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Eat your way around the world without leaving Brussels
Hawaii
PokiPoké is the first restaurant to bring poke, the main dish of native Hawaiian cuisine, to the capital. Celebrating diced raw fish in all its forms, the poke is marinated and garnished in various ways and served in a bowl with a white rice base and fresh vegetables or fruits. There’s the option to build your own combo. 331 Chaussée d’Ixelles
Taiwan
Offering numerous varieties of what you could call the Taiwanese take on the sandwich, stylish BaoBangBang is dedicated to the bao, a popular street food dish. At its heart is a steamed bun, which can be filled with all kinds of ingredients. The classic version: pork, soy sauce, cabbage, carrots, peanuts and coriander. 155 Rue de l’Aqueduc
Tibet
The unassuming Ixelles eatery Mo Mo’s menu revolves around the signature dish it takes its name from: momos, the Tibetan take on dumplings. It’s run by the daughter of the country’s exiles, who prepare them the old, authentic way with wheat flour dough, onions, ginger and salt, and served with organic steamed vegetables and homemade dips. 27 Rue Defacqz
mo-mo.eu
Iran
Over almost two decades, familyrun, homely Shuka has established itself as an institution for authentic Iranian food. The small menu focuses on high-quality, fresh ingredients. Their signature dish: the kabab koobideh, a tasty combination of grilled tomatoes, minced meat and saffron rice.
47 Rue de Stassart
Korea
Run by a Korean-Belgian couple with artistic backgrounds, Maru impresses not only with its traditional kitchen but also its beautiful interior matched with stylish copper and granite tableware. A definite highlight: bibimbap, a rice-based meal in a burning hot bowl, which is mixed and cooked on the table right in front of you. 510 Chaussée de Waterloo
Cameroon
Not toned down for European taste buds, this cosy Saint-Gilles restaurant offers an intensely authentic experience. Most people come to Le Vieux Mila for the traditional ndolé, various types of stew based on African bitter leaves, not unlike spinach, served with fried bananas on the side. Best with a rum cocktail or the spicy homemade ginger juice. 28 Rue de Moscou
Mexico
One of Mexico’s most beloved dishes is the burrito, a wrapped flour tortilla filled with meat and fried beans. A San Francisco native has brought the Californian version to Brussels with ChezWawa: at a steam table assembly line, customers can create their own burritos from a multitude of farmfresh, seasonal, ingredients. There’s a second branch close to Madou. 91 Rue Américaine
This article first appeared in The Bulletin winter 2018
Comments
Good article but I noticed one mistake, Burritos are not mexican. They are from the US, especially from Texas.
So, next time please check the information before posting.
It's not that simple:
"...The precise origin of the modern burrito is not known. Some have speculated that it may have originated with vaqueros, the cowboys of northern Mexico in the 19th century. In the 1895 Diccionario de Mexicanismos, the burrito or taco was identified as a regional item from the Mexican state of Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City).
An oft-repeated piece of folk history is the story of a man named Juan Méndez who sold tacos at a street stand in the Bella Vista neighborhood of Ciudad Juárez during the Mexican Revolution period (1910–1921), while using a donkey as a transport for himself and his food.[10] To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.
Another creation story tells of Ciudad Juárez in the 1940s, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his "burritos", because burro is a colloquial term for a dunce or dullard. Eventually, the somewhat derogatory, but endearing, term for the children was transferred to the food that they ate.
In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles, which later changed its name to El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934,[13] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson.In 1956, a frozen burrito was developed in Southern California..."