place to go if you’re craving Chinese food. El Chinito has been serving traditional Chinese dishes like wontons, egg rolls, and fried rice since 1960. The restaurant is located in Lima’s historic center and is always busy, so be prepared to wait in line. But it’s worth it!

Chinese food in Peru

Image Source: El Chinito Facebook

Address: C. Grimaldo del Solar 113, Miraflores 15074, Peru

Hours of Operation: Monday to Friday 8AM to 3PM and 6PM to 10PM, Saturday 8AM to 10PM, Sunday 8AM to 2PM

Contact: +51 14472447

5. Central | Barranco

Look no farther than Central if you’re searching for a quality dining experience. This popular restaurant, which opened in 2008, serves modern Peruvian food. It is the flagship restaurant of Virgilio Martnez Véliz, a world-renowned chef. The Low Andes Mountain, created with quinoa, Mexican herbs, and other ingredients, is one of the menu’s standout dishes. Central is guaranteed to fulfill all of your appetites, whether you’re in the mood for a savory or sweet dinner.

Central Restaurante in Peru

Image Source: Central Facebook

Address: Av. Pedro de Osma 301, Barranco 15063, Peru

Hours of Operation: Monday to Saturday 12:45PM to 1:45PM and 7PM to 8:30PM

Contact: +51 12428515

6. Sutorīto Māketto | Miraflores

This Japanese-Peruvian fusion restaurant is sure to tantalize your taste buds. The chefs at Sutorīto Māketto use traditional Japanese cooking techniques to prepare their dishes, which are then infused with Peruvian ingredients and flavors. The result is a unique and delicious dining experience. Try the Thai shoyu for a truly unique Japanese fusion taste. 

Japanese Peruvian fusion restaurant

Image Source: Sutorīto Māketto Facebook

Address: Av. Mariscal La Mar 830, Miraflores 15074, Peru

Hours of Operation: Daily 12PM to 11PM

Contact: +51 914720767

7. El Mercado | Miraflores

If you’re looking for a casual dining experience, El Mercado is the place for you. This restaurant serves traditional Peruvian dishes like Aji de Gallina, and they have Ravioli de Langostinos too. The atmosphere is relaxed, and the service is friendly. El Mercado is the perfect place to go if you want to try some of the best Peruvian food in the city. 

El Mercado Restuarante in Peru

Image Source: El Mercado Facebook

Address: Av. Hipólito Unanue 203, Miraflores 15074, Peru

Hours of Operation: Tuesday to Sunday 12:30PM to 5PM

Contact: +5 1974779517

8. Don Fernando Restaurante | Jesús María

This family-owned restaurant has been in operation for 27 years, and people just can’t get enough of their delicious Peruvian cuisine. With creative dishes like Black Pepper Squid, Fig Tree Stewed Chicken, and Coconut Ceviche, you’ll find something to satisfy your appetite at Don Fernando Restaurante. From the friendly atmosphere to the succulent food, this restaurant will become one of your favorites. 

Don Fernando black pepper squid

Image Source: Don Fernando Restaurante Facebook

Address: General Garzón 1788 Jesus Maria Municipalidad Metropolitana de Lima LIMA, 11, Peru

Hours of Operation: Wednesday to Sunday 12PM to 4PM

Contact: +5112610361

9. Osso | La Molina

Upscale steakhouse Osso is a great place to get your beef fix. As one of the best Peru restaurants, Osso offers a wide variety of beef dishes like steak, ribs, and more. With its top-quality meat and excellent service, Osso is a great choice for a casual or formal dining experience. The restaurant is owned by Renzo Garibaldi, who is also the chef. He uses traditional methods to age the beef, which gives it a unique flavor. 

Osso Restaurante Facebook

Image Source: Osso Facebook

Address: Tahiti 175, La Molina 15026, Peru

Hours of Operation: Monday to Saturday 9AM to 8PM, Sunday 9AM to 2PM

Contact: +51 13681046

10. Cosme Restaurant y Bar | San Isidro

Nuevo Latino dining establishment Cosme Restaurant and Bar is a great place to try something new. The rice dishes are particularly noteworthy as they are unique and delicious. The Cosme Rice, which includes roasted peppers, eggs, chopped bacon, banana thread, and canary beans, is a must-try. With its beautiful interior and accommodating staff, Cosme Restaurant and Bar is the perfect place to enjoy a delicious meal in San Isidro. 

Cosme Restaurant in Peru

Image Source: Cosme Restaurante y Bar Facebook

Address: Av. Tudela y Varela 162, San Isidro 15073, Peru

Hours of Operation: Monday to Friday 12:30PM to 10PM, Saturday 12:30PM to 10PM, Sunday 12PM to 4PM

Contact: +51 14215228

11. Astrid&Gastón | San Isidro

Any foodie should pay a visit to this world-famous eatery. Since 1994, Astrid&Gastón has been dishing up innovative Peruvian food. Mero Angelito, angel hair pasta with shrimp and fish broth, crunchy chorizo, and more, is a popular dish at this Peruvian restaurant. Astrid y Gastón is guaranteed to impress even the most discriminating taste with its inventive drinks, elegant environment, attractive design, and artistically prepared food.

crab dish at Astrid y Gaston

Image Source: Astrid&Gastón Facebook

Address: Av. Paz Soldan 290, San Isidro 15073, Peru

Hours of Operation: Tuesday to Saturday 1PM to 3:30PM and 7PM to 11PM, Sunday 11AM to 4PM

Contact: +51 14422777

12. La Mar | Miraflores

Peru’s best cevicheria can be found at La Mar. Whether you’re craving a delectable classic like Tiradito or something more exotic, such as the Yellow Fin Tuna with pumpkin seed and mint pesto, La Mar will please your palate. With its beautiful location on the coast of Miraflores and attentive service, La Mar is the perfect place to enjoy a meal with family or friends. 

La Mar Peruvian restaurante

Image Source: La Mar Facebook

Address: Av. Mariscal La Mar 770, Miraflores 15074, Peru

Hours of Operation: Monday to Thursday 12PM to 5PM, Friday to Sunday 12PM to 5:30PM

Contact: +51 14213365

13. Chez Wong | Lima

If you’re looking for an authentic Peruvian dining experience, look no further than Chez Wong. This restaurant, which is located in a nondescript location in an unfashionable neighborhood, offers a stripped-down version of ceviche that is prepared with only one fish: sole. The addition of red onion, salt, black pepper, and diced chilies makes for a delicious dish that you won’t find anywhere else. So if you’re looking for the best Peru restaurants, be sure to stop by Chez Wong. 

Peruvian ceviche restaurant

Image Source: Will Travel for Food

Address: Enrique León García 114, La Victoria 15034, Peru

Hours of Operation: Tuesday to Sunday 1PM to 3:30PM

Contact: +51 14706217

14. Mayta Restaurante | Lima

Looking for a taste of Peru’s finest cuisine? Look no further than Mayta. With delicious dishes like Duck Rice and Amazonian Ceviche, Mayta is the perfect place to enjoy a truly gourmet meal. Whether you’re looking for an intimate dining experience or an elegant night out on the town, Mayta is sure to impress. So if you’re in Lima, be sure to add Mayta to your list of must-try Peru restaurants.

Peruvian fine dining at Mayta

Image Source: Mayta Restaurante Facebook

Address: Av. Mariscal La Mar 1285, Miraflores 15027, Peru

Hours of Operation: Daily 12PM to 4PM and 6:30PM to 10:30PM

Contact: +51 937220734

Peruvian Eating is Worth the Trip

When it comes to Peru restaurants, there is something for everyone. Whether you’re looking for a casual dining experience or a truly gourmet meal, you’re sure to find what you’re looking for in one of these top-rated eateries. So if you’re planning a trip to Peru, be sure to add these restaurants to your itinerary to ensure a truly memorable dining experience.

