Side, Snack, Appetizer

Aceite Campo de Calatrava

Extra virgin olive oil made in ciudad real, castilla-la mancha, spain using cornicabra and picual olives

Side, Snack, Appetizer

Aceite Campo de Montiel

Extra virgin olive oil made in ciudad real, castilla-la mancha, spain using arbequina, cornicabra, manzanilla and picual olives

Side, Snack, Appetizer

Aceite de La Alcarria

Extra virgin olive oil made using castellana (verdeja) olives, from castilla-la mancha, spain

Side, Snack, Appetizer

Aceite de la Comunitat Valenciana

Extra virgin olive oil made in valencia, spain using blanqueta, farga, morrudas, serrana and villalonga olives

Side, Snack, Appetizer

Aceite de la Rioja

Extra virgin olive oil made using arbequina, empeltre, redondilla and ten other olive varieties, from logrono, la rioja, spain

Side, Snack, Appetizer

Aceite del Baix Ebre-Montsià

Extra virgin olive oil made in baix ebre and montsià, catalonia, spain, using farga, morrunda and sevillenca olives

Side, Snack, Appetizer

Aceite del Bajo Aragón

Extra virgin olive oil made in aragon, spain using arbequina, empeltre and royal olives

Side, Snack, Appetizer

Aceite de Lucena

Extra virgin olive oil made in lucena, córdoba, andalusia, spain using hojiblanca olives

Side, Snack, Appetizer

Aceite de Mallorca

Extra virgin olive oil made in mallorca, balearic islands, spain using arbequina, empeltre, majorca and picual olives

Side, Snack, Appetizer

Aceite de Monterrubio

Extra virgin olive oil made in badajoz, extremadura, spain using ergot, jabata and picual olives

Side, Snack, Appetizer

Aceite de Navarra

Extra virgin olive oil made in navarre, spain using arbequina, arróniz and empeltre olives

Side, Snack, Appetizer

Aceite de Terra Alta

Extra virgin olive oil made in terra alta and ribera d'ebre, catalonia, spain using empeltre, albequina, farga and morrunda olives

Side, Snack, Appetizer

Aceite Sierra del Moncayo

Extra virgin olive oil made with empeltre, argequina, negral, royal and verdial olives, from aragon, spain

Side, Snack, Appetizer

Aceituna Aloreña de Málaga

Table olives from malaga, andalusia, spain that are prepared in three different ways: verdes frescas (fresh green), curadas (cured) and tradicionales (traditional)

Side, Snack, Appetizer

Aceituna de Mallorca

Table olives from mallorca, balearic, spain that are fermented in brine and prepared three different ways: green, bruised green and black

Side, Snack, Appetizer

Aceitunas aliñadas

Marinated olives

Main

Adafina

Savory, slow-cooked stew with meats, vegetables and eggs, a classic sephardic sabbath stew

Main

Adobada

Adobada (spanish for "marinated") is a preparation for many dishes that are common in mexican cuisine. adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. it is generally served on small, pliable corn maize tortilla along with sautéed vegetables and cheese.

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 cerdo

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.

Side, Snack, Appetizer

Afuega'l Pitu

Afuega'l pitu is an unpasteurised cow's milk cheese from asturias, one of four asturian cheeses (the others being cabrales, gamonedo cheese, and casín cheese) to have been recognized with protected designation of origin (denominación de origen, do) by spain and the european union. the name literally translates as "strangle the chicken" in the asturian language and legend is that when the chicken ("pitu" in asturian) is dead the cheese is ready. it is considered to be one of the oldest spanish cheeses. production is centered in the municipalities of grado, las regueras, morcín, pravia, riosa, salas, and yernes y tameza with the municipality of grado having the largest production and being the headquarters of the council of denomination of origin. the cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months. since 2008 it has enjoyed the recognition of the european union as a protected designation of origin (pdo).

Side, Snack, Appetizer

Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

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.

