Side, Snack, Appetizer

Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Main

Adobo, Latin American style

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Drink

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. it may be used as a weak gruel for invalids. it is especially effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.

Side, Snack, Appetizer

Arroz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Arroz aguado

Chicken and rice stew

Main

Arroz a la valenciana

Arroz a la valenciana (valencian-style rice; in valencian, arròs a la valenciana) or valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the valencian community, in eastern spain. the paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of valencia, method also applied to the modern variants of arroz a la valenciana. the method of preparing valencian rice has been practiced since colonial era and is found in argentine, colombian, cuban, nicaraguan, portuguese, uruguayan and venezuelan cuisines. it is even found in filipino cuisine, where it is referred to as arosbalensiyana. on the other hand, valencian paella, did not emerge until the late 19th century, among the peasants of the horta of valencia. in spain, when a paella has other ingredients that are not "properly valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. for example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). additionally it is common to include vegetables, meats and seafood.

Main

Arroz con camarones

Rice with shrimp

Dessert, Sweet

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Drink

Arroz con piña

Rice and pineapple beverage, may contain flor de caña rum

Main

Arroz con pollo

Arroz con pollo (spanish for rice with chicken) is a traditional dish of latin america, closely related to paella. in the dominican republic it is alternately called locrio de pollo, and in saint martin it is called lokri or locreo.there is some debate as to whether it originated in spain or puerto rico. many puerto ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. beer and annatto are rarely used in spanish cooking and never in arroz con pollo there. annatto is frequently used in puerto rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). beer is used in many puerto rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). many puerto rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo. food writer elisabeth lambert ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the spanish forms of pilaf, already reflecting international influences: chicken was brought from india and rice from asia; saffron (used for the yellow colour in spain, instead of annatto) was introduced by phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the americas.

Drink

Atole

Atole (spanish: [aˈtole] (listen), from nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of mexican origin. chocolate atole is known as champurrado or atole. it typically accompanies tamales, and is very popular during day of the dead (observed november 2) and las posadas (christmas holiday season).

Dessert, Sweet

Atolillo

Custard

Main

Baho

Vaho (spanish pronunciation: ['va.o]) or baho (['ba.o]) is a mix of meat, green plantains and yuca cooked in banana leaves. it is a traditional nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and afro-nicaraguans of the country. in nicaraguan spanish and some other dialects, the name is pronounced as vajo (['vaho]) or bajo (['baho]). there is some controversy as to whether the correct spelling is vaho, baho, vajo or bajo. vaho is served with ensalada de repollo, a cabbage and tomato salad made with vinegar and lemon/lime juice. the salad tops the meat, yuca and plantains. the meat used to make this dish is typically brisket. for some families, it is a traditional sunday dish. it is also served in many restaurants.

Drink

Batido

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

Dessert, Sweet

Bienmesabe

Bienmesabe (spanish: "it tastes good to me") is a sweet spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. its consistency significantly varies depending upon preparation methods used. the dessert is also popular in the cuisine of the canary islands. it has been described as influenced by moorish cuisine. several variations of the dessert exist.

Main

Bistec

Bistek (from spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. it is a common staple in the tagalog and western visayan regions of the philippines. it is eaten over white rice.

Main

Bistec encebollado

Beef steak with onions

Main

Bocadillo

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Drink

Bufalo

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Dessert, Sweet

Buñuelos de yuca

Yucca fritters served with spiced syrup

Main

Caballo bayo

Buffet-style selection of dishes and sides served in clay pots, desserts, common items are shredded beef and chicken, chorizo, beans, moronga (blood sausage), chicharron, guacamole, cheese, pico de gallo, tortillas, soup, cassava, arroz con leche, bunuelos, cajeta

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Dessert, Sweet

Cajeta

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Main

Caldo de pollo

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Main

Camarones al ajillo

Al ajillo is a typical condiment in the cuisines of the spanish-speaking world. the likely origin, through colonization, is the spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. in mexico, it combines guajillo chili peppers and ajo (garlic). in other latin american countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in peruvian cooking, dried forms of aji amarillo.

