Bocadillo

United States

An iconic staple food of South Carolina, boiled peanuts are a simple snack consisting of raw, semi-mature peanuts in their shells that get boiled in salty water for a long time, with the optional addition of a piquant spice mixture. Peanuts arrived in the South in the 18th century on slave ships, when they were known as ground-nuts, ground peas or goobers. Numerous theories claim that the practice of boiling peanuts began with Confederate soldiers in the time of the Civil War, when they were hungry because the food was scarce, so they dug up raw peanuts and boiled them. The first recipe was published in 1899 by Almeda Lambert. Today, boiled peanuts are so popular that they are declared as South Carolina's official snack food since 2006, consumed wet, by cracking the softened shell open and eating the peanuts along with the salty brine.

South Carolina Boiled Peanuts

Spam musubi is a Japanese-American dish hailing from Hawaii. In its most basic form, it consists of a fried slice of Spam that is placed on top of a rectangular wedge of rice, and the whole concoction is then wrapped in nori seaweed. This snack can be found everywhere on Hawaii &ndash; in school canteens, supermarkets, and convenience stores. It is believed that the inventor of this dish was Mrs. Mitsuko Kaneshiro, who first made it for her children, and then started to sell them in Honolulu during the 1980. Shortly after, the popularity of this portable snack soared, and the rest is history.

Spam Musubi

Spiced yucca chips is an Aruban snack made with thinly sliced yucca, a root that is rich in fiber and carbohydrates along with being a good alternative to potato chips. Since Arubans like their food spicy, yucca chips are usually fried in hot oil until pale golden, then seasoned with chili powder, cayenne, and salt.

Spiced Yucca Chips

Stamp and go is a Jamaican road snack consisting of fritters usually made with salt cod, although callaloo, ackee, and conch are also often used in the preparation. It can be consumed for breakfast or as an appetizer. The dish is traditionally accompanied by a sweet dipping sauce on the side. The name of the dish is named for the way consumers wouls stamp their feet at street food stands in order to hail vendors.

Stamp and Go

Italy

Stecchi (lit. sticks) is a traditional snack originating from Bologna and Genoa. These snacks consist of a short stick (usually made of olive wood) that's threaded with saut&eacute;ed morsels of food such as veal, tongue, brains, sweetbreads, porcini, artichoke pieces, and sometimes even truffle slivers. The Genovese variety is coated in a mixture of eggs and breadcrumbs and it's fried in olive oil, while the Bolognese variety is dipped in a thin b&eacute;chamel sauce before it's coated with breadcrumbs and eggs and fried.

Stecchi

Finland

Sultsina is a Finnish delicacy hailing from North Karelia that is best described as a cross between a thick cr&ecirc;pe and a crispy flatbread. It is traditionally prepared with rye flour dough that is thinly rolled, then dry-baked on a griddle. Each sultsina is filled with a creamy rice pudding or semolina porridge, and before serving, it is rolled and smothered in melted butter. Sultsina is usually enjoyed as a warm, nutritious snack that is occasionally accompanied by lingonberry jam.

Sultsina

Sushki are traditional Russian snacks made from sweet dough, shaped into small rings. They consist of flour, eggs, water, sugar, and salt. The name sushki is derived from the Russian word sushit, meaning to dry, referring to the rock-hard texture of these rings. Sushki are usually consumed for dessert, dunked into tea in order to soften up, although they can also be paired with various fruit jams or sour cream.

Sushki

Taiwan

A local specialty of Daxi, tāi-khe tāu-koa or daxi dried tofu is a type of dried tofu obtained through a caramelization process of daxi tofu, which is known for its delicate texture and pleasant fragrance. The tofu is first fried, then braised with a sweet soy-based sauce, and finally dried. It is characterized by a darker hue and a firmer texture than other Taiwanese types of dried tofu. Its distinctive color, firmness, and flavor are the result of the caramelization process and the high quality of local water used for the tofu preparation. With a sweet and savory flavor, daxi dried tofu is a very popular snack in Taiwan. Sometimes referred to as black dried bean curd, the dish has been praised as one of the culinary specialties associated with Taoyuan County and has made the town of Daxi synonymous with dried tofu.

Tāi-khe tāu-koa

Australia

Tama is a Palauan specialty made with eggs, milk, flour, sugar, baking powder, and salt. The batter is typically flavored with vanilla, then fried in hot oil until it browns. This tasty fritter usually has a spherical shape and is characterized by a sweet flavor, a soft and spongy interior, and a crunchy, crispy layer on the outside.

Tama

Taralli are Italian bagel-shaped dough rings made from olive oil, flour, and flavorings such as salt, pepper, and fennel seeds. The name tarallo comes from the Greek word daratos, denoting a type of bread. Although taralli are today one of the favorite snacks in southern Italy, they were originally prepared as food for the poor, when bakers learned to save the scraps of dough used to make the bread for the wealthy people. The bakers combined leftover dough scraps with olive oil and a bit of white wine and baked the concoction in the oven. Over time, taralli were improved by first being boiled (to make them crispy and shiny) and then baked. Today, taralli are made in savory and sweet versions, and are typically dunked in wine before consumption. These snacks are also often paired with cheese and cold cuts, due to their unique flavor and texture.