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5 Reasons Why Diner Food is Underrated

diner food

Diner Food is The Ultimate Comfort Food

I’m not talking about that diner food. I mean the real stuff, greasy and heavy as a brick, served up from a smeared Formica counter by cooks who’ve spent their lives in kitchens.

It’s the diner food of my youth, before we all got so damned healthy and virtuous. The kind where you don’t ask for low-fat or gluten-free on your double order of hash browns. The kind with bacon fat running down the side of your plate.

The kind of diner food that’s bad for you in all the best ways.

Here are five reasons why I think diner food is underrated:

1. It’s comforting.

There’s something about a big plate of diner food that just hits the spot. Maybe it’s because it reminds us of home, or maybe it’s because it’s so damn filling. Either way, there’s nothing quite like a heaping helping of pancakes or eggs to make you feel better after a long night.

2. It’s affordable.

Diner food is the ultimate in cheap eats. You can get a huge plate of food for just a few dollars, which is great when you’re on a budget. And let’s face it, we all need to save our money sometimes.

3. It’s easy to find.

Diners are everywhere, which means you can usually find one no matter where you are. They’re especially convenient when you’re traveling and need a quick, easy meal.

4. It’s familiar.

There’s something about diner food that just feels cozy and familiar. Maybe it’s because they’ve been around forever, or maybe it’s because they always seem to have the same menu items. Either way, diner food is the epitome of comfort food.

5. It’s delicious.

Last but not least, diner food is just plain delicious. There’s something about greasy breakfast foods that makes them irresistible, and I for one can never resist a good plate of pancakes or eggs.

So there you have it, five reasons why I think diner food is underrated. Now get out there and enjoy some greasy, delicious diner food!

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11 Canadian Desserts You Must Try In This Lifetime

Canadian desserts

Canadian Desserts You Might Not Have Heard Of

Desserts have been around for a long time. There has always been a group of people that could not live without having something sweet. New recipes are always emerging; these are either better versions of the old or just some good old classics. Moreover, there are numerous desserts that celebrate different countries and cultures.

Today, we are going to look at some must-try Canadian desserts that are definitely a sweet lover’s dream. Whether you are Canadian or not, these desserts will definitely make their way into your cookbook! Let us delve straight into it!

1. Nanaimo Bar

Nanaimo bars were named after the Nanaimo city in Canada, as they were made there for the first time. The best part about these delicious bars is that they do not need to be baked at all. This is definitely one of our most favourite desserts. This triple layer dessert consists of a base layer of crushed Graham crackers with custard on top. The final and third layer is a coating of ganache on top. The yellow custard is thick and creamy while the base is a delicious mix of Graham crackers, coconut and chocolate.

Photo Credit: Sugared & Spiced Baked Goods Instagram

It is popularly believed that this recipe was first created in 1953. However, some locals claim their grandmothers were already whipping up this delicious dessert long before that. Throughout the years, people improvised and a variety of flavours came into being. These include mocha, red velvet, mint and even peanut butter. Not only this, people also started creating lattes, spring rolls, ice creams and even cupcakes.

Nanaimo Bar Cheesecake by Red’s Bakery

There is actually an area within the city of Nanaimo known as the Nanaimo Bar Trail. Here you can taste 39 different recipes. These include classics, new versions and even beverages.

Read More: The 10 Best Restaurants in Nanaimo (2022)

2. Butter Tarts

Butter tarts are super popular, especially along the East Coast of Canada. These are usually small enough to fit in the palms of your hands. A good amount of maple syrup is what actually helps sweeten them. Their popularity can be noted by the amount of events dedicated to this dessert. There are numerous festivals, trails, tours and even bake-offs specifically organised each year in honour of butter tarts.

People adore butter tarts because of their reflection of Canada’s history and culture. These tarts have also been further improvised and are now available in various forms. Some of these include ice creams, cupcakes and frosting. It is believed the recipe was initially published in 1900. However, the original creation dates back to the 1700’s.

Photo Credit: Nanaimo Bakery & Cafe

3. Flapper Pie

A flapper pie is yet another tasty Canadian dessert you simply cannot ignore.

Photo Credit: insta_routine.canada Instagram

The base is made of Graham crackers which are baked to achieve a crispy crust. This base, in the shape of a pie crust is then filled up with creamy custard and finished off with fluffed up meringue. This final layer is blowtorch to give a crispy, caramel burn to the meringue.

This dessert’s exact origins are unknown, but lie somewhere in the prairies of Alberta, Saskatchewan and Manitoba. Farms here offered these as sweet treats all year round as the recipe was not based on ingredients that were only available in a particular season. It is believed that the name flapper was given to the pie taking after the flappers women wore in the 1920’s. Some others believe that the pie was so quick to make that the term flapper was awarded to it. Nonetheless, the pie tastes incredible and delicious no matter which story you believe in.

4. Blueberry Grunt

In the past, French settlers had lived in the Atlantic regions of Canada. They lived cooking blueberries which were abundantly present in the region. Therefore, the blueberry grunt is a Maritime classic. 

Photo Credit: thedessertclubca Instagram

The word ‘grunt’ refers to the sound that arises from boiling and bubbling blueberries. The resulting sauce was topped off with biscuits or dumplings to create the dessert.

People tell stories of the Prince of Wales Fort enjoying this delicious treat. This was back in the 1700’s in and around Hudson Bay. Even today, regular people cannot say no to this yummy recipe. It is easily available in numerous cafés and restaurants all across Canada. Some of these might even come with an added scoop of vanilla ice cream!

5. Pouding Chomeur

Do not get thrown off by the odd name of this dessert. This dessert has a French name that simply means ‘unemployed man pudding’. Female factory workers came up with the recipe during the Great Depression. These women worked in Quebec which is why this popular dessert is also sometimes referred to as the ‘poor man’s pudding’.

The recipe is really pretty simple. Cake batter is dashed with hot caramel before baking. This seeps through and ends up at the base. After baking, you are left with an upside-down cake. The texture is gooey and the final result is often topped with maple syrup. This dessert became a part of the French-Canadian traditions due to its  rich flavour and superb taste.

Photo Credit: alaindassylva Instagram

6. Saskatoon Berry Pie

The berries used in this pie are similar to blueberries in terms of look. However, in terms of taste the Saskatoon berries are tinier, sweeter and have a nutty aftertaste. Saskatoon berries are also commonly known as the juneberries or prairie berries.

Recent studies have shown that these berries are actually very good for health. These contain a good amount of antioxidants which can benefit the body in numerous ways. The berries ripen and are ready to eat in June and July. However, the Saskatoon Berry Pie can be indulged in throughout the year!

Photo Credit: A La Mode Pie Cafe

7. Tiger Tail Ice Cream

The Tiger tail ice cream is not as popular as other Canadian desserts and is mainly sought after due to the nostalgia it brings with it. It was actually very popular and loved in the years between 1950 and 1970. Today, it is only mostly sold by huge ice cream parlours like Kawartha Dairy and Loblaws. The ribbons in this ice cream are what give this unique dessert their name. It is actually an orange ice cream with black stripes of liquorice similar to a tiger’s.

Photo Credit: Burnt Honey Dessert Company

8. Tarte au sucre

Tarte au sucre is another dessert that became part of Canadian culture due to French settlers in Quebec. The people back then used maple syrup instead of brown sugar due to its rarity. The main ingredients of this recipe include an egg, flour, butter, heavy cream and maple syrup.

