Main

Mahi-mahi

The mahi-mahi () or common dolphinfish (coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. also widely called dorado (not to be confused with salminus brasiliensis, a fresh water fish) and dolphin, it is one of two members of the family coryphaenidae, the other being the pompano dolphinfish. these fish are most commonly found in the waters around the gulf of mexico, costa rica, hawaii and the indian ocean.

Side, Snack, Appetizer

Maiz tostado

Toasted corn nuts snack

Dessert, Sweet

Majarete

Sweetened corn and coconut pudding

Drink

Malteada

Malted milkshake

Side, Snack, Appetizer

Mandoca

A mandoca is a venezuelan deep fried cornmeal ring that is usually eaten with butter, cheese and coffee while still hot. it is usually served at breakfast, and it is most popular in zulia state of the country. the mandoca is one of a variety of specialties exclusively created in the western state of zulia.though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a basic and important part of the culinary culture of zulia. it is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, used in most traditional recipes), and very ripe plantain.

Breakfast

Mandoca

A mandoca is a venezuelan deep fried cornmeal ring that is usually eaten with butter, cheese and coffee while still hot. it is usually served at breakfast, and it is most popular in zulia state of the country. the mandoca is one of a variety of specialties exclusively created in the western state of zulia.though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a basic and important part of the culinary culture of zulia. it is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, used in most traditional recipes), and very ripe plantain.

Side, Snack, Appetizer

Mango salsa

Dessert, Sweet

Manjar blanco

Manjar blanco (spanish pronunciation: [maŋˈxaɾ ˈblaŋko]), also known as manjar de leche or simply manjar, is a term used in spanish-speaking area of the world in reference to a variety of milk-based delicacies. in spain the term refers to blancmange, a european delicacy found in various parts of the continent as well as the united kingdom. in the americas (south america primarily) it refers to a sweet, white spread or pastry filling made with milk. this term is sometimes used interchangeably with dulce de leche or cajeta in latin america but these terms generally refer to delicacies prepared differently from those just described. related dishes exist by other names in other countries, such as tembleque in puerto rico. in portuguese-speaking countries the dish is known as manjar branco.

Dessert, Sweet

Manjar de coco

Manjar branco is a pure white brazilian coconut pudding similar to blancmange. it is identical to the puerto rican tembleque. in brazil manjar branco is made in a ring (savarin) mold and is served with a sauce made of pitted prunes poached in port wine. commercial mixes for manjar branco and tembleque are available in brazil, the u.s., and in other latin american countries. in order to improve the texture and taste, unsweetened shredded coconut may be added to the mix. manjar branco in portugal usually refers to blancmange, but there is another dessert that shares the name. the manjar branco of coimbra is an unusual dessert, made from chicken breast, milk, sugar, rice flour, orange zest, and salt.

Drink

Margarita

A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. the drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). the drink is generally served in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass.

Side, Snack, Appetizer

Marinara Sauce

Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. variations include capers, olives, spices, and a dash of wine. widely used in italian-american cuisine, it is known as alla marinara in italy, where it is typically made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies. it is used for spaghetti and vermicelli, but also with meat or fish.the terms should not be confused with spaghetti marinara, a popular dish in australia, new zealand, spain, and south africa, in which a tomato-based sauce is mixed with fresh seafood. in italy, a pasta sauce including seafood is more commonly called alla pescatora.

Dessert, Sweet

Marquesa de almendras

Sponge cake with almonds and caramel

Drink

Masato

Alcohol dervied from fermenting cassava, corn, rice, oats, pineapple

Side, Snack, Appetizer

Mayonesa

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

Side, Snack, Appetizer

Mayonnaise

Mayonnaise (uk: ; us: ), colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and french fries. it also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. the color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

Dessert, Sweet

Mazamorra

Mazamorra (from spanish arabic بسمة‎ pičmáṭ from greek παξαμάδιον paxamádion, and from the greek μάζα mâza) is the name for numerous traditional dishes from iberian peninsula and latin america.

Main

Mechado

Mechado is a braised beef dish originating from the philippines inspired by culinary methods of spain, which it was a former colony of. soy sauce and calamansi fruits are key ingredients to the braising liquid.

Drink

Medio y medio

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

Dessert, Sweet

Melcocha

Taffy-like candy, may also contain nuts

Drink

Merengada

Milkshake with fruit

Dessert, Sweet

Merengon

A dessert made with meringue, whipped cream and fruit such as merengon de guanabana

Dessert, Sweet

Merengue

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

Main

Milanesa de pollo

The milanesa is a south american variation of the lombard veal milanese, or the austrian wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.the milanesa was brought to the southern cone by italian immigrants during the mass emigration that created the italian diaspora between 1860 and the 1920s. its name probably reflects an original milanese preparation, cotoletta alla milanese, which is similar to the austrian wiener schnitzel.a milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. some people prefer to use very little oil and then bake them in the oven as a healthier alternative. a similar dish is the chicken parmigiana.

