Side, Snack, Appetizer

Aceitunas aliñadas

Marinated olives

Side, Snack, Appetizer

Ají

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

Main

Ajiaco

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

Main

Arroz con camarones

Rice with shrimp

Dessert, Sweet

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Side, Snack, Appetizer

Arroz con maiz

Arroz con maíz is a latin american dish with rice and corn cooked in one pot.

Main

Arroz con pollo

Arroz con pollo (spanish for rice with chicken) is a traditional dish of latin america, closely related to paella. in the dominican republic it is alternately called locrio de pollo, and in saint martin it is called lokri or locreo.there is some debate as to whether it originated in spain or puerto rico. many puerto ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. beer and annatto are rarely used in spanish cooking and never in arroz con pollo there. annatto is frequently used in puerto rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). beer is used in many puerto rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). many puerto rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo. food writer elisabeth lambert ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the spanish forms of pilaf, already reflecting international influences: chicken was brought from india and rice from asia; saffron (used for the yellow colour in spain, instead of annatto) was introduced by phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the americas.

Main

Arroz con puerco

Rice with pork

Main

Arroz con salchichas

Rice with vienna sausages

Main

Arroz frito

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

Breakfast

Baked eggs with sofrito sauce

Breakfast

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Dessert, Sweet

Barritas de mango

Mango bars

Drink

Batido

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

Main

Bistec

Bistek (from spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. it is a common staple in the tagalog and western visayan regions of the philippines. it is eaten over white rice.

Main

Bistec de palomilla

Bistec de palomilla (meaning "butterflied beefsteak") is a cuban dish consisting of beef round or cubed steak marinated in garlic, lime juice, salt and pepper then pan-fried. it is usually served with black beans and yellow or white rice.in spanish, palomillo means moth or butterfly, referring to the way that it is split in thickness to make two thin steaks of equal size. because it is a tougher (but inexpensive) cut of meat, this makes it easier to chew, and more susceptible to being tenderized with a meat mallet, which is an essential part of the dish's preparation.

Side, Snack, Appetizer

Black beans

The black turtle bean is a small, shiny variety of the common bean (phaseolus vulgaris) especially popular in latin american cuisine, though it can also be found in the cajun and creole cuisines of south louisiana. like all varieties of the common bean, it is native to the americas, but has been introduced around the world. it is also used in indian cuisine, tamil cuisine, where it is known as karuppu kaaramani and in maharashtrian cuisine, where it is known as kala ghevada. the black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, caraota negra, or habichuela negra in spanish; and feijão preto in portuguese), although this terminology can cause confusion with at least three other types of black beans. the black turtle bean is the only type of turtle bean. it is called turtle because of its hard outer "shell".

Side, Snack, Appetizer

Bocadito

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

Main

Boliche

Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from cuban cuisine consisting of eye round beef roast stuffed with ham. the stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. during the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.boliche is usually served with white rice, black beans and fried sweet plantains. other cuts of beef can also be used to prepare the dish, such as beef tenderloin.

Dessert, Sweet

Boniatillo

Sweet potato pudding

Side, Snack, Appetizer

Boniato con mojo

White sweet potatoes mojo de ajo, a garlic citrus sauce

Side, Snack, Appetizer

Boniato frito

Fried boniato, a variety of sweet potato

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Drink

Bucanero

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Dessert, Sweet

Buñuelos de anís

Anise-flavored figure 8-shaped fritters, serve with syrup, which may also contain anise

Dessert, Sweet

Buñuelos de yuca

Yucca fritters served with spiced syrup

Drink

Cachito

Soft drink

Breakfast

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Breakfast

Café Cubano

Café cubano (also known as cuban espresso, colada, cuban coffee, cafecito, cuban pull, and cuban shot) is a type of espresso that originated in cuba. specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso). however, the name is sometimes used to refer to coffee-based drinks that include cuban espresso as the main ingredient, such as café con leche. drinking café cubano remains a prominent social and cultural activity in cuba and in cuban-american communities, particularly in miami, tampa and the florida keys.

