Side, Snack, Appetizer

Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Main

Adobo, Latin American style

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Drink

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. it may be used as a weak gruel for invalids. it is especially effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Side, Snack, Appetizer

Arroz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Arroz a la valenciana

Arroz a la valenciana (valencian-style rice; in valencian, arròs a la valenciana) or valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the valencian community, in eastern spain. the paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of valencia, method also applied to the modern variants of arroz a la valenciana. the method of preparing valencian rice has been practiced since colonial era and is found in argentine, colombian, cuban, nicaraguan, portuguese, uruguayan and venezuelan cuisines. it is even found in filipino cuisine, where it is referred to as arosbalensiyana. on the other hand, valencian paella, did not emerge until the late 19th century, among the peasants of the horta of valencia. in spain, when a paella has other ingredients that are not "properly valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. for example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). additionally it is common to include vegetables, meats and seafood.

Side, Snack, Appetizer

Arroz branco

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

Dessert, Sweet

Arroz con leche

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

Main

Arroz con pollo

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

Main

Arroz 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.

Drink

Atole

Atole (spanish: [aˈtole] (listen), from nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of mexican origin. chocolate atole is known as champurrado or atole. it typically accompanies tamales, and is very popular during day of the dead (observed november 2) and las posadas (christmas holiday season).

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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 encebollado

Beef steak with onions

Dessert, Sweet

Brazo gitano

A swiss roll, jelly roll (united states), roll cake, cream roll, roulade or swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. the origins of the term are unclear; in spite of the name "swiss roll", the cake is believed to have originated elsewhere in central europe, possibly austria or slovenia. it appears to have been invented in the nineteenth century, along with battenberg cake, doughnuts, and victoria sponge. in the u.s., commercial versions of the cake are sold with the brand names of ho hos, yodels, swiss cake rolls, and others. a type of roll cake called yule log is traditionally served at christmas. the spiral layered shape of the swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Dessert, Sweet

Budín de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Main

Butifarra

Sandwich with ham (jamón del país), onions, chili peppers on a white bread roll

Side, Snack, Appetizer

Butifarra

Botifarra (spanish: butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the catalan cuisine. botifarra is based on ancient recipes, either the roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in italy and in the portuguese and brazilian linguiça.in colombia, butifarras soledeñas are a popular tradition in soledad, atlántico.

Side, Snack, Appetizer

Cachitos

Cachitos are a venezuelan food similar to the croissant, and are often filled with ham and cheese.the ingredients variate according to the state and the bakery they are made from but the most common ingredients are: wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar.the origin of the cachitos is unsure. some associate it with the arrival of portuguese and italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an italian baker named pietroluchi pancaldi in lusiteña, caracas in 1940. while others believe cachitos is a derivate of the venezuelan christmas dish, pan de jamon. cachitos are a staple in venezuelan cuisine. normally, they are eaten during breakfast hours, but they are also known to be eaten throughout the day. in venezuela, some bakeries have made sure that the scent of fresh cachitos are in the air by the time the country wakes up, but outside of the country it is hard to find such delicacies from the local bakery. they are usually accompanied by natural juices, coffee or malta.

Drink

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.

Drink

Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

Dessert, Sweet

Cajeta

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.

Main

Caldo de pollo

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Main

Camarones al ajillo

Al ajillo is a typical condiment in the cuisines of the spanish-speaking world. the likely origin, through colonization, is the spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. in mexico, it combines guajillo chili peppers and ajo (garlic). in other latin american countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in peruvian cooking, dried forms of aji amarillo.

Main

Carne guisada

Stewed beef and vegetables

Main

Casado

A casado (spanish, "married man") is a costa rican meal using rice, black beans, plantains, salad, a tortilla, and an optional protein source such as chicken, beef, pork, fish and so on.the term may have original when restaurant customers asked to be treated as casados, since married men ate such meals at home. another theory is that the rice and beans and/or the grouping of dishes are married, since they are always together.

Side, Snack, Appetizer

Casamiento

Rice and beans

Breakfast

Casamiento

Rice and beans

Drink

Cerveza Cadejo

Side, Snack, Appetizer

Ceviche de camaron

Shrimp ceviche

Side, Snack, Appetizer

Chancaca

Chancaca is a typical peruvian, bolivian, and chilean warm, sweet sauce made of raw unrefined sugar from sugarcane. it is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup.in colombia, chancacas are a traditional coconut candy.

