(images by kudumomo and avlxyz via flickr)

Mexican mole is a savory, sweet, spicy and slightly bitter sauce. Although there are many types of mole, the best known is mole poblano, which is dark brown to reddish-brown and originated in the state of Puebla. The ingredients of mole include but are not limited to: dried chili peppers, cinnamon, chocolate, garlic, onion, peanuts, sesame seeds and tomato, which give the sauce its complex flavors. Mole is usually served with chicken but can also be served with pork and beef.

Indian curry is a savory, sweet and spicy sauce. The word "curry," which means "gravy" to those in India, comes from the Tamil word "kari" meaning "spiced sauce." The ingredients of curry include but are not limited to: dried chili peppers, black mustard seed, coriander, cumin, ginger, garlic, mint, nutmeg, saffron and a type of powdered spice mix called masala, which give the sauce its complex flavor. Curry is usually served with chicken, pork or vegetables like carrots, potatoes, cauliflower and peas.

(image courtesy of El Nido Restaurant)

Nicaraguan gallo pinto is typically a side dish of rice and beans fried together with vegetables. Spanish for "spotted rooster," the dish is usually made with white rice, red beans or black beans and is mixed with cilantro, onion and peppers. When fried with the beans, the pre-cooked white rice takes on a reddish-brown color. Served for breakfast, lunch or dinner, gallo pinto may be eaten as a main course or a side dish with various types of meat, fried eggs and fried plantains.

(image courtesy of Harold and Belles Restaurant)

New Orleans red beans and rice is typically a side dish of rice and beans cooked together with meats and vegetables. A staple of Louisiana creole cuisine, the dish is usually made with white rice as well as red or kidney beans and is mixed with ham, sausage, ham bones, celery, onion and peppers. The beans are cooked slowly over a pot and combined with pre-cooked rice that takes on a reddish-brown color. Traditionally served on Mondays, red beans and rice may be eaten as a main course or a side dish with various types of meats, sausages or vegetables.

If you love Mexican tortas, you'll probably like Vietnamese Bánh mì.

A Mexican torta is usually a meat sandwich made with a French roll. Prepared both hot and cold, the sandwich is usually garnished with avocado, cheese, lettuce, jalapeño, tomatoes and sour cream. Although the most popular versions of the dish feature Mexican staples like carne asada, al pastor and ham, tortas can also be made with fried eggs, fish and chiles rellenos. Tortas are served for breakfast, lunch and dinner.

A Vietnamese Bánh mì is usually a meat sandwich consisting of a French roll. Prepared both hot and cold, the sandwich is usually garnished with cilantro, cucumbers, pickled carrots, onions and jalapeño peppers. Inspired by the French "salad sandwich," the most popular versions of the dish feature grilled pork, grilled beef or Vietnamese ham but can also be made with fried eggs, fish sauce or tofu. Bánh mì is served for breakfast, lunch and dinner.

If you love Mexican chips and salsa, you'll probably like Italian bruschetta.

Mexican chips and salsa consists of fried corn tortilla wedges and a tomato-based salsa. Although tortilla chips were invented in the U.S., they are considered to be a part of Mexican cuisine. Salsas can range from pico de gallo, which contains chopped tomatoes, onions and cilantro, to salsa roja, which is made with tomatoes, chile, onions, garlic, and cilantro. The popular snack is also served as an appetizer before lunch and dinner.

Italian bruschetta (pronounced broo-sheh-tah in America) is a dish made with grilled garlic bread and extra-virgin olive oil, salt and pepper. The bread is usually topped with sliced tomatoes and basil but can also include mozarella cheese, cured meats like prosciutto or beans. The dish is usually served as a snack as well as an appetizer before lunch and dinner.

If you love Mexican caldo de res, you'll probably like Vietnamese phở.