This recipe is a sweet twist to regular sugar-cream pies. These pies are a must have item during the holiday season but you can indulge in them all year round as well.

Photo Credit: iletaitungateau Instagram

9. Beaver Tails

Beavers are one of the national animals of Canada and this dessert is named after the similarity to a beaver’s tail. The dough for this dessert is hand stretched and fried once it looks like a tail. It is eventually topped off with cinnamon sugar which gives it its sweetness.

The dessert has been popular in Canada for nearly 40 years and was first trademarked in 1978. This was done by Grant and Pam Hooker from Ontario. President Obama also made a special visit to get his hands on this treat in 2009 during an official visit. Today, you can get these desserts topped with lemon, cheese, lobster, maple butter and even Nutella!

Photo Credit: cassandras_cucina Instagram

10. Sweet Bannock

Sweet Bannock is considered a revered comfort food among many Canadians. The bread is fried or cooked on a griddle. This griddle was called the Bannock Stone and hence the name of the dish. The main ingredient of this bread is corn flour or other plant flours.

Other ingredients include water, lard, salt and other ingredients of preference. This bread became popular because it was simple to make and could be whipped up in very difficult conditions as well. Once fried, it is sweetened using cinnamon sugar or can be turned into bread pudding. These outings topped off with sweet berries help achieve excellent taste.

Photo Credit: Jennelle Lassard Instagram

11. Figgy Duff

Figgy Duff is actually a pudding. It has a bread texture and it gets its sweet flavour from plump, flavorful raisins. The best part is that the leftovers are further used to create even more wonderful recipes. Many people love to top it up with maple syrup and a variety of fruit to enhance the flavour.

You will be surprised to know that this dessert can further be fried in a pan to achieve crispy toast. This is a very lively recipe and can be indulged in at any time of the year and any part of the day!

Photo Credit: Le Caveau Restaurant Instagram

Craving Canadian desserts yet?

We hope you loved our list! Some of these are so simple to make, you could easily whip them up at home and impress guests coming over. If you plan on a trip to Canada, make sure you try out these local favourites because they certainly are a treat!

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12 Traditional Peruvian Dishes You Have to Try in Lima

best Peruvian dishes

12 Traditional Peruvian Dishes You Have to Try in Lima

Peruvian cuisine is rich in diverse flavors and textures, from the popular ceviche to more traditional dishes like aji de gallina. Whether you’re looking for something light or hearty, there’s something for everyone on this list of 12 Traditional Peruvian Dishes You Have to Try in Lima.

About Peruvian Cuisine

Peruvian cuisine is known for its diversity and complexity. Dishes are made with influences from the country’s ancient civilizations, including coastal fishing cultures that predate the Inca Empire like Wayúu and Moche, as well as pre-Incan Andean civilizations such as Chavín de Huántar. The ingredients of a dish can correspond to different parts of Peru’s geography: tropical fruits come into season in areas closer to the equator; high mountains make unique contributions at elevations above 2000 meters (6500 feet).

The dishes found here show how Peruvians often combine elements from all over this huge country – many times these combinations are very sophisticated and complex. As an example, take ceviche, a seafood dish made with lime juice (fresh from the country’s coasts), red onions and tomatoes. But not only that; potatoes are also chopped into it to make the texture richer – this is something you would find in coastal fishing cultures like Wayúu of La Guajira or Moche of Lambayeque.

All these dishes have their own story behind them, they represent different parts of Peru’s geography while still retaining their unique flavor. In Lima, Peruvians love eating ceviche because we can go down by the sea anytime we want! But I recommend trying many other wonderful dishes as well!

1. Ceviche

The first dish on our list is a traditional Peruvian seafood ceviche. Ceviche consists of raw fish that has been “cooked” in an acidic mixture consisting typically lime juice, lemon or vinegar with salt and chili pepper. Ceviche can be found all over Latin America but it originated from Lima’s waters! The cold climate around the coastal region creates just the right environment for preserving fresh ingredients such as shrimp, octopus, squid and clams among others which are common to this dish. One bite into a perfectly prepared piece of ceviche will leave you feeling refreshed and satisfied!

Why do I love this dish? It’s delicious because of its refreshing flavor while still being complete protein packed with healthy fats coming from the fish.

It can be found all over Latin America but it is most popular in Peru!

One bite into a perfectly prepared piece of ceviche will leave you feeling refreshed and satisfied because of its refreshing flavor while still being complete protein packed with healthy fats coming from the fish.

Peruvian ceviche dish

2. Aji de Gallina

Aji de Gallina is a traditional Peruvian dish from the department of Ancash. It’s made with chicken, onions, peppers and roasted red pepper sauce. This dish has become popular because it encompasses all types of flavors; sweet, spicy and savory which are usually present in many other dishes in Peru. The hot sauce used for this dish is made with roasted red peppers.

Aji de Gallina translates to “chicken stew in the style of rooster.” The name comes from its similarity to a traditional Spanish dish, Ajiaco, which also has chicken and potatoes.

Although the ingredients for this dish may not be difficult to find, it can still be quite time consuming to make at home depending on how much work one would like to put into making their own food (chopping vegetables) or purchasing them already chopped up at a supermarket or groceria.

This dish is a favorite among many Peruvians and would be delicious at any meal of the day. One could always serve this with rice, potatoes or other vegetables to make it more filling.

aji de gallina
Image Source: IG @jimena

3. Lomo Saltado 

Lomo Saltado is one of the most popular dishes in Peru. It’s a stir-fry dish made with beef, onions, tomatoes and french fries. Lomo saltado has become so famous because it combines all the flavors that are common to Peruvian cuisine like potatoes (from Juliaca), an Amazonian pepper called Ají amarillo or “yellow chili” for its bright yellow color; Aji panca which also gives this dish some richness and flavor as well as sauce from Huancayo.

lomo saltado
Image Source: IG @fabesroco

4. Alpaca Meat

Alpaca meat is a popular dish made from the indigenous camelid of Peru. Alpacas are originally domesticated animals that come in two varieties, Huacaya and Suri which differ only because Huacayas have thicker hair on their neck than suris do.

The alpaca has been an important part of this country’s culture since pre-Hispanic times; they were used as pack animals for carrying goods between different villages due to their ability to walk great distances without getting exhausted or thirsty. Today, the white fur once prized by Inca society can be sold at high prices and purchased by tourists who want to bring back something special from their visit here!

This delicate meat should not be overcooked so it maintains all the flavor it naturally has. If you’re sensitive to red meat, this might be a good choice for you because the alpaca is of a lighter color and has less fat than beef or pork.

The best way to prepare this dish would be by turning it into stews like cau-cau which are made with fresh vegetables such as potatoes, onions and peppers; served over rice with milk sauce on top (crema de leche). It can also be made into bistek en salsa verde where the meat is pan fried in olive oil before being served with various green sauces that include olives, parsley and chili pepper among others.

Alpaca meat is pricier than other meats but it’s worth the expense if you’re looking to indulge in an alternative protein.

alpaca meat

5. Papas a la Huancaina

Papas a la Huancaina is another traditional Peruvian dish that’s made with potatoes, milk, eggs and cheese. It can be spicy or not depending on the peppers used in its preparation and how much of it you put into your recipe.

The name comes from one of Peru’s most popular sauces called “Huanchinac” which is also what gives this dish some of its flavor as well as color; the sauce includes ingredients like garlic, cumin seeds, onion powder and white vinegar among others. These components are mixed together to make a type of paste before being cooked for 30 minutes until all flavors have been combined adequately so they combine completely with each other to make an aromatic sauce (huancina).

papas a ala huancaina
Image Source: IG @301Peruvianmiami

6. Anticuchos

Anticuchos is a dish made from grilled beef heart skewers. This popular street food can be found on many corners in Peru and while most are traditionally served with some type of green sauce, it also has different variations like anticuches con queso which have cheese as one of the ingredients or just simply be eaten alone without any kind last-minute additions to make them more flavorful.

