Anthony Bourdain, the renowned chef and television personality, explored a wide array of global cuisines over his remarkable career. From his beginnings in the kitchen at Brasserie Les Halles in New York City to captivating audiences with his travel shows, Bourdain’s love for food was evident. He famously traveled the world, discovering and savoring dishes that defined cultures. Here, we present the top 10 dishes that Bourdain passionately savored throughout his life.
Top 10 Dishes Anthony Bourdain Savored Throughout His Life
1. Bún Bò Huế
Bourdain regarded bún bò Huế as one of the best soups globally. He described it as a flavorful blend of bone broth, spices, rice noodles, and various meats, including beef shank and pig feet. He admired its complex flavors and textures, declaring it a culinary masterpiece.
2. Cacio e Pepe
This classic Roman pasta dish, meaning “cheese and pepper,” won Bourdain’s heart for its simplicity. He praised its balance, stating it could be one of the greatest culinary creations. The dish features fresh pasta tossed with butter, black pepper, and Pecorino cheese, served in a crispy Parmesan bowl.
3. Mapo Tofu
The Sichuan dish mapo tofu was another of Bourdain’s favorites. Known for its rich flavors made from tofu, ground meat, and spicy bean paste, he called it “the apex of Sichuan food.” Bourdain appreciated its satisfying texture and warmth, especially as a remedy for hangovers.
4. Roasted Bone Marrow
Bourdain often visited St. John in London, famous for its roasted bone marrow. He considered this dish groundbreaking for contemporary cuisine, served with fresh sourdough and a salad. Bourdain claimed he would choose it as his last meal, emphasizing its cultural significance.
5. Chivito
Diving into Uruguayan cuisine, Bourdain fell in love with chivito, a hearty sandwich loaded with meats, cheeses, and vegetables. He described it as the ideal sandwich, famously stating that it resembled a mountain due to its towering ingredients.
6. Sarawak Laksa
This spicy breakfast soup from Borneo captivated Bourdain. Featuring a base of coconut milk and curry, topped with shrimp and herbs, he dubbed it “the best breakfast ever.” He was instrumental in popularizing Sarawak laksa, elevating its status worldwide.
7. Sisig
Bourdain embraced the flavors of the Philippines with sisig, a dish made of pig face, commonly served hot with a runny egg on top. He regarded it as the ultimate drinking food, rich in flavor and texture, and wished for its broader recognition on the global stage.
8. Risotto di Gò
In Venice, Bourdain discovered risotto di gò, crafted using a carefully prepared fish broth. He described this dish as “otherworldly,” highlighting how simple ingredients could be transformed through technique into something extraordinary.
9. Yakitori
Despite his general dislike for chicken, Bourdain found joy in yakitori, Japanese skewers that showcase various chicken parts. Known for meticulous preparation, he considered it a personal obsession and often sought it out during his travels in Japan.
10. Foie Gras Hot Dog
Lastly, Bourdain loved the inventive foie gras hot dog from Hot Doug’s in Chicago. Combining grilled duck sausage with gourmet toppings, he praised its remarkable flavor, illustrating his appreciation for unique culinary experiences.
These dishes not only highlight Anthony Bourdain’s diverse palate but also reflect his passion for exploring culinary traditions worldwide. Through his adventures, he showcased the stories behind each dish, elevating global cuisine in the hearts of food enthusiasts everywhere.