Drink

Agua de Valencia

Valencian water (valencian, aigua de valència.) is a cocktail made from a base of cava or champagne, orange juice, vodka and gin. in general, it is served in pitchers of various sizes and is consumed from a broad cocktail glass. it was made for the first time in 1959 by constante gil in the bar café madrid de valencia in the city of valencia, spain. according to the writer maría ángeles arazo in her book valencia noche, the bar was frequented at that time by a group of basque travellers that used to order "agua de bilbao" (spanish, "water of bilbao"), referring to the bar's best cava. tired of always ordering the same thing, they challenged the owner to offer them something new and he suggested that they try the "agua de valencia". they agreed to try what gil made, and liking it, they continued to drink it in later visits. for a decade the drink was known only to a small group of clients and it was not until the 1970s that it started to become known in the wider valencian nightlife. since then, it has grown to be a very popular drink. constante gil left the bar in 2000, and dedicated himself to painting "tertulias de café" (spanish, "social gatherings of the café"), an homage to his experiences there. gil died of a heart attack on 7 june 2009 in valencia, spain.

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Drink

Airén

Airén is a variety of vitis vinifera, a white grape commonly used in winemaking. this grape is native to spain where it represents almost a quarter of all grapes grown. as of 2010, airén was estimated to be the world's 3rd most grown grape variety in terms of planted surface, at 252,000 hectares (620,000 acres), down from 306,000 hectares (760,000 acres) in 2004, where it held 1st place, although it is almost exclusively found in spain. since airén tends to be planted at a low density, several other varieties (including cabernet sauvignon and merlot) are more planted in terms of number of vines.

Side, Snack, Appetizer

Ají

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

Side, Snack, Appetizer

Ajilimojili

Ajilimójili is a hot or hot and sweet chili sauce from puerto rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats.

Main

Ajoblanco

Ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia). this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. it is usually served with grapes or slices of melon. when almonds were not available, for instance during the post-war period, flour from dried beans was used. ajoblanco is sometimes referred to as "white gazpacho."extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.

Side, Snack, Appetizer

Ajo Morado de Las Pedroñeras

Purple garlic bulbs grown in castilla-la mancha, spain

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Drink

Albariño

Alvarinho (portuguese pronunciation: [aɫvɐˈɾiɲu]) or albariño (galician pronunciation: [alβaˈɾiɲʊ]) is a variety of white wine grape grown in northwest portugal (monção and melgaço) and galicia (northwest spain) where it is also used to make varietal white wines. in portugal it is known as alvarinho, and sometimes as cainho branco, albariño is the galician name for the grape. it was presumably brought to iberia by cluny monks in the twelfth century but recent studies point to alvarinho/albariño being native to portugal/galicia. both the portuguese "alvarinho" and galician name "albariño", derive from albo<albus, meaning "white, whitish". it has locally been thought to be a riesling clone originating from the alsace region of france, although earliest known records of riesling as a grape variety date from the 15th, rather than the 12th, century. it is also theorized that the grape is a close relative of the french grape petit manseng.it should not be confused with the alvarinho lilás grape of madeira.

Side, Snack, Appetizer

Albondigas

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Main

Albondigas

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Side, Snack, Appetizer

Alcachofa de Benicarló

Blanca de tudela artichokes, from castellón de la plana, valencia, spain

Side, Snack, Appetizer

Alcachofa de Tudela

Blanca de tudela artichokes grown in villava, navarre, spain

Drink

Alexander

The alexander (or brandy alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.

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.

Side, Snack, Appetizer

Alfajor de Medina Sidonia

Arab-style cakes made with honey, hazelnuts, almonds, flour, breadcrumbs and spices such as cinnamon, clove, coriander, and sesame, from medina sidonia (cádiz), andalusia, spain

Side, Snack, Appetizer

Aligue

Fermented crab paste, made with salted crab roe and fat, used in many dishes, serve with prawns, fried fish, pasta, rice

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Main

Almejas a la marinera

Clams in a sauce with white wine, paprika, garlic and onion

Main

Almejas en salsa verde

Clams in green sauce

Side, Snack, Appetizer

Almendra de Mallorca

Almonds from mallorca, balearic islands, spain

Dessert, Sweet

Almendrado

Almond cookie

Side, Snack, Appetizer

Almogrote

Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. it is native to la gomera in the canary islands.