Mexican caldo de res is a hearty soup made with beef and vegetables. First the broth is made with marrow bones and beef before the vegetables – carrots, cabbage, corn on the cob, onion, potato and squash – are added. Served for breakfast, lunch or dinner, caldo de res is eaten with corn tortillas and yellow rice as well as garnished with cilantro, radishes and lime wedges.

Vietnamese phở (pronounced fuh) is a hearty soup made with beef and white rice noodles. The broth is made by boiling marrow bones and oxtail with onions, ginger and other spices before being combined rice noodles and thinly sliced flank steak. Served for breakfast, lunch or dinner, phở is garnished with cilantro, jalapeños, green onions, white onions, sprouts and lime wedges.

If you love Mexican Al Pastor, you'll probably like Turkish Döner Kebab.

Mexican Al Pastor is typically a roasted dish made with pork. Inspired by similar dishes brought to Mexico by Lebanese immigrants, the meat used for al pastor is marinated with peppers, herbs and spices. It is then cooked slowly on a vertical spit which is sometimes topped with a pineapple. The juice from the pineapple helps tenderize the pork. Once cooked, the meat is shaved off the spit with a knife and placed into burritos, tacos or tortas.

Turkish Döner Kebab is a roasted dish made with beef, goat, lamb, mutton or chicken. Invented by a Turkish immigrant in Germany, the meat used for Döner Kebab is marinated with peppers, herbs and spices. It is then cooked slowly on a vertical spit which is sometimes topped with tomatoes or onions. The juice from the tomatoes or onions helps keep the meat moist. Once cooked, the meat is shaved off the spit with a knife and placed into pita bread or a wrap.

If you love Guatemalan tamales, you'll probably like Vietnamese Bánh Chưng.

The Guatemalan tamale is typically a steam-cooked dish stuffed with either meats, cheese, fruits and/or vegetables. An indigenous Latin American dish, tamales in this Central American country are made with corn meal dough which is wrapped in banana or plantain leaves and steamed until firm. Often served during Christmas and New Year's celebrations, the variety of tamale fillings can include: chicken, beef, pork, raisins, cheese and peppers.

The Vietnamese bánh chưng is a steam-cooked dish stuffed with meats and vegetables. Invented during the Hung Vuong dynasty in Vietnam, bánh chưng is made with sticky rice which is wrapped in banana leaves and steamed until firm. The most traditional version contains pork, beans and black pepper. Bánh chưng is usually eaten during the Lunar New Year, Vietnam's most popular holiday, and often served with pickled scallions, vegetables and fish sauce.

If you love Argentinean empanadas, you'll probably like Indian samosas.

The Argentinean empanada is typically a fried pastry stuffed with either meats and/or vegetables. Brought to Argentina by the Spanish (who in turn got it from the Arabs), the variety of fillings can include: meats either cubed or ground, onions, boiled eggs, olives, raisins, peas, carrots, currants, red peppers, milk-soaked rice, ham, fish, sweet corn, spinach and mondongo or tripe stew.

The Indian samosa is is typically a fried pastry stuffed with either meats and/or vegetables. Brought to Indian by Arabs, the most popular version is filled with potatoes, onions, spices and green chilies while non-vegetarian versions usually contain spiced ground meats. They're often served with sweet and spicy dipping sauces – chutneys – made with mint, coriander or tamarind.

If you love Mexican pozole, you'll probably like Korean Soon Dubu Chigae:

The Mexican pozole is a rich and spicy stew built on hominy, loaded with pork or chicken, spiced with chile de arbol, and topped off with cabbage, oregano, radishes, cilantro and lime juice.

The Korean Soon Dubu Chigae is a rich and spicy stew built around tofu, loaded with pork, beef or seafood, spiced with Korean chili peppers, fortified with cabbage. It is often topped off with an egg that is quickly cooked when mixed with the steaming hot stew.

In Los Angeles, California, where Koreatown is now mostly Latino, Mexicans eating soon and Koreans eating pozole are a common sight.