Side, Snack, Appetizer

Casamiento

Rice and beans

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Main

Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

Main

Chalupa

A chalupa (spanish pronunciation: [tʃaˈlupa]) is a specialty dish of south-central mexico, including the states of hidalgo, puebla, guerrero, and oaxaca.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Drink

Chicha brava

Chicha is a fermented (alcoholic) or non-fermented beverage of latin america, emerging from the andes and amazonia regions. in both the pre- and post-spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. however, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (chenopodium quinia), kañiwa (chenopodium pallidicaule), peanut, manioc (also called yuca or cassava), palm fruit, rice, potato, oca (oxalis tuberosa), and chañar (geoffroea decorticans). there are many regional variations of chicha. in the inca empire, chicha had ceremonial and ritual uses.

Drink

Chicha de maiz

Chicha is a fermented (alcoholic) or non-fermented beverage of latin america, emerging from the andes and amazonia regions. in both the pre- and post-spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. however, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (chenopodium quinia), kañiwa (chenopodium pallidicaule), peanut, manioc (also called yuca or cassava), palm fruit, rice, potato, oca (oxalis tuberosa), and chañar (geoffroea decorticans). there are many regional variations of chicha. in the inca empire, chicha had ceremonial and ritual uses.

Side, Snack, Appetizer

Chicharrones

Chicharrón (spanish: [tʃitʃaˈron], andalusian: [ʃiʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. chicharrón may also be made from chicken, mutton or beef.

Main

Chilaquiles

Chilaquiles (spanish pronunciation: [tʃilaˈkiles]) are a traditional mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.

Breakfast

Chilaquiles

Chilaquiles (spanish pronunciation: [tʃilaˈkiles]) are a traditional mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.

Side, Snack, Appetizer

Chimichurri

Chimichurri (spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. found in argentinian and uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. it is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Main

Chuleta de cerdo

Pork chop, for example, fried, stewed, roasted

Main

Churrasco

Churrasco (portuguese: [ʃuˈʁasku], spanish: [tʃuˈrasko]) is the portuguese and spanish name for beef or grilled meat more generally. it is a prominent feature in the cuisine of brazil, uruguay, and argentina. the related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. this serving style is called espeto corrido or rodízio, and is quite popular in brazil, especially in southern states like rio grande do sul, paraná, santa catarina, and são paulo.

Side, Snack, Appetizer

Churrasco

Churrasco (portuguese: [ʃuˈʁasku], spanish: [tʃuˈrasko]) is the portuguese and spanish name for beef or grilled meat more generally. it is a prominent feature in the cuisine of brazil, uruguay, and argentina. the related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. this serving style is called espeto corrido or rodízio, and is quite popular in brazil, especially in southern states like rio grande do sul, paraná, santa catarina, and são paulo.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Main

Costillas

Ribs of pork, beef, lamb, and venison are a cut of meat. the term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, african buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. they can be roasted, grilled, fried, baked, braised, or smoked. a set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. this oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. before refrigerated transport, barbeque pork ribs would only be consumed as part of a whole "pig roast" where a whole pig was often barbequed in a pit.in american cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. they are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.

Side, Snack, Appetizer

Cuajada

Cuajada (milk curd) is a cheese product. traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. it is popular in the northern regions of spain (asturias, basque country, navarre, aragon, castile and leon, la rioja). in latin america it is popular in colombia and in the central american countries of el salvador, honduras and nicaragua.raw warmed milk is mixed with a rennet or with plant extracts and left to curdle. it was traditionally made in a wooden recipient called 'kaiku' and heated with a red-hot poker, giving it a distinct faintly burned taste. cuajada means 'curdled' in spanish. in basque, it is called mamia. cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. in colombia, it is typically served with melado, a thick syrup made of panela. in nicaragua salt is usually added to the cuajada and enjoyed with güirilas and other dishes

Side, Snack, Appetizer

Curtido

Curtido (spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish. it is typical in salvadoran cuisine and that of other central american countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw. it is commonly served alongside pupusas, the national delicacy. fellow central american country belize has a similar recipe called "curtido" by its spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. it is used to top salbutes, garnaches, and other common dishes in belizean cuisine.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Side, Snack, Appetizer

Elote

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Side, Snack, Appetizer

Ensalada de manzana

A sweet apple salad, common during christmas and the new year

Side, Snack, Appetizer

Ensalada de papa

Potato salad

Main

Ensalada de pollo

Chicken salad is any salad with chicken as a main ingredient. other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards.

