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 de chancho

Marinated pork in adobo sauce

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.

Main

Aguadito de pollo

Aguadito de pollo, also referred to as 'aguadito', is a traditional chicken soup in peruvian cuisine consisting of chicken, cilantro and vegetables. the dish is prepared using large chunks of chicken and additional ingredients like chicken hearts, livers and gizzards. other ingredients used can include potatoes, corn, peas, other vegetables, rice, noodles, red pepper and various spices. it typically has a pronounced green coloration due to a significant amount of cilantro used in the soup.in peru, aguadito de pollo is consumed in part for having a theoretical potential for easing or alleviating symptoms associated with the hangover.

Side, Snack, Appetizer

Ají

Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.

Main

Ajiaco

Ajiaco (spanish pronunciation: [aˈxjako]) is a soup common to colombia, cuba, and peru. scholars have debated the origin of the dish. the dish is especially popular in the colombian capital, bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas. in cuba, ajiaco is prepared as a stew, while in peru the dish is prepared with a number of regionally specific variations.

Main

Ají de gallina

Ají de gallina is a peruvian chicken stew. the dish is considered a popular peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in english. ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. the stew is then thickened with bread soaked in milk or evaporated milk, cheese such as parmesan, and ground nuts such as pecans or walnuts. ají amarillo ("yellow chili") is a mildly spicy pepper native to south america, common in many peruvian cuisine dishes. ají de gallina is typically served with boiled potatoes and white rice, and garnished with black olives and hard-boiled egg.

Side, Snack, Appetizer

Aji huacatay

Black mint salsa, used with meats, soup, salad

Dessert, Sweet

Alfajor

An alfajor or alajú (spanish pronunciation: [alfaˈxoɾ], plural alfajores) is a traditional confection typically made of flour, honey, and nuts. it is found in argentina, bolivia, chile, colombia, ecuador, paraguay, peru, the philippines, southern brazil, southern france, spain, uruguay, and venezuela. the archetypal alfajor entered iberia during the period of al-andalus. it is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.

Main

Alpaca

The alpaca (lama pacos) is a species of south american camelid mammal. it is similar to, and often confused with, the llama. however, alpacas are often noticeably smaller than llamas. the two animals are closely related and can successfully crossbreed. both species are believed to have been domesticated from their wild relatives, the vicuña and guanaco. there are two breeds of alpaca: the suri alpaca and the huacaya alpaca. alpacas are kept in herds that graze on the level heights of the andes of southern peru, western bolivia, ecuador, and northern chile at an altitude of 3,500 to 5,000 metres (11,000 to 16,000 feet) above sea level. alpacas are considerably smaller than llamas, and unlike llamas, they were not bred to be working animals, but were bred specifically for their fiber. alpaca fiber is used for making knitted and woven items, similar to sheep's wool. these items include blankets, sweaters, hats, gloves, scarves, a wide variety of textiles, and ponchos, in south america, as well as sweaters, socks, coats, and bedding in other parts of the world. the fiber comes in more than 52 natural colors as classified in peru, 12 as classified in australia, and 16 as classified in the united states. alpacas communicate through body language. the most common is spitting to show dominancewhen they are in distress, fearful, or feel agitated. male alpacas are more aggressive than females, and tend to establish dominance within their herd group. in some cases, alpha males will immobilize the head and neck of a weaker or challenging male in order to show their strength and dominance. in the textile industry, "alpaca" primarily refers to the hair of peruvian alpacas, but more broadly it refers to a style of fabric originally made from alpaca hair, such as mohair, icelandic sheep wool, or even high-quality wool from other breeds of sheep. in trade, distinctions are made between alpacas and the several styles of mohair and luster.an adult alpaca generally is between 81 and 99 centimetres (32 and 39 inches) in height at the shoulders (withers). they usually weigh between 48 and 90 kilograms (106 and 198 pounds). raised in the same conditions, the difference in weight can be small with males weighting around 22.3 kilograms (49 lb 3 oz) and females 21.3 kilograms (46 lb 15 oz).

