Meat Dish

Arroz con pollo is a dish originating from the times when Spain was under the Moorish influence, consisting of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arroz con pollo made its way to Latin American countries, where it is still popular. Today, there are numerous variations of the dish throughout Spain and Latin America.

Arroz con pollo

Spain

Arroz de matanzas is a traditional dish originating from Ibiza. The dish is usually made in winter after the pig slaughter. It's typically made with a combination of leftover pork, chorizo sausages, rice, and spices such as nutmeg, saffron, and allspice. However, arroz de matanzas has many versions and each family has their own recipe, so other types of meat and even seafood can be used as well. It's recommended to serve this dish with crusty bread and a green salad on the side.

Arroz de matanzas

Arroz de pato is a traditional dish consisting of a combination of flavorful duck meat and rice. Primarily, the whole duck is cooked in a seasoned stock alongside smoked meat and sausages. Shredded meat is then placed in a clay pot and topped with rice which was cooked in the same broth. Before baking, the dish is usually topped with sliced sausages or pieces of smoked meat. Arroz de pato is a popular lunch option in many traditional restaurants, and a common main course that is reserved for special occasions.

Arroz de pato

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking. Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carb&oacute;n) or wood (parrilla a le&ntilde;a) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling. First to go on the grill are chorizos (pork sausages), morcillas (blood sausages), and achuras (offal), followed by thinner beef cuts such as matambre (rose) and entra&ntilde;a (skirt steak), which are to be grilled hot and fast, as they would otherwise dry out. As for all the other juicy asado meats, they are grilled to perfection over fuego lento or slow fire. Some of the most popular cuts include bife de chorizo (sirloin), tira de asado (beef chuck ribs, flanken-style), bife ancho (Argentine ribeye), bife angosto (striploin), bife de costilla (T-bone or porterhouse), lomo (tenderloin), cuadril (rump), and vacio (flank steak). Lastly, apart from various side dishes and salads, the delicious asado meats are traditionally accompanied and doused with two sauces: chimichurri and salsa criolla.

Asado

Argentina

An authentic gaucho dish, asado con cuero consists of beef with its hide still attached, grilled over an open fire. This is a very old, traditional way of preparing beef that dates back to the Argentine gauchos, who roasted their beef long and slow on an asador, a type of metal structure, over low fire, and used quebracho wood, which is still used today as it lends a unique flavor to the meat. Large chunks of beef are first salted and then soaked overnight in a marinade made with ground chilis, pepper, cumin, chopped parsley, wine, vinegar, and oil. The following morning, the marinated beef chunks are grilled with their hide side up, over low fire for about 8 to 10 hours, or more if necessary. Beef prepared in this way is much more flavorful, tender, and moist as the hide allows the meat to preserve its juices and fat. Some trace this ritual of roasting beef with its hide even further back, to the indigenous Indians who allegedly found it convenient to prepare beef this way as it allowed them to carry the roasted meat inside the beef hide, in case they had to escape an attack. Roast beef with hide is regarded as one of the most traditional specialties of the Pampas region in Argentina.

Asado con cuero

Mexico

Asado de boda is a traditional stew originating from Mexico and it's especially popular in Zacatecas and San Luis Potos&iacute;. It consists of pork in red sauce and the list of ingredients usually includes pork loin, ancho chili peppers, garlic, oregano, cumin, cloves, cinnamon, marjoram, bay leaves, cider vinegar, sugar, salt, pepper, onions, chocolate, and grated orange peel. The stew is simmered until the sauce thickens, and it's then mixed with the chocolate and orange peel. Once done, asado de boda is typically served with Mexican-style rice and warm tortillas. This pork stew is often served at weddings in Northern Mexico.