Dessert, Sweet

Cake de ron

A rum cake or black cake is a type of dessert cake which contains rum. in most of the caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. the result, also known as "black cake", is similar to a fruitcake, with a lighter texture. in trinidad and tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. black cake is traditionally associated with christmas and weddings in trinidad and tobago. in puerto rico, rum cake is called bizcocho de ron, and is a sponge cake, so as to absorb the rum. if fruit is added to it, it is fresh or dried. raisins and sultanas may be soaked in rum for one day or one night. bizcochos de ron are given as gifts during the holiday season.in the united states, rum cakes have been popular since at least the 1970s. while many island travelers go out of their way to pick up a caribbean variety, more and more small u.s. companies are competing, much the way that craft beers are competing with the large beer manufacturers. some offer baked-to-order rum cakes. some infuse the rum directly into their cakes (instead of glazing). many appear to have a decades-old special recipe.it is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. it is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning".

Main

Caldo gallego

Caldo galego or simply caldo (in galician), also known as caldo gallego (in spanish), meaning literally “galician broth”, is a traditional soup dish from galicia. it is essentially a regional derivative (with added beans & turnip greens) of the very similar neiboring caldo verde, the traditional soup dish of neighboring portugal. ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard). additionally it can contain fatty pork, chorizo, ham, or bacon (compango). it is served hot as a starter, often as part of xantar (lunch), and sometimes dinner. traditionally it was usually served in cuncas (earthen bowls).

Main

Caldosa

Stew or hearty soup made with chicken, chorizo, ham, potatoes, onions, plantains, taro, corn, sofrito

Main

Camarones a la criolla

Stewed shrimp in tomato-base creole sauce

Drink

Canchanchara

The canchanchara is an iba official cocktail made with cuban aguardiente, honey, and fresh lime juice.

Side, Snack, Appetizer

Carne fria

Cold meat roll, similar to meatloaf, the ground meat mixture is wrapped inside cloth shaped like a log or roll and is then cooked, serve chilled, sliced and with bread or crackers

Main

Cazuela

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

Side, Snack, Appetizer

Chaya

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the yucatán peninsula of mexico. the specific epithet, aconitifolius, means "aconitum-like leaves". it has succulent stems that exude a milky sap when cut. the plant can grow to be 6 metres (20 ft) tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. it is a popular leaf vegetable in mexican and central american cuisines, similar to spinach. white flowers are born on a terminal panicle held high above the foliage. the leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. up to five raw leaves can be eaten a day. to be eaten safely, the required cooking time is 5–15 minutes, with 20 minutes being recommended most often in recipes, and it should not be cooked in aluminium cookware.

Main

Chicharron de pollo

Crispy fried chicken, chicken is marinated, battered and deep-fried

Dessert, Sweet

Chocolate from Baracoa

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Main

Choripán

Choripán (plural: choripanes) is an argentinian type of sandwich with chorizo and popular in other countries like bolivia, chile, peru, uruguay, and el salvador. the name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (spanish: pan) such as a pan batido, baguette, or francés.

Dessert, Sweet

Churro

A churro (spanish pronunciation: [ˈtʃuro], portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from spanish and portuguese cuisine. they are also found in latin american cuisine and the cuisine of the philippines and in other areas that have received immigration from spanish and portuguese-speaking countries, especially in the southwestern united states and france. in spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras or jeringos in some regions. they are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. cinnamon sugar is often sprinkled on top. there are also two slightly different snacks in portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to brazilian churros.

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Cortadito

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.

Drink

Crème de vie

Eggnog, common during christmas

Dessert, Sweet

Cremitas de leche

Sweet milk cream confections, made with milk, condensed milk, sugar, salt

Drink

Cristal

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.

