The kitchen can be your passport to experiencing a new culture. By trying new recipes from cultures different than our own, you can immerse your child in a new world with new foods. Below you can see some recipes and insight into different cuisines to try with your family. 

Our first stop is Mexico! While the US and Mexico are on the same continent, the food cultures are vastly different from what we experience in the Midwest. An example of this is our main grain – flour. We eat breads and pasta with almost all of our meals. In Mexico, their main grain staple is corn that they make into tortillas which are ate at almost every meal. They also have more tropical fruits like papayas and guavas versus our apples, peaches, and berries. Most of their traditional dishes are simmered, boiled, or fried on the stovetop or even over an open fire. Check out the recipe for Champurrado (Mexican Hot Chocolate) below. 

Champurrado (makes 4 servings) 

2 oz unsweetened chocolate 
1 quart low-fat or skim milk 
¼ cup sugar
Pinch of salt 
1 teaspoon ground cinnamon 

Directions: 

1. Combine all the ingredients in a heavy saucepan and heat until chocolate starts to melt. Stir occasionally to prevent sticking or scorching. 
2. Remove from heat. Beat with a whish until blended and foamy. 
3. Allow to slightly cool before serving. 

Hop on the plane! We are flying to India. This large country in Southern Asia is not only in the top 10 in land mass for countries, it also has the most people since 2023. India is known for their spices. Their dishes are cooked using stewing or roasting methods to allow the best absorption of the spice into the meal. Because they have rich, flavorful sauces, it is common to eat meals with Chapati – a thin, unleavened bread – to help scoop the deliciousness. Their main source of dairy? Buffalo milk! You can learn a lot about a culture from their foods. You can begin by making their popular bread – Chapati (chah-PAH-tees). 

Chapatis (makes 20 servings) 

2 tablespoons butter
2 cups whole-wheat flour, plus more for rolling
1 teaspoon salt
1 cup lukewarm water 

Directions: 

1. Rub butter into 2 cups of flour until it looks like large breadcrumbs.
2. Mix salt in water. 
3. Add water to flour, gradually to make a firm (not stiff) dough 
4. Knead in the bowl for 5-10 minutes 
5. Cover bowl with a damp cloth. Let it sit at room temperature for 1 hour to let it rest. 
6. Divide dough into walnut-sized balls. Use the remaining flour to roll out 1/8 inch thick dough circles. 
7. Heat a flat griddle or nonstick skillet to medium hot. Place chapati in center. Leave 1 minute until small brown spots appear on cooked side and edges slightly curl. Turn, cook about 30 seconds until brown spots appear on second side.
8. Wrap in towels to keep warm. 
9. Chapatis may be brushed with butter. 
10. Best served warm. 

Our last stop has us flying to Greece. A country whose cuisine thrives on what is in season – most of which isn’t what we eat! With lots of grapes, citrus trees, and olives, you find olive oil to be their primary fat to cook with and many of their desserts feature nuts and honey. A large difference in their cuisine? Meat – like beef, pork and lamb – are not frequently eaten in every day meals. Instead, these are saved for festivals and special occasions. So what do they eat? Lots of fish, nuts, and legumes! There is a beauty and charm in the rustic simplicity of Greek cooking. You can sample some of this cooking using the recipe for Fakes Soupa (Lentil Soup) below. 

Fakes Soupa – Lentil Soup (makes 10 servings) 

18 ounces lentils 
5 cups water 
1 small red onion
2 cloves garlic, finely chopped
2 dried bay leaves
½ cup olive oil 
1 tablespoon red wine vinegar
Salt and pepper to taste 
1 tablespoon tomato paste 

Directions: 

1. Wash lentils thoroughly. Place in a large bowl and cover with 1 inch of water, Let soak for 2 hours. Then drain. 
2. Place 5 cups water, drained lentils, onions, garlic, and bay leaves in a pan on medium-low heat. Simmer with lid on for about 25 minutes. 
3. Pour in the olive oil and red wine vinegar. Season with salt and pepper. 
4. Add 1 tablespoon of tomato paste. 
5. Boil the soup for another 15 minutes, until it thickens. Check to make sure the lentils are soft and tender. 
6. Serve with a splash of red wine vinegar and a drizzle of olive oil. 

Whether you use the recipes above or look up your own, it’s important to discuss with your child about the food and culture you just experienced. Here are some questions to help you guide that conversation: 

How did the recipe we made reflect the culture and/or food systems of the country? 

What did you like about the recipe? Dislike? 

What could we change, add, or subtract to make it more appealing to your tastes? 

This was your introductory tour of the world through your kitchen! Choose your next destination. Find a dish. Create a meal. Learn more about their culture with your child. 

Source: Global Gourmet, The Ohio State University Extension and Jaylynn Schober, Youth Development Educator, University of Illinois Extension serving Clark, Crawford, and Edgar Counties