Dessert, Sweet

Milhoja

Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry, filled with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate. they are part of the cuisines of spain, argentina, bolivia, ecuador, colombia, chile, el salvador, guatemala, mexico, peru, portugal, uk (gibraltar), uruguay, and venezuela.

Drink

Milo

Milo ( my-loh; stylised as milo) is a chocolate-flavoured malted powder product produced by nestlé, typically mixed with milk, hot water, or both, to produce a beverage. it was originally developed in australia by thomas mayne in 1934. most commonly sold as a powder in a green can, often depicting various sporting activities, milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. its composition and taste differ from country to country. milo maintains significant popularity in a diverse range of countries throughout the world, particularly in australasia, asia, and africa.

Drink

Mojito

Mojito (; spanish: [moˈxito]) is a traditional cuban highball. the cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.when preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. the mixture is then gently mashed with a muddler. the mint leaves should only be bruised to release the essential oils and should not be shredded. then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. finally, the drink is topped with crushed ice and sparkling soda water. mint leaves and lime wedges are used to garnish the glass. the mojito is one of the most famous rum-based highballs. there are several versions of the mojito.

Side, Snack, Appetizer

Mojo

Mojo (spanish pronunciation: [ˈmoxo], from portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the canary islands), garlic, paprika (called pimentón in spain), cumin or coriander, and other spices. mojo originated in the canary islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo) and spicy red mojo (mojo picón). other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.

Side, Snack, Appetizer

Morcilla

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

Main

Moros y Cristianos

Moros y cristianos is a traditional cuban dish served both in homes and in restaurants. it is the cuban version of rice and beans, a dish found throughout latin america, the caribbean, and in the southern united states.

Dessert, Sweet

Mousse

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

Side, Snack, Appetizer

Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

Dessert, Sweet

Natillas

Natillas (spanish pronunciation: [naˈtiʎas]) is a term in spanish for a variety of custards and similar delicacies in the spanish-speaking world. in spain, this term refers to a custard dish made with milk and eggs, similar to other european creams as crème anglaise. in colombia, the delicacy does not include eggs, and is called natilla.

Main

Ossobuco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; milanese: òss bus [ˌɔs ˈbyːz]) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.the two types of ossobuco are a modern version that has tomatoes and the original version which does not. the older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. the modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. while veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Side, Snack, Appetizer

Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters. the most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. it is commonly used in chinese, thai, malay, vietnamese, and khmer cuisine.

Main

Pabellón criollo

Pabellón criollo (spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional venezuelan dish, the local version of the rice and beans combination found throughout the caribbean. it is a plate of rice, shredded beef in stew and stewed black beans.

Dessert, Sweet

Paleta

An ice pop is a liquid-based frozen snack on a stick. unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. the stick is used as a handle to hold it. without a stick, the frozen product would be a freezie. an ice pop is also referred to as a popsicle in canada and the united states, paleta in mexico, the southwestern united states and parts of latin america, ice lolly in the united kingdom (the term ice pop refers to a freezie in the united kingdom), ice drop in the philippines, ice gola in india, ice candy in india and japan, and kisko in the caribbean. the term icy pole is often used in australia, but is a brand name for a specific type so, ice block is more commonly used in australia.

Side, Snack, Appetizer

Palta

The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.

Side, Snack, Appetizer

Pan canilla

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.

Side, Snack, Appetizer

Pan casero

Wheat bread

Dessert, Sweet

Pan de banana

Banana bread, banana cake

Side, Snack, Appetizer

Pan de coco

Pan de coco, literally "coconut bread" in spanish, is a filipino rich sweet roll that uses sweetened shredded coconut meat (bukayo) as filling.

Main

Pan de jamon

Pan de jamón (ham bread) is a typical venezuelan christmas bread, filled with ham, raisins and green olives. many variations have been created, some filling the bread with other ingredients like turkey or cream cheese and others using puff pastry as the dough. pan de jamón appeared in the beginning of the 20th century and slowly became a tradition in the christmas season in venezuela and madeira.

Side, Snack, Appetizer

Pan de maiz

Cornbread

Side, Snack, Appetizer

Pan de molde

Loaf bread

Side, Snack, Appetizer

Pan de queso

Pan de queso (english: cheese bread) is a traditional colombian roll made with tapioca flour and grated cheese. it is served plain or filled with cream cheese or jelly. this food is especially common in the paisa region of colombia as breakfast or parva.pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. fermented starch allows biscuits to become light and voluminous.a similar food is prepared in brazil, known as pão de queijo. pão de queijo is common in the southeast of brazil, especially the minas gerais region.

