Travel Reference
In-Depth Information
(mostly Poles), Africans (mostly Nigerians), and South Americans (mostly Brazilians).
The 2011 census found that over 10 percent of Ireland's population had been born else-
where.
That cultural exchange may have something to do with Ireland's appealing cuisine. At
one time known only for its poor imitation of bad British food, today's Irish cuisine has
gone global. Expatriate chefs have come home with newly refined tastes, and immigrants
have added a world of interesting flavors. Modern Irish cuisine is skillfully prepared with
fresh local ingredients. Irish beef, lamb, and dairy products are among the EU's best. And
there are streams full of trout and salmon and a rich ocean of fish and shellfish right off-
shore.Whilefishandpotatoesremainstaples,potatoesareoftenreplacedwithriceorpasta
in many dishes.
TravelersonabudgetwillinvariablyencountertheHolyTrinityofpubgrub:Irishstew,
chicken curry,andfish-and-chips. Popularbeerchoices areGuinness(adarkstout),Smith-
wicks (an amber ale), and Harp (a golden lager). The most common spirit is triple-distilled
Irish whiskey.