Side, Snack, Appetizer

Alubia de La Bañeza-León

Dried canela, pinta, plancheta and riñón menudo beans, from leon and zamora, castile and leon, spain

Main

Andrajos

Andrajos is a typical dish of jaén province, albacete, granada province and murcia, spain. it consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. it is a dish of the rural people and generally consumed in winter. variants of the dish derive from the type of meat used. hare and cod are often used instead of rabbit.

Side, Snack, Appetizer

Antequera

Extra virgin olive oil using hojiblanca, arbequina, gordal de archidona, lechín de sevilla (zorzaleño), picual (marteño), picudo, verdial de huévar and verdial de vélez-málaga olives, from antequera, andalusia, spain

Side, Snack, Appetizer

Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

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.

Main

Arròs negre

Arròs negre (valencian pronunciation: [aˈrɔz ˈneɣɾe], spanish: arroz negro) is a valencian dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. some call it paella negra ("black paella"), although it is traditionally not called a paella even though it is prepared in a similar manner. arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color. the traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. however, many cooks add other seafood as well, such as crab and shrimp. the dish's dark color comes from squid ink which also enhances its seafood flavor. in addition to valencia and catalonia, this dish is popular in cuba and puerto rico where on both islands it is known as arroz con calamares ("rice with squid" in spanish). in the philippines, it is considered to be a subtype of the filipino adaptation of paelya and is known as paella negra (or paelya negra). black rice dishes with cuttlefish or squid ink are also made in italy, croatia and montenegro, where they are known as "black risotto". fideuà negra ("black noodles" in valencian) is a variation made with noodles instead of rice and is usually served with aioli.

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 a la cubana

Arroz a la cubana (spanish pronunciation: [aˈroθ a la kuˈβana]) (cuban-style rice) or arroz cubano is a rice dish popular in several hispanic countries. its defining ingredients are rice and a fried egg. a plantain or banana, and tomato sauce, are so frequently used as often to be considered defining ingredients. in catalonia, sausages frequently stand in for the plantains. its origin is not definitively known; various informal sources state without references that it originated in peru, the philippines, etc. some authors consider that it may have originated from rice dishes with fried eggs from cuba when it was a spanish colony.there are many minor variations, even within the same regions. in spain, a typical dish of arroz a la cubana consists of a serving of white rice with tomato sauce and a fried egg. sometimes a plantain or banana is fried with the other ingredients.arroz a la cubana has been eaten in the philippines since spanish colonial times. the modern version always includes ground beef cooked with tomatoes or tomato sauce, and this beef preparation by itself corresponds to picadillo in latin america. in other words, arroz a la cubana in the philippines is a combination of picadillo and arroz a la cubana as understood in other countries. it typically consists of ground beef sauteed with onions, garlic, tomato sauce, diced potatoes, raisins, and diced carrots, plus white rice, a fried egg and a ripe native banana, sliced length-wise and fried.in peru, it is common for the dish to consist of white rice, fried plantain, a fried hot-dog wiener, and a fried egg over the white rice.

Side, Snack, Appetizer

Arroz branco

White rice is milled rice that has had its husk, bran, and germ removed. this alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. after milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. the milling and polishing processes both remove nutrients. an unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin b1). white rice is often enriched with some of the nutrients stripped from it during its processing. enrichment of white rice with b1, b3, and iron is required by law in the united states when distributed by government programs to schools, nonprofits, or foreign countries. as with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. adopted over brown rice in the second half of the 19th century because it was favored by traders, white rice has led to a beriberi epidemic in asia.at various times, starting in the 19th century, brown rice and other grains such as wild rice have been advocated as healthier alternatives. the bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.