The word “anticucho” comes from the Quechu language meaning “to eat little by little”. They’re fairly easy to make; they only require a few minutes marinating before being put onto the grill for about five minutes each side.

Image Source: IG @vivefoodieperu

7. Cuy (Roast Guinea Pig)

Cuy or Guinea pigs are a popular dish in Peru for special occasions like weddings. They were originally domesticated by the Incas and used as an alternative to meat because of their ease to raise, ability to convert feed into body weight faster than other livestock animals and they reproduce more quickly.

The Cuy is one of the most traditional dishes here that was eaten before it became illegal in 1977 due to its high fat content; today we can enjoy this classic Peruvian dish once again!

It tastes best when prepared with potatoes, carrots, onion, garlic and tomato sauce. It’s usually served whole after being baked on low heat until cooked inside out so you have crispy skin on top while also maintaining tenderness from within. The head and feet are usually cut off to make it easier for consumption.

While we can’t be too sure what the future has in store, one thing is certain and that’s the importance of being open-minded about trying new dishes when traveling because this world would be a boring place if there were no variety!

cuy (Guinea pig)
Image Source: IG @_iamchai__

8. Rocoto Relleno

Rocoto Relleno is a dish that’s not only popular in Peru but it can also be found in other places like Ecuador, Colombia and Chile. There are many variations to this recipe which include filling the rocotos with cheese or meat; sometimes they’re stuffed with potatoes too!

The sauce for this dish typically includes ingredients such as garlic, onion powder, ground cumin seeds, white vinegar among others before being cooked for about 30 minutes until all flavors have been mixed well enough so you get a rich consistency from them when combined together (huancina).

There has been some debate on whether these dishes should continue to be served because of their high fat content but if enjoyed once-in-a-while there shouldn’t be any cause for concern as long as it’s not on a regular basis.

rocoto relleno
Image Source: IG @laredchicharroneria

9. Causa 

Causa is a dish that consists of mashed potatoes mixed with cooked corn, avocado and mayonnaise. It’s usually served cold but you can also find hot variations like causa rellena which has a filling inside the potato shell like chicken or tuna before being topped with cheese, boiled egg slices and tomato on top.

This dish is one of Peru’s most popular ones and it was actually created by accident when an employee at El Bolivarcón restaurant in Lima accidentally dropped some mashed potatoes onto the grill instead of putting them into her soup pot as she had been instructed to do earlier that day. When they were done cooking they looked so appetizing everyone wanted to taste this new creation!

The owner then decided to put them on the menu and it’s been a national dish ever since!

causa tanta
Image Source: IG @tanta_argentina

10. Arroz con Pato

Arroz con Pato is a traditional Peruvian dish that’s made using rice and duck meat. It was created by the indigenous people of Peru but it has spread to other countries like Colombia, Ecuador and Chile where they’ve come up with their own variations as well!

This dish is a fairly simple one that doesn’t require too many ingredients. It’s often cooked in the Andean region of Peru and it includes rice, garlic sautéed with onions and then mixed together before adding water while slowly cooking until all liquid has been absorbed by the rice (about 20-25 minutes).

The duck is usually cut into small pieces or shredded before being added to this mix along with salt, pepper, cumin powder, vegetable oil and some chopped tomatoes for extra flavor. The best way to prepare this dish is over medium heat so you get crispy skin on top!

aroz con pato
Image Source: IG @mombossperu

11. Caldo de Gallina

The next dish on our list is a Peruvian chicken soup that’s fairly simple to make. This traditional recipe consists of ingredients like onions, garlic, bay leaves and cumin before adding water; it then needs at least 30 minutes to cook in order for all the flavors to be well-mixed together!

Caldo de Gallina has been around for quite some time as this type of broth was traditionally made with leftover poultry from previous meals which would provide plenty of nutrients while also saving money because you weren’t having to buy more meat just for one meal.

It can taste better if served alongside rice or noodles but there are other variations where potatoes or squash is used instead (depending on what’s available). What we love about this dish is that it’s filling but also doesn’t leave you feeling heavy or sluggish afterwards.

caldo de gallina
Image Source: IG @caldoaramburu

12. Leche de Tigre

The last dish on this list is a Peruvian seafood soup that’s made with fresh ingredients. It includes fish, onion, garlic and cilantro before adding water; it then needs at least 30 minutes to cook in order for all the flavors to be well-mixed together!

Leche de Tigre means “tiger’s milk” which refers back to when indigenous people hunted tigers (which were considered sacred) as they believed drinking their blood would give them strength and vigor.

This popular dish has its origins from Peru but you can also find variations of Leche de Tigre served throughout other countries like Ecuador or Colombia. There are many different versions depending on what type of seafood is available so some include shrimp while others use only squid or octopus.

leche de tigre
Image Source: IG @sergentgarciaparis

Excited to try authentic Peruvian dishes?

Peruvian cuisine is rich with foods that have been around for centuries due to a strong indigenous influence which makes it unique from other countries’ cuisines!

You can find most Peruvian dishes being served in Lima, Peru’s capital city and they’re usually affordable or inexpensive – making this country perfect if you want to try many new dishes without breaking the bank.

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Eating the Best Khao Soi in Chiang Mai: 5 Restaurants to Try

best khao soi in Chiang Mai

What is khao soi?

Khao soi is the culinary pride of Chiang Mai, Thailand. A great bowl of khao soi noodles is chewy, crunchy and full of flavours found only in the Golden Triangle. Khao soi is a dense broth made of yellow curry paste, coconut cream and smokey black cardamom. The broth is served with noodles and chicken legs stewed from the soup mixture. The bone-in richness of “Khao Soi Gai” is a one pot perfection when finished with the right amount of coconut cream.

Khao soi always includes a crunchy topping of fried egg noodles and chilli. The textural distinction of Khao soi is what sets this bowl apart from any other Thai curry dishes. In fact, it’s not a “curry” at all. Half stew, Half noodle soup. 

This northern Thai delicacy is one-hundred percent delicious in all forms. Variations of the classic have evolved over the years. A popular beef version and some restaurants offering vegetarian options are among what can be found in the region.

But what makes khao soi so good it’s written about on every Chiang Mai food blog? 

The crown jewel of Chiang Mai Cuisine is unique in both flavor and composition. Let’s take a closer look at what makes this dish so unforgettable.

The bowl. Chewy, golden chinese-style egg noodles are rarely found in traditional Thai cooking. The silky egg noodles are heavier and chewier than Thai rice noodles. These noodles have more body to transport the lighter stew from bowl to mouth. Egg noodles are also less prone to over cooking so they keep their toothsome chew when served in the broth.

The broth. This is where you experience the taste of Chiang mai and the influence of Thailand’s northern borders. It could be debated; Is Khao soi Burmese? Laotian? But we aren’t here to discuss the history of khao soi, only what makes it delicious. In Chiang Mai, food is herbaceous, smokey and less sweet than in the south. The spice mixtures used in the northern provinces of Thailand are most similar to the flavor profiles used in Myanmar. Burmese food has adopted many of the same cooking techniques and spice masalas used in India. While both Thai food and Indian food use curry copiously, they are fathoms different in flavor. Think of Burmese cuisine as the middle ground. Bold masala spice from Burma balanced with the delicate sweetness of  Thai-style coconut cream. That’s what you should taste in a well balanced Khao soi broth.  

