Side, Snack, Appetizer

Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

Main

Açorda

Açorda is a typical portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. throughout portugal, açordas have significant variations, most notably in the alentejo, where an açorda, also called açorda alentejana, can be considered a soup, whereas in other regions of portugal it has a consistency similar to a bread paste. other variations can have shrimps or codfish.the eggs are poached in salted water. garlic, coriander and salt are "mashed" into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. the eggs are then placed over the bread and the water used to poach them, with chicken stock, is poured over. the açorda is then left to steam for a few minutes. the final dish usually has a bright green flare.

Drink

Aguardente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

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Albacore

The albacore (thunnus alalunga), known also as the longfin tuna, is a species of tuna of the order perciformes. it is found in temperate and tropical waters across the globe in the epipelagic and mesopelagic zones. there are six distinct stocks known globally in the atlantic, pacific, and indian oceans, as well as the mediterranean sea. the albacore has an elongate, fusiform body with a conical snout, large eyes, and remarkably long pectoral fins. its body is a deep blue dorsally and shades of silvery white ventrally. individuals can reach up to 1.4 m (4 ft 7 in) in length. albacore are pelagic predators that eat a wide variety of foods, including but not limited to fish, crustaceans, and cephalopods. they are unique among most tuna in that their primary food source is cephalopods, with fish making up a much smaller portion of their diet. reproduction usually occurs from november to february and is oviparous. an adult female can release over two million eggs in a single cycle. fry (juvenile fish) generally stay near where they were spawned for about a year before moving on. albacore form schools based on their stage in the life cycle, but also combine with other tuna like the skipjack tuna, yellowfin tuna, and bluefin tuna. once grown, schools are highly migratory. the albacore is a very economically important fish and is a target of commercial and recreational fisheries. it was originally the basis for the united states tuna-canning industry and is no less important today, making up significant percentages of the gross domestic products of various pacific nations. it was listed as near threatened by the international union for conservation of nature (iucn) because of the threat of overfishing but is now least concern again. several stocks were in significant decline and the species' overall population were decreasing but are now recovering thanks to the enforcement of regional fishing quotas.

Dessert, Sweet

Alfenim

Small figurines made with sugar, water and vinegar, commonly made during the celebrations of the holy spirit

Side, Snack, Appetizer

Alheira

Alheira (portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. the type of sausage that became known as "alheira" was invented by the jews of portugal, who in 1497 were given the choice of either being expelled from the country or converting to christianity. those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses). as a way to avoid attracting the attention of the portuguese inquisition or in rural areas the portuguese christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. with time, the dish spread to the remaining population and became an example of typical portuguese cuisine, though nowadays its preparation is no longer strictly guided by jewish dietary precepts. alheiras were traditionally grilled or roasted and served with boiled vegetables. nowadays they are often fried and served accompanied by french fries and a fried egg. they are often one of the cheapest items on restaurant menus, although those made with game can be expensive. although alheiras are typically associated with the city of mirandela, the regions of beira alta and trás-os-montes are also famous for their alheiras. varieties with pgi protection status include alheira de vinhais and alheira de barroso-montalegre.

Main

Amêijoas à bulhão pato

Bulhão pato clams in a wine, butter, herb and garlic sauce

Side, Snack, Appetizer

Ananás

The pineapple (ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family bromeliaceae. the pineapple is indigenous to south america, where it has been cultivated for many centuries. the introduction of the pineapple to europe in the 17th century made it a significant cultural icon of luxury. since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. the plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

Side, Snack, Appetizer

Anona da Madeira

Tropical fruit belonging to the anona cherinolia mill species, grown on the island of madeira, portugal

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 de marisco

Rice and seafood

Main

Arroz de pato

Rice with duck

Dessert, Sweet

Arroz doce

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.

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Assado

Assado is a roasted fish dish in portugal served with a portuguese sausage (linguiça or chouriço), chopped bacon or presunto, and chopped onions. the two most common fish used are salmon and cod.

