*Beef Empanada (Pictured)*Grilled Beef Skewer with Chimichurri Sauce and Boniato Puree*Roasted Verlasso Salmon with Quinoa Salad and Arugula ChimichurriTwo of the dishes, the Grilled Beef Skewer and the Roasted Verlasso Salmon, made my Ten Best Returning Items list, and I’d highly recommend them as a surf and turf meal. The beef empanada is good, but with the inclusion of a Jamacian Beef Patty at the new Islands of the Caribbean booth, this offering now seems redundant. I’d try the newer dish and skip this one as a result.Poland *Roasted Pork Lettuce Wrap with Kimchi (Pictured)*Vegan Korean BBQ with Steamed Rice and Cucumber KimchiKorean-style BBQ Beef with Steamed Rice and Cucumber KimchiI’m not sure whether it is great or not that this booth features the same dish twice–once with beef and once made vegan-friendly. Either way, my favorite of the offerings is actually the roasted pork lettuce wrap. Don’t let preconceived notions of kimchi scare you from this booth. The kimchi here is “fresh” tasting and very mild in flavor.Wine and Dine Studio *Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour Cream*The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats (Pictured)Lamb Stew with Neeps and TattiesI am glad that I got a chance to try haggis last year–and I’m not heartbroken that it has been replaced with lamb stew (still with the neeps and tatties–turnips and potatoes). It may not be as traditional, but it will appeal to more people. No surprise that the Potato Pancake with Scottish Smoked Salmon is back–it’s a festival favorite. I’m a little surprised that the Tipsy Laird is back. It wasn’t bad, but it wasn’t the best dessert I had.South Korea *Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs (Pictured)*Lamb Meatball with Spicy Tomato Chutney*Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara DumplingFun fact: The mussels dish here is the only dish that I threw away without finishing out of everything I tried at Food and Wine last year. Don’t let that scare you off it, though–I simply don’t like mussels, and this dish did nothing to change my opinion. If you like them, you’ll enjoy the dish. The other two offerings, both returning from last year, are solid offerings. They aren’t my first choice, but they are far from my last. The chutney with the Lamb Meatball isn’t horrifically spicy, so it can be enjoyed by almost everyone. For those who are curious, kumara is a type of sweet potato, and goes very nicely with the venison. Some people complain about venison being gamey at times, but the quality of the venison and the sauce take away any gamey flavor.Patagonia Barbacoa Enchilada: Corn Tortilla filled with Beef Barbacoa, covered with Oaxaca MoleTaco de Camaron: Battered Shrimp served over a Flour Tortilla with Crispy Purple Cabbage and Chipotle Mayonnaise (Pictured, but slightly changed this year)Flan de Chocolate AbuelitaAll new menu for Mexico this year, and it will take a few margaritas to help me get past the loss of the sweet corn cheesecake from the menu. On the other hand, I’m thrilled to see a mole dish on the menu. (For those who are not familiar, this is a savory and generally slightly spicy sauce made with chocolate. The flavor is really rich, and not at all like a melted Hershey’s bar–seriously.) Speaking of chocolate, the Flan de Chocolate Abuelita may surprise some people with its cinnamon flavor. The shrimp taco this year is slightly different from the version last year, but only marginally so (swapping out pico de gallo and pickled onions for purple cabbage). It was delicious last year, and I expect it to be good this year as well.Morocco Share This!Some say that bad things happen in threes, but I’m a mojito-glass-half-full kind of person. When it comes to booths at Epcot’s International Food and Wine Festival, a review in three parts is far better than one. So it is with great irony that I start off with the booth that has the one food I will absolutely positively not be eating at Food and Wine. (Oh, and if you missed part 1 or part 2, feel free to catch up before diving into this one.)*Indicates item returning from last year.JapanGrilled Spicy Edamame tossed with Sesame Oil, Soy Sauce, and Chili PowderSpicy Sushi Roll: Tuna and Salmon with Kazan Volcano SauceMarinated Shrimp sautéed with Garlic and Butter, Served Over RiceI’m very fortunate that I have outgrown many of the food allergies I had as a child, but one still causes me an anaphylaxis reaction–concentrated amounts of soy, like those found in tofu or in edamame. As a result, because I value my life, I’ll be skipping the Grilled Spicy Edamame. I know my husband will be more than willing to take one for the team and try it, as this sounds like a great snack option. I’ll likely skip the sushi roll–if I want sushi, there’s so many good options at Walt Disney World to have a seat for a full sushi meal. On the other hand, I’m excited about the shrimp dish. My only hope is that the shrimp will have the tails already removed, so I can chow down without having to juggle a knife and fork.Mexico *Kefta Pocket: Seasoned Ground Beef in a Pita Pocket (Pictured)Spicy Hummus Fries with Cucumber, Tomato, Onions, and Tzatziki SauceChocolate BaklavaIn the commentary about that Hawai’i booth, I mentioned that when you’ve got a good thing, it’s smart not to mess with it. Somehow this idea did not make it to Morocco. The baklava at the Morocco pavilion has always been exceptional, whether during Food and Wine or not. The addition of the chocolate sauce seems like two great tastes that shouldn’t be put together. Seeing this made me realize just how many dishes are being prepared with chocolate this year. In a battle of chocolate dishes, the baklava would simply lose out–it doesn’t need it. Just like I gave the Greece booth a bit of ribbing about offering nachos, I have to comment about the Spicy Hummus Fries here. The description made me think “Figaro Fries, now with Moroccan Flavors”. I’m sure they’ll be good because almost anything can taste good fried. It just isn’t my first choice to represent the cuisine of Morocco. At least my ol’ Kefta Pocket standby is back. Good stuff.New Zealand *Kielbasa and Potato Pierogi with Caramelized Onions and Sour Cream (Pictured)Pork-Stuffed Cabbage in Tomato SauceGrowing up, my mom made cabbage rolls stuffed with ground beef and smothered in tomato sauce–and I hated it. Thus, it will take some pretty strong pixie dust for me to expect to enjoy the Pork-Stuffed Cabbage in Tomato Sauce. If anyone can make me like it, it’s Disney. The Kielbasa and Potato Pierogi is a returning favorite. I still wonder why Poland gets a booth every year instead of some other countries in that area, though. Maybe someone just really likes pierogi?Scotland *Trio of Artisan Cheese (Pictured)Pork Tenderloin with Cannellini Bean Ragout and Zinfandel ReductionSeared Scallop with Truffled Celery Root Puree, Brussels Sprouts, and Wild MushroomsTechnically, this booth is new because “and Dine” was added to the Wine Studio, along with two more substantial offerings beyond a cheese plate. Each sounds very luxurious, but I think that the flavors with the scallop will win out over the ragout for the pork. I enjoyed the cheese plate last year, but I’m not sure I’d buy it again. The flavors are wonderful, but you do pay a lot for those bite-size pieces of cheese.There are a few other places that get in on the Food and Wine spirit, such as Intermissions Café in the Festival Center, a lone kimchi hot dog offering at the African Outpost, and Sweet and Sour Chicken at the Refreshment Port, but these often feel like afterthoughts.So there you have it — a quick rundown of the new and returning foods at this year’s Epcot International Food and Wine Festival. Are there any booths that you plan to rope drop? Any that are on your “must skip” list? Feel free to sound off in the comments.