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A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:

  • It is a , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of .
  • It contains a particular ingredient that is produced locally, such as a grown in the European .
  • It is served as a tradition that forms part of a cultural heritage—for example, at or at dinner parties—or as part of a , such as or celebrations.
  • It has been promoted as a national dish, by the country itself, such as the promotion of as a national dish of by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.

Some countries such as , or , because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.

By country
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.

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  • : mămăligă, sarmale,
  • : , , , , , ,
    (1983). 9780907325161, Oxford Symposium. .
    , ,Леонид Беловинский. Энциклопедический словарь российской жизни и истории: XVIII-начало XX в., стр. 557, Пирог (Leonid Belovinskiy. The encyclopedic dictionary of Russian life and history: from the 18th to the beginning of the 20th centurym p. 557, "Pirog"; in Russian)Вильям Похлебкин. Большая энциклопедия кулинарного искусства, Пироги русские. Москва: Центрполиграф, 2010, (William Pokhlyobkin. The Great Encyclopedia of Culinary Art, "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian) ,
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Latin American dishes
In , dishes may be claimed or designated as a plato nacional, " plato nacional". linguee.com. although in many cases, recipes transcend national borders with only minor variations. Preparations of are endemic in and , while a thin cut of beef known as is considered close to being a national dish in . Stews of , plantains, and are the platos nacionales of several countries in , , and the : Colombian , as well as the of the Dominican Republic, , and , are examples of platos nacionales. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.

The identification of Latin American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.

Gallery
File:Kababi alborz2.jpg|, a national dish of File:Ćevapčići Neugilching.jpg|Ćevapčići, considered a national dish in several Balkan states File:Couscous of Fes.JPG|, national dish of Morocco, Algeria and Tunisia File:Hainanese Chicken Rice.jpg|Hainanese chicken rice, a national dish of File:Pho quay.JPG|Phở, Vietnamese noodle soup, considered a Vietnamese national dish File:Ndolé camerounais.JPG|Ndolé from Cameroon File:Bucatini allamatriciana.jpg| with sauce. Pasta is considered one of the national dishes of Italy File:La Banquise Poutine.jpg|, considered one of the national dishes of Canada File:Polu.jpg| (O'sh), a national dish in the cuisines of Central Asia File:04565 Christmas dumplings with dried plums.JPG| Pierogi ruskie, dumplings of ,Helena Szymanderska. Polska wigilia. 2000 a national dish of . File:Senegalese Thieboudienne.JPG|, Senegal national meal File:Borscht served.jpg|Ukrainian

Drink
National drinks
A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. These drinks can be either or non-alcoholic. Alcoholic national drinks might be spirits consumed straight (like in ), but more often, they are mixed drinks (such as in and in ), , or . Non-alcoholic national drinks include in the , in , and in .

Several factors can qualify a beverage as a national drink:

  • Regional ingredients and popularity: The drink is made from locally sourced ingredients and is commonly consumed, such as in India, which uses dahi, a traditional .
    (2025). 9780123849533, Elsevier Science. .
  • Unique local ingredients: The beverage contains an exotic ingredient that is unique to the region.
  • Cultural tradition: The drink plays a significant role in traditions and cultural heritage.
  • Official promotion: The country actively promotes the drink as a national symbol.

Choosing a single national drink can be challenging for some countries due to their diverse cultures and populations, such as Mexico or India. Conversely, some beverages, like , are claimed by more than one country—both and , in this case.

See also

: ,
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