The pièce de résistance. Without the crispy fried egg noodles khao soi would be a sad sort-of Laska. While the size, shape and portion may vary between vendors; no khao soi would be complete without it. Tangy pickled greens, shallots, fish sauce, lime wedges, coriander and extra chillies are served as a side dish (or bag if you eat in the street). The nest of noodles provides an island for extra flavor customization. Very rarely will a garnish get so much cred.   

It’s no secret Chiang Mai has limitless options to choose from, so we ate khao soi consecutively for 14 days (sometimes twice) in search of the best. These are our top 5 best khao soi restaurants in Chiang Mai.

The Best Khao Soi I’ve Ever Eaten

I stumbled upon this 70-year-old legend on an aimless early morning wander through Chiang Mai. As luck would have it – this bowl of noodles became the most unforgettable meal I’ve ever had in Thailand.

Spicy-sweet broth, always al dente eggs noodles and garnish goals make Khao Soi Lam Duan Fah Ham worth travelling for. The depth and spice of the oily red soup are an expert level balancing act to which fresh Coconut cream is added. Unlike other versions where coconut cream simmers with the broth for hours, this addition comes last. This variation also lets you have the final say in the taste and texture of your Khao Soi. Like adding cream to your morning coffee, everybody has a preference – Lam Duan Fah Ham lets you choose. Also, coconut cream is delicate and over cooking can cause it to lose its sweet, nutty flavour. Well played, Lamduan!

Lam Duan khao soi

Khao Soi Lam Duan Fah Ham

Located on the Ping River near Wat Fa Ham temple. The humble exterior of Lam Duan Fah Ham might not suggest its nearly century old reputation. Locals and tourists agree without question this is the best Khao Soi in Chiang Mai if you’re picky about noodles and like your Khao Soi dense, spicy and salty. Lam Duan Fah Ham might boast the best Khao soi in the world, and word is spreading. The daughter of founder Auntie Lamduan recently Opened a second location a few minutes north of Chatuchak Market in Bangkok. Proof good news and good food travel – do not miss this famous family recipe!

Location: 352/22 Charoen Rat Road near Wat Fa Ham Temple, Chang Phueak, Chiang Mai 50000 Thailand

Contact: +66 53 243 519

Hours of Operation: N/A

Khao Soi Mae Manee

Khao Soi Mae Manee

Khao Soi Mae Manee opened in 1984 serving various noodle dishes. Over time, this humble noodle shop has evolved into a multi-award winning, Michelin-recognized, humble, khao soi hotspot. Claiming to serve “the most flavorful bowl of Khao Soi in Chiang Mai”, Mae Manee specializes in “khao soi neua”, a beef variation. With so much popularity, Mae Manee has opened a second location serving the same family recipes. Both locations are a short 10-20 minute drive outside the Old City and well worth a special trip.  

Location: 18, Soi 24, Chottana Road Changpuak Subdistrict, Chiang Mai 50000 Thailand

Contact: +66 81 961 2235 

Hours of Operation: 9am-3:30pm daily.

Khao Soi Sirichai

Khao Soi Sirichai, Chiang Mai

Come for the Hainanese chicken rice and stay for the Khao Soi. Wait, what? That’s right, poached “khao man gai”  (the Thai word for Hainanese chicken) served up alongside handfuls of khao soi noodles in the thick, oily curry broth we know and love. Sirichai takes a top spot serving up one of the most genius variations of khao soi gai we’ve ever heard of. If you’re a stickler for the classics, a traditional version is also available. We recommend the remix and saving room for chicken rice!

You can find Khao Soi Sirichai in the center of the Old City a block east of the Three Kings Monument. You’re welcome.

Location: Inthawarorot Rd., Chiang Mai 50200 Thailand

Contact: +66 81 672 6756

Hours of Operation: 6am-3pm daily.

Khao Soi Khun Yai 

Khao Soi Khun Yai

Loosely translated, Khao Soi Khun Yai means “Grandma’s Khao Soi.” What’s better than food lovingly prepared by your grandma? Easy, khao soi. Now we have the best of both worlds.

This popular spot is located inside the Old City on the Northern wall. The sign is only in Thai so keep an eye out for the green tarps tucked between two temples. 

Location: Sri Poom Road Just After Sri Poom 8 Alley, Chiang Mai Thailand

Contact: +66 86 712 4314

Hours of Operation: 10am-2pm daily. Closed Sundays.


Dash! Chiang Mai restaurant

The best khao soi almost always includes a low plastic stool and is only available until the mid afternoon. Some might say sitting sweaty on the sidewalk slurping noodles has a romance of its own. Dash! Is NOT that.

With its traditional teak interior, live music and balconies overlooking the garden terrace. Dash! may not be what you think of when you’re in need of a mind-blowing bowl of noodles. 

However, the mother-son team at Dash! have gained a reputation for their exceptional service and you guessed it, Khao soi. 

Ambiance abound, Dash! Is located in the heart of Chiang Mai only a few blocks from Thapae Gate and open late! Get there early or you might have to wait to try one of the best restaurants Chiang Mai has to offer.

Location: 18, Soi 24, Chottana Road Changpuak Subdistrict, Chiang Mai 50000 Thailand

Contact: +66 81 961 2235

Hours of Operation: 8:30am- 2:00pm, 5:30pm-9:00pm daily. Closed Mondays.

Khao Soi is a Chiang Mai Cuisine Staple

Chiang Mai and Thailand’s rural border villages are the home and birthplace of khao soi. Served and celebrated by street carts and fine dining rooms everywhere there’s no difficulty finding this delicious delicacy. Nowhere offers a higher concentration of varieties to choose from. To become a khao soi connoisseur, stroll down any street in Chiang Mai, find a low stool and deep dive into the region’s signature dish. It might be the best thing you’ve ever eaten. 

Could you eat khao soi everyday? Khao soi lovers let us know your favorite place to eat khao soi in the comments below.

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The 21 Best Thai Dishes to Try When Visiting Bangkok and Chiang Mai

best Thai dishes

The 21 Best Thai Dishes to Try When Visiting Bangkok and Chiang Mai

Essential Thai Foods You Have to Try at Least Once

Whether you like your food spicy or Thai spicy, there’s Thai dishes out there for everyone. Although Thai food is near synonymous with being extra spicy, it is also characterized by the giant sweet tooth of Thai culture. As often as I’ve heard someone ask for Thai spicy when ordering their favorite Thai dish (usually from a street food vendor), I’ve heard foreigners ask for regular sweet instead of Thai sweet just as much. It’s a country where asking for ‘no sugar’ often means ‘less sugar than how Thais like it’.

Top 9 Most Popular Thai Dishes

  • Khao Soi (Chiang Mai curry noodles)
  • Pad Thai (Thai stir-fried noodles)
  • Kaeng Massaman (Massaman Curry)
  • Tom Yum Goong (Hot and Sour Soup with Shrimp)
  • Som Tum (Spicy Green Papaya Salad)
  • Pad Kra Pao (Thai Basil Stir-Fry)
  • Khao Man Gai (Boiled chicken with rice)
  • Gaeng Keow Wan Gai (Thai Green Curry)
  • Pad Woon Sen (Stir-fried glass noodles)

khao soi gai (Northern Thai curry noodles with chicken)

Khao Soi (Chiang Mai curry noodles)

Khao Soi is a curry noodle soup from Northern Thailand, garnished with crispy fried noodles. It is most commonly served with chicken (khao soi gai) and comes with lime, chili paste, raw shallots and pickled cabbage on the side. Khao soi is a staple of Chiang Mai cuisine, while it can be difficult to find in Bangkok.

chicken pad thai

Pad Thai (Thai stir-fried noodles)

Pad Thai is by far the most famous Thai food globally, but it isn’t eaten by Thais as much as you’d think. Pad Thai consists of rice noodles, peanuts, scrambled egg, bean sprouts and a choice of chicken, beef or tofu. It is made by sauteing all the ingredients in a wok and then tossed in the signature tangy salty pad thai sauce.

