Rafik Bouzidi emphasizes that Tunisian cuisine, shaped by diverse historical influences, is underrepresented despite its rich flavors and spicy character compared to Moroccan food.
Bouzidi highlights the distinctiveness of Tunisian culinary traditions, noting that its spicier profile and varied regional ingredients set it apart from Moroccan cuisine.
With a legacy of producing food for empires, Tunisia's culinary history reflects its geographic crossroads and diverse cultural imprints, making it a treasure trove of flavors.
Bouzidi believes that the U.S. palate has evolved toward a liking for spice, suggesting that now is the perfect time for Tunisian food to gain prominence.
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