Taralli

France

Tarte flamb&eacute;e is a thin, crispy, rectangular baked dough that is topped with tart and spreadable cheese (fromage blanc) or melting ripe cheese (Munster), cr&eacute;me fra&icirc;che, crispy bacon, and thinly sliced roasted onions. A pinch of salt, ground pepper, peanut oil and nutmeg add extra layers of flavor to this beloved snack. Also known as flammek&uuml;che in Germany, the flaming tart takes its name from the fact that it is baked at a close proximity to hot embers in a brick oven. Of course, due to its popularity, it spread well beyond Alsace, so there are many varieties of the dish with added mushrooms or tomatoes. Tarte flamb&eacute;e pairs perfectly with dry white wines and foamy local beers, both of them specialties of the Alsace region.

Tarte flambée

Malaysia

Tebaloi is a traditional snack originating from Sarawak. It's usually made with a combination of sago flour, eggs, desiccated coconut, turmeric, sugar, and various flavorings. The dough consists of sago flour, coconut, sugar, and eggs. It's flattened on a large banana leaf and placed over hot embers. The dough is then removed, cut into squares, and placed back on the embers. A heavy block is placed on top of the crackers to flatten them even more. The smoke from the wood gives a unique aroma to these crackers. Over time, tebaloi has been enriched with different flavors such as pandan or chocolate.

Tebaloi

Tepertős pog&aacute;csa owes its name to the tepertő, or pork crackling, the fatty remains of fried bacon which give this product its unique flavor and texture. Pog&aacute;csa is a small, cylindrical, baked pastry containing pork crackling and pork fat. It is reddish-brown in colour and has a flaky, layered texture with pork crackling bits dispersed throughout its body. It is seasoned with salt and pepper. The dough is made with wheat flour, eggs, milk, yeast, sour cream, and either wine or vinegar. When sold, it can be without a package or pre-packaged, and it is a traditional, often-consumed Hungarian snack that goes really well with ground paprika, dry cheeses, cabbage, or a glass of wine on the side.

Tepertős pogácsa

An original creation from Tamsui District, thih-nn̄g or iron eggs are dark-hued eggs with a rubbery and firm texture, hence the name. This local specialty consists of chicken, pigeon, or quail eggs that are boiled and peeled, stewed with a blend of spices until very hard and chewy, and then finally air-dried. Iron eggs are typically braised in soy sauce or strong tea and can be plain or enhanced with a variety of herbs and different flavors such as chili or garlic. With a combination of spicy, sweet, and savory flavors, these stewed eggs are one of Taiwan&rsquo;s favorite street snacks available at numerous night markets. They are also sold in vacuum bags in supermarkets as well as in specialized stores. In recent years, iron eggs with surprising flavors, like the ones flavored with coffee, chocolate, or cheese can also be found in Taiwan.

Thih-nn̄g

Switzerland

Thurgauer K&auml;seschnitten is a traditional snack originating from Thurgau. It's usually made with a combination of rye bread slices, butter, scallions, leeks, garlic, apples, flour, milk, eggs, salt, pepper, paprika, and Tilsiter cheese. The white parts of scallions, leeks, garlic, and apples are saut&eacute;ed in butter, then mixed with the grated cheese, milk, and eggs. The mixture is spread on slices of bread, then baked in the oven for about fifteen minutes. Once done, Thurgauer K&auml;seschnitten are topped with the green parts of scallions and served as a snack. If desired, pieces of bacon can be added on top of the bread slices before baking.

Thurgauer Käseschnitten

India

Til pitha is a traditional snack and a type of pitha originating from Assam. These rolls are made from rice flour and they're stuffed with a filling consisting of ground black sesame seeds and jaggery. The rice is soaked, slightly dried, ground into a powder, then spread over a hot tawa and topped with the filling. Once the rice flour becomes firm, it's folded into a roll and enjoyed as it is. The pithas should be crunchy and warm, and it's recommended to serve them with a cup of coffee or milk tea. These snacks are often made during Bihu, the main festival of Assam that celebrates the harvest season.

Til pitha

Tlacoyo is a popular Mexican street snack made from masa dough that is filled with anything from smashed beans and mushrooms to potatoes and cheese. The dish is characterized by its oval shape that is reminiscent of a football, and it is usually grilled on a hot comal (a smooth, round griddle). Tlacoyos are often topped with a variety of ingredients such as onions, salsa, coriander, and grilled nopales cactus.

Tlacoyo

Thai fish cakes usually consist of flaked fish, red curry paste, kaffir lime leaves, eggs, thinly sliced green beans, and optionally other additions such as galangal or lemongrass. Traditionally, the dish is made with fresh clown featherback (pla grai) fish. The cakes are best enjoyed freshly fried and served with cucumber relish, sriracha, or chili sauce. In Thailand, they are usually consumed as an appetizer or a quick and convenient street food, but they can also make a filling main course when served with rice on the side.

Tod man pla

Spain

Torrijas is a Spanish version of the classic French toast, consisting of slices of leftover bread that are first soaked in milk, dipped in beaten eggs, and then fried in hot olive oil, unlike French toast, which is dipped in a mixture of eggs and milk. In the past, torrijas was often served to new mothers and wounded soldiers, since it provides a significant boost of energy. Today, torrijas is traditionally prepared around Easter, and it is recommended to serve it with cinnamon sugar or honey for extra flavor.

Torrijas

Tortas fritas are fried biscuits from Argentina and Uruguay, consisting of flour, butter, lard, milk, and baking powder. The dish is traditionally consumed with a cup of yerba mate, usually on rainy afternoons during autumn and winter. It is customarily served with fruit jams or dulce de leche on the side.