101 Dishes

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Adobada

Adobada (spanish for "marinated") is a preparation for many dishes that are common in mexican cuisine. adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. it is generally served on small, pliable corn maize tortilla along with sautéed vegetables and cheese.

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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.

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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.

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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.

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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.

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Bacalao a la Vizcaina

Basque-style cod, salted cod topped with salsa vizcaina (biscayan sauce), a sauce made from red onions and choricero peppers

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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.

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Butifarra

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

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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.

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Carne guisada

Stewed beef and vegetables

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Carne mechada

Ropa vieja (spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in latin america, the philippines, and spain. it normally includes some form of stewed beef and tomatoes with a sofrito base. originating in spain, it is known today as one of the national dishes of cuba. the name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.the dish's origins appear to have first arisen among the sephardic jews of the iberian peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed shabbat, a kind of cholent called "handrajos" (similar to the spanish word "andrajos"). eventually this dish spread to north africa and to the canary islands of spain.the dish is believed to have been brought to the americas by immigrants from the canary islands and was first reported to have been cooked in cuba in 1857, but today is well known as a cuban national dish.

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Carnitas

Carnitas, literally meaning "little meats", is a dish of mexican cuisine that originated in the state of michoacán. carnitas are made by braising or simmering pork in oil or preferably lard until tender. the process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).

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Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

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Chalupa

A chalupa (spanish pronunciation: [tʃaˈlupa]) is a specialty dish of south-central mexico, including the states of hidalgo, puebla, guerrero, and oaxaca.

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Chilaquiles

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

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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.

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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.

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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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.

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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.

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Chuleta de cerdo

Pork chop, for example, fried, stewed, roasted

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Cordon bleu

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

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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.

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Doblada

Doblada in mexican food, is a corn tortilla or wheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese. as a garnish, it can accompany some dishes as in carne a la tampiqueña or be an appetizer, as in enchiladas or enfrijoladas with no chicken filling.

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Enchiladas de Guatemala

Tortillas topped with lettuce, meat, vegetables, cabbage, hard boiled eggs and beets

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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.

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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.

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Estofado de pollo

Stewed chicken with potatoes, vegetables

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Fiambre

Fiambre is a traditional guatemalan salad that is prepared and eaten yearly to celebrate the day of the dead (spanish: día de los muertos) and the all saints day (spanish: día de todos los santos). it is served chilled and may be made with dozens of ingredients.

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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.

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Garnacha

Garnachas (alternatively garnaches) are a traditional dish composed of fried corn tortillas topped with refried beans, shredded cabbage, cheese, and other garnishes. garnaches are especially popular in belize, where they are made with corn, beans, and cheese being the traditional make up, and guatemala, being available in most restaurants as a common appetizer.

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Guicoyitos rellenos

Stuffed summer squash

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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.

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Hilachas

Hilachas is a dish originating in guatemalan cuisine that is similar to ropa vieja. it generally consists of boiled, shredded beef served with tomato sauce and tomatillo, potatoes, carrots and guajillo chiles. the name translates to "rags" and is very common throughout central america.

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Jocón

Chicken stewed in a tomatillo and cilantro sauce, serve with rice, tamalitos, tortillas

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Lasagne

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

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Lemon chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.in canadian- and british-chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. the chinese restaurant of the panda hotel in tsuen wan, hong kong used to serve its version of lemon chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. a version of lemon chicken popular in australasia involves coating the chicken in batter, frying it and then covering the chicken with a lemon sauce. lemon chicken in italy (pollo al limone) and greece (κοτόπουλο λεμονάτο) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. in spain, a similar dish, pollo al romero con limón y piñones also includes pine nuts, rosemary and ham. french poulet au citron includes dijon mustard in the sauce, and is accompanied by roasted potatoes.

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Lengua de res

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

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Lomito

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

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Lomo relleno

Stuffed pork tenderloin

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Mariscada

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

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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.

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Mojarra frita

Pan-fried tilapia

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Pabellón criollo

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

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Pache

Mashed potato tamales made with chili peppers, tomatoes, chicken or pork and spices, cooked in banana leaves