The most distinguishing attribute of Bhutanese cuisine is its spiciness. Chilies are unbelievably an indispensable part of almost every dish in Bhutan. Bhutanese people would not enjoy their meal without including chilies in it – it is that important to them. The following are the most popular traditional Bhutanese dishes:

• Ema Datshi: The national food of Bhutan which is a spicy mix of chilies and cheese. There are several variations on this dish by adding green beans, ferns, mushroom, or potatoes.
• Momos: The Tibetan style dumplings stuffed with pork, beef, or vegetables like cabbage and cheese.
• Phaksha Paa: Pork cooked with spicy red chilies. Sometimes, the dish is prepared by adding radish or spinach.
• Shakam Paa: Dried beef cooked with dried chilies and sometimes slices of radish.
• Yaksha Shakam: Dried yak meat that is cooked in a number of ways, but normally with fermented yak cheese.
• Hoentoe: Pungent buckwheat dumplings filled with turnip greens, yak cheese, spinach and other vegetables.
• Jasha Maru: Spicy minced chicken dish with tomatoes and other ingredients that is normally eaten with plain rice.
• Red Rice: The extremely nourishing and filling dish is quite similar to brown rice. When cooked, it is dull pink, soft and somewhat gummy.
• Goep or Tripe: Like other meat items, it is cooked with plenty of chilies and chili powder. Although the dish is getting extinct elsewhere, it is still enjoyed by the Bhutanese people.
• Jaju: Bhutanese milk and vegetable soup made with some type of local spinach or turnip leaves. The soup broth contains milk and butter.
• Drink Specialties: Numerous varieties.