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Atlantic blue marlin

The atlantic blue marlin (makaira nigricans) is a species of marlin endemic to the atlantic ocean. it is closely related to, and usually considered conspecific with, the indo-pacific blue marlin, then simply called blue marlin. some authorities still consider both species distinct. the atlantic blue marlin (hereafter, blue marlin) feeds on a wide variety of organisms near the surface. it uses its bill to stun, injure, or kill while knifing through a school of fish or other prey, then returns to eat the injured or stunned fish. marlin is a popular game fish. the relatively high fat content of its meat makes it commercially valuable in certain markets. it is the national fish of the commonwealth of the bahamas and is featured on its coat of arms. blue marlin are distributed throughout the tropical and subtropical waters of the atlantic ocean. a bluewater fish that spends the majority of its life in the open sea far from land, the blue marlin preys on a wide variety of marine organisms, mostly near the surface, often using its bill to stun or injure its prey. females can grow up to four times the weight of males. the maximum published weight is 818 kg (1,803 lb) and length 5 m (16.4 ft). greater lengths have been claimed unofficially.adult blue marlin have few predators apart from killer whales, sharks (shortfin mako and great whites), and humans. they are sought after as a highly prized game fish by anglers and are taken by commercial fishermen, both as a directed catch and as bycatch in major industrial tuna fisheries. blue marlin are currently considered a threatened species by the iucn due to overfishing, particularly in the international waters off the coast of portugal where they migrate to breed in the june/july months. some other historic english names for the blue marlin are cuban black marlin, ocean gar, and ocean guard.

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Bacalhau

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Main

Bacalhau à brás

Bacalhau à brás (portuguese pronunciation: [bɐkɐˈʎaw a bɾaʃ], meaning cod à brás) is a portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. it is usually garnished with black olives and sprinkled with fresh parsley. the origin of the recipe is uncertain, but it is said to have originated in bairro alto, an old quarter of lisbon. the name "brás" (or sometimes braz, blaise in english) is supposedly the name of its creator. the "à brás" technique is often used with other ingredients, such as vegetables, chicken, and mushrooms.

Main

Bacalhau com broa

Cod baked with a cornbread crust

Main

Bacalhau com natas

Bacalhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in portugal. it is an oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream, commonly spiced with nutmeg and white pepper. use of dairy such as cream or cheese is not common in traditional portuguese savoury dishes; however, the popularity of this dish—in households and restaurants—make it a classic. the origin of this dish is unclear, but a similar one using cod and cream was invented by chef joão ribeiro in the 1930s.

Main

Ballan wrasse

The ballan wrasse (labrus bergylta) is a species of marine ray finned fish from the family labridae, the wrasses. it is found in the eastern atlantic ocean, where it inhabits rocky areas. like many wrasse species, it is a protogynous hermaphrodite—all fish start life as females, and some dominant fish later become males. it is used as a food fish in some areas and it is also finding use as a cleaner fish in the aquaculture of atlantic salmon (salmo salar) in northwestern europe.

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Barnacle

A barnacle is a type of arthropod constituting the subclass cirripedia in the subphylum crustacea, and is hence related to crabs and lobsters. barnacles are exclusively marine, and tend to live in shallow and tidal waters, typically in erosive settings. they are sessile (nonmobile) and most are suspension feeders, but those in infraclass rhizocephala are highly specialized parasites on crustaceans. they have four nektonic (active swimming) larval stages. around 1,000 barnacle species are currently known. the name cirripedia is latin, meaning "curl-footed". the study of barnacles is called cirripedology.

Dessert, Sweet

Bebinca

Bebinca or bebinka, (konkani; bibik) is a layer cake of indo-portuguese cuisine in goa, india. in traditional baking, bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. it is especially popular during the christmas season, but is available all year round due to tourism in goa. it is also easily available to carry and preserve for a long time or eaten fresh. bebinca was also adopted as a typhoon name in the northwestern pacific ocean by macao. it is also prepared in portugal and mozambique.

Drink

Bica

Bica is the term commonly used in certain areas of portugal for a "café" (coffee in portuguese) that is similar to espresso, but extracted to a greater volume than its italian counterpart (akin to a lungo in italy) and a little bit smoother in taste, due to the portuguese roasting process being slightly lighter than the italian one. in almost all regions in portugal, it is simply called 'um café' (a coffee in portuguese) and always served in a demitasse cup. the name bica originates from the way the coffee flows, falling from the espresso machine to the cup on the tray, an analogy with a water spring or fountain, both can also be called bica in portuguese.