Drink

Anis Najar

Anise liquor

Side, Snack, Appetizer

Anticuchos

Anticuchos (singular anticucho, quechua 'anti kuchu', anti: 'eastern region of the andes' or 'eastern native ethnicities', kuchu: 'cut'; quechua for 'anti-style cuts', 'eastern-style cuts') are popular and inexpensive meat dishes that originated in the andes during the pre-columbian era, specifically in the antisuyu region of the tawantinsuyu (inca empire). the modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in peru. anticuchos can be found on street-carts and street food stalls (anticucheras). the meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). while anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). anticuchos usually come with a boiled potato at the end of the skewer. a similar dish, shish kebab, is found in mediterranean cuisine. in peru, anticuchos are linked to the procession of señor de los milagros.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Side, Snack, Appetizer

Arepa

Arepa (spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough, eaten in the northern region of south america since pre-columbian times, and notable primarily in the cuisine of colombia and venezuela, but also present in the cuisines of bolivia and other countries.it is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various meats, chicken, avocado, or diablito (deviled ham spread). it can also be split to make sandwiches. sizes, maize types, and added ingredients vary its preparation. it is similar to the mexican gordita, the salvadoran pupusa, the ecuadorian tortilla de maíz and the panamanian tortilla or changa.

Drink

Arequipeña

Side, Snack, Appetizer

Arracacha

Arracacha (arracacia xanthorrhiza) is a root vegetable originally from the andes, somewhat intermediate between the carrot and celery root. its starchy taproot is a popular food item in south america where it is a major commercial crop.

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.

Side, Snack, Appetizer

Arroz amarillo

Yellow rice is a traditional yellow-colored rice dish in spanish, iranian, west asian, moroccan, ecuadorian, peruvian, caribbean, portuguese, filipino, afghan, indian, sri lankan, south african and indonesian cuisines. it is made using white rice made yellow with annatto, saffron or turmeric, ingredients used to give the rice its yellow color.south african yellow rice, with its origins in cape malay cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.in sri lanka, it is known as kaha buth and draws from both indonesian and sri lankan influences.in indonesia it is known as nasi kuning. in the philippines it is known as kuning.

Main

Arroz chaufa

Arroz chaufa also known as arroz de chaufa (chinese rice) is a chinese-fried rice dish. it is a chifa style dish, a chinese cuisine. it consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. it is derived from chinese cuisine due to the influx of chinese immigrants to peru. one who is specialized in the art of making chaufa is known as a chaufero. dark soy sauce is preferred for use with peruvian fried rice. meats typically used are usually pork, beef, chicken, and shrimp. in some regions the rice is replaced with quinoa or pearled wheat while in others, rice is mixed with noodles. a variation is the chaufa amazónico, a fried rice made with ingredients from the amazon region in peru. it typically has cecina, meat dried in woodfire, and maduros, sweet plantains.

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.

Main

Arroz con mariscos

Rice with seafood, similar to paella

Main

Arroz con pato

Rice with duck

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.

Side, Snack, Appetizer

Arroz con queso

Rice cooked with cheese

Main

Arroz de marisco

Rice and seafood

Side, Snack, Appetizer

Arroz de verduras

Vegetable rice, rice mixed with vegetables

Main

Arroz frito

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Side, Snack, Appetizer

Arroz graneado

Fried rice with garlic

Main

Arroz tapado

Layered ground meat and rice

Side, Snack, Appetizer

Arroz verde

Rice cooked with cilantro, spinach, chicken stock, spices

Dessert, Sweet

Arroz zambito

Rice pudding made with chancaca (raw sugarcane syrup), cinnamon and, for example, pecans, raisins, coconut

Main

Asado de tira

Grilled short ribs, typically beef or lamb

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Breakfast

Avena con leche

Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in latin america and caribbean. other spices such as allspice, vanilla, nutmeg, ginger, and citrus peel are popular. avena means oat in the spanish language. it is somewhat similar to horchata, a sweet nut milk drink from spain. avena is prepared using water and milk brought to a boil. sugar and a small amount of oatmeal are added and cooked. if water is used, some amount of milk may optionally be added at the end of cooking. the oats may then be strained out, blended using a blender, or simply allowed to settle to the bottom of the pitcher. a cinnamon stick is sometimes added to the pitcher.

