Are you tired of the same old Super Bowl snacks? It’s time to spice things up with exotic flavors from around the world! Consider exploring international cuisines like Korean BBQ or Indian spices to elevate your game-day spread.
Get ready to score a touchdown with your taste buds!
From savory African dishes to zesty Mexican flavors, the possibilities are endless.
You can bring a unique twist to your Super Bowl party with these exciting international flavors.
Korean BBQ Beef Tacos
Korean BBQ Beef Tacos combine spicy Korean flavors with traditional Mexican cuisine.
Ingredients
- 1 lb beef short ribs
- 1/4 cup Gochujang
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp garlic, minced
- 1 tsp ginger, grated
- 8 tacos shells
- Sliced radishes
- Chopped green onions
- Cilantro
- Lime wedges
Instructions
- In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
- Add the beef short ribs to the bowl and marinate for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat and cook the beef for 3-4 minutes per side.
- Warm the tacos shells according to package instructions.
- Slice the cooked beef into thin strips.
- Assemble the tacos by placing the beef into the shells and topping with radishes, green onions, and cilantro.
- Serve with lime wedges on the side.
Spicy Indian Chicken Wings
Spicy Indian Chicken Wings blend Indian spices with traditional wing flavors.
Ingredients
- 2 pounds chicken wings
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon ginger paste
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper, salt, and black pepper.
- Add the chicken wings to the bowl and mix until they are evenly coated with the yogurt mixture.
- Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the wings on the baking sheet in a single layer.
- Bake the wings for 30 minutes, then increase the oven temperature to broil.
- Broil the wings for an additional 5-7 minutes, or until they are crispy and golden brown.
- While the wings are baking, melt the butter in a small saucepan over medium heat. Add the garlic and ginger paste, and cook for 1 minute.
- Remove the wings from the oven and toss them in the garlic-ginger butter until they are evenly coated.
- Garnish with chopped cilantro and serve immediately.
Japanese Teriyaki Sliders
Mini burgers infused with Japanese teriyaki flavors.
Ingredients
- 1 pound ground beef
- 1/2 cup teriyaki sauce
- 1/4 cup chopped green onions
- 1/4 cup grated daikon radish
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 hamburger buns
- Sesame seeds and sliced green onions for garnish
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl, combine ground beef, teriyaki sauce, chopped green onions, grated daikon radish, soy sauce, and sesame oil.
- Mix well with your hands or a wooden spoon until just combined.
- Divide the mixture into 4 equal parts and shape into small patties.
- Grill the patties for 3-4 minutes per side, or until cooked to your desired level of doneness.
- Meanwhile, toast the hamburger buns on the grill or in a toaster.
- Assemble the sliders by spreading a small amount of teriyaki sauce on the bottom bun, followed by a cooked patty, and finally the top bun.
- Garnish with sesame seeds and sliced green onions.
Mexican Chili Con Queso Dip
Creamy, cheesy, and spicy Mexican Chili Con Queso Dip.
Ingredients
- 1 (16 ounce) container of cream cheese
- 1/2 cup of half-and-half
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced tomatoes
- 1/4 cup of diced onion
- 1/4 cup of diced bell pepper
- 1 jalapeno pepper, diced
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together the cream cheese and half-and-half until smooth.
- Add the shredded cheddar cheese, diced tomatoes, onion, bell pepper, and jalapeno to the bowl.
- Stir in the cumin, paprika, salt, and pepper until well combined.
- Transfer the mixture to a 9×13 inch baking dish.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes before serving.
- Serve warm with tortilla chips or crackers.
Thai Green Curry Potato Skins
Spicy Thai green curry fills crispy potato skins for a unique Super Bowl snack.
Ingredients
- 4 large potatoes
- 1/2 cup Thai green curry paste
- 1/4 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup shredded cheese
- 1/4 cup chopped cilantro
- 1/2 cup cooked chicken
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub and poke potatoes, then bake for 45-60 minutes or until tender.
- Scoop out most of the potato flesh, leaving a thin layer.
- In a bowl, mix green curry paste, coconut milk, fish sauce, and lime juice.
- Add shredded cheese, chopped cilantro, and cooked chicken to the bowl and mix.
- Fill each potato skin with the curry mixture and season with salt and pepper.
- Bake the filled potato skins for an additional 10-15 minutes or until crispy.
- Serve hot and enjoy.
Chinese Five Spice Pork Ribs
Tender pork ribs infused with the warm, aromatic flavors of Chinese Five Spice.
Ingredients
- 2 racks of pork ribs
- 2 tablespoons Chinese Five Spice powder
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup hoisin sauce
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together Chinese Five Spice powder, brown sugar, soy sauce, honey, garlic, and ginger.
- Remove the membrane from the back of the ribs and place them on a baking sheet lined with foil.
- Brush the spice mixture evenly onto both racks of ribs, making sure to coat all surfaces.
- Bake the ribs for 30 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 1 1/2 hours.
- While the ribs are baking, mix together hoisin sauce and chicken broth in a small bowl.
