EXPLORE
Food by Region
Morocco is not one cuisine. It's at least six, shaped by geography, trade routes, and who conquered what.
COURT CUISINE
Fez
1,300 years of refinement. Andalusian influence, preserved techniques, and the most sophisticated kitchen in North Africa.
PastillaMechouiMrouzia
STREET & SPICE
Marrakech
The loudest kitchen in Morocco. Jemaa el-Fna smoke, souk spice, and the tanjia buried in hammam ashes.
TanjiaKeftaTagine
THE AMAZIGH TABLE
Souss-Massa
Argan oil, barley bread, amlou, and a food culture that predates Arabic-speaking Morocco by centuries.
AmlouTafarnoutArgan dishes
FISH & CHERMOULA
Atlantic Coast
Portuguese walls, Jewish merchants, and the best grilled sardines in the Mediterranean world.
Grilled sardinesChermoula fishSeafood pastilla
WHERE SPAIN MEETS THE MOUNTAINS
The Rif
Spanish omelettes, fried trout, fresh goat cheese, and a culinary identity distinct from the rest of Morocco.
Fried troutGoat cheeseBisara
SURVIVAL COOKING
The Sahara
Sand bread, dates, camel milk, and the logic of feeding people where nothing grows.
MedfounaSand breadDate dishes