Drink

Backus Ice

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Dessert, Sweet

Barquillo

Barquillo is a crispy rolled wafer pastry originating from spain. it is made from basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. it was traditionally sold by roadside vendors known as barquilleros that carry a characteristic red roulette tin (the ruleta de barquillero). it was introduced to latin america and the philippines during colonial times. in spain and former spanish colonies, barquillos are commonly regarded as a type of christmas cookie. it is also popular during various fiestas. it spread to neighboring countries and today are extremely popular in east and southeast asian countries.

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

Bavarois de guindones

Bavarian-style prune custard

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette

Main

Bife de ancho

A rib steak (known as côte de boeuf or tomahawk steak in the uk) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. in the united states, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the u.s., the terms are often used interchangeably. the "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. the rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. the tomahawk steak resembles the native american tomahawk axe from which it gets its name.it is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. it is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices. the short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.

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 a lo pobre

Pan-fried steak, serve with plantains, potatoes, fries, onions, fried eggs

Main

Bistec encebollado

Beef steak with onions

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Bizcochuelo

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Side, Snack, Appetizer

Bocadito

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.

Dessert, Sweet

Bolitas de coco

Coconut balls

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Side, Snack, Appetizer

Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

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.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Budín de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Main

Butifarra

Sandwich with ham (jamón del país), onions, chili peppers on a white bread roll

Main

Cabrito

Cabrito (spanish: [kaˈbɾito] (listen)) is the name in both spanish and portuguese for roast goat kid in various iberian and latin american cuisines.

Side, Snack, Appetizer

Cachitos

Cachitos are a venezuelan food similar to the croissant, and are often filled with ham and cheese.the ingredients variate according to the state and the bakery they are made from but the most common ingredients are: wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar.the origin of the cachitos is unsure. some associate it with the arrival of portuguese and italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an italian baker named pietroluchi pancaldi in lusiteña, caracas in 1940. while others believe cachitos is a derivate of the venezuelan christmas dish, pan de jamon. cachitos are a staple in venezuelan cuisine. normally, they are eaten during breakfast hours, but they are also known to be eaten throughout the day. in venezuela, some bakeries have made sure that the scent of fresh cachitos are in the air by the time the country wakes up, but outside of the country it is hard to find such delicacies from the local bakery. they are usually accompanied by natural juices, coffee or malta.

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.

Drink

Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

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.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Main

Caldo de gallina

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

Caldo de pata

Sopa de pata is a hearty salvadoran soup made from cow's feet, tripe, yuca (also called cassava or manioc), cabbage leaves, chayotes, sweet corn, plantains, and green beans. it may be seasoned with mexican coriander leaves and flavored to taste with lemon or chile powder.

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.

Side, Snack, Appetizer

Cancha

Roasted large corn kernels from large-kerneled corn called maiz chulpe or maiz cancha chulpe, served with several sauces, typically green, red and white

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Main

Carapulcra

Carapulcra, or carapulca, is an ancient andean dish that has been prepared for centuries by both quechua peoples and aymara peoples. the original term for this dish in the aymara language is qala phurk'a, which means a stew made with hot stones. in contemporary peruvian cuisine and bolivian cuisine, it is a stew of pork and papa seca (dehydrated potatoes), with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove. in ancient times llama meat or alpaca meat would have been used, and some people still use these meats today. it is usually eaten with rice, boiled potatoes or yuca.

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Main

Cau cau

Tripe and vegetable stew (traditional recipe), though may be made other meats such as chicken (cau cau de pollo), serve with rice

Main

Causa limeña

Causa limeña or simply causa, is a typical and widespread entrée of the peruvian gastronomy which has a pre-columbian origin.

Side, Snack, Appetizer

Causa limeña

Causa limeña or simply causa, is a typical and widespread entrée of the peruvian gastronomy which has a pre-columbian origin.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Main

Cazuela

Cazuela (spanish pronunciation: [kaˈθwela] or spanish pronunciation: [kaˈswela]) is the common name given to a variety of dishes, especially from south america. it receives its name from the cazuela (spanish for cooking pot) - traditionally, an often shallow pot made of unglazed earthenware used for cooking. the ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Side, Snack, Appetizer

Cecina

In spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. the word comes from the latin siccus (dry), via vulgar latin (caro) *siccīna, "dry (meat)".

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.

