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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8719707" data-attributes="member: 19675">I’m slowly working my way through the world’s cuisines.  Nobody has suggested trying one I wouldn’t give at least one chance to.So far, I haven’t found any that really turn me off, although some DISHES, RECIPES or INGREDIENTS have tripped me up.  Some I like more than others, of course.Of course, America is awash in all kinds of takes on European cuisine, and I dig all that.  I‘ve also tried food from several of the unique American fusion cuisines (like Gullah and my own Creoles) as well as that of some of the First Nations tribes.Of the Asian cuisines I’ve tried, Vietnamese, Chinese, Burmese, Japanese and Indian are all solid winners for me.  The little bit of Nepalese, Mongolian, Filipino and Cambodian I’ve had were good.  I’m still trying to figure out Korean, though- it’s very hit or miss for me.  Bangladeshi food was OK.  I’ll say this, though: across the cuisines, I’ve found the soups are usually a pretty safe bet.  I probably eat a wider variety of Asian soups than any other region except America/European…but it’s not a sure thing.I’ve gotten to sample a good portion of Caribb/Gulf of Mexico, Central and South American cuisine.  Mexican & Tex-Mex are basically comfort cuisines for me, but Brazilian and Columbian are hot on their tails.  There’s a brilliant South American fusion restaurant that emphasizes Argentinian cuisine over the rest, and evert bite I’ve had there was aces.  There’s few Jamaican places around here, but I’ve liked what I’ve tried.  The one Puerto Rican one I’ve been to was fun, but I’ve only been twice.  I found 2 Cuban places, one was meh, and the other was brilliant. Dominican was OK, as was Salvadorian, but not so much that I’d go on a quest for a taste.  Peruvian was good, but the 2 places I knew are gone.We’re awash in pretty good Mediterranean/Middle Eastern places. I’ve yet to find one that didn’t have SOMETHING I’d smash.  Saudi is the one that’s at the bottom of the list so far, and I still have a favorite joint for that.African cuisine is just now getting a foothold here in Texas.  Most of what I’ve had has been Ethiopian, which I do not pass up an invitation for.  I was excluded from a chance to try Nigerian food at a private party (seating was limited, but my parents got to go).  The few Egyptian places around here have been fusions with either Italian or Lebanese.  The former is MUCH more Italian than Egyptian, and the latter folded a few years ago.</blockquote>

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