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Food and Drinks

Gulyas (Goulash)

Gulyas is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices. Originating within the historical Hungarian ethnic area, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe. It is one of the national dishes of Hungary and a symbol of the country.

Chicken paprikás (Chicken paprikash)

Chicken paprikás (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin and one of the most famous Hungarian stews. Cooked bell peppers are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple. The meat is cooked with a paprika roux.

Mushroom paprikás (Mushroom paprikash)

Since the mushroom replaces the meat perfectly it quickly becomes a true vegetarian dish. The mushroom paprikas could be made with any kind of mushrooms, usually cremini, portobello and white mushrooms.

Töltött Káposzta (Stuffed Cabbage)

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of the Balkans, Central, Northern, and Eastern Europe, as well as the Middle East. In Europe, the filling is traditionally based around meat, often beef, lamb, or pork and is seasoned with garlic, onion, and spices. Grains such as rice and barley, eggs, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe.

Beef Pörkölt (Beef stew)

Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato. It should not be confused with Goulash, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or Paprikás (using only meat, paprika and thick heavy sour cream). The traditional Hungarian stews: Pörkölt and Paprikás along with the traditional soup "Goulash" are considered to be the national dishes of Hungary.

Hurka & Kolbasz

The cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavours, "hot" or "mild". Kolbász is cooked Hungarian sausage, usually smoked. The best known and most popular versions are: Gyulai, Csabai, Csemege, Cserkész, Debreceni, Lecsókolbász. Hurka are boiled sausages that come in two main types "májas" (liver sausage), and blood sausage ("véres”).


Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water. It is also traditionally made in Vojvodina, where it was introduced by the local Hungarians. It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, rubbed with garlic or garlic butter, or doused with garlic water.

What to eat if you have a Dietary Restriction

Gluten Free – stick with the main dishes that do not have noodles.
Vegetarian – try the mushroom paprikas! Also ask the vendors for suggestions depending on how the food prepared.
Diabetic – avoid certain baked goods. Pogacsa and savory foods are your best bet.
Food Sensitivities – look at labels – all vendors are required to label items which may have nuts and ask if your allergen is in the item.

Hungarian Heritage Festival

Hungarian Heritage Festival strives to keep the Hungarian culture alive in San Francisco Bay Area.