Dessert, Sweet

Chancletas

Slippers, chayote squash halves filled with a mixture of mashed chayote, cookie crumbs, sugar, cinnamon and raisins

Main

Chanfaina

Tripe, offal and vegetable stew

Drink

Chaparro

Moonshine

Side, Snack, Appetizer

Chicharrones

Chicharrón (spanish: [tʃitʃaˈron], andalusian: [ʃiʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. chicharrón may also be made from chicken, mutton or beef.

Main

Chilaquiles

Chilaquiles (spanish pronunciation: [tʃilaˈkiles]) are a traditional mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.

Drink

Chilate

Chilate is a drink prepared with cocoa, rice, cinnamon and sugar. it is originally from ayutla de los libres, guerrero, méxico. chilate is served cold and usually accompanied with buñuelos. in oaxaca, mexico, chilate is a typical dish the region that is a type of broth made with chicken. atolli or "maize drink" in nahuatl, is the base for chilate. there's another drink in southern mexico (state of guerrero) also known as chilate, prepared with cocoa, rice, corn (sometimes served with cookies), cinnamon and piloncillo (cooked sugar cane juice). this drink is served very cold.

Main

Chile relleno

The chile relleno (spanish pronunciation: [ˈtʃile reˈʎeno], literally "stuffed chile") is a dish in mexican cuisine that originated in the city of puebla. in 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs".the most common pepper used is puebla's poblano pepper, though new mexico chile, pasilla, or even jalapeño peppers are popular as well. it is typically stuffed with melted cheese, such as queso chihuahua or queso oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all. although it is often served in a tomato sauce, the sauces can vary.

Main

Chimichanga

A chimichanga (; spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in tex-mex and other southwestern u.s. cuisine. the dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. it is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

Side, Snack, Appetizer

Chimichurri

Chimichurri (spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. found in argentinian and uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. it is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Side, Snack, Appetizer

Chimol

Chimol (also known chirmol and chismol) is a common central american cuisine or condiment topping on foods such as carne asada.

Side, Snack, Appetizer

Chipilín

Crotalaria longirostrata, the chipilín, is a perennial legume that is native to mexico and central america. other common names include chepil, chepilin, chipilin and longbeak rattlebox.

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.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Main

Coctel de concha

Shellfish cocktail, commonly made with black shell clams, tomatoes, onions, cilantro, lemon or lime juice, worcestershire sauce

Drink

Coffee

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

Drink

Cola Champagne

Dessert, Sweet

Conserva de coco

Coconut sweets

Main

Costillas

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

Main

Crab

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

Side, Snack, Appetizer

Cuajada

Cuajada (milk curd) is a cheese product. traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. it is popular in the northern regions of spain (asturias, basque country, navarre, aragon, castile and leon, la rioja). in latin america it is popular in colombia and in the central american countries of el salvador, honduras and nicaragua.raw warmed milk is mixed with a rennet or with plant extracts and left to curdle. it was traditionally made in a wooden recipient called 'kaiku' and heated with a red-hot poker, giving it a distinct faintly burned taste. cuajada means 'curdled' in spanish. in basque, it is called mamia. cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. in colombia, it is typically served with melado, a thick syrup made of panela. in nicaragua salt is usually added to the cuajada and enjoyed with güirilas and other dishes

Side, Snack, Appetizer

Curtido

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

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.

Side, Snack, Appetizer

Elote

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Dessert, Sweet

Empanadas de platano

Plantain empanadas

Side, Snack, Appetizer

Ensalada de coditos

Pasta salad

Side, Snack, Appetizer

Ensalada de manzana

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

Side, Snack, Appetizer

Ensalada de papa

Potato salad

Main

Ensalada de pollo

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

Side, Snack, Appetizer

Ensalada de repollo

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

Side, Snack, Appetizer

Ensalada rusa

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

Side, Snack, Appetizer

Escabeche

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

Main

Espetada

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

Side, Snack, Appetizer

Esquites

Esquites (or ezquites) (troles and trolelotes in northeast mexico, chasca in aguascalientes, vasolote in michoacán, etc.) also known as elote en vaso (corn in a cup) is a mexican snack or antojito. you can find them at local markets, and street vendors selling corn. the word esquites comes from the nahuatl word ízquitl, which means "toasted corn".

