Holiday traditions around the world are as varied as the landscapes they come from, and food is often at the heart of these celebrations. Beyond the familiar dishes of your own culture, have you ever wondered what festive fare looks like in far-flung corners of the globe?
From intriguing flavors to downright unusual customs, holiday foods offer a delicious glimpse into a culture’s soul (and sometimes its quirks). Grab your imaginary passport (and maybe some stretchy pants) as we embark on a culinary adventure, exploring traditional holiday dishes from the Arctic to Patagonia, Bhutan to the Galápagos, and everywhere in between.
The Arctic: Whale Skin and Blubber (Muktuk)
In the icy expanse of the Arctic, holiday meals are as much about survival as they are about celebration. Take muktuk, a traditional Inuit dish made from the skin and blubber of a whale. Served raw, frozen, or pickled, it’s high in vitamin C and deeply rooted in cultural traditions. The chewy texture and briny flavor might surprise you — think sushi, but Arctic-style.
For a festive twist, some families serve muktuk alongside seal stew or dried fish, rounding out a holiday spread uniquely suited to the harsh climate. It’s a meal that keeps you connected to the land — and keeps you warm. Plus, it’s the only dinner that doubles as extreme winter training.
Bhutan: Ema Datshi and Butter Tea
In Bhutan, the holidays are a celebration of community and gratitude, often centered around ema datshi, the country’s beloved chili and cheese stew. Served piping hot, it’s a dish that warms both the body and the soul. But beware: Bhutanese chilies are no joke, and this dish packs a serious punch.
No Bhutanese feast is complete without a cup of butter tea, or suja. Imagine a drink that’s part tea, part soup, and all heart — it’s like a warm hug in a mug.
During Losar, the Bhutanese New Year, these staples are accompanied by sweet rice dishes and abundant offerings to the gods, blending spiritual practice with culinary delight.
And hey, if your New Year’s resolution involves upping your chili tolerance, Bhutan’s the perfect place to practice (we’re heading there in October!). Join us to savor ema datshi and other traditional dishes while exploring stunning Himalayan landscapes.
Colombia: Natilla and Buñuelos
Colombians know how to do Christmas right, and their holiday foods are proof. Natilla, a creamy custard dessert, is a Christmas Eve tradition, often paired with buñuelos — golden, cheesy fritters that are basically bite-sized clouds of joy. Warning: these fritters are so addictive you might accidentally eat the whole plate.
For a quirky twist, some regions add unexpected ingredients to natilla, like shredded coconut or raisins, while buñuelos might be stuffed with guava paste.
These treats are best enjoyed alongside family gatherings, fireworks, and plenty of aguardiente, Colombia’s anise-flavored spirit, which adds a festive kick (and maybe a few extra dance moves) to the holiday. And let’s be honest — after all the fireworks, a little aguardiente might just make the post-cleanup process a lot more bearable.
Croatia: Sarma and Fritule
In Croatia, Christmas isn’t complete without sarma, cabbage rolls stuffed with minced meat and rice, slow-cooked in a tangy tomato sauce. For dessert, there’s fritule, tiny doughnuts flavored with citrus zest, rum, and sometimes raisins. These tiny delights are often dusted with powdered sugar or drizzled with chocolate, making them so irresistible you’ll start inventing excuses to grab just one more.
Fiji: Lovo Feast
Fijian holidays are a communal affair, centered around the lovo, an earth oven used to cook an entire feast. Meat, fish, and root vegetables are wrapped in banana leaves and slow-cooked over hot stones, resulting in tender, smoky perfection.
One standout dish is palusami, a mix of taro leaves, coconut cream, and onions, sometimes with added corned beef or fish. The flavors are rich, comforting, and deeply tied to Fijian culture.
Don’t forget the tropical desserts, like fresh coconut cake or pineapple pie, that bring a sweet finish to the feast.
France: Bûche de Noël and Foie Gras
Leave it to the French to make the holidays both elegant and indulgent. The bûche de Noël, or Yule log cake, is a show-stopping dessert rolled with rich buttercream and decorated to look like a festive log. It’s almost too pretty to eat — almost.
Then there’s foie gras, the culinary equivalent of wearing a tuxedo to dinner. Served with fig jam or toasted brioche, it’s a luxurious bite that’s quintessentially French. (Bonus: It pairs well with pretending you know a lot about wine.)
Join us next spring or fall to immerse yourself in the country’s culinary wonders, from savoring foie gras (still delectable, even after the holidays) to exploring local markets.
