Tacos al Pastor - Mexico

Ingredients:

2 lbs pork shoulder, thinly sliced

1/2 cup pineapple juice

1/4 cup white vinegar

2 tablespoons adobo sauce

1 tablespoon chili powder

1 teaspoon cumin

Corn tortillas

Fresh cilantro, diced onion, and lime for serving

Instructions:

Marinate the pork with pineapple juice, vinegar, adobo sauce, chili powder, and cumin for at least 2 hours or overnight.

Grill or pan-sear the marinated pork until cooked through.

Slice the meat and serve in warm corn tortillas, topped with cilantro, onions, and a squeeze of lime.

Banh Mi - Vietnam

Ingredients:

Baguette

1 cup pickled carrots and daikon

1 cucumber, sliced

Fresh cilantro

Sliced jalapeños

Protein of choice (grilled pork, chicken, or tofu)

Mayonnaise

Instructions:

Lightly toast the baguette.

Spread mayonnaise on one side and layer with your choice of protein, pickled vegetables, cucumber, cilantro, and jalapeños.

Close the sandwich and enjoy!

Pani Puri - India

Ingredients:

1 cup semolina (sooji)

1/4 cup all-purpose flour

1/4 teaspoon baking soda

Water (for dough)

1 cup cooked and spiced chickpeas or potatoes

Tamarind chutney

Mint-coriander chutney

Spiced water (pani)

Instructions:

Mix semolina, all-purpose flour, baking soda, and enough water to form a stiff dough. Rest for 30 minutes.

Roll out small circles and deep-fry until puffed and golden.

Carefully break a hole in the top of each puri and fill with a spoonful of the chickpea/potato mixture, tamarind chutney, and spiced water. Serve immediately.

Churros - Spain

Ingredients:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

2 eggs

Sugar and cinnamon for coating

Chocolate sauce for dipping

Instructions:

In a saucepan, combine water and butter. Bring to a boil and add flour and salt. Stir until it forms a ball.

Remove from heat and let cool slightly. Stir in eggs one at a time until well combined.

Pipe the dough into hot oil and fry until golden brown. Toss in a sugar-cinnamon mixture and serve with chocolate sauce.

Falafel - Middle East

Ingredients:

1 cup dried chickpeas, soaked overnight

1 onion, chopped

2 cloves garlic, minced

1/4 cup fresh parsley

1 teaspoon cumin

1 teaspoon coriander

Salt and pepper

Oil for frying

Instructions:

Drain chickpeas and blend with onion, garlic, parsley, spices, salt, and pepper until combined but still slightly chunky.

Form into small balls and deep-fry until golden brown.

Serve with pita bread, tahini sauce, and fresh vegetables.