These 11 Culinary Traditions Just Got UNESCO Status, From Asturian Cider to Korean Jang

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In early December, UNESCO inscribed a brand new batch of international traditions to its Intangible Cultural Heritage of Humanity list. The global roster is meant to honor and preserve cultural practices that date back centuries and are still in use today, from traditional performing arts and handicrafts to festivals and culinary techniques.

The list contains a wealth of information for travelers in search of authentic activities on their next trip—and for foodies like us, there's no better way to learn about the culture of a new destination than by trying traditional dishes and drinks.

In 2024, UNESCO inscribed 11 new culinary traditions to the list. To reach UNESCO status, each culinary tradition must be considered essential to the local cultural heritage and executed by highly trained artisans—or skilled home cooks—who follow an intricate process that is passed down through generations.

We asked travel specialists with expertise in each region for the best ways tourists can experience each culinary tradition, whether through a restaurant, museum, cooking class, or connecting directly with home cooks themselves. Here are the 11 culinary traditions that were just inscribed on UNESCO’s list, and how you can access them on your travels abroad. For more global dining inspiration, check out our full guide to the best places to eat in 2025.

Asturian cider culture

What it is: This age-old tipple made from naturally fermented apples from the Asturias region of northern Spain stands out not just for its flavor, but also for its ritualistic way of being poured, explains Covadonga Riesco, a specialist at Fora Travel who is based in Asturias. Called the escanciado, “this ancestral technique consists of pouring the cider from a considerable height, holding the bottle with one arm raised while the glass is held at hip height,” Reisco says. Performed by a specially trained escanciador, the pour is a dramatic tableside show; however, it also serves a practical purpose. “The cider is oxygenated and releases all its aromas and flavors,” says Riesco, noting the cider has optimal effervescence and flavor within 10 seconds of pouring.

Where to find it: To soak up all things cider in Asturias, Riesco recommends visiting traditional cider houses in Gijón, like Casa Trabanco, La Galana, and El Lavaderu. You can also visit a llagare, or cider cellar, which offer tours, tastings, and demonstrations of traditional techniques. Sidra Trabanco, El Gaitero, and Sidra Menéndez are some of Riesco’s favorites. For the full effect, Riesco advises planning your trip during cider-making season in September and October or during the Gijón Natural Cider Festival in July—both offer the chance to taste plenty of cider vintages and participate in cultural activities.

Korean jang

What it is: Jang sauces are the foundation of Korean cuisine, according to Grant Ekelund, a senior travel consultant at InsideAsia Tours. Among these numerous tasty pastes and sauces are gochujang and ssamjang, two red chili pastes, and doenjang, a fermented soybean paste, all of which are used as bases for dishes as well as condiments.

Where to find it: In South Korea, “you’ll certainly run into jang sauces all over the place, and at all times," Ekelund says. “Hankookjip is a Jeonju-style bibimbap restaurant, serving the local version of this iconic dish. Naturally, with a big dose of gochujang. I ate here the last time I was in Jeonju and I loved it. For ssamjang, I love ssambap lettuce wraps. It’s such a fun and interactive meal.” For a deeper dive into jang pastes and sauces, tourists can visit the Sunchang Jangnyu Experience Center, which is located in the Traditional Gochujang Folk Village in Sunchang, Jeollabuk-do. The center offers the opportunity to make gochujang pastes following traditional methods—including cooking the ingredients in large clay onggi jars over a fire. You can also sample dishes where the red pepper paste is the star of the show.

Thailand’s tomyum kung

What it is: A traditional Thai prawn soup that is ubiquitous throughout the nation, tomyum kung isn’t only served in restaurants—it’s also a staple in the majority of family kitchens. To make the iconic soup, prawns are boiled with distinctive ingredients like lemongrass, kaffir lime leaves, galangal root, and shallots, according to UNESCO; its hallmark is its wide range of tastes, including sweet, sour, savory, spicy, creamy, and slightly bitter.

Where to find it: Pe Aor Tom Yum Kung Noodle in Bangkok is widely heralded as serving one of the best tomyum kung soups available. Other solid options include Somboon Seafood, which is known for its fried crab curry (its version of the traditional prawn soup was recognized as a dish that’s “unmissable in Bangkok” by the Tourism Authority of Thailand). Jeh O, a small restaurant also in Bangkok that made Michelin’s Bib Gourmand list, dishes out one of the hottest bowls in town: Locals wait in line for up to two hours for a table here, the Michelin Guide says.

