The New York Times Names 13 Dishes That Explain World Cuisine

The New York Times has published a list of 13 dishes from around the world that, according to the paper's food critic Ligaya Mishan, best explain global food culture.

The list spans Asia, the Americas, Europe, and Oceania. Mishan didn't choose the most exotic or refined dishes, but ones that carry a history and technique closely tied to a place and its people — from street food to fine dining.

The Spanish dish on the list is a tortilla with pine nuts and garum fish sauce from the Barcelona restaurant Dos Pebrots.

The list also includes the fried pizza Sensazione di Costiera from Franco Pepe's restaurant in Italy, porridge with sour cream and smoked rennet from Norway's Maaemo, Persian tahdig from Chicago's Noon O Kabab, Cameroonian mbongo tchobi stew from London's Chishuru, the Mexican taco campechano from Taquería Los Cocuyos, fish with chives from Shanghai's Old Jesse, the Singaporean steamed rice cake chwee kueh at Ghim Moh Chwee Kueh, and the Indian mawa cake from Kayani Bakery in Pune.

Rounding out the list are salted lemonade from Vietnam's Dinh Café, the Filipino dish ginisang ampalaya from New York's Tito Rad's Grill, sea urchin sushi from Tokyo's Ginza Kyubey, and breadfruit purée with passion fruit chutney from the Hawaiian restaurant Fête.