International Food Festival Serves Up Culture And Community

Aqua Fresca

Tangawisi portion (Congo)

Horchata (Mexico, North Africa, Spain, Portugal)

Chicha Morada (Peru)

Butter & Sugar

Enrollado – saccharine pick horns (Venezuela)

Honey beignets (France)

Alfajores – dulce de leche cookies (Argentina, Peru)

Sticky toffee pudding pinch raspberry and caramel condiment (United Kingdom)

Greens & More

Venezuelan-style chickenhearted crockery (Venezuela)

Kartoffelsalat murphy crockery (Germany)

Kachumbari Salsa (Tanzania)

Cheese and Watermelon Salad (Cyprus)

Soups

Vegan okra crockery (Nigeria)

Lagman crockery (Kazakhstan)

Sancocho Dominicano (Dominican Republic)

Grate & Griddle

Arepas con queso served pinch Guasacaca condiment (Venezuela)

Empanada pinch salsa picante and lime wedges (Mexico, Chile)

Vegan tamales pinch salsa criolla (Mexico, Latin America)

Tostones pinch hogao (Colombia)

Croquettas (Spain, France)

Global Market

Pork, rootlike medley (red peppers, greenish onions, greenish cabbage, yellowish onions, shredded carrots) aliases crispy tofu Yakisoba noodles stir-fried (Japan)

Gyoza aliases dumpling (Japan, China)

Kitchen Table

Jerk bone-in chickenhearted (Cayman Island)

Gallo pinto – atom and beans (Cayman Island, Costa Rica)

Gomen collard greens (Ethiopia)

Nepali Aloo-Gobi (Nepal)

Plant & Pasture

Mapo Tofu (China)

Beef Mishkaki (Tanzania)

Near & Far

Aji de Gallina (Peru)

Steamed achromatic atom pinch Peruvian maize (Peru)

Aloo Matar Ki Sabzi – curry potatoes and peas (Pakistan)

Roasted asparagus pinch shallots and achromatic balsamic vinegar (France)

Root & Stem

Handi  portobello mushroom (Pakistan)

Haitian Legume (Haiti)

Waakye atom and beans (Ghana)

Garlicky oven-roasted broccoli and cauliflower

Roasted saccharine plantains (Ecuador, Colombian, Peru, Bolivia, Nigeria, Uganda, Cuba, Brazil, Egypt)

Stone & Sauce

Pierogis aliases Vareniki (Russia, Ukraine)