Traditional cassava bread in Cuba, Dominican Republic, Haiti, Honduras, and Venezuela

What it is: Cassava bread has been a staple food of several Caribbean countries for centuries, its preparation dating back to the Indigenous Taino people in the region. The round flatbread is made from cassava, or yuca, flour that is cooked over a fire or on ceramic plates, with the exact preparation varying by country. It is usually eaten as a side dish as part of a larger meal, but it can also be eaten on its own. And here’s a bonus for travelers with celiac or gluten intolerance: this ancient bread is naturally gluten free.

Where to find it: One of the best restaurants, or paladars, in Cuba for cassava is called Yucasabi in Old Havana, according to David Lee, founder and owner of Cultural Cuba, which is headquartered in Havana. “Cassava is practically a mission statement for the owner of this restaurant,” Lee says. “[It] is featured in almost every dish on their menu.” In the Dominican Republic, Cayo Levantado, a private island resort in the Samana region, offers a cassava cooking class that covers how the root vegetable is cultivated and chosen for harvest. Then, attendees go through the complete process of making their own cassava bread, using traditional techniques.

Tandir bread baking in Azerbaijan

What it is: “Tandir bread is a culinary treasure of Azerbaijan, steeped in tradition and rich flavors,” says Zulya Rajabova, founder and president of Silk Road Treasure Tours. “It is baked in a tandir, a clay oven heated with wood fire, creating a unique smoky aroma and crispy yet soft texture.” The bread is often paired with herbs, cheeses, or tea, and is a cornerstone of Azerbaijan’s hospitality and craftsmanship, according to Rajabova. “Every Azeri traditional family in the villages and towns have their tandir oven to make bread for the entire family, and bread is also a special gift with sweets to bring to relatives and friends when we visit them.”

Where to find it: Drop into Sehrli Tandir bakery, which is located in the ancient district of Baku, Azerbaijan’s capital city. Here, “travelers can witness the traditional preparation of tandir bread and enjoy its aromatic, freshly baked flavors,” Rajabova says, noting that she often arranges special demonstrations with the bakers, who enjoy showcasing their craft. Qaynana Restaurant, also in Baku, is known for its tandir bread served alongside authentic Azeri dishes. Farther afield, the historic Silk Road town of Sheki is known for its bread-making tradition, according to Rajabova. “While specific bakeries might not have formal names, almost every corner offers delightful encounters with skilled bakers and freshly made bread,” she says.

Mulgi puder in the Mulgimaa region of Estonia

What it is: Mulgi puder is a type of traditional mashed potato mixed with barley to form a thick stew. The dish originated in a region of South Estonia known as Mulgimaa, famous for its fertile soil and hearty farmers’ cuisine, but has since spread throughout the nation. It’s usually made over the course of several days, according to UNESCO, and many families have their own variation on the traditional recipe.

Where to find it: Since it's traditionally a simple “peasant” dish, mulgi puder can be hard to find in restaurants, as it’s more the domain of home-cooked comfort food. Kolu Inn, a tavern at the Estonian Open Air Museum in Tallinn, serves traditional dishes such as mulgi puder, as well as traditional rye bread, meat dumplings, and more. Traveling along the Onion Route, a string of traditional villages along an old trade route near scenic Lake Peipus, can also be a great way to access traditional dishes like mulgi puder. Try eating in local pubs like Kivi Tavern or Mõisa Talli. Bed and breakfast like ​​Nina Kordon Guesthouse or Vaino Tourist Farm, also offer the opportunity to sample homemade dishes straight from local cooks’ kitchens.

Brazil's artisan Minas cheese

What it is: This regional cheese, first made in the Brazilian state of Minas Gerais, embodies the area’s historical and cultural heritage, according to Jill Siegel, a Brazil travel specialist at South American Escapes. “Its roots trace back to Portuguese colonial times when immigrants introduced cheese-making techniques to Brazil, establishing Queijo Minas as a cornerstone of local gastronomy,” she says.

Where to find it: As the name indicates, the best place to find this iconic cheese is in the state of Minas Gerais, which is also famous for breathtaking landscapes, rich architecture, and vibrant traditions, Siegel says. “There are cheese shops on almost every block in small towns around the state,” she says. “Almost all small Botecos (small neighborhood restaurants) serve this cheese. Although they serve it all over Brazil, it is the best in Minas Gerais.”

For the ultimate cheese shopping experience, Siegel recommends heading to the Mercado Central in Belo Horizonte, the state capital of Minas Gerais, where “countless loaves and wheels of Queijo Minas” are for sale. For dinner, make a reservation at Glouton Restaurant, which features the cheese in numerous dishes, and even offers a Queijo Minas cheesecake for dessert.

