In the eight months since we first launched our On the Road series, Luis and I have traveled some 20,000 miles around the globe visiting the families and communities your contributions support.      

In the spirit of Thanksgiving, we thought we’d share some of our favorite food samplings from around the world.

We are so grateful for the opportunity to report on the impact sponsorship has on the children we serve. We’ve met some pretty amazing people along the way, many of whom have welcomed us into their homes to break bread.

In the spirit of Thanksgiving, we thought we’d share some of our favorite food samplings from around the world.

Salteñas (Bolivia)

If you travel to Bolivia, save room for lunch! Luis and I ate so well with the Sisters while we were there that most days we skipped dinner altogether.

We got to try some of the children’s favorites: majadito (rice cooked with onions, tomatoes, and spices, and served with fried eggs and yucca or plantains), mondongo  (marinated pork, served with boiled corn and potatoes), and pique macho (cubed beef, sliced hot dogs, and stir-fried vegetables cooked in local spices and served over French-fried potatoes).

And of course, Salteñas!

A Salteña is the Bolivian version of an empanada. Filled with meat, potatoes, peas and more, this delicious pastry is a great mid-morning snack. Deliciosa!

Injera (Ethiopia)


Ethiopian food means injera, a spongy pancake-like flatbread made from teff, wheat, barley, corn, and/or rice flour. A fundamental part of every Ethiopian meal, it is often eaten with meat stews and cooked greens. Luis and I make a habit of trying out the traditional cuisine on each of our trips — and, in Ethiopia, that included visiting a restaurant that offered traditional dancing as well as dinner.

Dishes come served on large platters to share, brimming with lentils, kale, and spicy tomato stew. The flavors are delicious, and better yet, Ethiopians use the injera to scoop up the food — no utensils required!

Tortillas (Mexico)


Luis and I mainly ate tacos while in Mexico. The variety of fresh and flavorful ingredients is astounding. My favorite part of Mexican dishes: they all seem to come with fresh limes for extra flavor, although dishes are usually already full of flavor. Rice, beans, guacamole, and salsa are served with every meal, and tortillas are plentiful, brought to you in a round tortilla warmer that looks like an oven mitt to keep your tortillas warm as you eat your meal.

Sorghum (Kentucky)


Driving through Kentucky, it’s easy to find mainstays like pizza, fried chicken, spaghetti, biscuits and gravy, and chicken and dumplings. Last summer, we had the opportunity to stop by a local farm with one of our volunteer coordinators and meet a farmer who makes sorghum, a sweet syrup akin to molasses. You haven’t lived until you’ve tried sorghum on your biscuits. Yum!



You can sponsor a child with Children Incorporated in one of three ways – call our office at 1-800-538-5381 and speak with one of our staff members, email us at, or go online to our donation portal, create an account, and search for a child that is available for sponsorship.


written by Shelley Callahan

Shelley is the Director of Development for Children Incorporated. She is also the lead social correspondent, regularly contributing insights through the Stories of Hope blog series. Sign up for Stories of Hope to receive weekly email updates about how your donations are changing the lives of children in need.

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