A popular Berlin street food, the döner kebab is making inroads in the U.S. A particularly delicious and healthful version of this sandwich, stuffed with spit-roasted chicken and a slew of fresh vegetables, is drawing crowds at Brooklyn’s Smorgasburg outdoor market.
This Israeli egg dish, baked in tomato/pepper sauce, is showing up on menus from New Orleans to New York and is served for breakfast, lunch, dinner, and brunch. Credit chefs like Yotam Ottolenghi and Michael Solomonov for putting the cuisine of this tiny country the size of New Jersey on the radar.
Za’atar, preserved lemons, harissa, merguez sausage, and ras el hanout—once only found flavoring couscous and tagines—are making their way into the mainstream. Merguez stands side by side with kielbasa and bratwurst as a sausage choice at The Vanderbilt in Brooklyn, and Moroccan spices flavor the duck breast at Bâtard in New York City. Couscous itself is as ubiquitous as rice.
Now thought of as Turkish, this roasted red pepper/walnut/pomegranate molasses dip originally from Aleppo, Syria, enlivens crudité presentations with its bright crimson color and nutty texture.
Quinoa has eaten the world and ceviche is no longer exotic. Aji amarillo, Pisco, toasted corn kernels, purple potatoes, Peruvian rotisserie chicken, and lomo saltado are easily found. The Nobu empire stretches its fusion of Japanese and Peruvian cuisine worldwide. Can cuy (guinea pig) be far behind?
102. Native American
Indigenous foods are taking center stage as chefs find uses for foods growing right in their own backyards. Chef Sean Sherman, also known as “The Sioux Chef,” has been leading this charge, focusing on indigenous foods from his native Oglala Lakota, Dakota, and Ojibwe tribes in an approach to cooking that’s naturally gluten-free, low-glycemic, sugar-free, lactose-free, and Paleo-friendly. These foods include everything from multi-colored corn and beans to rose hip berries and sunchokes.
Chefs are more emboldened than ever to showcase the foods of Cuba, like slow-roasted pork, spiced rice, black beans, marinated shrimp, tostones, mojo with citrus and garlic, and ropa vieja.
104. Korean BBQ
Marinated beef quick-seared over hot grills is finding its way onto menus around the country. Chef Tatiana Rosana of Outlook Kitchen + Bar at The Envoy Hotel in Boston infuses her native Cuban cooking with elements of Korean BBQ, like gochugaru, a Korean dried chili flake spice and a soy-sugar-ginger-garlic sauce on homemade pork bao braised in a Cuban mojo marinade with citrus, orange, garlic, and pepper.