For a taste of our favorite destinations, we’ve gathered recipes from around the world that you can easily try at home.

 Gallo pinto by Legendre17 - Own work, CC BY 3.0

Costa Rica: Gallo pinto

Anyone who’s spent more than a day in Costa Rica has likely tried gallo pinto, the country’s national dish of rice and beans. Translating literally to “spotted rooster” for its speckled appearance, it’s not uncommon to find gallo pinto served at all three meals.

Try this simple recipe and serve with eggs. (If you don’t have Salsa Lizano, you can make your own or substitute Worcestershire sauce.)

 Flatbrauð and Rúgbrauð by The Blanz - Own work, CC BY-SA 3.0

Iceland: Rúgbrauð

Iceland is known for its distinctive cuisine. Centuries of geographic isolation and harsh conditions meant Icelanders had to be resourceful. Rúgbrauð, a type of dense, dark, rye bread, is traditionally steamed in the ground near a hot spring.

If you’d like to try this one at home, there are several methods that approximate the hot spring effect: this recipe calls for baking at low heat overnight, while this one uses a slow cooker to create the steam.

 Aloo gobi by Ravi CSL - Own work, CC BY-SA 4.0

India: Aloo gobi

This vegetarian dish first originated in the Punjab region of northern India. It’s now widespread throughout the Indian subcontinent and beyond, and has taken on many variations, but the main ingredients—potato (aloo) and cauliflower (gobi)—remain the same.

In this recipe from Priya Krishna, author of the cookbook “Indian-ish,” the vegetables are oven-roasted, rather than fried or sautéed, for added texture.

 Ugali and Samaki by RVRikhye - Own work, CC BY-SA 4.0

Kenya/Tanzania: Mchuzi wa Samaki

This traditional Swahili fish curry is popular along the coasts of Kenya, Tanzania, and the island of Zanzibar, and reflects the region’s historical importance as a trade hub and cultural crossroads.

This recipe uses kingfish, but any type of white fish will work. Serve with ugali (a type of cornmeal porridge) or rice.

 Causa rellena by Paloma Bone

Peru: Causa rellena

Peru is home to thousands of native potato varieties, so it’s no surprise they feature heavily in Peruvian gastronomy, including this layered mashed potato dish that’s served cold, usually as an appetizer. The name “causa” derives from the Quechua word for potato, which also translated to "giver of life."

This version uses chicken, but other recipes call for a filling of tuna or crab salad, heart of palm, or sliced avocado.