Dessert, Sweet

Conserva de coco

Coconut sweets

Main

Cordon bleu

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

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Main

Costillas

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

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Main

Crema de auyama

Pumpkin cream soup

Breakfast

Crema de maiz

Cornmeal porridge or corn soup

Main

Crema de maiz

Cornmeal porridge or corn soup

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.

Side, Snack, Appetizer

Croquetas

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Side, Snack, Appetizer

Curtido

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

Side, Snack, Appetizer

Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Dessert, Sweet

Dulce de ajonjoli

The term "sesame candy" may also refer to sesame halva.sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. it is popular from the middle east through south asia to east asia. the texture may vary from chewy to crisp. it may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.

Dessert, Sweet

Dulce de coco

A creamy coconut and milk dessert, may also refer to fudge-like sweets

Dessert, Sweet

Dulce de guayaba

Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the portuguese-speaking countries of the world, dating back to the colonial days in brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). an abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. it is a conserve made of red guavas and sugar. in rural areas of brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. it is a deep slightly bluish red colour, sometimes a very dark hue of red. very similar to goiabada dessert is the closely related colombian bocadillo, also made from guava but with more sugar. it is known as guava paste or guava cheese throughout the english-speaking americas, especially the caribbean and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in spanish-speaking americas. it is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. it is called perad in goa (india), a former portuguese colony. in brazil, goiabada is often eaten with minas cheese. this combination is referred to as "romeo and juliet." it is also popular spread on toast at breakfast. in portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. this same cake is called rocambole in brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a swiss roll. another popular dessert is the bolo de rolo. goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. canned varieties are usually half-way between those extremes, being easily cut into soft slices. the many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

Dessert, Sweet

Dulce de leche

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

Dessert, Sweet

Dulce de leche cortada

Sweet curdled milk dessert

Dessert, Sweet

Dulce de lechoza

Candied papaya, unripe papaya cooked in brown sugar syrup, common during christmas and easter

Dessert, Sweet

Dulce de mamon

Candied papaya

Breakfast

Eggs

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

Main

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in spanish, other southern european, latin american, and iberian-influenced cultures around the world. the name comes from the spanish verb "empanar" (coat with bread), and translates as "enbreaded", that is, wrapped or coated in bread. they are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

Dessert, Sweet

Empanada

Sweet, filled hand-held pie

Main

Empanada gallega

Galician savory pie filled with chorizo, pork, tuna, sardines, seafood, beef, tomatoes, peppers, vegetables, garlic

Dessert, Sweet

Empanadas de platano

Plantain empanadas

Side, Snack, Appetizer

Ensalada Caprese

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

Side, Snack, Appetizer

Ensalada de aguacate

Avocado salad

Side, Snack, Appetizer

Ensalada de camarones

Shrimp salad

Side, Snack, Appetizer

Ensalada de frutas

Fruit salad

Side, Snack, Appetizer

Ensalada de manzana

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

Side, Snack, Appetizer

Ensalada de palmitos

Hearts of palm salad

Side, Snack, Appetizer

Ensalada de papa

Potato salad

Main

Ensalada de pollo

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

Side, Snack, Appetizer

Ensalada de repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Ensalada mixta

Mixed salad, commonly made with lettuce, tomato, onion, tuna, hard boiled eggs, cucumbers, chives

Side, Snack, Appetizer

Ensalada repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Ensalada rusa

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

Main

Escabeche de pescado

Pan-fried fish with a pickling sauce made with vinegar, olive oil, chilies, onions, herbs and spices, the fish may be pickled prior to being fried, several variations

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

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.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Espresso with café marron

Main

Estofado de carne

Stewed meat and vegetables

Breakfast

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Main

Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

Main

Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

Main

Fish

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

Dessert, Sweet

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Main

Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

Dessert, Sweet

Fraisier

Layered sponge cake (genoise) with fresh strawberries and mousseline (pastry cream mixed with butter)

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Side, Snack, Appetizer

French 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.

Main

French onion soup

French onion soup (french: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the united states due to a greater interest in french cuisine. french onion soup may be served as a meal in itself or as a first course.

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Dessert, Sweet

Fresas con crema

Strawberries and whipped cream

Drink

Frescolita

Main

Fricase de pollo

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

Main

Fried rice

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

Frijoles

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

Breakfast

Frijoles

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

Side, Snack, Appetizer

Fruit

Chirimoya, mangoes, papaya

Side, Snack, Appetizer

Funche

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Dessert, Sweet

Galleta Maria

Marie cookie, a brand name cookie that is commonly eaten with coffee

Side, Snack, Appetizer

Gofio

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

Dessert, Sweet

Golfeado

Sweet roll made with cheese, syrup, cinnamon and aniseed

Drink

Granizado

Fruit juice or syrup with shaved or crushed ice

Side, Snack, Appetizer

Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.

Drink

Guarapo

Sugarcane juice is the liquid extracted from pressed sugarcane. it is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as southeast asia, the indian subcontinent, north africa, and latin america. sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum. in the united states where processed sugarcane syrup is used as a sweetener in food and beverage manufacturing, "evaporated cane juice" is considered by the food and drug administration (fda) to be a misleading term for "sugar" on product labels because the fda regards "juice" as a liquid derived from fruits or vegetables; the preferred term is "cane sugar".