Main

Arroz caldoso

Arroz caldoso is a dish which originated in spain. it literally means "brothy rice" and consists of broth (bouillon) and rice with diverse flavourings and extra ingredients. the recipe is quite varied depending in which region of the iberian peninsula it is prepared. variations of this dish range from a recipe quite similar to italian risotto, to a rice soup, to a dish that could be mistaken for paella.

Side, Snack, Appetizer

Arroz con fideos

Rice with noodles

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 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.

Main

Arroz con salchichas

Rice with vienna sausages

Side, Snack, Appetizer

Arroz del Delta del Ebro

White or brown rice grown in the ebro delta, tarragona, catalonia, spain using bahía, bomba, fonsa, montsianell, sénia and tebre rice varieties

Side, Snack, Appetizer

Arroz de Valencia

White or brown rice grown in valencia, spain using albufera, bahía, bomba, gleva, j. sendra, montsianell, sarçet and sénia rice varieties

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

Arzùa-Ulloa

Arzúa-ulloa cheese is a cow's milk cheese made in the spanish autonomic region of galicia, with arzúa-a ulloa protected designation of origin (pdo) status.it is a soft cheese, made from raw or pasteurized milk, has a minimum maturity period of six days, and has a lenticular shape, or cylindrical with rounded edges. its rind is thin and pliant, medium to dark yellow, bright, clean and smooth. the cheese itself is uniform in color between white and pale yellow. it is soft and creamy without cracks but may have a few small holes or bubbles. the flavour is slightly sweet and grassy.it is similar in flavor to its cousin cheese, tetilla. unlike tetilla cheese, arzúa-ulloa has a soft pliant rind, and has a disc shape. in addition to the pdo status, there are two other labels that the cheese may carry, farm-made arzúa-ulloa (arzúa-ulloa de granxa), a cheese having the particularity that the milk comes entirely from cows on the same farm (its characteristics being otherwise similar), and aged arzúa-ulloa (arzúa-ulloa curado), a cheese that has been aged for at least six months, with the result that it is firmer in texture throughout.

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.

Side, Snack, Appetizer

Avellana de Reus

Hazelnuts of the culplana, gironella, morella, negreta and pautet varieties from tarragona, catalonia, spain

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.

Side, Snack, Appetizer

Azafrán de la Mancha

Saffron from castilla-la mancha

Dessert, Sweet

Babka

A babka is a sweet braided bread or cake which originated in the jewish communities of poland, russia and ukraine. it is popular in israel (often referred to as simply a yeast cake: עוגת שמרים) and in the jewish diaspora. it is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Main

Bacalao

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

Bacalao al ajoarriero

Stewed cod and vegetables

Main

Bacalao a la Vizcaina

Basque-style cod, salted cod topped with salsa vizcaina (biscayan sauce), a sauce made from red onions and choricero peppers

Main

Bacalao al pil pil

Basque salt cod dish with pil pil sauce, an emulsion made from cod gelatine and olive oil

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

Baena

Extra virgin olive oil from picudo (carrasqueño), lechín, chorrúo (jardúo), hojiblanca, and picual olives, from baena, andalusia, spain

Breakfast

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Side, Snack, Appetizer

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

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.

Main

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

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.

Side, Snack, Appetizer

Batbout

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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).

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

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 stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

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.

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Side, Snack, Appetizer

Berenjena de Almagro

Solanum melongena eggplant, from ciudad real, castilla-la mancha, spain

Side, Snack, Appetizer

Berenjenas con miel

Fried eggplant drizzled with honey or cane syrup

Main

Berenjenas rellenas

Stuffed eggplants (azerbaijani: badımcan dolması, iran: karni yarikh, turkish: patlıcan dolması, italian: melanzane ripiene, spanish: berenjenas rellenas,) are a dish typical of many countries.

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 noisette

Beurre noisette (french pronunciation: ​[bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in french cuisine. it can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. it has become a popular ingredient in other cultures as well, such as in contemporary american italian cuisine or the traditional american chocolate chip cookie. it is widely used in making french pastry. it has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

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