Side, Snack, Appetizer

Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of mexican pastries. bread was introduced in mexico by spanish colonists, settlers and immigrants however, mexican pan dulce as we know it today rose to popularity during the french occupation in the mid 1800s. they are inexpensive treats and are consumed as breakfast and or dinner.

Dessert, Sweet

Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of mexican pastries. bread was introduced in mexico by spanish colonists, settlers and immigrants however, mexican pan dulce as we know it today rose to popularity during the french occupation in the mid 1800s. they are inexpensive treats and are consumed as breakfast and or dinner.

Side, Snack, Appetizer

Pan frances

A marraqueta, also known as pan francés ('french bread' in spanish) and other names, is a bread roll made with wheat flour, salt, water and yeast. this type of roll has a crunchy texture, and is very popular in south america (bolivia, brazil, chile and peru but can also be found in argentina and uruguay), and also portugal, mallorca, hong kong and macau. the oldest references of the name situate its origin in chile.

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Side, Snack, Appetizer

Panqueque

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Pan relleno

Bread filled with a variety of meats, cheeses, or ingredients, can be rolled, made into a sandwich, filled with a cheese dip

Side, Snack, Appetizer

Pan sobao

Soft and sweet elongated bread roll or loaf

Side, Snack, Appetizer

Papas chorreadas

Papas chorreadas is a red potato and creamy cheese dish in colombian cuisine. the boiled potatoes are served with onions and tomatoes. the name derives from the verb chorrear meaning to flow or pour and the sauce is intended to overflow the potatoes. ingredients include red potatoes, onions, tomatoes, cream, and a mild melted cheese. alternative recipes use scallions, crumbled bacon topping, cilantro, cumin, and chile peppers.

Side, Snack, Appetizer

Papas fritas

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

Side, Snack, Appetizer

Papas rellenas

Papas rellenas (english: stuffed potatoes) are the most popular type of croquettes in latin american regions such as peru, ecuador, bolivia, mexico, chile, colombia, & the caribbean (more so the dominican republic, cuba & puerto rico). the first recorded latin american recipes were printed in the late 19th century, during a time when french cuisine (among others, e.g. italian) was influencing those of latin america.

Drink

Papelón con limón

Papelón con limón (regional spanish for: panela with lemon) is a refreshing venezuelan beverage made with rapadura (raw hardened sugar cane juice), water and lemon or lime juice.it is usually served during the hottest hours of the day, and commonly offered with traditional venezuelan food, such as arepas, cachapas or hervidos (rich chicken or beef stew).

Main

Parrillada

A barbecue where many different kinds of meats, chorizo (sausage), morcillas (blood sausage), chinchulines (pig intestines), mollejas (sweetbreads), and steaks are grilled

Main

Pastel de carne

Savory ground beef or veal casserole topped with mashed potatoes, may also contain hard boiled eggs

Main

Pastel de choclo

Pastel de choclo ("corn pie" or "corn cake") is a south american dish made from sweetcorn or choclo. it is similar to the pastel de elote found in mexican cuisine and to the english corn pudding. the filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg.

Main

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Main

Pastel de pollo

Chicken pot pie

Breakfast

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

Breakfast

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

Side, Snack, Appetizer

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

Dessert, Sweet

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

Main

Pastitsio

Pastitsio (greek: παστίτσιο, pastítsio) is a greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the mediterranean sea.

Side, Snack, Appetizer

Patacones

Tostones (spanish pronunciation: [tosˈtones], from the spanish verb tostar which means "to toast") are twice-fried plantain slices commonly found in latin american cuisine and caribbean cuisine. most commonly known as tostones, puerto rico, jamaica, nicaragua, cuba, honduras and venezuela, they are also known as tachinos or chatinos (cuba), platano frito or frito verde (dominican republic), bannann peze (haiti), patacones (in panama, venezuela, colombia, costa rica, peru, and ecuador) and, sometimes, patacón pisao in colombia.

Main

Pavo Navideño

Roast turkey, common during christmas

Main

Pechuga rellena

Stuffed chicken breast

Main

Pelao Guayanes

Mixed rice with chicken

Main

Pepito

The pepito is a sandwich prepared with beef, pork, or chicken originating from spain and also very popular in latin america. it is a common street food in venezuela and is also available at some u.s. restaurants. the pepito is sometimes referred to as a type of torta sandwich, and has been referred to as a "traditional mexican torta". for the beef version, various cuts of beef are used, and myriad additional ingredients can also be used in its preparation.

Main

Pernil

Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. in latin american countries the dish is commonly shared during christmas. in puerto rico it is typically accompanied by arroz con gandules (rice with pigeon peas).the pork shoulder is used as a whole piece, with skin and bone. it is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices (oregano and adobo). sofrito is placed deeply within the meat through small cuts. after marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. when finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (skin chips).left over meat from a pernil can be used in a cuban sandwich.