Main

Bife

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

Main

Bife de atum

Tuna steak

Main

Bigeye tuna

The bigeye tuna (thunnus obesus) is a species of true tuna of the genus thunnus, belonging to the wider mackerel family scombridae. in hawaiian, it is one of two species known as ʻahi, the other being the yellowfin tuna. bigeye tuna are found in the open waters of all tropical and temperate oceans, but not in the mediterranean sea.

Dessert, Sweet

Biscoito

Butter cookie

Drink

Boal

Boal is a name given to several varieties of grape cultivated in portugal, notably in the production of medium-rich fortified wines from madeira island. on many wine labels of madeira wine, the variety's name is anglicized as bual. madeira from bual is typically less sweet than that from malmsey, but more sweet than sercial or verdelho. the vines are also common in portugal and spain, where the fruit is used in the same way for fortified wines.

Dessert, Sweet

Bolo de bolacha

A no-bake cake made with stacked maria cookies

Side, Snack, Appetizer

Bolo de caco

Bolo do caco is a circular madeiran flatbread, shaped like a cake and thus called bolo (portuguese for 'cake'). it is traditionally cooked on a caco, a flat basalt stone slab. the bread is usually served with garlic butter, or eaten as a sandwich with octopus, espetada, milho frito or as a prego (steak) sandwich.

Main

Bolo de caco sandwich

Sandwich using bolo de caco flatbread filled with fish, ham, sausage, shrimp, squid, vegetables, cheese

Dessert, Sweet

Bolo de mel

Bolo de mel (portuguese pronunciation: [ˈbolu ðɨ ˈmɛɫ], "honey cake") is a traditional cake from the madeira islands.

Side, Snack, Appetizer

Bolo do caco

Circular shaped bread traditionally cooked on a caco, a basalt stone slab, may also be made with sweet potato

Dessert, Sweet

Bolo preto

Fruit cake, made with several dried fruits, cognac, cherry cordial, port wine

Dessert, Sweet

Bolo rei

A king cake, also known as a three kings cake, is a cake associated in many countries with epiphany. its form and ingredients are variable, but in most cases a fève (lit. 'fava bean') such as a figurine, often said to represent the christ child, is hidden inside. after the cake is cut, whoever gets the fève wins a prize. modern fèves can be made of other materials, and can represent various objects and people.

Drink

Brisa

Brisa is a range of soft drinks, produced and distributed by the empresa de cervejas da madeira. it is sold in bars, restaurants and supermarkets all over the island of madeira.

Side, Snack, Appetizer

Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in portugal, galicia, angola, mozambique, cape verde and brazil, however in those countries it is more closely related to cornbread and its original recipe from native americans, where it is traditionally seasoned with fennel. broa(mostly not in brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. the name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

Dessert, Sweet

Broa de mel

Broa de mel is a sugarcane-honey-flavored portuguese biscuit made with rich ingredients and spices that may include "wheat flour, eggs, honey and/or sugar, olive oil, pine nuts, sweet wine or coffee, salt and spices (cinnamon, cloves and fennel)." some sources permit the substitution of anise for fennel. broas de mel are traditionally consumed at christmas time (natal), and in some regions on all saints' day (dia de todos os santos).

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.

Main

Cabrito assado

Roasted kid goat

Drink

Café com cheirinho

Café com cheirinho ("coffee with a scent" in english) or bica com cheirinho is a portuguese coffee with added alcohol (wine, aguardente, bagaço or medronho). occasionally, the spirit can be served on the side. this combination is especially favored during colder seasons, and it is best enjoyed as a digestif. it is also called a "café com música" (coffee with music) in madeira and azores.

Main

Caldeirada

Caldeirada (portuguese pronunciation: [kaɫdɐjˈɾaðɐ], [kɐwdejˈɾadɐ]) is a portuguese and galician (northwestern spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients a fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."caldeirada is similar to other types of fish stew, such as the french bouillabaisse, greek kakavia, spanish zarzuela and italian cacciucco.one cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. this recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams.another cookbook recommends about 11 ounces of fish per person. other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.caldeirada is also known in brazil, a former portuguese colony, where it has been described as an aromatic chowder of river fish and coriander.