Asado de boda

Peru

Asado de picuro is a dish from the Amazon region of Peru and other parts of South America, where "picuro" refers to a species of rodent (known as the paca in English), and "asado" generally means roasted or grilled. The paca is a large rodent native to Central and South America, and it's a common source of meat in the areas where it is found. Pacas are known for their tender and flavorful meat, which can be prepared in a variety of ways, including roasting, which is one of the preferred methods in regions where this dish is a traditional staple. The meat might be marinated with local herbs and spices and then slow-cooked over an open flame or in an earth oven, which would impart a smoky flavor to the dish. Hunting pacas and other wild game is a traditional practice for many indigenous and local communities, and such dishes are a part of their cultural heritage. However, it's important to note that in some areas, pacas and other wild species are protected due to conservation concerns, and the hunting of these animals is regulated or prohibited to ensure that their populations remain sustainable.

Asado de picuro

Asado mazatleco is a traditional dish originating from Mazatlan, hence the name. The dish consists of potatoes and cubed steak that are fried in oil. The combination is then topped with vegetables and simmered in tomato sauce. In some places, asado mazatleco is accompanied by lightly refried bayo beans. The standard accompaniment to the dish are fresh griddle-cooked corn tortillas.

Asado mazatleco

Asado negro is a Venezuelan dish prepared with the eye of round roast (muchacho redondo). The meat is slowly braised for hours in rich red wine sauce until it attains its typical, almost black color. Although the exact recipe for the sauce may vary, the wine is usually combined with onions, garlic, and various spices, while some varieties may include tomatoes, olives, sugar, Worcestershire sauce, or other vegetables. The dish is usually served with rice and fried plantains, but mashed or baked potatoes are also a standard accompaniment.

Asado negro

The goat meat is marinated in a blend of aromatic spices, including thyme, paprika, and lemon juice, then cooked until tender with onions, garlic, and fiery Scotch bonnet peppers. This savory, smoky meat is then mixed with al dente pasta, which has been saut&eacute;ed with garlic, onions, bell peppers, and cherry tomatoes. The addition of heavy cream brings a rich, velvety texture to the dish, balancing the spiciness of the Asun. The pasta is finished with a sprinkle of fresh herbs like parsley or basil and optionally topped with grated Parmesan cheese, creating a beautifully complex dish that harmoniously blends the vibrant flavors of Nigeria with the beloved comfort of Italian cuisine.

Asun pasta

Australia

An institution at many pubs, restaurants, and caf&eacute;s in Australia, Australian burger with the lot first made its appearance in the 1940s, when beetroot started to be added to the burger alongside onions, tomatoes, lettuce, and meat. The inclusion of canned beetroot on a burger was possible due to the fact that there were two canneries that opened during the 1930s and the 1940s. Today, there is still a heated debate about the inclusion of beetroot - some say it is obligatory, while the others claim it's a travesty. Burgers with beetroot rose in popularity during the 1950s and the 1960s, but in the 1970s, with the opening of fast-food chain restaurants such as McDonald's and Hungry Jacks, its popularity began to wane. However, it still remains a much-loved Aussie delicacy with its remarkable combination of flavors - a slice of pineapple, meat, canned beetroot, fried egg, and chili mayonnaise on top.

Australian Burger

Ayam bakar is a traditional chicken dish originating from Indonesia, but it&rsquo;s also popular in Malaysia. In order to prepare charcoal-grilled chicken, the meat is first simmered in a pot with bumbu or rempah spices, and the sauce is then reduced to a paste that&rsquo;s applied to the chicken pieces before grilling. The meat is grilled until the skin develops a dark or black color and becomes caramelized, but not burnt. Once done, the chicken is served with steamed white rice, sambal terasi, tomato and cucumber slices, and a bit of kecap manis (Indonesian sweet soy sauce), which has already been used during the marinating process.

Ayam bakar

Ayam bakar opor is a traditional dish originating from Indonesia. The dish is usually made with a combination of chicken, coconut milk, salt, sugar, tamarind juice, oil, lime leaves, lemongrass, bay leaves, and a spice paste consisting of shallots, garlic, candlenuts, turmeric, galangal, and coriander seeds. The ground spices, bay leaves, lemongrass, and lime leaves are tempered in oil until fragrant, then mixed with the chicken pieces, coconut milk, salt, sugar, and tamarind juice. The dish is simmered until the sauce thickens. The meat is then grilled until browned, and coconut-turmeric grilled chicken is ready to be served.