Malaysian breakfast culture

What it is: “Malaysian breakfast is very important for our culture and lifestyle,” Dato’ Chef Ismail Ahmed, a local celebrity chef and owner of Restoran Rebung in Kuala Lumpur, says in a UNESCO video on the country’s breakfast tradition. The first meal of the day is seen as an important time to gather and socialize. “We must have breakfast,” Ahmed says. “Breakfast meeting, breakfast social, breakfast wedding—breakfast, breakfast, breakfast.” The three most popular dishes served are roti canai, an Indian flat bread sometimes served with stewed lentils, nasi lemak, coconut rice served with a smattering of toppings and sides, and teh tarik, a frothy milk tea. “The dishes are usually shared, as food is very important to most cultures within Malaysia, and the breakfast culture seeks to unite the different ethnic groups,” says Jack Tydeman, a Southeast Asia specialist for Audley Travel.

Where to find it: Restoran Rebung has a buffet-style breakfast serving up Malaysian classics. Village Park Restaurant at the Damansara Uptown food court in Petaling Jaya is famous for its nasi lemak. Food courts and hawker stalls across the country will offer the best taste of a traditional Malaysian breakfast, according to Tydeman. Not only do they offer authentic breakfast dishes, but they’re also where many locals eat, as few residents eat the meal at home. “The ambience these [places] provide is an essential part of the breakfast culture experience,” Tydeman says.

Attiéké in Côte d’Ivoire

What it is: A traditional side dish made from cassava, attiéké is a hearty and affordable cornerstone of meals in Côte d’Ivoire. It has a consistency similar to couscous and is usually eaten with the hands. Typically, the tasty starch is produced by women and girls, according to UNESCO, and helps provide them with financial autonomy. The intricate process of grinding and mixing the cassava roots usually takes place in wooden sheds on platforms, per TRT Afrika: “The process, spanning several days, begins with local women working from dawn to sunset.”

Where to find it: As a popular street food in major cities like Abidjan, attiéké is usually sold alongside other dishes at open air food markets like Allocodrome de Cocody. Grab a pre-packaged bag full of the traditional side dish, and pair it with other market finds, like fresh grilled fish, chicken, vegetables, and local cocktails.

Traditional Arabic coffee

What it is: “In Middle Eastern culture, serving Arabic coffee (Qahwa in Arabic) is a gesture of respect,” says Mo Noubani, director of The Travel Box International. Traditionally, the coffee is brewed in a special pot called a dallah with spices like cardamom or saffron and served in small cups called finjan, according to Noubani. “Nowadays Arabic coffee plays a central role in Arabian culture as a symbol of hospitality.”

Where to find it: When traveling through the Middle East, you won’t have to search hard to find Arabic coffee. “Just go to any city center, walk around, and you are bound to run into a local traditional coffee shop,” Noubani says. As the tradition has moved into the 21st century, more elaborate coffee houses are available, according to Noubani. “In Dubai, for instance, The Coffee Lab is the go-to for locals and visitors alike who wish to have an authentic taste," he says. “It is regarded as a sophisticated laboratory with specialty coffee roasters.” But you can’t go wrong visiting a generations-old Arabic coffeehouse, either. “In Saudi, The Roasting House in Riyadh, a third wave roaster that produces Turkish and Arabic coffees, is a hit with the locals, as it maintained its quality through the years while establishing current coffee trends.”.

Traditional sake-making in Japan

What it is: Sake is an iconic Japanese liquor made from rice fermented with koji mold. Called nihonsu in Japanese, it’s the national drink of Japan and is abundantly available at bars, restaurants, and shops, with most regions having their own local twist on the drink.

Where to find it: “Sake is produced throughout the country, and there is an astounding range of variety and styles,” says Andres Zuleta, founder of Boutique Japan. “For casual sake tasting, I love Kimijimaya, a small and low-key sake shop in the trendy Ebisu neighborhood [of Tokyo]. The shop is located in a mall, but it offers great and unique nihonshu from throughout Japan, and is a really reasonable and unpretentious way to taste eclectic sake samples.”

For a more immersive approach, try visiting a sake museum. There’s the Ponshukan Sake Museum in Niigata, which offers sake tasting through numerous vending machines and also a chance to bathe in hot sake, says Gwynnie Vernon, a trip planner also at Boutique Japan. In Kagawa Prefecture, there’s even a guesthouse located in a converted, 150-year old sake brewery that allows guests to go through the sake-making process as part of their stay, according to Vernon.

Originally Appeared on Condé Nast Traveler

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