Ratatouille is a classic French dish with a warm and rustic flavor, with a lot of color and a very nice mix of textures. As for its origin, this recipe is traditional from the Provence region, located southeast of the country, and specifically, from the city of Nice, which is why it is also known as "Ratatouille niçoise".

Acarajé with vatapá is a very typical dish from Brazil, and especially from Bahia. It is a very tasty dish in which the influence of African, indigenous and Portuguese cuisine converges (as is the case in much of Brazilian cuisine), since acarajé is one of the preparations that introduced the country people who brought slaves from Africa in the 16th century.

This cinnamon seitan stew with sweet potato and portobello is an autumnal flavor dish, very rich in protein and antioxidants, which makes it a very complete stew. The combination of its ingredients results in a pleasant blend of textures and a delicious and comforting flavor with a subtle cinnamon aroma.

Pão de Deus is a traditional bun from Portugal that is consumed on All Saints' Day. Also known as estaladinho or wrinkled, it is a tender bagel, brioche type, with a soft and delicate flavor with subtle citrus notes and covered by a creamy lightly toasted layer of coconut, lemon and sugar.

This battered cauliflower usually reminds slightly of the mythical stewed tortillas , although being a dish made from cauliflower, it is lighter and allows us to benefit from the vitamins and minerals of this vegetable in a very appetizing way.

This enchilada dip is a delicious and easy to prepare entree that conquers by its juicy texture and rich flavor, subtly sweet and with an irresistible spicy point.

Teriyaki sauce is a sweet and somewhat thick Japanese sauce dating back to the 17th century. Its name comes from the union of the words ' teri ', which means 'brightness'; and ' yaki ', which translates as 'grilled'. Thus, the term refers to the way in which the food in which this sauce is used in Japan is cooked and in the lacquered result obtained with it.

The moussaka is one of the most emblematic dishes of Greek cuisine, although originally it is a dish of Arab descent, because, in addition to being the ones who introduced the eggplant in Greece and throughout Europe in the Middle Ages, the Arabs prepared a dish very similar called maghmuma , whose recipe appears for the first time in a cookbook of the Baghdad region, entitled 'Kitab al-Tabikh' (The Book of Dishes), dating from the thirteenth century.

These summer rolls are the Vietnamese variant of Chinese spring rolls, and in fact, this is how they are called many times. And it is that in Vietnamese, its name is gỏi cuốn , which would literally be translated as "rolled salad", but it also usually appears translated as "spring roll".

This ceviche from Portobello is a fresh and juicy dish with a very vivid and summery taste, slightly sour and with an aromatic and spicy touch absolutely irresistible.