There are myriad ways to experience the world, from backpacking to private jet. Some travelers take the adventure route with heart-pumping action and daring escapades. Others favor the slow-pace of a luxury river cruise. Travelers may be intrigued by a destination’s history, artistic expression, geography, or social scene, but one thing that virtually every traveler has in common is the need to eat. As it turns out, that human necessity opens doors to true engagement with a destination. Regional foods are a way to taste the world!

A region’s cuisine is arguably the best window into the local culture. The ingredients used often reflect local agriculture, climate and geography. The rituals of how foods are prepared and consumed might reveal generations of traditions. Food is an easy way to connect with locals – whether you’re shopping at the local market, snacking at a food truck or taking a cooking class to learn how to make the local flavors. Many travelers – not only those who qualify as “foodies” – feel that food is an essential part of the cultural experience of travel. If fact, many times the cuisine is the experience!

To make your mouth water for your next trip, here are some of my favorite regional specialties from around the world:

Belgium: Moules-Frites – A steaming pot of mussels from the North Sea, with a side of crisp fries is a staple in Belgium, and particularly excellent in the winter months. Don’t forget to wash the meal down with a local Belgian beer.

Denmark: Smørrebrød – The Danish open sandwich comes in many forms, but traditional favorites include pickled herring and red onion, roast beef with remoulade and crispy onions, and liver paté with red beets. The common base for all is the delicious dark, dense and nutty Danish rye bread called Rugbrød, slathered with butter.

Spain: Paella – The national dish of Spain is hearty rice dish that uses local ingredients. Authentic paella Valenciana, named after the area where it first became popular, includes green and white beans, chicken, rabbit and snails, and sometimes artichokes as well as a dozen other ingredients.

Morocco: Tajine – This tantalizing stew from North Africa develops its flavor during hours over hot coals under a dome-shaped earthenware lid. It may be made with lamb, chicken or beef, and includes vegetables, fruit, nuts and plenty of herbs and spices. It can be either sweet or tart and is best eaten with a hunk of fresh bread to absorb every drop of the traditional Berber flavors.

Turkey: Döner Kebab – The distinctive feature of döner is that the meat – lamb, chicken, veal or a combination – is spiced and cooked vertically on a spit, then sliced off in thin strips. It’s often topped with tomatoes, onions, cucumbers, yogurt and hot sauce. It can be served over rice, on a roll or in a wrap. Döner is known as shawarma in Arabic countries, Gyro in Greece and it’s very popular in Germany, but Turkey claims the tasty spit-cooked creation.

Israel: Falafel – Falafel is a deep-fried ball of chickpeas served in a pita, often topped with salad, pickled vegetables, hot sauce or tahini sauce. Whether or not it originated in Israel may be debatable – Egypt, Palestine and others have all claimed it – but it’s a delicious go-to staple that vegetarians can find nearly anywhere in the Middle East.

Peru: Ceviche – For the freshest flavors of the sea, traditional Peruvian ceviche is the undisputed king (in my book). Raw seafood is marinated in lime juice, garlic, chilies, onion and salt to cure it. In recent years, Peru has become South America’s culinary darling, although historians trace ceviche’s presence in Peru back 2,000 years.

Jamaica: Jerk Chicken – Jerk is a spicy cooking style that hails from Jamaica. A dry rub that includes allspice and scotch bonnet peppers gives the meat the notorious heat. The meat is smoked in a split oil drum over charcoal, further enhancing the deep smoky, spicy taste.

Canada: Poutine – My last choice of favorite regional foods is not for the calorie counter. Some people like mayo on fries and others ketchup, but those crazy Canucks decided to take ultra-crisp, thick-cut fries, top with squeaky-fresh cheese curds, and then cover the whole plate with brown gravy. Diet be damned!

Have you discovered favorite regional foods on your travels? Tell us your favorite dishes and where they come from in the comments below.