Thai massaman curry

Kaeng Massaman (Massaman Curry)

Massaman curry is an Indian-fusion dish that stands out from other Thai curries. Originally brought to the region by Muslim traders, it makes use of both Indian (cardamom, cinnamon, bay leaves, potato) and Thai ingredients (chili peppers, coriander, lemongrass, shrimp paste, garlic). Although its exact origins are debated among food historians, it is widely accepted that massaman curry has Indian and Malay influences.

📷 Photo Credit: Camile Thai Facebook

tom yum goong soup

Tom Yum Goong (Hot and Sour Soup with Shrimp)

Tom yum, or tom yam, is a Thai-Chinese hot and sour soup typically served with shrimp. Tom yum is a simple light soup made with fresh lemongrass, galangal, chilies, kaffir lime leaves, fish sauce and a splash of fresh lime juice at the end.

Like many other Thai dishes, it’s tough to replicate the authentic taste of Tom Yum made in the motherland. You will likely have trouble finding galangal (Thai ginger) outside of Asia. Although not mandatory for a good tom yum, galangal is an herb used to neutralize the strong fishy aroma. Try your local Asian supermarket and cross your fingers!

📷 Photo Credit: Temple of Thai

Thai papaya salad

Som Tum (Spicy Green Papaya Salad)

Originating from Laos as ‘tam som’ or ‘tam maak hoong’, som tum is a unique salad that is popular throughout Southeast Asia. The most popular version of som tum served in Thailand is served with dried shrimp and peanuts, often eaten with sticky rice and other Northeastern Thai dishes. Sometimes the dried shrimp is substituted with salted crab (som tum pbooh).

📷 Photo Credit: Brian Bone

pad kra pao (basil chicken with rice)

Pad Kra Pao (Holy Basil Stir-Fry)

Pad kra pao is the closest cultural equivalent to a sandwich in Thai cuisine. This rustic, spicy stir-fry features the incredible aroma of holy basil, served with rice and topped with a fried egg. It’s a quick and easy meal found in almost any street-side restaurant, street food vendor or food court. The slightly runny fried egg brings a creaminess when prepared Thai style: fried in plenty of oil so that the egg whites have bubbly brown edges.

khao man gai (Thai style Hainanese boiled chicken)

Khao Man Gai (Boiled chicken with rice)

Khao man gai is the Thai version of Hainanese chicken rice; it is one of the simplest meals and a testament to a chef’s prowess. Simplicity in cooking is tough to achieve while satisfying the taste buds of many. The dish is served as a chicken rice soup, often with spicy, congealed chicken blood as an optional side.

In Bangkok, you’ll find chicken rice carts or Khao man gai specialty restaurants without even trying. The best place in Thailand for this dish is เม้งโภชนา (เล็ก) เจริญกรุง 59 in Bangkok, located at Charoenkrung Soi 59. This place is locally famous among Thais and expats as a hotspot for the only place to eat khao man gai. I was lucky enough to live across the street for a number of years, filling my cravings on a whim any day of the week.

📷 Photo Credit: Atsushi Hariu

Thai green curry

Gaeng Keow Wan Gai (Thai Green Curry)

The secret of Thai green curry paste is that it’s fried in coconut cream at the start of preparation. The coconut cream absorbs the paste without any need for oil in the pan. Coconut cream is the more traditional way to make a Thai green curry, but this is often substituted with coconut milk for a less thick curry experience.

Many will claim that store-bought curry pastes do the trick just fine, but the authentic Thai flavour lies in the mortar and pestle.

📷 Photo Credit: Nicha The Wanderer ณิชาพาตะลอน

Thai glass noodles

Pad Woon Sen (Stir-fried glass noodles)

Pad woon sen is a classic Thai dish almost as popular as pad thai itself! Glass noodles are stir-fried with crunchy vegetables (usually carrots and shredded cabbage), grilled chicken, tomatoes, onions and garlic. The silky smooth glass noodles (also known as bean thread noodles or cellophane noodles) are often mistaken for rice vermicelli when uncooked. The main difference between these types of noodles is that once cooked, glass noodles are translucent and rice vermicelli has a white, opaque appearance.

📷 Photo Credit: Street Food Hunters

Thai Curries

Every great curry begins making an excellent curry paste by hand with a mortar and pestle. Although some will swear by the convenience of food processors for making curries, this is considered taboo in the Thai culinary world. More accurately, it can be outright offensive since it’s rare you’d find a food processor in a Thai kitchen to begin with.

As urbanization of Thailand spreads, many traditions of authentic Thai cuisine have been lost culturally. You’ll find processed sugar instead of cane sugar in almost every Thai household but in more recent years, there is also a growing trend in using store-bought curry pastes. While we normally wouldn’t recommend store-bought over homemade, these pastes are made fresh daily and are well worth the money if you don’t have enough time to cook.

Suggested Reading: How to Make Traditional Thai Curry Pastes 

Types of Thai Curry Dishes

  • Massaman Curry
  • Khao Soi (Chiang Mai Noodles)
  • Green Curry
  • Red Curry
  • Penang Curry
  • Yellow Curry
  • Northern Thai Burmese Pork Curry

Thai red curry

Kaeng Phet (Thai Red Curry)

Thai red curry is a popular Thai dish made from cooking red curry paste in coconut milk and adding your protein of choice (chicken, beef, pork, shrimp, tofu). The redness in kaeng phet comes from the copious amounts of dried red chilies used in the curry paste.

panang curry with spare ribs

Phanaeng (Thai Panang Curry)

Phanaeng (also spelled phanang or panang) is another type of Thai red curry dating back to 1890, featuring a salty, sweet taste and a zesty hint of kaffir lime. Most commonly served with pork, phanaeng is a creamy curry made with no liquid ingredients other than coconut milk.

📷 Photo Credit: The Local by Oam Thong Thai Cuisine

Thai yellow curry

Kaeng Kari (Thai Yellow Curry)

Don’t mistake kaeng kari for kaeng luaeng: While kaeng luaeng directly translates to “yellow curry”, kaeng kari (curry soup) is the famous dish you’re looking for!

With origins in India, Thai yellow curry is a fusion dish incorporating Indian ingredients with Thai spices. It has a powerful, vibrant taste, accompanied by carrots and potatoes to fill you up. You can commonly find yellow curry served on street-side restaurants so find a plastic stool and get ready to fill your belly.

📷 Photo Credit: Kyle Weng

kaeng hunglay (Northern Thai Burmese curry)

Kaeng Hunglay (Northern Thai Burmese Pork Curry)

Kaeng hunglay is a curried-stew from Northern Thailand with Burmese roots, typically made from pork belly or other fatty pork. Its defining trait is the use of Garam Masala, a blend of spices found in Burmese and Indian cuisine. If you’re a fan of Indian food, you’ll love this curry. It has all the rich and hearty traits of a great stew, while showcasing the sweet and sour tastes of traditional Thai cooking.

