19 International Recipes to Spice Up Your Menu

Spice up your kitchen routine by trying your hand at international recipes. With flavors from every corner of the globe, your meals can easily become a culinary journey. These dishes are sure to add excitement to any meal plan.

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Tacos al Pastor

Tacos al Pastor is a beloved Mexican street food made from marinated pork, pineapple, and fresh toppings. The dish was influenced by Lebanese immigrants who introduced shawarma-style roasting, and it’s traditionally cooked on a vertical spit. The sweet pineapple complements the savory marinated pork, and it’s often served with onions, cilantro, and a salsa of your choice on warm corn tortillas. Tacos al Pastor are a perfect blend of spice and sweetness, making them a go-to favorite for taco enthusiasts.

For the marinade, mix 1 lb thinly sliced pork shoulder with 2 tbsp achiote paste, one-fourth cup orange juice, 1 tbsp lime juice, and salt to taste. Let the pork marinate for at least 2 hours, preferably overnight. Grill the marinated pork until crispy on the edges, then chop it finely. Warm the tortillas and fill them with the cooked pork, topping with diced pineapple, finely chopped onions, and cilantro. Serve with salsa on the side.

Paella

Paella is a classic Spanish rice dish that comes from the Valencia region, traditionally made with seafood, meat, and vegetables. Originally cooked by farmers using whatever ingredients they had on hand, this flavorful dish has evolved over time to become one of Spain’s most iconic meals. The addition of saffron gives the rice its signature yellow color, while the use of seafood like shrimp, mussels, and clams adds complexity to the flavor. Paella is often cooked in a single pan, making it a wonderful dish for sharing with friends and family.

In a large skillet or paella pan, heat 2 tbsp olive oil and saute one-half lb chicken thighs until browned. Add 1 one-half cup short-grain rice, one-half tsp saffron threads, and 4 cups chicken broth, stirring to combine. Once the rice absorbs most of the liquid, add 1 lb mixed seafood (shrimp, mussels, clams) and cook until the shellfish open. Let the paella sit for 10 minutes before serving to allow the flavors to meld.

Sushi

Sushi is a traditional Japanese dish that pairs vinegared rice with a variety of fish and other ingredients, like vegetables or seaweed. The dish has been around for centuries and, though originally created as a preservation method, has evolved into the diverse types we enjoy today, such as nigiri, maki, and sashimi. Sushi’s appeal lies in its freshness and simplicity, with raw fish often being the centerpiece. Whether prepared as a quick snack or a fine dining experience, sushi is one of the most popular Japanese dishes worldwide.

Rinse 1 cup sushi rice under cold water and cook according to the package instructions. Once cooked, mix the rice with 1 tbsp rice vinegar and 1 tbsp sugar. Slice 4 oz sushi-grade tuna into thin strips. Place a sheet of nori on a bamboo mat, spread a layer of rice on top, and add the tuna. Roll tightly, slice into bite-sized pieces, and serve with soy sauce for dipping.

Falafel

Falafel is a deep-fried ball or patty made from ground chickpeas or fava beans, often seasoned with garlic, cumin, and coriander. It’s widely enjoyed across the Middle East and North Africa, where it’s commonly served in pita bread with salad and tahini sauce. The crispy texture on the outside, combined with a soft and flavorful inside, makes falafel a satisfying snack or meal. It’s also a great option for vegetarians and vegans, as it’s entirely plant-based.

Soak 1 one-half cups dried chickpeas in water overnight, then drain and grind them with 1 chopped onion, 2 cloves minced garlic, 2 tbsp fresh parsley, and 2 tsp ground cumin. Add salt, pepper, and 1 tsp baking powder to the mixture and mix well. Shape the mixture into small balls and heat 2-3 cups of oil in a pan. Fry the falafel balls in batches, cooking until golden and crispy on all sides. Serve in pita bread with tahini, lettuce, and tomatoes.

