Beef strips stir-fried in a wok with soy sauce, onion and tomato, served with both fries and rice: lomo saltado is a Peruvian favourite born in chifa, the cooking of Chinese immigrants who came to Peru from 1849.
📍 Buffalo, New York, USA
Named after Buffalo, New York, not the animal. The Anchor Bar says co-owner Teressa Bellissimo first tossed fried wings in hot sauce there in 1964, though local chef John Young said he was frying wings in Buffalo from 1961.
📍 Saigon (Ho Chi Minh City), Vietnam
The French brought the baguette to Vietnam in the 1800s, but the bánh mì sandwich, filled with pâté, pickled carrot and coriander, took shape on the streets of Saigon in the 1950s, partly thanks to bakers who had moved there from the north.
📍 Guangzhou (Canton), China
Dim sum, Cantonese for 'touch the heart', grew up in the teahouses of Guangzhou, where travellers stopped for tea with a few small bites. The custom, called yum cha ('drinking tea'), later flourished in Hong Kong.
📍 North coast of Peru (Huanchaco to Pimentel)
Fishermen on Peru's north coast have used caballitos de totora, 'little reed horses', for about 3,000 years. They sit astride the bundled reeds, paddle out through the surf to fish, then ride the waves back to the beach.
📍 Atlantic coast of Brazil
Tapir comes from tapi'ira in Old Tupi, once spoken along Brazil's coast. Three tapir species live in the Americas, but the fourth, the black-and-white Malayan tapir, lives in Southeast Asia. Their closest living relatives are horses and rhinos.
📍 Andes, Peru
Condor comes from kuntur in Quechua, the language of the Inca, and reached English through Spanish around 1600. With wings spanning up to 3.3 metres, the Andean condor is one of the largest flying birds in the world.