Galápagos: Encebollado and Fresh Ceviche
The Galápagos Islands might not scream traditional holiday fare, but their seafood-centric cuisine is a celebration in itself. Encebollado, a hearty fish stew with yucca and pickled onions, is a beloved dish often enjoyed during festive gatherings. It’s said to be a great hangover cure — perfect for the morning after New Year’s Eve.
Fresh ceviche, made with just-caught fish, lime, and a medley of local spices, adds a zesty touch to holiday tables. Pair it with a cold cerveza or a tropical fruit juice for the ultimate island feast.
Iceland: Laufabrauð and Smoked Lamb
In Iceland, Christmas is a time for intricate traditions, and food is no exception. Laufabrauð, or “leaf bread,” is a paper-thin flatbread adorned with delicate patterns cut by hand.
Another holiday favorite is hangikjöt, or smoked lamb, served with boiled potatoes, peas, and creamy béchamel sauce. The smoky aroma fills the air, making it impossible not to feel festive. The only downside? The lingering smell might make your neighbors wish they had an invite.
Italy: Panettone and Feast of the Seven Fishes
Italian holidays are a feast for the senses, with panettone stealing the show. This sweet, airy bread studded with dried fruit and citrus zest is a must-have for Christmas. Whether enjoyed with coffee for breakfast or with a glass of spumante for dessert, it’s a slice of holiday heaven.
For those celebrating on Christmas Eve, the Feast of the Seven Fishes is a pescatarian dream. Dishes range from spaghetti alle vongole (clam pasta) to baccalà (salted cod), showcasing the best of Italy’s coastal bounty.
Kenya: Nyama Choma and Chapati
Kenyan holidays are all about nyama choma, or roasted meat, often goat or beef, grilled to perfection and shared with friends and family. It’s accompanied by chapati, a flaky, buttery flatbread that’s perfect for soaking up juices and sauces.
For dessert, mandazi — sweet, spiced doughnuts — are a festive favorite, often enjoyed with chai tea infused with cardamom and ginger.
Mexico: Tamales and Champurrado
In Mexico, the holidays are a symphony of flavors, starting with tamales. These corn dough pockets are stuffed with everything from savory meats to sweet fillings like raisins and cinnamon, wrapped in corn husks, and steamed.
To wash it down, there’s champurrado, a thick, chocolatey drink made with masa harina and spiced with cinnamon. It’s like hot chocolate got a spicy, cozy upgrade — and you’ll definitely want seconds (or thirds).
Panama: Rosca de Reyes and Tamal de Olla
The holidays in Panama wouldn’t be complete without rosca de reyes, a sweet bread decorated with dried fruits and often hiding a small figurine inside. Whoever finds it is said to have good luck (or the responsibility of hosting next year’s party).
Tamal de olla, a deconstructed tamale baked in a pot, is another holiday favorite. Filled with seasoned meat, olives, and capers, it’s a flavorful twist on a classic dish.
Patagonia: Asado and Tortas Fritas
Patagonian holidays are a carnivore’s dream, with asado — a traditional barbecue — taking center stage. Lamb and beef are slow-cooked over open flames, seasoned simply with salt to let the natural flavors shine.
For a sweet finish, there’s tortas fritas, fried pastries sprinkled with sugar, often enjoyed with a cup of mate tea.
Peru: Lechón and Panetón
In Peru, Christmas is a blend of indigenous and European traditions, reflected in dishes like lechón, roasted suckling pig seasoned with garlic and spices. It’s a show-stopping centerpiece that’s as flavorful as it is festive.
Panetón, Peru’s take on the Italian panettone, is a holiday favorite enjoyed with hot chocolate spiced with cloves and cinnamon. It’s a sweet way to end a celebratory meal.
Sri Lanka: Lamprais and Watalappan
Sri Lankan holidays are a sensory delight, featuring lamprais, a Dutch-influenced dish of spiced rice, curry, and meatballs wrapped in banana leaves and baked. The aroma alone is enough to make your mouth water.
For dessert, there’s watalappan, a rich coconut custard flavored with cardamom and jaggery. It’s just as indulgent as the holidays themselves.
Vietnam and Cambodia: Banh Chung and Num Ansom
In Vietnam, Lunar New Year (Tet) is marked by banh chung, square rice cakes filled with pork and mung beans, wrapped in banana leaves, and boiled. The preparation is a family affair.
In Cambodia, num ansom — sticky rice cakes filled with banana or pork — are a holiday staple. They’re steamed in banana leaves, resulting in a chewy, flavorful treat perfect for celebrating.
From the Arctic’s muktuk to Cambodia’s num ansom, holiday foods showcase the incredible diversity of global traditions. Whether you’re indulging in buttery pastries or braving a bite of whale blubber, these dishes tell stories of resilience, creativity, and the universal joy of sharing a meal.
Happy holidays!