Traditional Mongolian staple is simple yet filling with hearty soups, cooked or broiled meat (beef, mutton), pasta and plenty of dairy products.

Traditionally Mongolians are accustomed to eating non spicy mild foods largely due to the extreme continental climate that limits the growth of spices.

During summer it is customary to eat more of dairy products (yogurt, dried curds cheese, and cream), pastries, and drink tea and airag. Herders tend to eat less meat in order to cleanse their body after long winter months. For meat intake herders use the dried meat or borts that still contain the necessary nutrients. Mongolian tea is made of crushed tea leaves, salt, milk and is a good thirst quencher especially in hot summer months. Airag, a fermented mare’s milk, thoroughly enjoyed during summer. It contains more than 12 essential vitamins and, depending on the region where it is produced the alcoholic content can reach 6-12%.

When you travel to Mongolia try to experience the taste of Mongolian cuisine such as khorkhog (various kinds of meat cooked through heating stones). Boodog (meat cooked in the own skin of the animal, usually mutton), buuz (steamed dumplings), huushuur (fired Dumplings), lapsha (noodle soup), and tsuivan (stirfried noodle), etc. Nowadays, Mongolians diet has come very close to international ones with plenty of vegetables and salads. A variety of international dishes and cuisines can be enjoyed in Mongolia but mostly in Ulaanabaatar and other major settlements. The international cuisine spans from Thai