Anyone who’s familiar with Cajun/Creole cuisine knows the “Holy Trinity” - onions, celery and bell peppers (usually in a 3:2:1 ratio). There’s also the Italian “Soffritto” and French mirepoix of onions, celery and carrots (2:1:1 if anyone’s counting). Both are used as the basis for numerous dishes.
Not necessarily looking for other 3-flavor bases for regional cuisines (there are lots of other Holy Trinities), but simply three flavors that go great together greater than the sum of their parts; i.e. one of my favorites is banana, honey and peanut butter - makes a kick-ass smoothie, if you’ve never tried one.
Put 'em between two pieces of bread and fry 'em in butter, and you’ve got an Elvis Heart-Clogger Special!
Seriously, blueberries, raspberries, and blackberries seem to be a popular combination in jam. Shopping this afternoon, I also saw marmalade made with orange, grapefruit, and lime.
I also love Nutella (chocolate and hazelnut paste) slathered onto bananas. Yum-O! :o
Marmite and sharp cheddar cheese on buttered toast, stuck under a grill until the cheese starts to brown and bubble—yum!
Mashed potatoes mixed with mushy carrot and parsnip—also yum!
(I’d add garlic cloves, “the Pope’s nose,” to your Louisiana trinity, BTW. )
Like Neopolitan ice cream? Or a banana split (which has a whole bunch of other flavors going on)?
I remember kids (and myself usually) mixing the chocolate and vanilla flavors together with that ol’ wooden spoon if they were side-by-side in a cup, but I don’t recall any kid who mixed these three. Besides, mixing C & V usually just gave you a lighter tasting chocolate.
The essential Caprese salad: fresh tomato, fresh mozzarella, and fresh basil. OK, it should also have a drizzle of olive oil and/or balsamic vinegar, but I’m fine without.
Lox, onion, and cream cheese. Great on a bagel, rye bread, or by itself.
All three of your examples are essentially the same thing; IIRC, a soffrito and mirepoix are identical, and derive from the Italian soffrito, and the cajun trinity uses peppers instead of carrots.
Rum, sugar and lime is a fairly classic trio, starting with the old school grog, and working forward through various punches into daiquiris and mojitos.
Ginger, soy sauce and sesame oil are a very defining flavor for Chinese food, and in a broader sense, the trio of ginger, garlic and chilies is a common combination for Asian foods of all kinds.
Garlic, cumin and chilies is also a common flavor trio in Mexican and Indian cooking.
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