Tom Yum Soup

Tom Yum is a spicy and sour Thai soup made with aromatic ingredients like lemongrass, kaffir lime leaves, and galangal. It’s typically cooked with shrimp or chicken and is known for its bold, complex flavors. Tom Yum is often enjoyed as a starter in Thai meals, balancing heat and tanginess. This flavorful soup has gained popularity around the world for its refreshing taste and unique combination of spices.

Bring 4 cups of chicken broth to a boil, then add 1 stalk of smashed lemongrass, 3-4 kaffir lime leaves, and 1 tbsp fish sauce. Add 1 lb of shrimp and cook until pink. Stir in 2 tbsp lime juice, 1-2 tbsp chili paste, and one-half cup mushrooms. Let the soup simmer for a few minutes, then garnish with cilantro and serve hot.

Kimchi

Kimchi is a fermented vegetable dish that’s an essential part of Korean cuisine. It’s made from napa cabbage or radishes, seasoned with garlic, ginger, chili pepper, and fish sauce. Kimchi is known for its spicy, tangy flavor and health benefits, thanks to the probiotics that develop during the fermentation process. This dish is enjoyed as a side dish or used in other recipes like kimchi stew or fried rice.

Slice 1 medium napa cabbage and sprinkle it with 2 tbsp sea salt. Let it sit for a few hours, then rinse the cabbage. Mix 4 minced cloves of garlic, 1 tbsp of grated ginger, 2 tbsp of Korean chili flakes, and a small amount of water to form a paste. Coat the cabbage with the paste and pack it into a jar. Let it ferment at room temperature for 3-7 days, then refrigerate.

Beef Wellington

Beef Wellington is an elegant British dish made with a whole beef tenderloin coated in mushroom duxelles, pâte, and wrapped in puff pastry. This dish was first introduced in the 19th century and has become a classic centerpiece for special occasions like Christmas. The contrast between the crispy puff pastry and the tender beef inside is what makes this dish so luxurious. Beef Wellington is a great way to impress guests during festive gatherings or dinner parties.

Sear a 2 lb beef tenderloin in a hot pan with olive oil until browned on all sides. Spread 2 tbsp pâte over the beef, then top with 1 cup finely chopped sauteed mushrooms to make duxelles. Roll out 1 package puff pastry, wrap it around the beef, and brush it with 1 beaten egg. Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 30 minutes or until the pastry is golden and the beef reaches your desired doneness.

Bangers and Mash

Bangers and mash is a traditional British dish consisting of sausages served with creamy mashed potatoes and often topped with onion gravy. The dish’s name originates from the way sausages would often burst during cooking due to the moisture inside. It’s a hearty, comforting meal that’s often served in pubs. Bangers and mash is ideal for a cozy dinner, especially when paired with a cold pint of beer.

Cook 4 sausages in a pan over medium heat until browned and cooked through. Boil 4 large potatoes until soft, then mash with one-fourth cup milk and butter. Saute 1 onion until golden, then add one-fourth cup beef broth to create gravy. Serve the sausages over the mashed potatoes and pour the gravy on top.

Pad Thai

Pad Thai is a stir-fried noodle dish that combines sweet, salty, and sour flavors, often made with shrimp, chicken, or tofu. It’s one of Thailand’s most popular dishes and is frequently served in street food stalls. The balance of flavors, the crunch of peanuts, and the freshness of herbs make Pad Thai a well-loved meal. It’s typically served with lime wedges, making it a versatile dish that can be customized to suit your taste.

Soak 8 oz rice noodles in warm water for 20 minutes. Stir-fry 1 cup of shrimp in a pan and set aside. In the same pan, cook the noodles with one-half cup tamarind paste and 1 tbsp fish sauce until tender. Add 1 egg and scramble it into the noodles, then return the shrimp and serve topped with chopped peanuts and lime wedges.

