Tafilalt in Morocco, Chebika in Tunisia and Huacachina in Peru are some of what? You are sure to quench your thirst at these locales!
"Chebika, Tozeur Chebika (الشبيكة) is a mountain oasis in western Tunisia, in Tozeur Governorate. Chebika lies at the foot of the mountains of the Djebel el Negueb and, because of its exposure to the sun, it is known as ""Qasr el-Shams"" (""Castle of the Sun"" in Arabic). In antiquity, it was once a Roman outpost, named ""Ad Speculum"" and later a mountain refuge of the Berber people. Ad Speculum was civitas of the Roman Province of Africa between 30 BC and 640 AD. Located on the just north of Ad Turres. It was a station on the road linking Tebessa"
"long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving ""Bocadillo"" (a Spanish word for a sandwich). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, Mozarella, fish (usually tuna), or omelette. Dairy product shops locally called Mhlaba, are very prevalent all around the country. Those dairy stores generally offer all types of dairy products, juices, and local delicacies such as (Bocadillos, Msemen and Harcha). Another popular street food in Morocco is the"
"with a different name (the Moroccan ""tangia"" and the Tunisian ""coucha"" are both essentially the same dish: a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a ""tajine"" dish is a slow-cooked stew in Morocco, whereas the Tunisian ""tajine"" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations – there's the sophisticated, full-bodied flavours of Moroccan palace cookery, the fiery dishes"
"in countries such as Guatemala, Mexico, Chile, Brasil, the United States, Lebanon, Syria, Jordan, Saudi Arabia, Oman, Iran, Iraq, Pakistan, India, Yemen, Morocco, Ivory Coast, Sudan, South Sudan, Gambia, Guinea Bissau, Ghana, Niger, Nigeria, Burkina Faso, Togo, Benin, Northern Cameroon, and Mali, where they are used primarily as animal feed or uncooked as a side dish, but in Hispanic countries they are used mainly to make ""horchata"", a sweet, milk-like beverage. In Northern Nigeria, it is called ""aya"" and it is usually eaten fresh. It is sometimes dried and later rehydrated and eaten. Also a snack is made by toasting"
"Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences its cuisine and culinary style. Well-known dishes from the region include couscous, pastilla, and the tajine stew. The cuisine of the Maghreb, the western region of North Africa that includes the five countries of Morocco, Algeria, Tunisia, Libya, and Mauritania, is by origin Berber and Arab. The cuisines of Algeria, Tunisia and Libya have"
"a blend of chickpeas, lentils, vermicelli, and tomato paste, seasoned with coriander, spices and parsley. ""Kefta"" (mince meat), liver in ""crépinette"", ""merguez"" and tripe stew are commonly sold at the stalls of Jemaa el-Fnaa. The desserts of Marrakesh include ""chebakia"" (sesame spice cookies usually prepared and served during Ramadan), tartlets of filo dough with dried fruit, or cheesecake with dates. The Moroccan tea culture is practiced in Marrakesh; green tea with mint is served with sugar from a curved teapot spout into small glasses. Another popular non-alcoholic drink is orange juice. Under the Almoravids, alcohol consumption was common; historically, hundreds"
"to Tangier and the Spanish enclave of Ceuta. There are approximately two hundred hotels catering to the summer influx of European tourists. One distinction possessed by Chefchaouen is its blue-rinsed houses and buildings. Chefchaouen is a popular shopping destination as well, as it offers many native handicrafts that are not available elsewhere in Morocco, such as wool garments and woven blankets. The goat cheese native to the area is also popular with tourists. The countryside around it has a reputation for being a prolific source of kief. The Chefchaouen region is one of the main producers of cannabis in Morocco."
