While shopping in my local Guatemalan Supermercado when my eyes landed on something peculiar yet familiar at the same time. Salsa Inglasa. English Sauce! In its familiar McCormick brand bottle. Worcestershire sauce is a globally beloved condiment with a notoriously challenging name to pronounce. However, as I traveled Latin America, from Mexico to Argentina, supermarkets skipped the nuisance of identifying the specific, tongue-twisting town. While the traditional name pays homage to its origins in, it’s worth considering a rebrand for simplicity and global consistency. And that’s why Americans should follow their Western Hempisher counterparts and embrace the term “English Sauce.”
1. Simplification and Pronunciation
We played ourselves. Is it “Warschter,” “Wooster,” or “Wuster,” and does it end in Shy-er, Sheer, Shure? –“Worcestershire” is a minefield of pronunciation woes. Heck, it’s tempting to avoid all the heartache by eliminating it from our recipes and shopping lists altogether. This is the way we live our lives. We have just accepted the challenge of this word and couldn’t imagine a world where an easy-to-pronounce option exists.
Meanwhile, in the Spanish and Portuguese-speaking world, the people were like…” We’re not saying all that — English Sauce.” Then they moved on with their lives. In America, we accept the constant kitchen consternation of our ingredients. It’s time to rise up and say, “No More!” no more being terrorized by the pronunciation of foreign sauces. No more having to reattempt to nail the pronunciation and still being unsure. Language adapts to make life easier. The Iberian diaspora set a precedent by simplifying Worcestershire Sauce to something more manageable to the western hemispheric tongue. Adopting “English Sauce” would save time, reduce embarrassment, and ensure that everyone—regardless of linguistic ability can participate in food chats.
2. English Sauce Honors Worcestershire Sauce‘sOrigins
Chemists John Wheeley Lea and William Henry Perrins first created in the early 19th century in Worcester, England. Perhaps, at the time of creation, they weren’t expecting it to be a worldwide phenomenon. Being county-specific certainly would have been efficient if the sauce never left the country. But, with it being the only locally named sauce on a worldwide market, there’s no other English sauce to confuse it with. Most sauces — pico de gallo, sofrito, Ketchup, steak sauces, etc. — aren’t labeled by location. Instead, sauces are generally labeled by main ingredients or what it’s most frequently paired with. By rebranding Worcestershire Sauce as “English Sauce,” we still acknowledge and celebrate its heritage. “English Sauce” emphasizes the condiment’s cultural and geographic origins without the tongue-twisting complications.
3. New Worcestershire SauceMarketing and Branding
Lastly, from a marketing perspective, standardizing the name can create a stronger, more consistent identity that resonates regardless of country. This new identity could also open opportunities for creative marketing campaigns and packaging designs that highlight the sauce’s English heritage. “English Sauce” has a certain charm and appeal that could attract new customers. The name evokes a sense of tradition and quality which are desirable traits in the food industry. Worcestershire sounds like a confused rooster and something that should be avoided.
In conclusion, shifting Worcestershire sauce to “English Sauce” eliminates the struggle of pronunciation while still honoring its British roots. The easier to pronounce Salsa Inglaisa and Molhol Ingles are already used across Latin America. Americans and Canadians too, deserve the benefit of a sauce that’s easy to say and universally recognizable.
With travel off-limits for now, global nomads might be feeling the walls close in on them. Even if you can’t jet set to a far away café at the moment, you can still add a little global fare to your meals. I’ve curated my top 20 easy, travel-inspired recipes travelers like you can make yourself. With a little creativity & imagination, you can bump your dining experience up a notch by transforming your living room into a chic window-side Parisian café or an Arabian souq.
Even if you’re not hopping on a plane anytime soon, you can still let your taste buds jet set around the world without leaving the house (or at least not further than the grocery store).
1. Putin Schnitzel mit pommes or better yet, rahmschnitzel.
When I live in a new country, I always live in the south. From my experience, the south always has tastiest recipes. The Schwabish region of Germany is no different. Schnitzel is standard fare from the region I consider my German home. Wiener Schnitzel is traditional but Putin Schnitzel uses turkey rather than pork. Rahmschnitzel uses a mushroom cream sauce. However you like to eat your schnitzel, pair it with fries. When I eat Schnitzel, I feel like I’m back home in Baden-Württemberg.
I love the history of this Germany-style ravioli. Maultaschen was created during lent when Catholics traditionally fast from eating meat. But those crafty Schwabians hid their meat in the pasta. If God can’t see the meat, no harm, no foul, right? Plus this little secret tastes so good!
See just what Julie Andrews was singing about with these Austrian-style Apple Strudels (Apfelstrudelen). In a cafe down a cobblestone street from the bright yellow Basilika St. Michael where the movie Fraulein Maria and Captain von Trapp got married, I first sampled this strudel for the first time. I tried it later in Vienna and it did not disappoint. It’s very different from the American version of apple strudels. Until you can get to Austria yourself, makes these decadent treats while watching The Sound of Music. This easy travel-inspired recipe became a repeat favorite for me, and is sure to become one of your favorite things.