Main

Caldo verde

Caldo verde (pronounced [ˈkaɫdu ˈveɾðɨ], portuguese for "green broth") is a popular soup in portuguese cuisine.the basic traditional ingredients for caldo verde use finely shredded collard greens (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, mainly flavoured with onion and garlic. (some regional recipes like adding their own twist, like turnip greens or added meat, such as ham hock, making it similar to italo-american wedding soup.) traditionally the soup is usually accompanied by slices of paio, chouriço or linguiça (boiled separately with that water being discarded, the sausage added last minute to the soup), and with portuguese broa corn-bread or rye-bread for dipping. in portugal, the popular soup caldo verde is typically consumed during portuguese celebrations, such as weddings, birthdays, and popular celebrations. for example, the st. john festival, in braga or porto. it is sometimes consumed before a main course meal or as a late supper. this soup is served in a tigela, a traditional earthenware bowl.

Main

Camarão

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Side, Snack, Appetizer

Caracois

A snail is, in loose terms, a shelled gastropod. the name is most often applied to land snails, terrestrial pulmonate gastropod molluscs. however, the common name snail is also used for most of the members of the molluscan class gastropoda that have a coiled shell that is large enough for the animal to retract completely into. when the word "snail" is used in this most general sense, it includes not just land snails but also numerous species of sea snails and freshwater snails. gastropods that naturally lack a shell, or have only an internal shell, are mostly called slugs, and land snails that have only a very small shell (that they cannot retract into) are often called semi-slugs. snails have considerable human relevance, including as food items, as pests, and as vectors of disease, and their shells are used as decorative objects and are incorporated into jewelry. the snail has also had some cultural significance, tending to be associated with lethargy. the snail has also been used as a figure of speech in reference to slow-moving things. the snail is the same or similar shape as the cochlea.

Main

Carne de porco à alentejana

Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of portuguese cuisine. it is a combination of pork and clams, with potatoes and coriander. usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. cumin is often added in northern portugal as well. it is then fried until golden brown, when clams are added and cooked. traditionally, this dish is served with cubed potato fries or baked potatoes. its origin is uncertain, the name would appear to be from alentejo, but this is disputed by some, who give its roots to the algarve. the reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of alentejo who only has one sizeable fishing port, sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. it may be an example of fusion cuisine between pork dishes of inner alentejo and seafood dishes of coastal algarve.

Main

Carne de vinha d'alhos

Carne de vinha d'alhos (english: meat in garlic marinade) is a portuguese dish categorized according to mode of preparation as an adobo. the name means "meat marinated with garlic and wine". originating in madeira and the azores islands, it is typically made with cloves, thyme, paprika, red pepper paste and wine or vinegar as well as garlic. it is traditionally served at christmas time in madeira.vinha d'alhos was taken by people from the portuguese islands of madeira and the azores to the americas where it is known as "pickled pork" or "vinyoo dalyge". it is also known as "garlic pork" in trinidad and tobago (and "calvinadage" there) and guyana where it was introduced in the early 19th century. the curry dish vindaloo is an indian interpretation of carne de vinha d'alhos, which was introduced in the early 16th century to the former portuguese colony of goa in portuguese india. in goa, the dish is called vindalho, closer to its portuguese counterpart, and is likewise usually made with pork. over time it was adapted to local tastes, with different meat choices, the addition of indian spices and the substitution of malt vinegar or coconut palm vinegar for wine as well as the copious use of chili peppers, which were themselves introduced by portuguese traders in the 16th century. spices favored by goan cooks include tamarind, cinnamon, black pepper, and cardamom as well as a variety of sugar similar to panela known as jaggery. the traditional goa version lacks potatoes, but because portuguese alhos was misheard as "aloo", the hindi word for potato, many indian versions of vindaloo include them.

Side, Snack, Appetizer

Cebolada

Cebolada is a portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. versions prepared as a paste may be slow-cooked.