Side, Snack, Appetizer

Ceviche de chocho

Vegetarian ceviche, made with chocho beans (lupini beans), onion, tomato, orange juice, lime juice, chili peppers, cilantro

Main

Ceviche de conchas negras

Black clam ceviche

Main

Ceviche de corvina

Sea bass ceviche

Main

Chairo

Chairo is a traditional dish of the aymara people, consumed mainly in bolivia and other countries in the andes.it is a soup made of vegetables and beef. it is made of chuño (dehydrated potatos), onions, carrots, potatoes, white corn, peas, fava beens, a small piece of châlona (dehydrated lamb or llama meat) beef and wheat kernels and sometimes a small piece of pork rind that goes on top. it also contains herbs such as coriander and spices. it is native to the region of la paz.

Side, Snack, Appetizer

Chamoy

Chamoy is a variety of savory sauces and condiments in mexican cuisine made from pickled fruit. chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

Drink

Champús

Champús is a drink popular in peru, ecuador and southwest colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. in peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. it is sold in the streets by a champusera, a typical figure of lima's landscape, generally afro-peruvian, who passes down the recipe to younger generations. in ecuador, it is prepared with maize flour, panela and green leaves from the lemon tree. it is a drink in funeral rites in november or the funerals of adults because the indigenous tradition considers it a favorite of the dead. in colombia, crushed maize is used, in addition to panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. in the regions of the south, such as the departments of nariño and cauca, it is considered mainly a drink for christmas. in nariño it is prepared also with leaves of cedrón and congona. in the department of valle del cauca it is served very cold it is popular at any time. in some regions of peru and southern colombia, the drink is made with mote, cooked maize that makes the champús thicker; in these regions, it is consumed as dessert.

Dessert, Sweet

Champús

Champús is a drink popular in peru, ecuador and southwest colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. in peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. it is sold in the streets by a champusera, a typical figure of lima's landscape, generally afro-peruvian, who passes down the recipe to younger generations. in ecuador, it is prepared with maize flour, panela and green leaves from the lemon tree. it is a drink in funeral rites in november or the funerals of adults because the indigenous tradition considers it a favorite of the dead. in colombia, crushed maize is used, in addition to panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. in the regions of the south, such as the departments of nariño and cauca, it is considered mainly a drink for christmas. in nariño it is prepared also with leaves of cedrón and congona. in the department of valle del cauca it is served very cold it is popular at any time. in some regions of peru and southern colombia, the drink is made with mote, cooked maize that makes the champús thicker; in these regions, it is consumed as dessert.

Side, Snack, Appetizer

Chancaca

Chancaca is a typical peruvian, bolivian, and chilean warm, sweet sauce made of raw unrefined sugar from sugarcane. it is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup.in colombia, chancacas are a traditional coconut candy.

Main

Chanfaina

Tripe, offal and vegetable stew

Main

Chanfainita

Stew made with beef lungs, potatoes, onions, chili peppers, garlic, spices, herbs

Dessert, Sweet

Chapana

Sweet cassava paste steamed in banana leaves

Drink

Chapo

Chapo is a beverage made of sweet plantains, water, and spices. it is from the matsés and shipibo people of the peruvian amazon jungle, and is made from boiled sweet plantains spiced with cinnamon and cloves. the matsés squeeze the soft flesh of the plantain through homemade palm-leaf sieves, cook the chapo, and serve it warm by the fire.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Side, Snack, Appetizer

Charqui

Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. the word "jerky" derives from the quechua word ch'arki which means "dried, salted meat". all that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °c/160 °f). store-bought jerky commonly includes sweeteners such as brown sugar. jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. to ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. these products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the us. chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low water activity. some jerky products are very high in sugar and therefore taste very sweet – unlike biltong, which rarely contains added sugars.

Drink

Chicha de jora

Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. the process is essentially similar to the process for the production of european-style beer. some add quinoa or other adjuncts to give it consistency before it is boiled down. chancaca, a hard raw form of cane sugar (not refined), helps with the fermentation process.it is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. it has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. it is drunk either young and sweet or mature and strong. it contains a relatively small amount of alcohol, 1-3% abv.in some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. naturally occurring ptyalin enzymes in the maker's saliva catalyse the breakdown of starch in the maize into maltose. (this process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, some traditional forms of sake in japan.)

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.