Sampling the local cuisine is a holiday highlight for many tourists – but where would you find the best food?
Thankfully, a travel guide has shared its verdict of the top 100 dishes in the world, showcasing the range of meals and snacks that delight taste buds across the globe.
From the Neapolitan pizza to panang curry, TasteAtlas unveiled its annual round up of the best rated foods.
Based on 335,106 ratings for 11,258 dishes in its database, the experiential travel online guide revealed the 100 best dishes in the world.
But it was bad news for the UK, since the round up didn’t include any British meals – instead it featured traditional creations from places such as Germany, America, France, Brazil and Italy.
Coming in at the top spot was lechona, a traditional Colombian dish consisting of a whole roasted pig stuffed with various ingredients, such as onions, peas, fresh herbs, and spices.
Rated 4.78 out of five on the website, the meal is often cooked for celebrations since one lechona can create 100 or more servings sometimes.
But tourists can also discover the Colombian delicacy in some restaurants in larger cities, according to the guide.
From the Neapolitan pizza to panang curry, TasteAtlas unveiled its annual round up of the best rated foods. Coming in at the top spot was lechona (pictured), a traditional Colombian dish
In second place was Neapolitan pizza. Traditionally, the Italian dish has a relatively thin crust with the exception of the rim, which, when baked, bloats like a tiny bicycle tyre.
It is rigorously made in a wood-burning brick oven and has two classic versions: Marinara (tomato, garlic, oregano and oil) and, the most famous, Margherita (tomato, mozzarella, oil and basil).
Tradition holds the Margherita pizza was created in 1889 by a local chef in honour of Italy’s Queen Margherita, who was visiting the city. It has the red, white and green colours of the Italian flag.
Picanha, meanwhile, took the third spot, with the Brazilian dish referring to a fresh cut of beef from a specific part of the animal that is often grilled.
Next up, the guide featured Rechta, which is a traditional Algerian dish of flat, fresh noodles served with a savoury chicken sauce. It is often given out at weddings as it is a celebratory dish.
In fifth place was a Thai panang curry, which often features beef, chicken, duck, or pork, served without the addition of any vegetables in the sauce.
While many Thai curries are quite brothy, panang is more of a modest sauce that is rich, sweet, salty and nutty with a hint of spice from the cumin, coriander and nutmeg.
An asado took the sixth position in the guide, with the title referring to a technique of cooking and a social event in a number of South American countries.
In second place was Neapolitan pizza. Traditionally, the Italian dish has a relatively thin crust with the exception of the rim, which, when baked, bloats like a tiny bicycle tyre (stock photo)
In the tenth spot was tibs – a popular Ethiopian dish of stir-fried meat and vegetables in a flavourful sauce (stock photo)
In fifth place was a Thai panang curry, which often features beef, chicken, duck, or pork, served without the addition of any vegetables in the sauce (stock photo)
Ninth place went to Cağ kebabı, a traditional dish which is said to have originated in Erzurum Province, Turkey (stock photo)
Çökertme kebabı – a traditional Turkish kebab made up of marinated strips of veal, fried potatoes, tomato sauce, and yogurt – secured seventh place in the ultimate guide (stock photo)
Said to be similar to a barbecue, it is an occasion attended by loved ones and the meats of beef, pork, chicken and chorizo, are cooked outside on a special brick-built grill called a parrilla.
Çökertme kebabı – a traditional Turkish kebab made up of marinated strips of veal, fried potatoes, tomato sauce, and yogurt – secured seventh place in the ultimate guide.
Meanwhile, the eighth ranking went to rawon, an Indonesian beef soup known for its dark colouring thanks to the spices it uses.
Ninth place went to Cağ kebabı, a traditional dish which is said to have originated in Erzurum Province, Turkey.
Lamb is marinated in an onion mixture for at least 24 hours and then stacked onto a skewer and grilled over an open fire to make the delicious meal.
In the tenth spot was tibs – a popular Ethiopian dish of stir-fried meat and vegetables in a flavourful sauce.
