From Tayto to Tanora, Brennan’s bread to blaas, crubeens to colcannon, the Irish food lexicon is peppered with products, dishes and drinks that are ours and ours alone, and we’re proud of them (even the ones that belong firmly in the guilty pleasures category).
Regional variations abound. Corkonians have their Tanora, but unless you’re from the northwest, a McDaid’s Football Special (made with a mix of seven secret flavours) might forever remain a mystery. Dubliners have their one-and-one, but is that the same as a fish supper in the north of the country? Butcher Sean Kelly will sell you a magnificent putóg in Newport, but in the Kingdom your black pudding might come as a loaf-shaped Kerry Buck.
We’re compiling a list, and we want to know the Irish foods that matter to you. Tell us the things you think are uniquely Irish. The food or drink that strikes a chord and makes you think of home. Perhaps you can really only get them wherever it is you call home, and that makes them extra special?
Email mcdigby@irishtimes.com with your suggestions and thoughts. Ciara Kenny (emigration@irishtimes.com) is on the job too, asking Generation Emigration what foodstuffs they miss and what takes them right back home. We'll bring you the results and print a selection of your responses. You can also leave a comment here. Thank you.
