121 Dishes

Side, Snack, Appetizer

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called tortilla by the spanish from its resemblance to the traditional spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to south america).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A tortilla (, spanish: [toɾˈtiʎa]) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour.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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Tostones

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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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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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Casabe

Cassava flatbread

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Pan canilla

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 coco

Pan de coco, literally "coconut bread" in spanish, is a filipino rich sweet roll that uses sweetened shredded coconut meat (bukayo) as filling.

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Pan de maiz

Cornbread

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Pan de molde

Loaf 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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Pan sobao

Soft and sweet elongated bread roll or loaf

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Pita

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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Chorizo

Chorizo (, from spanish [tʃoˈɾiθo]; similar to but distinct from portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork sausage originating from the iberian peninsula. in europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. spanish chorizo and portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. it is also used as a partial replacement for ground (minced) beef or pork.

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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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Morcilla

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

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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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Queso blanco

Queso blanco (spanish pronunciation: [ˈkeso ˈβlaŋko]), literally white cheese in spanish, can refer to many different kinds of cheeses whose only common trait is their white color. the specific cheese referred to depends on the region.

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Queso de cabra

Goat cheese, or chèvre ( or ; from french fromage de chèvre 'goat cheese'), is cheese made from goat's milk. goats were among the first animals to be domesticated for producing food. goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.

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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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Chaya

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

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Churo

Pomacea maculata is a species of large freshwater snail with an operculum, an aquatic gastropod mollusk in the family ampullariidae, the apple snails. common name of its synonymous name pomacea insularum is the island applesnail. together with pomacea canaliculata it is the most invasive species of the family ampullariidae. it is considered as about the 58th the worst alien species in europe.

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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

Chirimoya, mangoes, papaya

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Maduros

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

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Palta

The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.

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Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Ají

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

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

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Chamoy

Chamoy is a variety of savory sauces and condiments in mexican cuisine made from pickled fruit. chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

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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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Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

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Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

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Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

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Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.

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Guasacaca

Avocado salsa, serve with tacos, salads, grilled steak, arepas, empanadas, fried cassava, fried plantains, tequenos

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Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

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Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.