Side, Snack, Appetizer

Cebola em conserva

Pickled onions are a food item consisting of onions (cultivars of allium cepa) pickled in a solution of vinegar and salt, often with other preservatives and flavourings. there is a variety of small white pickled onions known as 'silverskin' onions; due to imperfections they are pickled instead of being wasted. they are frequently used as an essential component of the martini cocktail variant known as a gibson.pickled onions are usually pickled in malt vinegar and the onions are about 25 millimetres (1 in) in diameter. silverskin onions are pickled in white vinegar, and are much smaller. full sized onions, e.g., spanish onions, can be pickled if sliced first.

Side, Snack, Appetizer

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-vegan 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.

Side, Snack, Appetizer

Chestnut

The chestnuts are the deciduous trees and shrubs in the genus castanea, in the beech family fagaceae. they are native to temperate regions of the northern hemisphere. the name also refers to the edible nuts they produce.the unrelated horse chestnuts (genus aesculus) are not true chestnuts but are named for producing nuts of similar appearance that are mildly poisonous to humans. true chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family cyperaceae. other species commonly mistaken for chestnut trees are the chestnut oak (quercus prinus) and the american beech (fagus grandifolia), both of which are also in the fagaceae. brazil nuts, called "brasil chestnuts" ("castañas de brasil" in spanish) or "chestnuts from pará" ("castanha-do-pará" in portuguese) are also unrelated.

Side, Snack, Appetizer

Chouriço

Spicy smoked pork sausage, different from spanish chourizo, commonly served with pav/pao (bread rolls)

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

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Drink

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.

Drink

Coral

The madeira brewery (portuguese: empresa de cervejas da madeira or e.c.m) is a brewery in madeira. the main brand is coral lager. the company is the biggest producer and drink distributor in the autonomous region of madeira. it produces alcoholic and non-alcoholic beverages. until 2007, ecm drinks had been awarded 117 monde selection awards. however, monde selection awards are non-competitive and only products that pay to enter are judged. the company is certified by the iso 9001 and iso 14001 quality norms.

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Main

Cozido à Portuguesa

Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) or portuguese stew is a type of cozido, traditional portuguese boiled meal. numerous regional variations exist throughout portugal, and the dish is considered part of the portuguese heritage, as well as one of the national dishes of portugal.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Dobrada

The word "dobradinha" (from the portuguese word "dobro" which means double) is also used in portugal for the achievement known as double in association football. dobrada (in portugal) or dobradinha (in brazil) is a traditional portuguese and brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste. usually decorated with green onion and mint. the adding of sliced carrots and butter beans are essential as well. white rice is often served alongside this dish, especially in the city of porto where it is called tripas à moda do porto.