Main

Pescado al ajillo

Grilled fish in garlic sauce

Main

Pescado frito

Pescado frito (literally, "fried fish" in spanish and judeo-spanish), also called pescaíto frito (literally "fried little fish" in andalusian dialect), is a traditional dish from the southern coast of spain, typically found in andalusia, but also in catalonia, valencia, the canary islands and the balearic islands. pescado frito is also consumed as a delicacy in inland spain, being very common in the inland andalusian provinces of seville and cordoba. it is also very common throughout the mediterranean basin and is found in provence and roussillon, france and in the coastal regions of italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and greece (where various fish like mediterranean sand smelt, european anchovy, cod, common sole, greater amberjack and picarel are used). it was also eaten by the romans in ancient rome. it is made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it with salt as the only seasoning. it is usually served hot, freshly fried, and can be eaten as an appetizer (for example with a beer or wine), or as the main course. usually, it is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche.

Side, Snack, Appetizer

Pico de gallo

Pico de gallo (spanish pronunciation: [ˈpiko ðe ˈɣajo], lit. 'rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in mexican cuisine. it is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. pico de gallo can be used in much the same way as other mexican liquid salsas. because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. the tomato-based variety is widely known as salsa picada ('minced/chopped sauce'). in mexico it is normally called salsa mexicana ('mexican sauce'). because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the mexican flag, it is also called salsa bandera ('flag sauce'). in many regions of mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. the ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder.

Drink

Piña Colada

The piña colada (; spanish: piña [ˈpiɲa], "pineapple", and colada [koˈlaða], "strained") is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. it may be garnished with either a pineapple wedge, maraschino cherry, or both. there are two versions of the drink, both originating in puerto rico.

Main

Pincho

A pincho (spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (basque: [pintʃo]) or pinchu (asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern spain and especially popular in the basque country, navarre, la rioja, cantabria, and asturias. they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the basque country and navarre they are usually regarded as a cornerstone of local culture and society. they are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. they are served in individual portions and always ordered and paid for independently from the drinks. it is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. they are called pinchos because many of them have a pincho (spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. they should not be confused with brochettes, which in latin america and some parts of spain are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Dessert, Sweet

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Main

Pisca Andina

Chicken broth or soup with potatoes, carrots, eggs, cheese, milk

Breakfast

Pisca Andina

Chicken broth or soup with potatoes, carrots, eggs, cheese, milk

Side, Snack, Appetizer

Pita

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).

Main

Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

Side, Snack, Appetizer

Plátanos maduros

Fried ripe plantains

Drink

Pocillo

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Drink

Polar

Main

Pollo agridulce

Sweet and sour chicken

Main

Pollo asado

Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken, is a variety of rotisserie chicken especially associated with the cuisine of peru.it was developed in peru in the 1950s by swiss immigrants to peru.originally its consumption was specific to high-end restaurants (during the 1950s until the 1970s), but today it is a widely available. the original version consisted of a chicken (cooked on a spit over charcoal and seasoned only with salt) served with large french fries and traditionally eaten with the fingers, though today additional spices are used to prepare it, and people may eat it with cutlery if they choose. it is almost always served with creamy (mayonnaise-based) sauces, and most frequently with a salsa known as ají. in 2013, peruvian cuisine was listed among the top three cuisines with potential for popular menu items in the united states. pollo a la brasa can now be found in eateries all throughout the world and is considered to be a staple item on the menu of peruvian fusion restaurants. it is considered a national dish of peru; with peruvians consuming it an average of three times per month and with rotisserie chicken restaurants accounting for 40% of the fast food industry in the country.

Main

Pollo de la plancha

Marinated chicken breast cutlets cooked on a plancha (griddle), serve with sauteed onions, salsa

Main

Pollo frito

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Main

Pollo guisado

Stewed chicken, chicken in sauce

Main

Pollo relleno

Stuffed chicken or chicken rolls

Dessert, Sweet

Polvorón

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Main

Polvorosa de pollo

Savory chicken and vegetable pie

Dessert, Sweet

Polvorosas

Shortbread cookies

Drink

Ponche

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. the drink was introduced from the indian subcontinent to england by employees of the east india company in the late 17th century. punch is usually served at parties in large, wide bowls, known as punch bowls. in the united states, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. the term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. thus a product labeled as "fruit punch" may contain no fruit ingredients at all.

Drink

Ponche crema

Ponche crema is a cream-based liqueur that originates in venezuela and was brought to nearby trinidad and tobago who developed their own version, ponche de crème. recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. a variant type is prepared with concentrated liquid coffee or instant coffee powder. however, most references to the ponche crema name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are kept secret. ponche crema is a beverage traditionally served during christmas time, much as eggnog is in the united states. it is usually served cold, in small cups, either as an aperitif or a pousse-café. the origin of the recipe for this commercial product could not be determined.

Drink

Ponche de piña

Pineapple punch, common during christmas

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.