📷 Photo Credit: Thai Cookbook TV

Thai Desserts

No one ever complained about an abundance of fresh fruit! But I’ve heard plenty of complaints about Thai desserts being too sweet. Too sugary, to be exact!

best Thai desserts
📷 Photo Credit: Thai Dessert By เจ้แดงขนมไทย

How to Say “No Sugar” or “Not Sweet” in Thai

If you’re like me (a foreigner), you’ll want to tell your server mai waan, which directly translates to “not sweet”. It’s a good catch-all for ordering coffee, tea or dessert to make sure you aren’t overwhelmed by sweetness. However, some Thais will interpret mai waan as meaning “little sugar”, rather than “no sugar”. In this case, the magic phrase is mai waan loei, or “no sugar at all”.

Top 6 Most Popular Thai Desserts

  • Khao Niao Mamuang (Mango Sticky Rice)
  • Khao Niao Toorien (Durian Sticky Rice)
  • Itim Kati (Coconut Ice Cream)
  • Khanom Buang (Thai crispy pancakes)
  • Mamuang Nam Pla Wan (Green mango with sweet chili spices)
  • Khanom Ba Bin (Grilled coconut cakes)
mango sticky rice

Khao Niao Mamuang (Mango Sticky Rice)

The classic Thai dessert. You’ll find it in every nook and cranny as street food but also at Thai restaurants around the world. It’s a simple treat that is globally celebrated made from just 3 key components: ripe mangoes, high quality coconut milk and Thai sweet rice. Thai sweet rice is sometimes just called sticky rice or glutinous rice, found in most Asian food stores. Sticky rice is always made in a pot on the stove, rather than a rice cooker. The secret to a good Thai sticky rice is bringing it to a gentle boil in coconut water, coconut milk, salt and brown sugar.

fresh durian

Khao Niao Toorien (Durian Sticky Rice)

Khao niao toorien is a variation on the traditional mango sticky rice, substituting mango for fresh durian. Durian, dubbed the “king of fruits”, is famous for its pungent smell. The aroma of durian is so strong that the fruit is actually banned from most forms of public transportation. When someone cracks open a durian, you’ll know from a block away (literally).

Thai coconut ice cream

Itim Kati (Coconut Ice Cream)

You haven’t eaten in Thailand if you haven’t capped off a nice meal with coconut ice cream!

It’s a simple non-dairy ice cream made almost entirely from fresh coconut! Authentic Thai coconut ice cream uses the water from the coconut, organic coconut sugar instead of regular sugar and just a little bit of salt. Be on the lookout for regional variations – it isn’t uncommon to find coconut ice cream topped with fresh mango chunks and chopped peanuts.

📷 Photo Credit: You Know You’ve Lived In Thailand when…..

crispy Thai pancakes

Khanom Buang (Thai crispy pancakes)

Khanon buang is a traditional Thai dessert passed down generation to generation. Dating back roughly 600 years ago, the Thai crispy pancake is a street food that requires precise preparation. It consists of a thin, crispy crepe made from rice flour and is topped with candied duck egg yolk.

📷 Photo Credit: Trương Thị Nhớ

green mango with chilies dip

Mamuang Nam Pla Waan (Green mango with sweet chili spices)

Nam pla waan is a Thai fruit dip that turns any sour fruit into an exciting opportunity to drench them in sweet, salty fish sauce. Is fish sauce and fruit a combination I ever expected to recommend? Absolutely not. But it tastes amazing and after a first taste, you’ll drop your suspicions quickly! The sauce is made with palm sugar, fish sauce, shrimp paste, Thai chilies and shallots. The dip is most commonly served with green mango, but underripe pineapple and green apple will make their way to your plate sometimes too.

📷 Photo Credit: We ❤ Non Veg Recipes Facebook Group

grilled coconut cakes

Khanom Ba Bin (Grilled coconut cakes)

Thai coconut pancakes are a staple street food, cooked on a hot griddle. Khanon ba bin is a gluten free dessert that is found almost everywhere in Thailand.

📷 Photo Credit: dmAsia

Coffee from Thailand

Thai café culture has grown rapidly in the past decade. The heat of coffee in Thailand is Chiang Mai, home to internationally acclaimed baristas that have won global competitions. Although Chiang Mai is known as the capital of coffee in Thailand, Bangkok is no slouch either. With a seemingly endless amount of new coffee shops popping up in Bangkok and their widespread availability through GrabFood and FoodPanda, Bangkok is in an exciting era that should be appreciated in full. Although Thai coffee doesn’t pack the same punch as Vietnamese coffee, it makes up for it with rich flavour.

Ristr8o in Chiang Mai is possibly the most internationally famous of all Thai cafés, known around the world as being home of the World Champion Latte. That said, it’s not my favourite – that title belongs to Roastniyom, which is a more locally famous attraction. Whenever I visit Chiang Mai, I take a cab straight from the airport to Roastniyom for their cold brew and croissants!

coffee in Thailand
📷 Photo Credit: Fuel Coffee Bar

6 Best Cafés in Bangkok

Adopo Cafe in Yan Nawa, Bangkok

6 Best Cafés in Chiang Mai

  • Roastniyom Coffee
  • Ristr8o Lab
  • Graph Coffee
  • Taste Café
  • Akha Ama La Fattoria
  • Yesterday Café
best cafe in Chiang Mai
📷 Photo Credit: Chukiat Vasaruchapong
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Thai Curries 101: How to Make Traditional Thai Curry Pastes

how to make traditional Thai curries

Learn How to Make Traditional Thai Curries

Thai curries are as complex and regionally varied as the many cultures that call Thailand home. 

From the southern Malay flavors of Massaman, to the famous Khao Soy of the northern borders, Thai curry pastes are the base on which all other ingredients build to create the perfect sweet, salty, sour and spicy balance the food of Thailand is known for.

If you’re a lover of Thai food or are wanting to relive your travels through South East Asia through food, you need to know how to make your own traditional Thai curry pastes. 

I was once told at a Thai cooking class in Chiang Mai the only way to “find a good husband” was to be efficient with a mortar and pestle. Alas, curry pastes are a labour of love. Creating the perfect paste will take a bit of elbow grease but your efforts will be rewarded once you taste the final product.

making authentic Thai curry
Take me back to the tastes of Thailand!

Essential Thai Ingredients

If you’ve never heard of or tasted the ingredients you will need to make curry pastes at home, the list can be intimidating. We’ve included a short glossary of lesser-known ingredients and substitutions for ingredients that may be more difficult to find in the Western world. With the exception of a few very specific ingredients, it is possible to find most required ingredients at your local Asian import market

Northern Thailand fresh produce market
I could walk through these Northern Thai markets for hours…

Sweet Basil (Bai horapa) – The most commonly used basil in Thai cuisine. Has darker leaves than others with purple tinged leaves, also has a sweet licorice flavor. It is okay to substitute Italian basil if sweet thai basil isn’t available.

Holy Basil (Bai mang rak) – Often used in Thai fish dishes, holy basil has a peppery taste that is released when cooking.

Green Cardamom (Luk grawan) – The most common type are straw-coloured pods containing 8-10 tiny black seeds. It’s sweet and floral with hints of citrus. A favorite in sweet dishes, teas, diary treats and green curries.

Black Cardamom (Luk krawan) – Large firm black-brown pods. Black cardamom  is strong and smokey with an almost minty finish good for curries and stew. Black and green cardamom are not interchangeable. However, in savory dishes omission is worse than substitution. 

Coconut Cream (Nam maprow) – Typically the first squeeze of a mature coconut, it’s richer and much thicker than coconut milk. Water can be added to coconut cream to substitute coconut milk. Add 2tbsp coconut cream to ¾ cup water for coconut milk.

Coriander (Pak chee) – Cilantro in the West, Thais might use more coriander than any other cuisine. The roots of coriander are often used in creating curry pastes. 

