185 Dishes

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Guiso de carne

Meat and vegetable stew

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Hamburger

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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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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Higado encebollado

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the united kingdom, lamb) and bulb onions; onion is favoured as an accompaniment to liver as the sharp flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. the liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

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Humita

Humita (from quechua humint'a) is a native south american dish from pre-hispanic times, a traditional food from the andes and it can be found in bolivia, chile, ecuador, peru, and northwest argentina. it consists of fresh choclo (peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. in bolivia it is known as huminta and in brazil as pamonha. humitas are similar to mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa).

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Jalea mixta

Fried fish and/or seafood, serve with salsa criolla, fried yucca, aji mayo, tartar sauce

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Juane

Hen and rice tamale, made with hen, rice, yucca, onion, spices wrapped and cooked in banana leaves, may also be made with fish

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Kapchi de habas

Fava bean stew made with potatoes, cheese, milk and huacatay (a local herb)

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Kapchi de setas

Fava bean stew with mushrooms, potatoes, cheese, milk and huacatay (a local herb)

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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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Lechón

A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). in culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. it is traditionally cooked whole, often roasted, in various cuisines. it is usually prepared for special occasions and gatherings. the most popular preparation can be found in spain and portugal under the name lechón (spanish) or leitão (portuguese). the meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. the texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

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Lechon al horno

Suckling pig, either the whole animal, cuts of meat or roasts, serve with, for example, sweet potatoes, fried plantains

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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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Lentejas con arroz

Lentils and rice, serve with chorizo or longaniza sausage

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Locro

Locro (from the quechua ruqru) is a hearty thick squash stew, associated with native andean civilizations, and popular along the andes mountain range. it is one of the national dishes of peru, bolivia, ecuador, chile, paraguay, northwest argentina and southwestern colombia.

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Lomo a lo pobre

Steak, fries, onions and eggs

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Lomo saltado

Lomo saltado is a popular, traditional peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. the dish originated as part of the chifa tradition, the chinese cuisine of peru, though its popularity has made it part of the mainstream culture.

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Malaya frita

Skirt steak that is marinated and fried, stewed, serve with fried cassava, potatoes, salad

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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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Milanesa de pollo

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

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Ossobuco

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

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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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Pachamanca

Pachamanca (from quechua pacha "earth", manka "pot") is a traditional peruvian dish baked with the aid of hot stones. the earthen oven is known as a huatia. it is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. other andean produce, such as potato or chuño (naturally freeze-dried potato), habas (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chilli, are often included in the baking. the dish is primarily made in the central peruvian andes in three regions: 1) the upper huallaga valley, in huánuco and pasco vicinity, where it is made with pork and seasoned with chincho and huacatay, two local herbs; 2) in the mantaro valley and neighboring area around the cities huancayo, tarma, and jauja, they use lamb and a different seasoning; and 3) in several places of ayacucho department. in the peruvian amazonia, the southern and northern andes, and the mostly desertic coast, the dish is uncommon due to the lack of firewood or the type of stones needed without any content of sulphur. meat is wrapped in marmaquilla or chincho leaves before being put in this kind of earthen stove. this important part of peruvian cuisine, which has existed since the time of the inca empire, has evolved over time, and its consumption is now widespread throughout modern peru, where regional variations have appeared in the technical process of production, but not in the ingredients or their baking. it's important to note that the preparation is not only not limited to peru, but also that it exists with minimal variants in other andean countries, for example ecuador.

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Pan con chicharron

Sandwich with braised pork and sweet potato

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Pan de jamon

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

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Pancho

Hot dog

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Parrillada

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

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Pastel de choclo

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

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Pastel de quinua

Quiche or casserole made with quinoa, vegetables, meat, cheese

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Patarashca

Fish wrapped and steamed inside banana or bijao leaves

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Pavo Navideño

Roast turkey, common during christmas

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Peking duck

Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.

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Pepian

Pepián is a thick meat stew from guatemala. it is one of the oldest and most recognizable dishes of guatemalan cuisine having as its origin the influences from guatemala's colonial past and the indigenous cuisine. the meat-based stew, thickened with gourd seeds, can be made with beef or chicken (beef is more common in urban centers) it includes in traditional recipes tomatillo, tomato and hot chili. guatemalan restaurants in the united states usually consider the dish to be of maya origin. it is a popular street food in guatemalan cities.in guatemala it is considered a national dish. pipián is a similar dish from mexican cuisine.

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Pepian de cuy

Stewed guinea pig

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Pepito

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

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Pescado a la chorrillana

Chorrillos-style fish, fried fish fillets with onions and tomatoes

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Pescado a la parrilla

Seasoned and grilled fish

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Pescado frito

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

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Picante de langostinos

Shrimp in a spicy sauce

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Picante de mariscos

Spicy seafood stew

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Picante de pollo

Spicy chicken with rice, potatoes, vegetables

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Pizza

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

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Pollo a la brasa

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

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Pollo a la cerveza

Chicken in a beer-based sauce