Dessert, Sweet

Doce de abobora

Pumpkin compote

Main

Ensopado

Uruguayan cuisine is a fusion of cuisines from several european countries, especially from mediterranean foods from spain, italy, portugal and france. other influences on the cuisine resulted from immigration from countries such as germany and scotland. uruguayan gastronomy is a result of immigration, rather than local amerindian cuisine, because the new colonies did not trust the native charrúa people. spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ensaimadas yoo (catalan sweet bread), and alfajores were all brought from spain. there are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (asturian bean stew). all of the guisos and traditional pucheros (stews) are also of spanish origin. uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the basque and galician regions, and also portugal. due to its strong italian tradition, all of the famous italian pasta dishes are present in uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. although the pasta can be served with many sauces, there is one special sauce that was created by uruguayans. caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. it is very popular with sorrentinos and agnolotti. additionally, there is germanic influence in uruguayan cuisine as well, particularly in sweet dishes. the pastries known as bizcochos are germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. also german in origin are the berlinese known as bolas de fraile ("friar's balls"), and the rolls called piononos. the facturas were re-christened with local names given the difficult german phonology, and usually uruguayanized by the addition of a dulce de leche filling. even dishes like chucrut (sauerkraut) have also made it into mainstream uruguayan dishes. the base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig and sometimes fish. the preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. bushmeat comes from mulitas and carpinchos. regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. although uruguay has exuberant flora and fauna, with the exception of yerba mate, the rest of it is mostly still unused. uruguayan food always comes with fresh bread; bizcochos and tortas fritas are a must for drinking mate ('tomar el mate'). mate is the national drink. the dried leaves and twigs of the yerba mate plant (ilex paraguariensis) are placed in a small cup. hot water is then poured into a gourd just below the boiling point, to avoid burning the herb and spoiling the flavor. the drink is sipped through a metal or reed straw, known as a bombilla. wine is also a popular drink. other spirits consumed in uruguay are caña, grappa, lemon-infused grappa, and grappamiel (a grappa honey liquour). grappamiel is very popular in rural areas, and is often consumed in the cold autumn and winter mornings to warm up the body. popular sweets are membrillo quince jam and dulce de leche, which is made from carmelized milk. a sweet paste, dulce de leche, is used to fill cookies, cakes, pancakes, milhojas, and alfajores. the alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. dulce de leche is used also in flan con dulce de leche. pizza (locally pronounced pisa or pitsa), has been wholly included in uruguayan cuisine, and in its uruguayan form more closely resembles an italian calzone than it does its italian ancestor. typical uruguayan pizzas include pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). while uruguayan pizza derives from neapolitan cuisine, the uruguayan fugaza (fugazza) comes from the focaccia xeneise (genoan), but in any case its preparation is different from its italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in argentina or uruguay.sliced pizza is often served along with fainá, made with chickpea flour and baked like pizza. for example, it is common for pasta to be eaten with white bread ("french bread"), which is unusual in italy. this can be explained by the low cost of bread, and that uruguayan pasta tends to come together with a large amount of tuco sauce (italian: suco - juice), and accompanied by estofado (stew). less commonly, pastas are eaten with a sauce of pesto, a green sauce made with basil, or salsa blanca (béchamel sauce). during the 20th century, people in pizzerias in montevideo commonly ordered a "combo" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). despite both pizza and faina being italian in origin, they are never served together in italy. polenta comes from northern italy and is very common throughout uruguay. unlike italy, this cornmeal is eaten as a main dish, with tuco (meat sauce) and melted cheese and or ham.

Main

Ensopado de borrego

Uruguayan cuisine is a fusion of cuisines from several european countries, especially from mediterranean foods from spain, italy, portugal and france. other influences on the cuisine resulted from immigration from countries such as germany and scotland. uruguayan gastronomy is a result of immigration, rather than local amerindian cuisine, because the new colonies did not trust the native charrúa people. spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ensaimadas yoo (catalan sweet bread), and alfajores were all brought from spain. there are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (asturian bean stew). all of the guisos and traditional pucheros (stews) are also of spanish origin. uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the basque and galician regions, and also portugal. due to its strong italian tradition, all of the famous italian pasta dishes are present in uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. although the pasta can be served with many sauces, there is one special sauce that was created by uruguayans. caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. it is very popular with sorrentinos and agnolotti. additionally, there is germanic influence in uruguayan cuisine as well, particularly in sweet dishes. the pastries known as bizcochos are germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. also german in origin are the berlinese known as bolas de fraile ("friar's balls"), and the rolls called piononos. the facturas were re-christened with local names given the difficult german phonology, and usually uruguayanized by the addition of a dulce de leche filling. even dishes like chucrut (sauerkraut) have also made it into mainstream uruguayan dishes. the base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig and sometimes fish. the preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. bushmeat comes from mulitas and carpinchos. regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. although uruguay has exuberant flora and fauna, with the exception of yerba mate, the rest of it is mostly still unused. uruguayan food always comes with fresh bread; bizcochos and tortas fritas are a must for drinking mate ('tomar el mate'). mate is the national drink. the dried leaves and twigs of the yerba mate plant (ilex paraguariensis) are placed in a small cup. hot water is then poured into a gourd just below the boiling point, to avoid burning the herb and spoiling the flavor. the drink is sipped through a metal or reed straw, known as a bombilla. wine is also a popular drink. other spirits consumed in uruguay are caña, grappa, lemon-infused grappa, and grappamiel (a grappa honey liquour). grappamiel is very popular in rural areas, and is often consumed in the cold autumn and winter mornings to warm up the body. popular sweets are membrillo quince jam and dulce de leche, which is made from carmelized milk. a sweet paste, dulce de leche, is used to fill cookies, cakes, pancakes, milhojas, and alfajores. the alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. dulce de leche is used also in flan con dulce de leche. pizza (locally pronounced pisa or pitsa), has been wholly included in uruguayan cuisine, and in its uruguayan form more closely resembles an italian calzone than it does its italian ancestor. typical uruguayan pizzas include pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). while uruguayan pizza derives from neapolitan cuisine, the uruguayan fugaza (fugazza) comes from the focaccia xeneise (genoan), but in any case its preparation is different from its italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in argentina or uruguay.sliced pizza is often served along with fainá, made with chickpea flour and baked like pizza. for example, it is common for pasta to be eaten with white bread ("french bread"), which is unusual in italy. this can be explained by the low cost of bread, and that uruguayan pasta tends to come together with a large amount of tuco sauce (italian: suco - juice), and accompanied by estofado (stew). less commonly, pastas are eaten with a sauce of pesto, a green sauce made with basil, or salsa blanca (béchamel sauce). during the 20th century, people in pizzerias in montevideo commonly ordered a "combo" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). despite both pizza and faina being italian in origin, they are never served together in italy. polenta comes from northern italy and is very common throughout uruguay. unlike italy, this cornmeal is eaten as a main dish, with tuco (meat sauce) and melted cheese and or ham.