Fish Sauce (Nam pla) – Thai cuisine would not exist without this distinctive flavor. Used similarly to soy sauce in Chinese cooking. Made with fermented fish or shrimp it has a salty tang and is lessy “fishy” and more umami than you’d think. Do not omit from recipes unless there are allergies. In which case tamari or soy can be used (I guess).

Galangal (Kha) – Thai ginger is a larger and lighter version of traditional ginger, and is used in almost every curry paste and thai soup. The softer, more vegetal flavor of galangal makes it hard to substitute with regular ginger.

Ginger (King) – In Thai food ginger is used mainly young and fresh, and added to dishes last.

Thai ginseng (Kra chai) – Adds an earthy, woody, sweet (barley?) taste that helps balance complex curries.

Kaffir lime (Makrut) – The leaves, the rind and wrinkly little lime fruit are all used for flavoring Thai curry dishes. There is no substitute for kaffir lime leaves, however you can get away with substituting the juice and peel of regular limes.

Lemongrass (Bai takrai) – This long leek-looking grass is a staple in South East Asian cuisine; there are no true substitutes for its intensely lemony flavor, but lemon zest and a small amount of juice could do in a pinch.

Turmeric (Kamin) – Rich and pungent, this cousin to ginger will stain everything so beware. It’s a bit sweet, a bit bitter – tastes like yellow-orange. As a rule of thumb, you can substitute fresh turmeric for half dried. 

Palm Sugar (Naam taan peep) – Made from the sap of coconut palms or the sugar palm tree, palm sugar is less sweet than cane sugar. You can substitute one for the other, although the flavor won’t be compromised much but the texture of your curry may be altered. We don’t recommend it.

Peppercorns (Prik thai) – While black peppercorns are most commonly used in Thai cooking, fresh green peppercorns are used for green curry and in sauces and salads. Green peppercorns can be difficult to find in the west, but are worth the search if you can find them at an Asian market in your city. There is no substitution. 

Tamarind Concentrate (Makaam) – Is it sweet? Is it sour? It’s tamarind. It can only depend on what this unique ingredient is mixed with. Often a vital ingredient balancing thai noodle dishes but is also used in northern-style curries.

Star Anise (Poy kak bua) – A dried, star shaped spice with a pungent licorice or aniseed flavor.

Methods for Making Thai Chili Paste at Home

mortar and pestle grinding spices
Mortar and pestle for the win!

Mortar and Pestle vs Food Processor

You would likely never see a food processor being used to blend curries in a Thai household. While you can use a food processor to combine curries into a paste, it isn’t recommended.

Food processors quickly macerate all ingredients into a single homogeneous blend. Not only will this alter the texture of your final product, it will change the flavor. 

A mortar, pestle and a bit of patience will ensure all the flavors in your mixture are being broken and blended slowly, releasing all the spicey nuances of your favorite curry mixture. 

Toasting Spices, Nuts and Seeds for Curry Paste 

DO NOT skip this step. Toasting dry spices before adding them to curry pastes helps the oils inside spices release more of their aromatic properties. This helps flavors to blend and develop into a deeper, more complex flavor.

Heat a heavy skillet over medium-high and add dry spice ingredients. Stir until spices are a shade or two darker and are very fragrant. Be careful not to burn spices.

To toast nuts and seeds, spread over a baking sheet and place in a 350 degree oven for 5-10 minutes or until golden. 

Rehydrating Dried Chillies and Spices

In the case of dried chillies, often you will need to rehydrate them. This method allows them to blend more evenly into the curry pastes. I like to use the same method to wake up dried or frozen kaffir lime leaves or remove tough outer pods from black cardamom. Place the ingredients in a small heat safe bowl and cover with boiling water and wait 10 minutes. 

Traditional Thai Curry Paste Recipes 

Most Thai curry pastes have similar starting points in terms of ingredients. The variations are often very slight but change the flavor profile entirely. Red curry shares the majority of its ingredients with most other pastes. The mother of Thai curry paste is used to build almost all  other regional variations. Here’s our list of our favorite curry pastes. 

Once you have measured your ingredients and toasted your dry spices,add them to your mortar and pestle then start smashing! You’re only about 15 minutes away from a traditionally prepared Thai curry paste, enjoy!

Recipe to Roam Tip: Use a tea towel draped over the mortar while smashing to protect your eyes from being assaulted by fiery, freaking hot chilli juice splatter.

chicken khao soi recipe
The perfect curry, and our favorite, Khao Soy.

Red Curry Paste

10 chillies red dried big chillies (chopped and rehydrated) 

3 tbsp chopped shallots 

2 tbsp minced garlic 

1 tbsp chopped galangal 

1 tbsp chopped lemongrass 

1 tbsp Thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

Green Curry Paste

10 fresh green chillies 

1 tbsp green peppercorns (optional) 

2 stalks of sweet basil 

3 tbsp chopped shallots 

2 tbsp minced garlic 

1 tbsp chopped galangal 

2 tbsp chopped lemongrass 

1 tbsp Thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

Yellow Curry Paste

10 chillies red dried big chillies (chopped and boiled) 

3 tbsp chopped shallots 

2 tbsp minced garlic 

2 tbsp chopped galangal 

1 tbsp chopped lemongrass 

1 tbsp Thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp 

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

½ tsp coriander seeds

½ tsp cumin seeds 

¼ dry white pepper corn 

1 tsp curry powder 

1-2 tbsp turmeric 

Panang Curry Paste 

10 chillies red dried big chillies (chopped and rehydrated) 

3 tbsp chopped shallots 

2 tbsp minced garlic 

1 tbsp chopped galangal 

1 tbsp chopped lemongrass

1 tbsp Thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp 

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

2 tbsp roasted peanuts 

½  tsp coriander seeds 

¼  dry white pepper corn 

1 tsp curry powder 

1 tbsp turmeric 

Jungle Curry Paste

10 chillies red dried big chillies (chopped and boiled) 

3-5 fresh red chili

3 tbsp chopped shallots 

3 tbsp minced garlic 

1 tbsp chopped galangal 

2 tbsp chopped lemongrass

1 tbsp thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp 

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

Massaman Curry Paste (Nam Prik Gaeng Mussaman)

5 chillies red dried big chillies (chopped and rehydrated) 

3 tbsp chopped shallots 

2 tbsp minced garlic 

1 tbsp chopped galangal 

1 tbsp chopped lemongrass 

1 tbsp Thai ginseng

½ tbsp shrimp paste or sub salt ¼ tsp 

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root 

1 tbsp turmeric

½ tsp coriander 

½ cumin seeds 

½  tsp dry peppercorn 

½ tbsp curry powder 

1 tsp cinnamon 

1 tsp black cardamom 

1 tbsp cloves 

2 star anise pods

Khao Soy Curry Paste 

10 chillies red dried big chillies (chopped and boiled) 

3 tbsp chopped shallots 

2 tbsp minced garlic 

1 tbsp chopped galangal 

1 tbsp chopped lemongrass 

1 tbsp thai ginseng

1 tbsp shrimp paste or sub salt ¼ tsp 

1 tbsp chopped kaffir lime peel 

1 tbsp fresh coriander root ½ tsp coriander seeds

½ tsp cumin seeds 

¼ dry white peppercorn 

1 tbsp curry powder 

1 tbsp black cardamom 

1-2 tbsp fresh turmeric or ½ tsp dried 

How long does curry paste last?

Basic curry pastes can be stored in a covered glass jar in a refrigerator for 1 month, or frozen for up to 4 months. Curry recipes make enough paste for most recipes serving 3-4. Enjoy!

Did this get you hungry? Add our Thai curry pastes to your personal cookbook and check out more of our Thai recipes for a true taste of Thailand.