Drink

Cuban espresso

Café cubano (also known as cuban espresso, colada, cuban coffee, cafecito, cuban pull, and cuban shot) is a type of espresso that originated in cuba. specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso). however, the name is sometimes used to refer to coffee-based drinks that include cuban espresso as the main ingredient, such as café con leche. drinking café cubano remains a prominent social and cultural activity in cuba and in cuban-american communities, particularly in miami, tampa and the florida keys.

Side, Snack, Appetizer

Cuban mojo

Marinade made with citrus such as bitter orange, orange or lime juice, garlic, olive oil or pork lard, used with roast pork, cassava, chicken, shrimp

Main

Cubano

A cuban sandwich (spanish: sándwich cubano es) is a variation of a ham and cheese sandwich that likely originated in cafes catering to cuban workers in tampa or key west, two early cuban immigrant communities in florida centered on the cigar industry. later on, cuban exiles and expatriates brought it to miami, where it is also very popular. the sandwich is made with ham, (mojo) roasted pork, swiss cheese, pickles, mustard, and sometimes salami on cuban bread. salami is included in tampa, where there is a large italian population, but is not usually included in south florida.the cuban sandwich is at the center of a long-running friendly rivalry between miami and tampa. as part of that rivalry, the "historic tampa cuban sandwich" was designated the "signature sandwich of the city of tampa" by the tampa city council in 2012.

Dessert, Sweet

Cucurucho

Cucurucho is a local delicacy of the city of baracoa in eastern cuba. wrapped in a cone-shaped palm leaf (hence the name: cucurucho - spanish for cone or cornet), it is a mix of coconut, sugar and other ingredients such as orange, guava and pineapple.

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Drink

Daiquiri

Daiquiri (; spanish: daiquirí [dajkiˈɾi]) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. the daiquiri is one of the six basic drinks listed in david a. embury's classic the fine art of mixing drinks, which also lists some variations.

Drink

Doncellita

After-dinner cocktail made with crème de cacao and heavy cream, topped with a maraschino cherry

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

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.

Drink

El Presidente

The el presidente cocktail is a cuban alcoholic drink made of rum, orange curaçao, vermouth, and grenadine. the original recipe calls for blanc vermouth.some believe it is the only bona fide classic cocktail that is supposed to use harder to find blanc vermouth (chambéry vermouth) and is frequently mismade with dry vermouth. while variations are made using other orange liqueurs than curaçao, the drink is traditionally meant to be red in color, so blue curaçao should not be used. the red comes from red curaçao, or when paler colors are used, from the grenadine.

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.

Main

Enchilado

Cuban enchilado is seafood stewed in creole sauce, a mildly spicy tomato sauce, made with lobster, fish, shrimp, crab. note that this differs from mexican enchilado which is a white cheese coated with paprika

Side, Snack, Appetizer

Ensalada cubana

Garden salad made with lettuce, tomatoes, radish, cucumber, onion, avocado and an oil and vinegar dressing

Side, Snack, Appetizer

Ensalada fria cubana

Chilled macaroni salad

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

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Flan de coco

Coconut flan

Breakfast

Fresh fruit

Mango, melons, papaya, mamey

Side, Snack, Appetizer

Fresh fruit

Melons, papaya, mango, mamey (pouteria sapota), guava

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.

Main

Fried chicken

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

Frita Cubana

The original frita is a cuban dish with a seasoned ground beef and pork patty (sometimes mixed with chorizo) on cuban bread topped with shoestring potatoes. variations also include lettuce, onions, and a spiced ketchup sauce. a similar dish on cuban bread is called pan con bistec (bistec de palomilla) topped with the shoestring potatoes. this type of burger is found mainly in south florida. this burger is usually washed down with a batido de trigo, a cuban puffed wheat milk shake. one of many burgers featured in hamburgers and fries by john t. edge. frita along with loco moco, jucy lucy, green chile burgers at bobcat bite, and the fried onion burgers of el reno, oklahoma are considered some of the unique regional takes on the hamburger in the united states.