Moussaka

Moussaka is a traditional Greek casserole made with layers of eggplant, ground meat (typically lamb or beef), and bechamel sauce. It’s a comforting and flavorful dish that’s often served during holidays or large family gatherings. The dish has influences from Ottoman cuisine but has become a quintessential part of Greek food. Its hearty nature and rich flavors make it a perfect meal for special occasions.

Slice 2 eggplants and grill them until soft and lightly charred. In a pan, cook 1 lb of ground beef with onions, garlic, and tomato paste. For the bechamel sauce, heat 2 cups of milk with 2 tbsp of butter, then whisk in 1 tbsp flour and nutmeg until thickened. Layer the eggplant, beef, and bechamel sauce in a baking dish, then bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes.

Shakshuka

Shakshuka is a popular Middle Eastern dish made with poached eggs in a spicy tomato sauce. It’s a traditional Israeli breakfast dish, but it can be enjoyed at any time of day. The dish is made with tomatoes, onions, and various spices like cumin and paprika, creating a flavorful, hearty meal. Shakshuka is often served with warm bread to soak up the delicious sauce.

Heat 2 tbsp olive oil in a pan, then saute 1 onion and 2 cloves of garlic until soft. Add 2 cups crushed tomatoes, 1 tsp cumin, 1 tsp paprika, and salt to taste, then simmer for 10 minutes. Create small wells in the sauce and crack 4 eggs into them. Cover the pan and cook for 5-7 minutes, or until the eggs are poached to your liking. Serve with warm pita or crusty bread.

Croque Monsieur

The Croque Monsieur is a classic French sandwich made with ham, Gruyere cheese, and bechamel sauce, grilled to perfection. It’s typically served as a snack or light meal and is often enjoyed with a side salad or some pickles. This dish originated in Paris in the early 20th century and remains a popular choice in French cafes. It can also be transformed into a Croque Madame by adding a fried egg on top.

For the bechamel sauce, melt 2 tbsp butter in a saucepan, then whisk in 1 tbsp flour and cook for 1 minute. Gradually add 1 cup of milk and stir until thickened, then season with salt, pepper, and a pinch of nutmeg. Spread the bechamel sauce on 4 slices of white bread, layer with 4 slices of ham and 1 cup grated Gruyere cheese. Assemble the sandwiches, grill them until golden, and serve with a sprinkle of extra cheese on top.

Biryani

Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. It’s made with basmati rice, marinated meat (such as chicken or lamb), and a blend of spices including cardamom, cinnamon, and saffron. Biryani is often served during celebrations and festive occasions, as it’s both filling and flavorful. The dish has many regional variations, but the essential elements of spiced rice and meat remain the same.

Marinate 1 lb chicken in one-half cup yogurt, 2 tsp garam masala, 1 tsp turmeric, and salt for 1 hour. In a large pan, cook 2 cups of basmati rice until half-done, then set aside. In a separate pot, saute 1 onion, 2 cloves garlic, and 1 tsp ginger in 2 tbsp oil, then add the marinated chicken and cook until browned. Layer the partially cooked rice over the chicken, cover, and steam for 20 minutes. Serve with raita and a boiled egg on the side.

Kimchi Jjigae

Kimchi Jjigae is a comforting Korean stew made from fermented kimchi, tofu, pork, and vegetables. This hearty dish is a staple in Korean households and is often served with a bowl of rice. The fermentation of the kimchi adds a sour and spicy depth of flavor to the broth, making it a rich and satisfying meal. It’s a great way to use up older kimchi that may have become too sour for eating on its own.

In a pot, saute one-half lb pork belly in 1 tbsp sesame oil until browned. Add 2 cups kimchi, one-half sliced onion, and 2 cups of water, then bring to a simmer. Add 1 block of tofu and cook for another 10-15 minutes. Season with 1 tbsp soy sauce, 1 tsp sugar, and salt to taste, then serve with rice.

