Mongolian cuisine may not be as well-known around the world as the food of its neighboring countries, but that is part of what makes it so interesting to discover. Shaped by centuries of life on the steppe, Mongolian food is closely connected to the nomadic way of life, with meat, milk, and dairy products playing a central role.

The flavors are generally simple, the use of spices is modest, and meals are often about making the most of a few good ingredients. But more than anything, Mongolian food is about tradition, hospitality, and sharing.

If you are trying Mongolian food for the first time, here are some dishes and drinks worth adding to your list.

Buuz — the Mongolian dumpling you have to try

If you only have time to try one Mongolian dish, make it buuz.

These steamed dumplings are filled with minced mutton or beef, onion, and a little garlic, then carefully folded and cooked in a traditional steamer. Buuz are especially important during Tsagaan Sar, the Mongolian Lunar New Year, when families prepare them by the hundreds.

But you do not have to wait for a holiday to try them. Buuz are available throughout the year at restaurants and local guanz  small, casual eateries popular with locals.

What does it taste like?
Juicy, savory, and fairly mild. One of the best parts is the flavorful broth inside the dumpling. If it is your first time, take a small bite first and let the steam escape before enjoying the rest.

Where can you try it?
A local guanz in Ulaanbaatar is a great choice if you want a simple, everyday experience. For a more comfortable dining experience, restaurants around the city center also offer buuz, sometimes with different sauces and side dishes.

Khuushuur — crispy, golden, and best eaten hot

Think of khuushuur as buuz's crispy cousin. It uses a similar meat filling, but instead of being steamed, it is flattened and fried until golden and crisp.

Khuushuur is especially popular during Naadam and other outdoor celebrations. During the summer, you will often see vendors frying them fresh in large pans, with the smell alone enough to make you stop for one.

What does it taste like?
Crispy and golden on the outside, juicy and savory inside. It is closer to a delicious fried pastry filled with meat than to a traditional dumpling.

Tip:
Freshly fried khuushuur can be surprisingly hot inside, so give it a minute before taking a big bite.

Tsuivan — a taste of everyday Mongolia

Tsuivan is one of the dishes that gives you a glimpse into everyday Mongolian home cooking. It is made with hand-cut or hand-pulled noodles, meat, and vegetables such as carrots, cabbage, and potatoes.

Unlike some of the dishes associated with celebrations and festivals, tsuivan is something many Mongolian families enjoy as an everyday meal.

What does it taste like?
Hearty, comforting, and simple. It is more like a noodle stir-fry than a soup, with light seasoning that allows the meat and noodles to stand out.

Where can you try it?
Tsuivan is commonly found at local guanz and countryside ger camps, making it an easy choice after a long day of exploring.

Khorkhog — Mongolia's traditional feast

Khorkhog is one of the most memorable Mongolian dishes to experience, especially if you are traveling outside the city.

Chunks of mutton, and sometimes goat, are cooked together with hot stones, onions, carrots, and potatoes in a sealed metal container or pot. The hot stones help cook the meat from the inside, creating a distinctive cooking method that has become closely associated with Mongolian countryside cuisine.

The preparation itself is part of the experience, especially when you get to watch the dish being made from start to finish.

What does it taste like?
Rich, tender, and incredibly hearty. The meat becomes very soft, while the vegetables absorb the flavorful juices and fat.

Where can you try it?
Khorkhog is particularly common at ger camps and countryside destinations such as Terelj, Khustai, and the Gobi. Many camps can prepare it for groups with advance notice.

Airag — Mongolia's iconic fermented drink

Airag is fermented mare's milk and one of the drinks most closely associated with Mongolia's nomadic culture. Traditionally, it is fermented in a leather container and regularly churned to develop its characteristic flavor.

For generations, airag has been part of summer life on the steppe and an important part of welcoming guests.

What does it taste like?
Tangy, slightly sour, and lightly fizzy. If you are expecting something that tastes like ordinary milk, it may come as a surprise. It is somewhat closer to a light, fermented yogurt drink.

It can take a little getting used to, but trying airag at least once is part of the Mongolian experience.

Where can you try it?
For the most authentic experience, try it in the countryside during summer, generally from June to September. You may be offered fresh airag by herder families or find it at some ger camps. Fresh airag is much less common in Ulaanbaatar.

Aaruul — the traditional snack to take on the road

Aaruul is a traditional dried dairy product made by straining and drying curds. It comes in many shapes and textures, from small soft pieces to hard, dry blocks.

Because it can be stored for a long time without refrigeration, aaruul has traditionally been a practical food for people living and traveling on the steppe.

What does it taste like?
The texture can range from chewy to very hard, depending on how it is prepared and dried. The flavor is usually tangy and slightly sour.

It may take a little getting used to, but it is one of the easiest traditional Mongolian foods to try while traveling.

Suutei tsai — the tea you will be offered in a ger

Suutei tsai is Mongolia's traditional milk tea, but do not expect a sweet or heavily spiced chai. It is usually made with tea, milk, water, and a little salt, giving it a mild and slightly savory taste.

Offering tea to guests is an important part of Mongolian hospitality. When visiting a traditional ger, being served a warm bowl of suutei tsai is often one of the first parts of the welcome.

What does it taste like?
Warm, light, creamy, and slightly salty rather than sweet. If you are used to sweet milk tea, the flavor might seem unusual at first, but it is easy to get used to after a few sips.

A few things to know before you eat

• Guanz or restaurant?

A guanz is a simple, affordable local eatery where you can experience everyday Mongolian food. Restaurants in Ulaanbaatar tend to be more comfortable for international visitors and are more likely to have English menus and card payment.

• When is the best time for dairy products?

Summer is the best season for trying fresh dairy products, especially airag and other tsagaan idee, or traditional white foods. This is when livestock are producing plenty of milk.

• What if you are vegetarian?

Traditional Mongolian cuisine is heavily based on meat and dairy, so vegetarian travelers should mention their dietary preferences in advance. Larger restaurants in Ulaanbaatar usually have more options, while choices can be limited at countryside ger camps.

• A little ger etiquette goes a long way.

If you are offered food or a drink while visiting a Mongolian ger, it is polite to accept it with your right hand or with both hands. You do not have to finish everything — even taking a small taste is a respectful way to accept the host's hospitality.

Mongolian food is simple, filling, and deeply connected to the landscape and lifestyle of the country. It may be different from what you are used to, but that is exactly what makes it worth trying.

Start with a plate of buuz, grab a fresh khuushuur, sit down for some tsuivan, and if you get the chance, try airag in the countryside.

You will not just be tasting Mongolian food you will be getting a small taste of life on the steppe.