Side, Snack, Appetizer

Guasacaca

Avocado salsa, serve with tacos, salads, grilled steak, arepas, empanadas, fried cassava, fried plantains, tequenos

Main

Guiso

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

Main

Hallaca

Hallaca (spanish pronunciation: [aˈʎaka], [aˈʝaka]; alt. spelling, hayaca and ayaca) is a traditional dish from venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. it consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. there are vegetarian hallacas, made with black beans or tofu. hallacas are folded in plantain leaves, tied with strings, and boiled. the dish is traditionally served during the christmas season and has several regional variants. it has been described as a national dish of venezuela. some speculate it originated from the orinoquia. characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. hallacas are also commonly eaten in eastern cuba, trinidad where it is called pastelle, and parts of colombia, ecuador, aruba, and curaçao. in nicaragua it is known as nacatamal.

Side, Snack, Appetizer

Hallaca

Hallaca (spanish pronunciation: [aˈʎaka], [aˈʝaka]; alt. spelling, hayaca and ayaca) is a traditional dish from venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. it consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. there are vegetarian hallacas, made with black beans or tofu. hallacas are folded in plantain leaves, tied with strings, and boiled. the dish is traditionally served during the christmas season and has several regional variants. it has been described as a national dish of venezuela. some speculate it originated from the orinoquia. characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. hallacas are also commonly eaten in eastern cuba, trinidad where it is called pastelle, and parts of colombia, ecuador, aruba, and curaçao. in nicaragua it is known as nacatamal.

Main

Hamburguesa

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

Dessert, Sweet

Helado

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

Dessert, Sweet

Helado de mango

Mango ice cream

Side, Snack, Appetizer

Herbes de Provence

A dried herb mix commonly made with basil, bay leaf, rosemary, thyme, savory (classic mixture), though fennel and lavender can also be used, used with grilled or roasted meats, fish, stews, salads

Main

Higado encebollado

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the united kingdom, lamb) and bulb onions; onion is favoured as an accompaniment to liver as the sharp flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. the liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

Dessert, Sweet

Huevos chimbos

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

Breakfast

Huevos pericos

In colombian and venezuelan cuisine, huevos pericos (english: "parrot eggs") refers to a dish prepared with scrambled eggs, butter, sautéed diced onions, bell pepper, and tomatoes. scallions are a frequent substitution or addition to the onions, especially in colombia. huevos pericos may also include chopped cilantro greens, annatto for coloring, and occasionally hot peppers. it can be regarded as a tropical version of scrambled eggs and can be eaten alone, with bread, usually at breakfast time; or at any time, as an arepa filling. the name comes from the bright colors of the scallions, tomato, peppers and eggs, mimicking the colors of a parrot (perico).

Main

Huevos pericos

In colombian and venezuelan cuisine, huevos pericos (english: "parrot eggs") refers to a dish prepared with scrambled eggs, butter, sautéed diced onions, bell pepper, and tomatoes. scallions are a frequent substitution or addition to the onions, especially in colombia. huevos pericos may also include chopped cilantro greens, annatto for coloring, and occasionally hot peppers. it can be regarded as a tropical version of scrambled eggs and can be eaten alone, with bread, usually at breakfast time; or at any time, as an arepa filling. the name comes from the bright colors of the scallions, tomato, peppers and eggs, mimicking the colors of a parrot (perico).

Side, Snack, Appetizer

Jamon

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

Drink

John Collins

A john collins is a cocktail which was attested in 1869, but may be older. it is believed to have originated with a headwaiter of that name who worked at limmer's old house in conduit street in mayfair, which was a popular london hotel and coffee house around 1790–1817.

Drink

Jugo

Fruit beverage made with added water, milk, sugar

Drink

Jugo de tamarindo

Tamarind juice

Side, Snack, Appetizer

Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

Main

King mackerel

The king mackerel (scomberomorus cavalla) or kingfish, is a migratory species of mackerel of the western atlantic ocean and gulf of mexico. it is an important species to both the commercial and recreational fishing industries.

Main

Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Drink

Leche de burra

Donkey milk

Main

Lechón

A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). in culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. it is traditionally cooked whole, often roasted, in various cuisines. it is usually prepared for special occasions and gatherings. the most popular preparation can be found in spain and portugal under the name lechón (spanish) or leitão (portuguese). the meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. the texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

Main

Lechon al horno

Suckling pig, either the whole animal, cuts of meat or roasts, serve with, for example, sweet potatoes, fried plantains

Dessert, Sweet

Lengua de gato

Thin butter cookies

Main

Lengua de res

Beef tongue, used in many dishes and prepared in a variety of ways, for example, tacos de lengua

Main

Lentejas con arroz

Lentils and rice, serve with chorizo or longaniza sausage

Main

Lomito

Sirloin steak sandwich with cheese, ham, lettuce, tomato, fried egg, mayonnaise, aioli, mustard

Side, Snack, Appetizer

Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

Side, Snack, Appetizer

Maduros

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