Side, Snack, Appetizer

Ensalada rusa

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

Main

Espetada

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

Dessert, Sweet

Espumilla

Meringue cream dessert flavored with guava, blackberry, lemon, some recipes cook the meringue so it's more of a confection

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Drink

Flor de Caña

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. the distillate, a clear liquid, is usually aged in oak barrels. rum is produced in nearly every sugar-producing region of the world, such as the philippines, where tanduay is the largest producer of rum globally.rums are produced in various grades. light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. premium rums are made to be consumed either straight or iced. rum plays a part in the culture of most islands of the west indies as well as the maritime provinces and newfoundland, in canada. the beverage has famous associations with the royal navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see triangular trade), organized crime, and military insurgencies (e.g., the american revolution and australia's rum rebellion).

Side, Snack, Appetizer

Frijoles

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Main

Fritanga

Spicy pork and egg stew

Side, Snack, Appetizer

Fruit

Avocado, banana, jicaro, jocote, mango, melon, papaya, pineapple, passionfruit, pipian, soursop, star fruit, tamarind

Dessert, Sweet

Fruit

Avocado, banana, jicaro, jocote, mango, melon, papaya, pineapple, passionfruit, pipian, soursop, star fruit, tamarind

Breakfast

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Main

Gallina rellena

Stuffed and roasted chicken, common during christmas

Main

Gallo pinto

Gallo pinto or gallopinto is a traditional dish from central america. consisting of rice and beans as a base, gallo pinto has a long history and is important to nicaraguan and costa rican identity and cultures, just as rice and beans variations are equally important in many latin american cultures as well. the beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, chopped onions, and garlic.

Breakfast

Gallo pinto

Gallo pinto or gallopinto is a traditional dish from central america. consisting of rice and beans as a base, gallo pinto has a long history and is important to nicaraguan and costa rican identity and cultures, just as rice and beans variations are equally important in many latin american cultures as well. the beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, chopped onions, and garlic.

Drink

Gaubul

Beverage made with green banana, milk, coconut and sugar

Side, Snack, Appetizer

Gofio

Gofio is a sort of canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. gofio has been an important ingredient in canarian cooking for some time, and canarian emigrants have spread its use to the caribbean (notably in cuba, dominican republic, puerto rico, and venezuela) and the western sahara. there are various ways to use it, such as kneading, dissolving in soup, and baking. it can also be used as a thickener. it is also found in argentina, uruguay, and chile, where it is known as harina tostada and is employed in a wide variety of recipes. the gofio commercially available in the canary islands is always finely ground, like ordinary flour, despite the definition given in the spanish dictionary of the royal academy. it can't be seen at shops other than the canary islands. because protected designation of origin,but you can buy it at mail order.

Main

Guapote

Parachromis is a genus of cichlids native to central america. some species occur in lake nicaragua and lake managua. all species are predatory and relatively large for cichlids.

Drink

Guaro

Guaro is a liquor made in many places in latin america. a clear liquid distilled from sugar cane juices, it has a slightly sweeter taste than comparable liquors. it is traditionally 60 proof or 30% alcohol, although recently 70 proof and 80 proof versions are produced. it is popular in colombia, costa rica, ecuador, el salvador, guatemala, honduras, nicaragua, and panama, although in many places the word "guaro" can refer to almost any liquor. the name "guaro" came from central america. colombians call it aguardiente. sometimes it is referred to as a "soft vodka" because it has a lower alcohol content than vodka.

Side, Snack, Appetizer

Güirila

A güirila is a sweet type of tortilla made from young white maize. they are usually eaten with crema (sweet or sour cream) and cuajada, a type of salty nicaraguan crumbled white cheese. the güirilas are made from shelling sweet young maize, milling it and cooking or grilling the mixture in banana leaves to prevent them from sticking or burning. sugar and/or salt are usually the only additions to the mix itself, although adding milk is common for street vendors who wish to stretch out the mixture. they are also typically enjoyed alongside meat or pork, or as a snack by itself.güirilas originated in matagalpa, in the north of nicaragua. the city made history when they made a güirila that was just over 650ft. in circumference at the national corn fair.