"Mexico. Mexicali, a city in Baja California, is known for its distinct style of chow mein, which typically use Mexican ingredients as substitutes for traditional Chinese ones, an adaption that was made by Chinese immigrants settling the area. Tibetans who settled in Nepal brought chow mein with them. It is a popular fast food in Nepal. The Newari people of the Kathmandu Valley use water buffalo meat and chicken in their cuisine, and chow mein in Nepal is often cooked with onion, vegetables and buff (water buffalo meat). Chinese food (Chifa) is very popular in Peru and is now a"
"are commonly filled with ham and cheese. A type of croissant commonly found in Rio de la plata is ""Medialuna"". In Ethiopia and east of North Africa, a bread called injera is made from a grain called teff. This is a wide, flat, circular bread that is in a similar shape of a tortilla and is also used as a utensil to pick up food. Also consumed is a thick and chewy fried bread that is smothered in oil beforehand. The ""rghifa"" bread is a staple in the food of Morocco and consists of several layers of lightly cooked bread."
"is known as ""chipilo"" in Bolivia; ""plataninas"" in Guatemala; ""pazhampori"" in South India; ""mariquitas"" (English: lady bugs) in Cuba; in Puerto Rico ""platanutres"", ""platanitos"" in the Dominican Republic, and ""tostones"" or ""tostoncitos"" in Venezuela. More recently, both ordinary and specially flavoured chifles have entered the European market as ""plantain chips"", produced and distributed by Fyffes of Ireland. Chifle Chifle is a side dish, snack food, or finger food of Peru and Ecuador. Chifle is not to be confused with banana chips. In Peru chifle is typical of the Piura Region. It consists of fried slices or strips of either ripe"
"tea glasses and pots. Drinking Moroccan tea is not only a luxury of tongue, but also the eyes. In the Sahel region on the southern fringe of the Sahara, green gunpowder tea is prepared with little water and large amounts of sugar. By pouring the tea into the glasses and back, a foam builds on top of the tea. Sahelian tea is a social occasion and three infusions, the first one very bitter, the second in between and the last one rather sweet are taken in the course of several hours. Tea is an important social beverage to Somali people."
"in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complemented with vinegar, habanero and chipotle peppers. The most internationally recognized dishes include chocolate, tacos, quesadillas, enchiladas, burritos, tamales and mole among several others. Regional dishes include mole poblano, chiles en nogada and chalupas from Puebla, cabrito and machaca from Monterrey, cochinita pibil from Yucatán, Tlayudas from Oaxaca, as well as barbacoa, chilaquiles, milanesas, and many others. The Cuisine of Nicaragua is a fusion of Spanish, Caribbean and pre-Columbian dishes of the indigenous peoples. When the"
"Tangier. In its current incarnation, the event is held in Tetouan. This was followed in 1982 with the first national festival of cinema, which was held in Rabat. In 2001, the first International Film Festival of Marrakech (FIFM) was also held in Marrakech. Moroccan cuisine is considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines. Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for"
"used in meat dishes, as well as in sweets such as baklava. Dishes including Tajine and Couscous can differ from Morocco to Libya, each having their own unique preparation. Other dishes, such as the Arabo-Andalucian Bastilla or Albondigas have different traditional spice mixes and fillings. There are two basic structures for meals in the Arab World, one regular and one unique to the month of Ramadan. Cafés often serve croissants for breakfast. Breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. The most common breakfast items are labneh and cream (""kishta"", made"
"dozen variations of eggplant salad, ""tabbouleh"", ""fattoush"", chili pepper and red cabbage salads and dishes made up by the chef are served. Kibbee balls and ""sfiha"" are the primary hot appetizers available. Heavy meals are rarely provided by restaurants, instead however, the entrées include shish kebab, ""shish taouk"", rack of lamb and chicken breasts. Falafel shops or Mahal falafel offer mainly falafel and shawarma with several different contents. They also offer hummus or tabbouleh to be served with the meal. Coffeehouses (called ""al-maqhah"" in Arabic) serve hot beverages and soft drinks and are sometimes restricted to male customers—who take part"
"influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens which were developed over the past centuries. The kitchen from the Khaleej region is a very old kitchen. The kitchens can be divided into the urban and rural kitchens. Arab cuisine mostly follows one of three culinary traditions – from the Maghreb, the Levant or the Persian Gulf states. In the Maghreb countries (Morocco, Algeria, Tunisia and Libya) traditional main meals are tajines or dishes using couscous. In the Levant (Palestine, Jordan, Lebanon and Syria) main meals usually"
"Mexico City, all South America and Europe. In 2017, Acurio was awarded the Lifetime Achievement Award. Acurio also has a restaurant in Chicago called Tanta. (http://www.tantachicago.com/acurio/ ""Café del Museo"" lies in the art-historical Larco Museum in Lima. The Café was arranged by the architect Jordi Puig. The confectionery and pralinerie ""T'anta"" was opened in 2003. ""T'anta"" comes from Quechua and it means meeting. ""La Mar"" is a Cevichería in Lima specializing in Peruvian seafood. This restaurant also opened in Colombia, Mexico, Brazil, Chile, Panama and many other countries. The latest La Mar Cebicheria opened in March 2015 in Buenos Aires,"
"and usually served with meat and vegetables. In cooking they also use a variety of flavors such as: olive oil, aniseed, coriander, cumin, caraway, cinnamon, saffron, mint, orange, blossom, and rose water. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is the name of a conical-lidded pot, and today a dish cooked in this pot is also called a tagine. Like all countries in the Mediterranean basin, Tunisia offers a"
"in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a ""tajine"" dish is a slow-cooked stew in Morocco, whereas the Tunisian ""tajine"" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations, from the sophisticated, full-bodied flavours of Moroccan palace cookery to the fiery dishes of Tunisian cuisine and the humbler, simpler cuisines of Egypt and Algeria. The cooking of Southern Africa is sometimes called ""rainbow cuisine"", as the food in this"
"""pinchitos"" is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat threaded onto a skewer () which are traditionally cooked over charcoal braziers. Similar dishes in North Africa or other Muslim majority countries tend to be lamb-based, but pork and chicken are the most popular meats for the dish in Spain. Pinchitos are also extremely popular in Venezuela, due the heavy influence Spain had in Venezuelan cuisine during many years. ""Shashlik"" is similar to, or sometimes a synonym for, shish kebab. It is popular in many countries, particularly in Eastern and"
"Salt-preserved lemons (l'hamd mrakad) and so-called ""oil-cured"" olives are distinctive elements of the cuisine. The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay of Berber origin, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Arab-Andalusian dish of the region. Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean"
"stews and soups that are prepared in the Andes mountains region. One of the most important drinks is chicha. Important dishes include humitas, locro, chanfaina, arepas, quimbolitos (dessert tamales), and peppers. A famous dish from the Peruvian Andes is pachamanca. From the mixture of German, native cuisine, and the Chiloe Archipelago in the southern Andes comes valdiviano and curanto. The wetter areas of Peru produce sugar cane, lemon, bananas, and oranges. Chancaca is popular as well as carbonara, sancocho, huevos quimbos, potato pie, and Ch'arki. The tropical region of the continent is divided into two distinct areas, the coastal areas"
"religious festivals. Mills in which it was probably made were found at Machu Picchu. During the Inca Empire women were taught the techniques of brewing chicha in Aqlla Wasi (feminine schools). In recent years, however, traditionally prepared chicha is becoming increasingly rare. Only in a small number of towns and villages in Bolivia, Peru, Ecuador, Colombia, and Costa Rica, it is still prepared. It is still very popular throughout southern Peru, sold in every small town and the residential neighborhoods of the larger cities. Normally sold in 'chicherias' consisting of an unused room or a corner of the patio of"
"the Maghreb, Levant and Ottoman to the Italian, French, and Spanish. Each of those, in turn, has national and provincial variations. Maghrebi cuisine includes the cuisines of Algeria, Libya, Morocco, and Tunisia. One of the most characteristic dishes of the region is couscous, a steamed, small-grained wheat semolina, served with a stew. The dish is ancient, mentioned by the Medieval traveller Ibn Battuta, and found for example also in the Western Sicilian cuisine, especially in the province of Trapani, where it was re-introduced after 1600. One stew that may be served with couscous is the Moroccan tagine, a hearty, somewhat"
"technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps. Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found freshly squeezed and is cheap. Selling fast food in the street has"
"Moroccan society, during the 2011 Venice Biennale. There's a bourgeoning market for modern & contemporary art.According to the data compiles by Global Africa Art Market Report ,with South Africa and Nigeria, Morocco is among the most important marketplaces in Africa. Moroccan cuisine is home to Berber, and Moorish. It is known for dishes like the couscous, tajine, pastilla and others. Moroccan cuisine uses a lot of spices like cinnamon, turmeric, ginger and saffron, giving it an original taste. Moroccans everyday go-to meal is the tajine as it is a balanced and quick to make meal. On special occasions, more complex"
"one of the local languages. In Cambodia, a cold beverage can be prepared by first steeping the petals in hot water until the colors are leached from the petals, then adding lime juice (which turns the beverage from dark brown/red to a bright red), sweeteners (sugar/honey) and finally cold water/ice cubes. In Egypt, Sudan and the Arab world, hibiscus tea is known as ""karkadé"" (كركديه), and is served as both a hot and a cold drink. Dried hibiscus is edible, and it is often a delicacy in Mexico. It can also be candied and used as a garnish, usually for"
"'Zucre Coco', are popular also. Morocco is endowed with over 3000 km of coastline. There is an abundance of fish in these coastal waters with the sardine being commercially significant as Morocco is the world's largest exporter. At Moroccan fish markets one can find sole, swordfish, tuna, tarbot, mackerel, shrimp, congre eel, skate, red snapper, spider crab, lobster and a variety of mollusks. The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring"
"by all socioeconomic levels, as evident by the ability to find chifas directed towards those with a more ample budget and seeking a more refined atmosphere whereas ""chifas de barrio"" are directed towards a different social strata and do not have the same level of atmosphere and are directed towards consumers accustomed to the type of food which they serve. Currently, in the city of Lima there are over 6,000 chifa restaurants. Since at least the 1970s, Chinese immigrants had also opened chifas in neighboring Ecuador. Chifas have also been opened in Bolivia and Chile. Chifa Chifa is culinary tradition"
"traditional in Andalusia, Murcia, León, Extremadura and Ciudad Real. It is very common for a bar or a small local restaurant to have eight to 12 different kinds of tapas in warming trays with glass partitions covering the food. They are often very strongly flavored with garlic, chilies or paprika, cumin, salt, pepper, saffron and sometimes in plentiful amounts of olive oil. Often, one or more of the choices is seafood (""mariscos""), often including anchovies, sardines or mackerel in olive oil, squid or others in a tomato-based sauce, sometimes with the addition of red or green peppers or other seasonings."
"water and sugar, but others are made with rice (called horchata), coconut and tamarind as well as a hibiscus flower tea called agua de Jamaica. In the south of the country, fermented corn drinks like tejuino are popular and come in various varieties. In Tabasco, Chiapas and parts of the Yucatán Peninsula, it is known as pozol, often flavored with chocolate and served cold. Many of the most popular street drinks can also be found in juice bars. Mexican street food Mexican street food, called ""antojitos"" (literally ""little cravings""), is prepared by street vendors and at small traditional markets in"
"a variety of seafood. Other local fast food restaurants have sprung up, like Al Tazaj, which serves seasoned grilled chicken (called Farooj) and a side of Tahina with onion and spices. Foultameez serves Foul and Tameez as fast food; Kudu and Herfy serve Western fast food; Halawani serves local variants of Shawerma; and Shawermatak has pioneered drive-through sales of Shawerma. Another popular fast-food chain is Hot and Crispy, an Arabic franchise popular for their spiced curly fries. Indian, Bangladeshi, Pakistani and other Asian foods are also popular. Italian, French and American restaurants are also to be found. During the oil"
"sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima. The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with"