Side, Snack, Appetizer

Escabeche

Escabeche is the name for a number of dishes in spanish, portuguese, filipino and latin american cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. in both spain and latin america, many variations exist, including frying the main ingredient before marinating it. escabeche of seafood, fish, chicken, rabbit, or pork are common in spain and portugal. eggplant escabeche is common in argentina.

Main

Espada

The black scabbardfish (aphanopus carbo) is a bathypelagic cutlassfish of the family trichiuridae found in the atlantic ocean between latitudes 69°n and 27°n at depths between 180 and 1,700 m (600 and 5,600 ft). its length is up to 110 cm (3.6 ft), but it reaches maturity around 80 to 85 cm (2.6 to 2.8 ft).

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.

Main

Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Main

Fish

Fried and served with molho de vilão salsa/sauce

Side, Snack, Appetizer

Folar

Bread made with meat, made sweet for easter

Main

Francesinha

Francesinha (portuguese pronunciation: [frɐ̃sɨˈziɲɐ] meaning frenchie) is a portuguese sandwich originally from porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. it is typically served with french fries.

Side, Snack, Appetizer

Francesinha sauce

A tomato and beer sauce that is used to make the portuguese francesinha sandwich, a sandwich that is made with ham, linguica, chipolata sausage, steak or roasted meat and cheese, and commonly served with fries

Side, Snack, Appetizer

Fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Fruit

Apples, annona (anona), avocado, bananas (pineapple banana/monstera deliciosa), blueberries, cactus figs, cherimoya, custard apple (anona), english tomato (tamarilho), figs, grapes, guava, loquat, mandarins, mango, orange, papaya, passionfruit (banana passionfruit, lemon/lime passionfruit, pineapple passionfruit, tomato passionfruit), peach mango, pears, quinces, strawberries, suriname cherry (eugenia uniflora), tangerine

Drink

Fruit juice

Mango, papaya, passionfruit, orange

Side, Snack, Appetizer

Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

Main

Gaiado

The skipjack tuna (katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, scombridae. it is otherwise known as the balaya (sri langka), bakulan/kayu (north borneo), tongkol/aya (malay peninsula/indonesia), cakalang (indonesia), katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. it grows up to 1 m (3 ft) in length. it is a cosmopolitan pelagic fish found in tropical and warm-temperate waters. it is a very important species for fisheries.

Dessert, Sweet

Gelado

Gelato (italian pronunciation: [dʒeˈlaːto]; lit. 'frozen') is the common word in italian for all kinds of ice cream. in english, it specifically refers to a frozen dessert of italian origin. artisanal gelato in italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert. gelato typically contains 35% air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Side, Snack, Appetizer

Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

Dessert, Sweet

Ice cream

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.

