55 Dishes

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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.

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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.

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Casamiento

Rice and beans

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Ceviche de camaron

Shrimp ceviche

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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.

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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.

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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.

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Ensalada de coditos

Pasta salad

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Ensalada de manzana

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

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Ensalada de papa

Potato salad

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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.

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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.

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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.

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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".

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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.

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Pacalla

Palm flowers breaded in cornmeal and fried, serve with tomato sauce

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Pan dulce

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

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Papas fritas

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

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Patacones

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

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Riguas

Fried cornmeal cakes

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Salchipapa

A salchipapa or salchipapas is a south american fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and french fries, mixed together with a savory coleslaw on the side. the dish's name is a portmanteau of the spanish words salchicha (sausage) and papa (potato). the dish is served with different sauces, such as ketchup and mustard, crema de aceituna (olive sauce), along with aji or chili peppers. sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally garnished with oregano.

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Sope

A sope (spanish pronunciation: [ˈso.pe]) is a traditional mexican dish consisting of a fried masa base with savory toppings. also known as picadita (in tierra caliente, guerrero), it originates in the central and southern parts of mexico, where it was sometimes first known as pellizcadas. it is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. the masa base is fried with pinched sides and topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce and sour cream. sometimes other ingredients (mostly meat) are also added to create different tastes and styles.

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Tajadas

Tajada "slices" is a dish of fried plantains that are sliced long. it is a typical food of caribbean countries as well as nicaragua, colombia, honduras, panama, and venezuela. it is sometimes served with grated cheese.

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Tortilla de maiz

In north america, a corn tortilla or just tortilla (, spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. a simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. a similar flatbread from south america, called an arepa (though arepas are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of europeans to america, and was called tortilla by the spanish from its resemblance to the traditional spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to south america). the aztecs and other nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). the successful conquest of the aztec empire by the spanish and the subsequent colonial empire ruled from the former aztec capital have ensured that this variation become the prototypical tortilla for much of the spanish-speaking world. maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. likewise, corn meal and the tortillas made from it may be similarly colored. white and yellow tortillas are by far the most common, however. in mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize).

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Tortilla

A tortilla (, spanish: [toɾˈtiʎa]) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. the aztecs and other nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). first made by the indigenous peoples of mesoamerica before colonization, tortillas are a cornerstone of mesoamerican cuisine. corn tortillas in mesoamerica are evidenced from as early as 500 bce.

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Yuca frita

Fried cassava, cassava fries

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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.

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Pan casero

Wheat bread

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Pan de queso

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

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Pan frances

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

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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.

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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.

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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.

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Salchicha

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

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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

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Queso fresco

Fresh, unaged, crumbly white cheese made from milk that is curdled with rennet, though sometimes the terms queso fresco and queso blanco are used interchangeably

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Pastelito

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

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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.

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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.

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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.

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Fruit

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

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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.

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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.

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Chimol

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

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Mayonesa

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