Main

Fish

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

Dessert, Sweet

Flan de caramelo

Flan custard with caramel

Dessert, Sweet

Flan de coco

Flan custard with coconut

Dessert, Sweet

Flan de queso

Cheese flan, cream cheese flan

Side, Snack, Appetizer

Frijoles

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

Side, Snack, Appetizer

Fruit

Banana, coconut, melon, mango, papaya, pineapple, passionfruit, soursop, star fruit

Breakfast

Fruit

Banana, coconut, melon, mango, papaya, pineapple, passionfruit, soursop, star fruit

Main

Gallo en chicha

Gallo en chicha is a traditional chicken dish in salvadoran cuisine, also eaten elsewhere in central america, such as in guatemala. the dish is made with rooster, salvadoran chicha and panela. it is somewhat similar to coq au vin, but like much of salvadoran cuisine is a blend of european influences and the salvadoran ingredients and cooking traditions.while it is consumed in most parts of el salvador, it is most common in the western and central parts of the country. the dish is consumed in both rural and urban areas. because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child.

Side, Snack, Appetizer

Gallo pinto

Gallo pinto or gallopinto is a traditional dish from central america. consisting of rice and beans as a base, gallo pinto has a long history and is important to nicaraguan and costa rican identity and cultures, just as rice and beans variations are equally important in many latin american cultures as well. the beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, chopped onions, and garlic.

Main

Hamburguesa

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

Dessert, Sweet

Helado

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

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Drink

Horchata

Horchata (; spanish: [oɾˈtʃata] (listen)), or orxata (valencian: [oɾˈtʃata]), is a name given to various beverages, generally plant-based but sometimes containing animal milk. in spain it is made with soaked, ground, and sweetened tiger nuts. in latin america, and other parts of the americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. in west african countries such as nigeria and mali, similar beverages are known as kunnu aya. different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.

Breakfast

Huevos picados

Scrambled eggs with tomatoes, chili peppers, bell peppers, onion

Side, Snack, Appetizer

Jamon

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

Dessert, Sweet

Jocotes en miel

Jocote fruit in syrup

Drink

Jugo

Fruit beverage made with added water, milk, sugar

Drink

Limonada

Limeade is a lime-flavored drink sweetened with sugar. a typical method of preparation is to juice limes, and combine the juice with simple syrup or honey syrup, along with some additional water and perhaps more sugar or honey. vodka or white tequila can be added to make a limeade cocktail.most major beverage companies now offer their own brand of limeade, such as a.g. barr of glasgow and newman's own since 2004, with minute maid introducing a cherry limeade drink in response to the popularity of limeade.sonic drive-in uses sprite to create its popular cherry limeade.limeade is popular in tropical countries such as jamaica where limes are common.it is one of the most popular drinks in india and pakistan and is known as nimbu paani or limbu pani; lemons can also be used for nimbu paani. limeade is also widely available in thailand and other parts of southeast asia due to the abundance of limes and relative rarity of lemons, as lemons are not a native species. a thai-styled limeade tastes salty, and sometimes does not have any sugar.

Main

Lomo relleno

Stuffed pork tenderloin

Drink

Malteada

Malted milkshake

Main

Mariscada

Mixed seafood platter with barnacles, fish, limpets, lobster, mussels, octopus, sea snails

Breakfast

Marquesote

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Dessert, Sweet

Marquesote

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Side, Snack, Appetizer

Mayonesa

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

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

Michelada

A michelada (spanish pronunciation: [mitʃeˈlaða]) is a mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. it is served in a chilled, salt-rimmed glass. there are numerous variations of this beverage throughout mexico. in mexico city, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. there are several other optional ingredients, such as maggi sauce, soy sauce, tajín, worcestershire sauce, chamoy powder, serrano peppers, or clamato.

Side, Snack, Appetizer

Moronga

Moronga, rellena, or morcilla is a kind of blood sausage. it is found in argentina, cuba, colombia, puerto rico, central america, and mexican cuisine. spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. it is served in a sauce, either "chile rojo" or "chile verde". it is also served in central mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. this sausage is called "morcilla" in the yucatan peninsula, and it is almost always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices.

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.

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.