Baayee (baayee)

Been a long time

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$SOCIAL to the moon!

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El Salvador’s national dish is so wildly popular, it has its own day of celebration. Pupusa is a thick griddle cake or flatbread that’s traditionally made with cornmeal or rice flour and stuffed with all kinds of delicious ingredients, from cheese to refried beans and chicharrón (fried pork belly). Crispy on the outside and soft and doughy on the inside, it's utterly moreish and readily available from street stalls, carts and restaurants all over El Salvador. You’ll usually find them served with curtido (a pickled cabbage slaw) and salsa to cut through the richness.

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Barramundi is synonymous with Australian cuisine; you'd be hard-pressed to find a restaurant, café or fish and chip shop Down Under that doesn't have it on the menu. This white fish can be fried, grilled, barbecued, baked, chargrilled or steamed, and it tastes fabulous served with a lemon and dill butter.

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These all-American fried wheels of dough need no introduction, but we will say one thing: the delicious guilt of snacking on these addictive calorie bombs makes them taste even better. If that’s possible.

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Chicago's cheesy, doughy deep-dish pizza is another must-eat. The cheese pulls on a deep-dish pizza are breathtaking.

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Pastel de natas are perhaps the world’s tastiest laundry byproduct. Legend has it that Portuguese nuns and monks, having used egg whites to starch their religious clothing, used the leftover yolks to make pastries, including these sinfully delicious custard tarts.

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