172 Dishes

Main

Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

Main

Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

Main

Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

Main

Fugazza

Fugazza con queso (from genoese dialect: fugassa, italian: focaccia), or simply fugazza, is a common type of argentinian pizza originating in buenos aires that consists of a thick pizza crust topped with onions, cheese, and sometimes olives. it is derived from a combination of neapolitan pizza with italian focaccia bread. fugazza and its variations are believed to have been invented by a genovese-argentine pizza maker named juan banchero sometime between 1893 and 1932, who served it out of a pizza shop bearing his name. banchero's pizza shop continues to sell fugazza to this day in the buenos aires neighborhood of la boca, which historically served as a home to genovese immigrants to argentina.

Main

Gnocchi alla romana

Gnocchi alla romana are a typical dish of roman cuisine. they are prepared with gnocchi made of semolina, whole milk, butter and parmesan cheese, seasoned with a sauce and pepper. they are baked in the oven after being sprinkled with parmesan cheese, and are traditionally topped with meatballs, tomato sauce and parmesan cheese. gluten-free gnocchi alla romana are made by replacing semolina with cornmeal. the dish is also present in the piedmontese culinary tradition due to the presence of butter, which is a common ingredient in northern italy.

Main

Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Main

Guiso carrero

Stew with meat, vegetables, noodles

Main

Guiso criollo

Gumbo

Main

Guiso de carne

Meat and vegetable stew

Main

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.

Main

Hamburguesa

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

Main

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 fried or otherwise cooked together, but sometimes they may be fried separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

Main

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).

Main

Jopara

Stew with corn, beans, vegetables, tubers, meat, traditionally eaten on oct 1st to keep away karai octubre (mr. october), who is said to bring misery

Main

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.

Main

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.

Main

Lechon al horno

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

Main

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.

Main

Lengua a la vinagreta

Cow tongue with a vinaigrette dressing, served cold

Main

Lengua picante

Spicy beef tongue

Main

Lentejas con arroz

Lentils and rice, serve with chorizo or longaniza sausage

Main

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.

Main

Lomito

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

Main

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.

Main

Matambre

Matambre is the name of a very thin cut of beef in argentina and uruguay. it is a rose colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. it is not the cut known normally in the u.s. as flank steak. some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.

Main

Mbaipy

Cornmeal porridge similar to polenta, made with vegetables, cheese, meat such as chicken, dried meat, chorizo, there are also sweet variations served as dessert

Main

Mechado

Mechado is a braised beef dish originating from the philippines inspired by culinary methods of spain, which it was a former colony of. soy sauce and calamansi fruits are key ingredients to the braising liquid.

Main

Milanesa

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.

Main

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.

Main

Milanesa rellena

Breaded cutlet filled with cheese, ham

Main

Milanesa sandwich

Breaded steak or chicken sandwhich

Main

Ñoquis

Gnocchi ( n(y)ok-ee, us also n(y)oh-kee, n(y)aw-, italian: [ˈɲɔkki]; singular gnocco) are a varied family of dumpling in italian cuisine. they are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. variations of the dish exist, where individuals often supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. base ingredients may be substituted with alternatives - sweet potatoes for potatoes or rice flour for wheat flour, as examples. such variations are often considered to be non-traditional.the dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork or smaller. the dumplings may be pressed with textured object, such as a fork or a cheese grater to make ridges or cut into little lumps. professional tools do exist for this purpose, known as a gnocchi board or a cavarola board. gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses.gnocchi vary in recipe and name across different regions. for example, lombard and tuscan malfatti (literally poorly made) are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the campanian strangulaprievete, the apulian cavatelli, the sardinian malloreddus, and so on. gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces. but certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.gnocchi are eaten as a first course (primo piatto) as an alternative to soups (minestre) or pasta. common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. gnocchi may be home-made, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. most gnocchi are boiled in water and then served with a sauce. small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

Main

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.

Main

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.

Main

Pan con chicharron

Sandwich with braised pork and sweet potato

Main

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.

Main

Pan relleno

Bread filled with a variety of meats, cheeses, or ingredients, can be rolled, made into a sandwich, filled with a cheese dip

Main

Pancho

Hot dog

Main

Pancho

Hot dog in a bun, serve with condiments like ketchup, mayonnaise, mustard

Main

Parrillada

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

Main

Pascualina

Spinach and egg tart

Main

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.

Main

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.

Main

Pavo Navideño

Roast turkey, common during christmas

Main

Pebete

A pebete is an argentine and uruguayan soft oval bun made of wheat flour with a thin brown crust, rather like a fatter hot dog roll. it is often used to make a sandwich, typically filled with cheese, cured meat, tomato and mayonnaise; the sandwich itself is usually called pebete followed by its filling, e.g., pebete de queso (cheese pebete). according to the royal spanish academy it is from the lunfardo term for young boy, itself from catalan pevet.