Pho

Pho is a Vietnamese noodle soup that’s aromatic and flavorful, made with a rich beef or chicken broth, rice noodles, and fresh herbs. The dish is commonly enjoyed for breakfast but can be eaten at any time of the day. Pho originated in northern Vietnam and has spread worldwide, often regarded as the country’s national dish. The fragrant broth, along with fresh garnishes like cilantro and lime, makes pho a delightful meal.

For the broth, simmer 4 cups of beef broth with 1 charred onion, 1 charred ginger root, 2 star anise, 1 cinnamon stick, and 1 tbsp of fish sauce for 1-2 hours. Cook 1 lb rice noodles according to package instructions. Place cooked noodles in a bowl, then pour the hot broth over them. Garnish with fresh herbs, bean sprouts, lime wedges, and thinly sliced beef.

Goulash

Goulash is a hearty Hungarian stew made with beef, onions, paprika, and vegetables, slow-cooked to create a rich, flavorful dish. Traditionally served with crusty bread or dumplings, goulash has a deep history in Central Europe, with its roots dating back to medieval Hungary. It was originally made by shepherds who would cook it in large cauldrons over open fires. Today, it’s a beloved comfort food enjoyed by many.

Saute 1 lb beef stew meat in 2 tbsp oil until browned. Add 2 onions, 2 cloves of garlic, and 2 tbsp paprika, stirring for 1-2 minutes. Add 4 cups beef broth, 2 slicedcarrots, 2 diced potatoes, and 1 bell pepper, then simmer for 1-2 hours. Season with salt, pepper, and a pinch of cayenne, and serve with crusty bread or dumplings.

Empanadas

Empanadas are a popular dish in Argentina and across Latin America, made with pastry dough filled with a variety of ingredients like beef, chicken, or cheese. These hand-held pockets are either baked or fried and are often served as snacks or appetizers. Empanadas are perfect for any occasion, from casual meals to festive gatherings. The fillings vary by region, but the dough remains crispy and golden in every version.

For the filling, cook 1 lb ground beef with 1 chopped onion, 2 cloves garlic, and 1 tsp cumin until browned. Add one-fourth cup of olives, one-fourth cup of raisins, and salt to taste, then let cool. Roll out 1 package of empanada dough and fill with the beef mixture. Fold the dough over to form a pocket, seal the edges, and either bake at 375 degrees Fahrenheit for 20 minutes or fry in hot oil until golden.

Ratatouille

Ratatouille is a vegetable stew from Provence, France, made with an assortment of summer vegetables like zucchini, eggplant, tomatoes, and bell peppers. This dish is a celebration of fresh, seasonal produce and is typically seasoned with herbs like basil, thyme, and rosemary. Ratatouille has a rich history, often associated with rustic French country cooking. It can be served as a side dish or as a main vegetarian meal.

Saute 1 onion and 2 cloves of garlic in 2 tbsp olive oil until soft. Add 2 zucchini, 2 eggplants, and 2 bell peppers, all sliced, and cook until tender. Stir in 4 chopped tomatoes, 1 tbsp thyme, and 1 tsp rosemary, and simmer for 20 minutes. Season with salt and pepper, then serve with crusty bread.

Ceviche

Ceviche is a refreshing seafood dish that originated in Peru, made with raw fish or shrimp marinated in citrus juices, usually lime, and mixed with onions, cilantro, and chili. It’s a beloved dish in coastal countries throughout Latin America, especially for its tangy and spicy flavor profile. The fish is “cooked by the acidity of the lime juice, which makes it tender and flavorful. Ceviche is perfect for hot weather, served as an appetizer or light meal.

Cut 1 lb fresh white fish into bite-sized cubes and marinate in the juice of 4 limes for 30 minutes. Add 1 thinly sliced small red onion, 1 chili pepper, and 2 tbsp chopped cilantro. Season with salt and pepper to taste, then serve chilled with slices of avocado and crackers or tortilla chips

This article originally appeared on Avocadu.