Main

Lapas grelhadas

Grilled limpets

Drink

Laranjada

Orange flavored soft drink, made in madeira

Main

Leitão

Roast suckling pig

Main

Limpet

Limpets are a group of aquatic snails that exhibit a conical shell shape (patelliform) and a strong, muscular foot. limpets are members of the class gastropoda, but are polyphyletic, meaning the various groups called "limpets" descended independently from different ancestral gastropods. this general category of conical shell is known as "patelliform" (dish-shaped). all members of the large and ancient marine clade patellogastropoda are limpets. within that clade, the members of the patellidae family in particular are often referred to as "true limpets". other groups, not in the same family, are also called limpets of one type or another, due to the similarity of their shells' shape. examples include the fissurellidae ("keyhole limpet") family, which is part of the vetigastropoda clade (many other members of the vetigastropoda do not have the morphology of limpets) and the siphonariidae ("false limpets"), which use a siphon to pump water over their gills.

Drink

Liqueur

A liqueur (us: ; uk: ; french: [likœʁ]) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. liqueurs are historical descendants of herbal medicines. they were made in italy as early as the 13th century, often prepared by monks (for example, chartreuse). today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking.

Dessert, Sweet

Malasada

A malasada (portuguese: malassada, from "mal-assada" = "badly-baked"; similar to filhós), sometimes called "portuguese fried dough," is a portuguese confection. it is a fried type of doughnut, made of flattened rounds of yeast dough, flavoured with lemon zest and coated with granulated sugar and cinnamon. the traditional portuguese malasadas do not contain holes or any type of filling, but some variations do, especially the ones made in hawaii. some cream fillings include coconut, passion fruit, guava, pineapple and custard. malasadas are often eaten on mardi gras - the day before ash wednesday. in madeira, malasadas are mainly eaten on terça-feira gorda ("fat tuesday" in english; mardi gras in french) which is also the day before lent begins. it is a traditional confection eaten in the azores islands and in madeira during the portuguese carnival (carnival of madeira in the madeira islands). malasadas were created with the intention of using all the lard and sugar in one's home, in preparation for lent (similar to the tradition of the shrove tuesday in the united kingdom, commonly incorrectly called pancake day). this tradition was taken to hawaii, where they celebrate shrove tuesday, known as malasada day, which dates back to the days of the sugarcane plantations of the 19th century when the portuguese (mostly from madeira and the azores) went to hawaii to work in those plantations, bringing their catholic traditions. these workers used up butter and sugar prior to lent by making large batches of malasadas. in some of the portuguese islands, such as s. miguel, malasadas can also be eaten after dipping them in molasses. malasadas are known by other names (for example, filhoses and farturas) depending on the region and island.

Drink

Malmsey

Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.

Drink

Malvasia Fina

Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.

Side, Snack, Appetizer

Marmalada

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. the well-known version is made from bitter orange. it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.the preferred citrus fruit for marmalade production is the spanish seville or bitter orange, citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. the peel imparts a bitter taste. the word "marmalade" is borrowed from the portuguese marmelada, from marmelo 'quince'. unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. in this respect it is like a jelly, but whereas the fruit pulp and peel is strained out of a jelly to give it its characteristic clarity, it is retained in a marmalade.

Dessert, Sweet

Marmelada

Quince paste or jam

Side, Snack, Appetizer

Mel de cana

Sugar cane molasses

Side, Snack, Appetizer

Milho frito

Milho frito (fried cornmeal in english) is a typical madeira side dish made of cornmeal, finely sliced collard greens (although kale is a common substitute), water, garlic, lard and olive oil cooked slowly and cooled into forms. similar to a very firm polenta, it is cut into cubes and fried. it is usually served with espetada and other regional dishes in madeira.

Drink

Milkshake

A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture. it may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. milkshakes originated in the united states around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. they became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Side, Snack, Appetizer

Molho de vilão

Salsa for fish and seafood, made with bell peppers, garlic, olive oil, spicy chili peppers, olive oil, vinegar, wine

Dessert, Sweet

Mousse de chocolate

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Drink

Niquita

Mixed drink made with vanilla ice cream, pineapple, white wine, beer and rum

Breakfast

Omelete

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.