Ayam bakar opor

Indonesia

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Ayam betutu is a traditional Balinese dish that consists of chicken (ayam) that is marinated in a mixture of spices, including turmeric, ginger, galangal, garlic, chili peppers, and others, which is then wrapped in banana leaves and slow-cooked until tender. The cooking process can be done through steaming, baking, or boiling, and it allows the chicken to absorb all the flavors from the spices and herbs, resulting in a moist, tender, and flavorful dish. It is often served during special occasions and ceremonies, as well as being available in traditional Balinese restaurants.
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Ayam betutu

Ayam geprek is a traditional chicken dish originating from Yogyakarta in Java. The dish is similar to American fried chicken, and it's usually made with a combination of chicken, eggs, flour, paprika, salt, pepper, oil, and sambal. The chicken is sliced, seasoned with salt and pepper, dredged in flour, dipped in beaten eggs, and fried in oil until golden and crispy. Once done, the crispy chicken is placed on top of sambal chili paste, and it's then crushed with a rolling pin or a pestle. The dish is typically served with steamed rice and vegetables on the side. There are also new variations on the dish, with added mozzarella cheese or fried cabbage.

Ayam geprek

Ayam pelalah is a traditional dish originating from Bali. It&rsquo;s made with a combination of chicken meat, aromatic herbs, and a spice paste consisting of hot chili peppers, garlic, shallots, turmeric, shrimp paste, and oil. The herbs used for the dish include Indonesian bay leaves, lemongrass, and kaffir lime leaves. The chicken meat is grilled, shredded, then mixed with the spice paste and stir-fried. Once done, it is often served with lime wedges, cucumber slices, tomato slices, and rice on the side. Ayam pelalah is a staple in many Balinese households, but it&rsquo;s also prepared for festivities and ceremonies.

Ayam pelalah

This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender. Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.

Ayam penyet

Malaysia

Hailing from Kelantan, ayam percik consists of marinated chicken that is traditionally slowly grilled over charcoal. It is prepared with bone-in cuts that are generously seasoned with a spice blend that usually incorporates coconut milk, cumin, turmeric, coriander, lemongrass, galangal, ginger, and chili peppers. The chicken is traditionally served alongside rice and (optionally) fresh vegetables or salads.

Ayam percik

Ayam pop is a traditional dish originating from Padang. It&rsquo;s made with a combination of chicken, butter, garlic, coconut milk, and seasonings. The garlic is fried in butter, and the coconut milk, sugar, water, salt, and pepper are then added to the pot. The chicken pieces are simmered in the liquid until the meat becomes tender. They&rsquo;re then fried in oil, but not until golden brown &ndash; the meat should be light-colored and slightly white. Once done, ayam pop is often served with a combination of kecap manis, fried shallots, and chili peppers.

Ayam pop

Babi guling is the Indonesian version of a roast suckling pig. Although not common to other Indonesian regions, on Bali, where the predominant religion is Hinduism, it is one of the most popular dishes. Before roasting, pig's skin is usually rubbed with turmeric, and the animal is stuffed with a basa gede spice mixture, which usually includes turmeric, coriander, lemongrass, shallots, galangal, chili, shrimp paste, and garlic. Pork is then placed on a spit and roasted over an open fire. This Balinese delicacy is usually served during special occasions and formal gatherings, but can often be found in warungs, traditional Indonesian casual eateries. The dish is so popular in Bali that most warungs specialize and serve only babi guling as their signature dish. When the pig is roasted, the crisp amber-colored skin is carefully removed, and the meat is cut into chunks. Each serving of babi guling is supposed to have a chunk of juicy meat, a piece of crispy skin, and a tablespoon of the flavorful stuffing. Babi guling is often served with steamed rice, fresh vegetables, and a dollop of spicy Indonesian condiment known as sambal.