Eateries and shops that are specialized in pre-made food, are the usual place to go to for having a meal this way. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). This made Thai as the cooking tradition with most dish that successfully made it to the list. In his book The Principles of Thai Cookery, celebrity chef, writer and authority on Thai cuisine McDang wrote: "What is Thai food? Every country in the world has its own food profile. The identification of Latin-American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. Thai cuisine is the national cuisine of Thailand. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. Thai cuisine is the national cuisine of Thailand. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, and even sugar. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce.
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.