Chilean Congrio a la Plancha – Grilled Conger Eel

A popular Chilean seafood dish where tender conger eel fillets are marinated and grilled, served with a fresh salad or potatoes.

Ingredients (Serves 4):

* 600g conger eel fillets
* 3 tbsp olive oil
* 2 cloves garlic, minced
* Juice of 1 lemon
* Salt and pepper
* Fresh parsley for garnish

Instructions:

1. Marinate eel fillets with olive oil, garlic, lemon juice, salt, and pepper for 30 minutes.
2. Grill over medium-high heat for 4–5 minutes per side until cooked and lightly charred.
3. Garnish with fresh parsley and serve with salad or boiled potatoes.

Chilean Tip:
Congrio is best fresh; if unavailable, substitute with firm white fish.

The Dragon Head Mountain is a naturally sculpted rock formation located in the South Sinai region of Egypt.

This unique geological structure resembles the head of a dragon, with distinct features such as a snout, eye sockets, and what appears to be a rugged "jawline," all carved by millennia of wind and sand erosion in the arid desert climate of Sinai.

The location is not an officially named landmark on most maps, but it has gained attention through traveler photography and local legend due to its striking appearance.

In many images shared by adventurers and campers, a vivid red glow can be seen emanating from one of the eye-like cavities of the mountain.

This effect is typically created by a campfire lit inside a cave or hollow in the rock, giving the illusion of a glowing dragon’s eye.

Such a visual has made it a popular subject for dramatic night photography and storytelling, blending natural beauty with mystical appeal.

South Sinai itself is a region rich in rugged mountainous terrain, home to biblical landmarks such as Mount Sinai, Bedouin communities, and a variety of hidden canyons and rock structures that attract hikers and nature lovers.

Argentine Choripán – Grilled Chorizo Sandwich

A popular Argentine street food, Choripán is grilled chorizo sausage served in a crusty bread roll with chimichurri sauce.

Ingredients (Serves 4):

* 4 chorizo sausages
* 4 crusty bread rolls
* Chimichurri sauce (parsley, garlic, vinegar, oil, chili flakes)
* Optional: lettuce, tomato slices

Instructions:

1. Grill chorizo sausages until cooked and slightly charred.
2. Slice bread rolls open and spread chimichurri sauce inside.
3. Place grilled sausages in rolls; add lettuce and tomato if desired.
4. Serve hot as a sandwich or snack.

Argentine Tip:
Serve with a cold beer for the perfect pairing.

Argentinian Empanadas de Carne – Beef-Filled Pastries

A popular snack in Argentina, these baked or fried pastries are filled with seasoned ground beef, onions, olives, and spices.

Ingredients (Makes 12):

* 500g ground beef
* 1 onion, finely chopped
* 2 hard-boiled eggs, chopped
* 50g green olives, sliced
* 1 tsp cumin
* 1 tsp paprika
* Salt and pepper
* Empanada dough discs (store-bought or homemade)
* Oil for frying (if frying)

Instructions:

1. Sauté onion until translucent, add beef and spices, cook until browned. Remove and cool.
2. Mix in chopped eggs and olives.
3. Fill dough discs with meat mixture, fold and seal edges.
4. Bake at 180°C (350°F) for 20–25 minutes or fry until golden brown.
5. Serve hot with chimichurri or salsa.

Argentinian Tip:
Use beef with some fat for juicier filling and brush baked empanadas with egg wash for shine.

Canadian Tourtière – Traditional Meat Pie

A classic French Canadian meat pie made with a mix of ground pork, beef, and spices, encased in flaky pastry.

Ingredients (Serves 6):

* 500g ground pork
* 500g ground beef
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 tsp cinnamon
* ½ tsp cloves
* ½ tsp allspice
* Salt, pepper
* 1 ready-made pie crust (top and bottom)
* 1 egg (for egg wash)

Instructions:

1. Cook onion and garlic until translucent. Add ground meats and brown.
2. Stir in spices, salt, and pepper. Cook until well combined and fragrant.
3. Line a pie dish with crust, fill with meat mixture, cover with top crust.
4. Seal edges, cut slits in top. Brush with beaten egg.
5. Bake at 200°C (400°F) for 45 minutes or until golden brown.

Canadian Tip:
Serve warm with ketchup or mustard, popular during the holidays.