Kail and I have been spoiled when it comes to food. The culinary bar has been set high. No, I’m not talking about the DFAC (although it’s not that bad). I’m talking about the wonderful home-cooked meals of which we’ve been fortunate enough to partake.First there was Afghan lunch our second full day in country. Then there were pupusas at Latin Night. Last week, we were lucky enough to be invited to a pan-Asian feast featuring stir-fried glass noodles, sushi, chicken adobo, green curry and more, made from scratch by some of the lovely ladies in our office. There was also Ethiopian bread that, though hailing from a different continent, was no less delicious.One of the best things about working at this embassy is that you are serving alongside colleagues from El Salvador to Rwanda and everything in between. So even though many people (myself included) never leave the compound, you still get an interesting cultural experience that isn’t Afghan, but it’s still unique.In addition to U.S. direct hires — who include Foreign Service Officers, Foreign Service Limiteds, EFMs, Personal Service Contractors (PSCs), and TDYers — there are many TDYers and Third-Country Nationals (TCNs) who were locally employed at U.S. embassies in other countries and are either serving temporary tours of duty (anywhere from a few weeks to several months) or who have left their home missions to serve in Afghanistan “permanently” (for up to four years). It makes for an interesting cultural exchange in the workplace and — more importantly — a smorgasbord of culinary tastes in the kitchen.At last week’s feast, our chefs hailed from Ethiopia, Nepal, the Philippines and Uganda. And to think Kail and I were proud of our pathetic little baked ziti of sorts (minus a couple key ingredients) that we made for few friends one night! Perhaps I should just stick to desserts.My plate (number one of … I won’t say how many).What’s your favorite ethnic food?