Main

Güirila

A güirila is a sweet type of tortilla made from young white maize. they are usually eaten with crema (sweet or sour cream) and cuajada, a type of salty nicaraguan crumbled white cheese. the güirilas are made from shelling sweet young maize, milling it and cooking or grilling the mixture in banana leaves to prevent them from sticking or burning. sugar and/or salt are usually the only additions to the mix itself, although adding milk is common for street vendors who wish to stretch out the mixture. they are also typically enjoyed alongside meat or pork, or as a snack by itself.güirilas originated in matagalpa, in the north of nicaragua. the city made history when they made a güirila that was just over 650ft. in circumference at the national corn fair.

Main

Guiso

Guiso is a spanish meat dish prepared by roasting or frying combined with braising. it is typically a hot, mildly fatty food. unlike stew, it allows the vapors to circulate during culinary process. in making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

Main

Hamburguesa

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

Dessert, Sweet

Helado

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Dessert, Sweet

Huevos chimbos

Sweet egg-yolk-based dessert with cinnamon, cloves and raisins

Breakfast

Huevos rancheros

Huevos rancheros (spanish pronunciation: [ˈweβoz ranˈtʃeɾos], 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural mexican farms.

Main

Indio viejo

Indio viejo ("old indian") is a type of stew popular in nicaragua. it is usually made from shredded corn and beef. the dish is traditional to nicaragua and one of the most established. it is similar to a porridge. it dates at least to the colonial era and a mortar was used to prepare the dish.

Side, Snack, Appetizer

Jamon

Jamón (spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in spain. it is one of the most globally recognized food items of spanish cuisine. it is also regularly a component of tapas.most jamón is commonly called jamón serrano in spain.jamón is the spanish word for ham. as such, other ham products produced or consumed in spanish-speaking countries may also be called by this name.

Drink

Jugo

Fruit beverage made with added water, milk, sugar

Drink

La cususa

Cane liquor, mixed with a tonic or soft drink

Drink

La Victoria

Drink

Liquidados

Fruit juice shake, made with fruit such as blackberries, mango, papaya, pineapple

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Lomo relleno

Stuffed pork tenderloin

Side, Snack, Appetizer

Longaniza

Longaniza (spanish pronunciation: [loŋɡaˈniθa], or american spanish: [loŋɡaˈnisa]) is a spanish sausage (embutido) similar to a chorizo and also closely associated with the portuguese linguiça. its defining characteristics are interpreted differently from region to region. it is popular in the cuisines of several regions of spain, argentina, uruguay, puerto rico, dominican republic, el salvador, mexico and chile. in the philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.

Drink

Macuá

The macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. the macuá is noted as the national drink of nicaragua. the drink is named after pajaro macuá, a tropical bird native to the country.

Side, Snack, Appetizer

Maduros

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Breakfast

Maduros

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Drink

Malteada

Malted milkshake

Breakfast

Marquesote

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Dessert, Sweet

Marquesote

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Side, Snack, Appetizer

Mayonesa

Spanish mayonnaise, made with eggs, olive oil, lemon juice and salt

Drink

Medio y medio

A beverage made by mixing dry white wine and sweet sparkling wine in equal parts

Dessert, Sweet

Melcocha

Taffy-like candy, may also contain nuts

Dessert, Sweet

Merengue

Meringue (, mə-rang; french pronunciation: ​[məʁɛ̃ɡ]) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. a binding agent such as salt, flour or gelatin may also be added to the eggs. the key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. its flavorants are vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. they are light, airy and sweet confections. homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. a uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °c or 176–194 °f) for an extended period of up to two hours.

Drink

Michelada

A michelada (spanish pronunciation: [mitʃeˈlaða]) is a mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. it is served in a chilled, salt-rimmed glass. there are numerous variations of this beverage throughout mexico. in mexico city, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. there are several other optional ingredients, such as maggi sauce, soy sauce, tajín, worcestershire sauce, chamoy powder, serrano peppers, or clamato.