- After the ribs have baked for 1 1/2 hours, brush them with the hoisin sauce mixture and continue baking for an additional 10-15 minutes, or until the ribs are tender and caramelized.
- Remove the ribs from the oven and let them rest for 5 minutes before cutting into individual portions and serving.
Brazilian Grilled Steak Skewers
Brazilian Grilled Steak Skewers are a flavorful and colorful dish.
Ingredients
- 1 pound steak, cut into bite-sized pieces
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 large onion, cut into bite-sized pieces
- 2 large bell peppers, cut into bite-sized pieces
- 10 bamboo skewers
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
- Add the steak pieces to the bowl and marinate for at least 30 minutes.
- Thread the marinated steak, onion, and bell peppers onto the bamboo skewers.
- Grill the skewers for 10-12 minutes, turning occasionally, or until the steak is cooked to desired doneness.
- Serve hot and enjoy.
Moroccan Lamb Meatballs
Moroccan Lamb Meatballs are a flavorful twist on traditional meatballs.
Ingredients
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped dried apricots
- 1/4 cup chopped pistachios
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground lamb, breadcrumbs, parsley, cilantro, garlic, and ginger.
- In a small bowl, mix together the olive oil, cumin, smoked paprika, salt, and pepper.
- Add the oil mixture to the lamb mixture and stir until just combined.
- Stir in the chopped apricots and pistachios.
- Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake the meatballs for 18-20 minutes, or until cooked through.
- Serve the meatballs hot with your favorite sauce or condiment.
Italian Buffalo Chicken Calzones
Italian Buffalo Chicken Calzones are a twist on traditional buffalo wings.
Ingredients
- 1 package of pizza dough
- 1 cup of shredded mozzarella cheese
- 1/2 cup of shredded parmesan cheese
- 1/2 cup of buffalo chicken filling
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the pizza dough to a thickness of 1/4 inch.
- Cut out circles of dough using a cookie cutter or the rim of a glass.
- Place a tablespoon of buffalo chicken filling in the center of each dough circle.
- Sprinkle mozzarella and parmesan cheese over the filling.
- Fold the dough in half to form a calzone and press the edges together to seal.
- Brush the tops of the calzones with olive oil and sprinkle with cilantro.
- Bake the calzones for 15-20 minutes, or until golden brown.
- Serve hot and enjoy.
Spanish Patatas Bravas Fries
Spicy Spanish Patatas Bravas Fries are a twist on traditional potato fries.
Ingredients
- 2 pounds potatoes
- 1/2 cup olive oil
- 1/4 cup bravas sauce
- 1/4 cup aioli
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled queso fresco
Instructions
- Cut potatoes into long, thin strips and soak in cold water for 30 minutes.
- Heat olive oil in a deep frying pan to 350°F.
- Fry potato strips in batches until golden brown, about 3-4 minutes.
- Remove fries from oil and place on paper towels to drain excess oil.
- In a bowl, toss fries with bravas sauce, smoked paprika, salt, and pepper.
- Serve fries hot with a dollop of aioli on top.
- Garnish with parsley and queso fresco.
Greek Stuffed Grape Leaves
Greek Stuffed Grape Leaves are a flavorful and exotic appetizer.
Ingredients
- 20 grape leaves
- 1 cup cooked rice
- 1 cup ground beef
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Start by preparing the grape leaves, removing the stems and blanching them in boiling water for 30 seconds.
- In a large mixing bowl, combine the cooked rice, ground beef, chopped onion, salt, black pepper, and paprika.
- Lay a grape leaf flat on a work surface and place about 1 tablespoon of the rice mixture in the center of the leaf.
- Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package.
- Repeat with the remaining grape leaves and filling.
- In a large saucepan, heat the olive oil over medium heat and add the stuffed grape leaves, seam-side down.
- Pour in the lemon juice and enough water to cover the grape leaves.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- Serve the stuffed grape leaves warm or at room temperature.
Middle Eastern Falafel Bites
Crispy Middle Eastern Falafel Bites filled with flavorful herbs and spices.
Ingredients
- 1 cup chickpeas
- 2 cloves garlic
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor, combine chickpeas, garlic, parsley, cilantro, cumin, paprika, cayenne pepper, salt, and black pepper.
- Process the mixture until it’s well combined and slightly chunky.
- Add lemon juice and olive oil, and process until the mixture is smooth.
- Using your hands, shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.
- Place the falafel balls on a baking sheet lined with parchment paper.
- Bake the falafel for 20-25 minutes, or until crispy and golden brown on the outside.
- Serve the falafel bites hot with your favorite dipping sauce.
Peruvian Ceviche Nachos
Peruvian Ceviche Nachos combine fresh seafood with spicy peppers and crispy tortilla chips.
Ingredients
- 1 pound of fresh seafood (shrimp, scallops, fish)
- 1/2 cup of freshly squeezed lime juice
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh cilantro
- 1-2 aji amarillo peppers, seeded and chopped
- 1 bag of tortilla chips
- 1 cup of queso fresco, crumbled
- Salt and pepper to taste
Instructions
- In a large bowl, combine the seafood, lime juice, red onion, cilantro, and aji amarillo peppers.
- Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Arrange the tortilla chips in a single layer on a large serving platter.
- Spoon the ceviche mixture over the tortilla chips.
- Sprinkle the queso fresco over the top of the ceviche.
- Season with salt and pepper to taste.
- Serve immediately and enjoy.
Vietnamese Banh Mi Sandwiches
Crispy baguettes filled with grilled pork and pickled vegetables.
Ingredients
- 4 crispy baguettes
- 1 lb grilled pork
- 1/2 cup pickled carrots
- 1/2 cup pickled daikon
- 1/4 cup mayonnaise
- 1/4 cup sriracha
- 1/4 cup cilantro
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
Instructions
- Slice the baguettes in half and toast until crispy.
- Spread mayonnaise on the bottom half of the baguette.
- Add a few slices of grilled pork on top of the mayonnaise.
- Add pickled carrots and daikon on top of the pork.
- Drizzle sriracha and soy sauce over the pickled vegetables.
- Sprinkle cilantro over the top.
- Place the top half of the baguette on the sandwich.
- Serve immediately and enjoy.
Jamaican Jerk Chicken Quesadillas
Spicy Jamaican jerk chicken wrapped inside a crispy tortilla.
Ingredients
- 1 lb boneless chicken breast
- 1/4 cup jerk seasoning
- 4 large tortillas
- 1 cup shredded cheese
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken breast with jerk seasoning and cook in the oven for 30 minutes.
- Shred the cooked chicken into small pieces.
- Heat olive oil in a pan and sauté the chopped onions and bell peppers.
- In a separate pan, warm the tortillas over medium heat for 2-3 minutes.
- Place a tortilla in the pan, sprinkle shredded cheese, shredded chicken, and sautéed onions and bell peppers on half of the tortilla.
- Fold the tortilla in half to enclose the filling.
- Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
- Flip the quesadilla and cook for an additional 2-3 minutes.
- Repeat with the remaining ingredients and serve hot.
Turkish Doner Kebab Wraps
Savory Turkish Doner Kebab Wraps filled with lamb and spices.
Ingredients
- 1 pound lamb or beef, sliced thin
- 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pita bread
- Lettuce, tomato, onion, pickles
Instructions
- In a large bowl, whisk together yogurt, lemon juice, garlic, paprika, salt, and pepper.
- Add the sliced lamb to the bowl and marinate for at least 30 minutes.
- Preheat a large skillet or griddle over medium-high heat.
- Remove the lamb from the marinade and cook for 5-7 minutes per side, or until cooked through.
- Warm the pita bread by wrapping it in foil and heating it in the oven for 5 minutes.
- Assemble the wraps by slicing the cooked lamb into thin strips and serving it in the pita bread with lettuce, tomato, onion, and pickles.
- Serve immediately and enjoy.
German Currywurst Hot Dogs
Spicy German-inspired hot dogs with a twist of curry ketchup and onions.
Ingredients
- 4 hot dogs
- 1/4 cup curry ketchup
- 1/4 cup onions
- 2 tablespoons oil
- 2 tablespoons curry powder
- Salt and pepper
- 4 hot dog buns
- Chopped fresh parsley
Instructions
- Grill the hot dogs until browned and cooked through.
- Heat oil in a pan and sauté the onions until caramelized.
- Add curry powder to the pan and cook for 1 minute.
- Stir in curry ketchup and bring to a simmer.
- Serve hot dogs in buns with curry ketchup sauce and topped with onions and parsley.
Ethiopian Berbere Spiced Popcorn
Spicy Ethiopian flavors infused into crunchy popcorn.
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1 teaspoon berbere spice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the popcorn kernels and cover the pot with a lid.
- Once the popping slows, remove the pot from the heat.
- In a small bowl, mix together the berbere spice, salt, black pepper, garlic powder, and paprika.
- Sprinkle the spice mixture over the popped popcorn and toss to coat.
- Serve the spiced popcorn immediately, or let it cool completely and store in an airtight container.
Cuban Empanadas
Cuban Empanadas are a savory pastry filled with meat and spices.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup lard
- 1/4 cup warm water
- 1/2 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon paprika
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine flour and salt.
- Add lard and warm water, mixing until a dough forms.
- Roll out the dough and cut into circles.
- In a separate bowl, combine ground beef, onion, garlic, cumin, and paprika.
- Place a spoonful of the beef mixture onto each dough circle.
- Fold the dough in half and press edges to seal.
- Brush the tops with egg wash and bake for 20-25 minutes.
- Serve warm and enjoy.
Conclusion
You’ve explored exotic Super Bowl recipes, proving “variety is the spice of life.” Now, elevate your game with Korean BBQ Beef Tacos or Turkish Doner Kebab Wraps, and impress your guests with international flair, adding a sophisticated twist to traditional snacks, and making your Super Bowl party unforgettable.