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".

Dessert, Sweet

Guava pie

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.

Drink

Havana Cooler

Mixed drink made with ginger ale, rum and mint leaves

Dessert, Sweet

Helado de mango

Mango ice cream

Drink

Hemingway Special

A hemingway special is an all day cocktail based on the floridita daiquiri and is recognised by the iba. it is made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass.

Side, Snack, Appetizer

Huevos cubanos

Cuban deviled eggs

Breakfast

Huevos habaneros

Eggs in a sauce made with tomatoes, chili peppers, onions, garlic, dry sherry, spices

Dessert, Sweet

Ice cream

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

Drink

Ironbeer

Ironbeer is a soft drink that originated in cuba in 1917 and was created by manuel rabanal. it has been described as tasting like "a fruitier dr pepper" or like ironport soda. after fidel castro became cuba's leader and oversaw nationalization of private property in 1960, "inversiones rabanal" run by jesus larrazabal (husband of teresa rabanal – manuel's daughter) along with the ironbeer of cuba families (rabanal, larrazabal, rojas) were exiled in miami. the u.s. version of ironbeer softdrink, without the 500 pounds (230 kg) bell on logo, is owned and operated by the blanco family.

Main

Lechon asado

Roast pork, also refers to a whole spit-roasted suckling pig, serve with mojo sauce

Drink

Licuado

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

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.

Dessert, Sweet

Majarete

Sweetened corn and coconut pudding

Drink

Malta

Malta is a lightly carbonated malt beverage, brewed from barley, hops, and water much like beer; corn and caramel color may also be added. however, malta is non-alcoholic, it has a strong beer smell and flavor and is consumed in the same way as beer or cola in its original carbonated form, and to some extent, iced tea in non-carbonated form. malta is often described as being like a beer that has not been fermented. it is similar in color to stout (dark brown) but is slightly sweet, and is generally described as tasting like molasses. unlike beer, ice is often added to a malta when consumed. a popular way africans and americans sometimes drink malta is by mixing it with condensed or evaporated milk.

Side, Snack, Appetizer

Mariquitas de platanos

Fried plantain chips

Drink

Mary Pickford

A mary pickford is a prohibition era cocktail made with white rum, fresh pineapple juice, grenadine, and maraschino liqueur. it is served shaken and chilled, often with a maraschino cherry.

Dessert, Sweet

Masareal

Masareal or masa real is a filipino delicacy made from a mixture of finely-ground boiled peanuts and sugar. it is dried and cut into rectangular bars. it is traditionally sold wrapped in white paper. it originates from mandaue, cebu. the known makers of masareal in mandaue are the mana acion's, didangs and ponsas brand. the name is spanish and literally translates to "royal dough".

Main

Masas de puerco

Pan-fried chunks of pork

Drink

Materva

Materva is a mate-based soft drink, originally produced and popularized in cuba prior to the cuban revolution. it has been produced in miami since the 1960s by cawy bottling company.

Drink

Mauby

Mauby (in trinidad and tobago, saint lucia, jamaica, st. vincent and the grenadines, grenada, guyana, bermuda, barbados, antigua and barbuda and anguilla), also known as maví (or mabí) in the dominican republic and puerto rico, mabi in haiti and martinique, and maubi in the virgin islands and dutch caribbean islands of st. eustatius, st. maarten and saba), is a tree bark-based beverage grown, and widely consumed, in the caribbean. it is made with sugar and the bark and/or fruit of certain species in the genus colubrina including colubrina elliptica (also called behuco indio) and colubrina arborescens, a small tree native to the northern caribbean and south florida. recipes usually include other ingredients as well, spices such as aniseed being very common. mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. haiti and the dominican republic are two of the largest caribbean exporters of the bark and leaves. often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. to many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers.

Drink

Mayabe

Side, Snack, Appetizer

Mayonesa

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