4. Paella
While serving in Germany, members of the Spanish Army kicked all of the women out of the kitchen. You don’t have to tell me twice not to slave over a stove. The Spanish army cooked paella for me. This is my claim to royal treatment in Europe. Valencianos are very particular about making sure you know paella isn’t Spanish food, it’s very specifically from Valencian food. From Valencia, Spain. Serve this dish family style from the pan in the middle of the table, and eat it alfresco.
Aoli is a dip common around the Mediterranean coasts of Spain. I was chowing down on it in Mallorca when the British group I linked up with informed me that it’sbasically just jazzed up mayonnaise. Dip your French fries in it. Eat with French bread & olives before your meal. Dine alfresco and imagine you’re overlooking the Med. Make sure you have a carafe of sangria.
Ramen is a Japanese soup made from Chinese noodles, that has sustained a generation of latch-key kids and college students. Now it’s a chic trend that allows foodies to be snobs about the most unpretentious food.
Ramen is so versatile. Get some ideas on how to spruce up your basic pack of noodles.
7. Spanish Tortilla (Spanish Omelet)
A French traveler in my hostel in Quito introduced me to this filling Spanish dish. With Eggs and Potatoes as its main ingredients, it’s cheap, tasty, and keeps your belly full all day. It makes a great breakfast or lunch. Plus, I think thises are easier to make than American omelets.
I visited Portugal when I was three weeks out from my first bikini fitness competition. Needless to say, there were several cheat moments with these pastries. Did you know Massachusettes is the closest state to Portugal? Every year Provincetown at the tip of Cape Cod, hosts a Portuguese Festival and a Blessing of the Fleet ceremony. All the ships, many from Portugal, line up in a parade fashion to get blessed for a prosperous fishing season. It’s a huge celebration of the town’s Portuguese heritage and these little lovelies are right in the center of them all.
Voulez-vous get on my plate sil–vous-plait? Savory or sweet, I love them both for a meal or treat! Lol, I amuse myself. I like my crepes savory with chicken and basil pesto. They also remind me of that funny scene in Talladega Nights. That would be a good movie to watch while eating these.
I spent a glorious spring weekend staying in a renovated, gorgeous World War I hospital turned into a refined hotel in Vittel, France. The breakfast spread there every day was everything you’d expect of this region of France.
The Lorraine region of France has changed its name and borders more than once since I visited Vital a few years ago. Alsace, Lorraine, and now “Grand Est” is a strategically valuable defense region to both Germany and France and culturally rich. It is the birthplace to not only the quiche, but also macarons, Mirabelle plums, and madeleines.
Quarantined or not, this French classic is my favorite French country recipe (super hint, save time and order the jar from Williams Sonoma’s website ). Just south of Grand Est (the Former Champagne Ardenne, Lorraine, and Alsace) is Bourgogne (or Burgundy in English). The Kingdom of Burgundy was settled by Germanic people. The architecture is very apparently German. It’s the deep red wine from the region that makes this chicken dish memorable.
This authentic Irish comfort food is worth the wait while cooking for hours. I can’t really tell the parsnips from the potatoes but they’re both there.
This is street food found at stands all over Europe. It’s perfect for lunch or a snack on the go. In the U.S., I love it for brunch! Belle tip: I love using puff pastry over phyllo dough.
Every West African country has its own variation on this classic. Since all the Jollof festivals from DC to Oakland are likely going to be canceled this year, you’ll have to make your own.
I am a carpaccio coinsurer. If it is on the menu, I’m ordering it. Unfortunately, the only way I can get it in America is usually to prepare it myself. Carpaccio is an Italian hors d’oeuvre consisting of thin slices of raw beef.
In 1950, Giuseppe Cipriani from Harry’s Bar in Venice created the dish inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. It was named after the renowned Venetian painter Vittorio Carpaccio, known for his reds and white art.
You can’t get an easier travel-inspired recipe than this. It requires no cooking! Thinly shaved beef is easy to find in the meat section of the grocery or have your butcher slice it for you. I like drizzling mine with balsamic glaze.
This recipe is on repeat year-round, but summertime is my favorite time to grilled jerk chicken. This recipe is a fusion of native Arawak meat preservation techniques using local spices (pimento, that the Brits later renamed “allspice”) and native West African meat curing techniques utilizing roasting. IT tastes like the warm sun kissing your bare shoulders and a beachy breeze.
I’m floored by the way this region makes veggies taste! From Jerusalem to Kurdistan, these dips have a strong presence across most ethnic groups in Southwest Asia. Without a stove involved, these dips are definitely easy travel-inspired recipes. Make a meal out of them all by serving with yeast-free breads and vegetables.
Crispy fried pork dumplings are the hero of the Lunar New Year. Although I lived in and am more familiar with the spicy cuisine of southern China, these little purses of meat originate from northern China. They symbolize prosperity for the new year but great to eat all year round. They’re easy & fun to make, especially in a group setting.
This is my absolute favorite dessert in the world. If it’s on the menu, it’s on my plate then in my belly! When I eat crème brûlée, I’m instantly on a Parisian sidewalk café with my cappuccino & sunglasses, half people watching, half engaged in my reading material.
I hope you’re able to enjoy these easy travel-inspired recipes as much as I’m going to during this momentary travel pause! Which ones pique your interests most? Which travel-inspired recipes will be on your menu for the next couple of weeks? Lemme know in the comments!
