70 Dishes

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

Drink

Café en jarrito

Double espresso

Drink

Cafe irlandes

Spanish-style layered irish coffee, made with a bottom layer of whiskey, a middle layer of coffee and a top layer of cream, contains alcohol

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

Latte

Caffè latte (italian: [kafˌfɛ lˈlatte]), often shortened to just latte () in english, is a coffee beverage of italian origin made with espresso and steamed milk. variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced indian tea), mate, matcha, turmeric, or rooibos; other types of milk, such as soy milk or almond milk, are also used. the term comes from the italian caffellatte or caffè latte, from caffè e latte, literally "coffee and milk"; in english orthography either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté, or to indicate it is pronounced, not the more-common silent final e of english). in northern europe and scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. in france, café latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in french called grand crème and in german milchkaffee or (in austria) wiener melange.

Drink

Latte macchiato

Latte macchiato (italian pronunciation: [ˈlatte makˈkjaːto]) is a coffee beverage; the name means stained or marked milk, which refers to the espresso stain on the milk used. it is a play on “espresso macchiato,” an espresso with a dollop or two of milk or cream.

Drink

Lungo

Lungo (italian for "long") is a coffee beverage made by using an espresso machine to make an italian-style coffee – short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo. a normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 60 millilitres, while a lungo may take up to a minute to pull, and might fill 130 to 170 millilitres. extraction time of the dose is determined by the variety of coffee beans (usually a blend of arabica and robusta), their grind and the pressure of the machine. it is usually brewed using an espresso machine but with two or three times the amount of water to the same weight of coffee to make a much longer drink.in french it is called café allongé.

Drink

Pocillo

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Drink

Ristretto

Ristretto (italian pronunciation: [risˈtretto]) is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. it is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water. a normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. the opposite of a ristretto (which means in italian, "shortened, narrow") is a lungo ("long"), which is a double shot. the french call a ristretto a café serré. regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 grams of ground coffee extracted into 60 ml (2 fl oz or two shot glasses). thus, a "double ristretto" consumes the same amount of coffee beans but fills only a single shot glass. coffee contains over a thousand aromatic compounds. a ristretto's chemical composition and taste differ from those of a full-length extraction for three reasons: more concentrated: the first part of any extraction is the most concentrated, its color typically lying between dark chocolate and umber, whereas the tail end of shots are much lighter, varying from the color of dark pumpkin pie to varying shades of tan (see photo, above right). this is an important factor when drinking straight espresso shots. different balance: different chemical compounds in ground coffee dissolve into hot water at different rates. a ristretto contains a greater relative proportion of faster extracting compounds, proportionally fewer of the compounds characteristic of over-extraction, and thus, a different balance. fewer total extracts: relative proportions aside, fewer total coffee compounds—caffeine being just one—are extracted into ristrettos versus full length shots. this is an important factor when diluting shots into water or milk.straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body and less bitterness. these characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. diluted into a cup of water (e.g. americano or long black) or milk (e.g. latte or cappuccino), ristrettos are less bitter and exhibit a more intense “espresso” character.

Drink

Robusta

Coffea canephora (syn. coffea robusta, commonly known as robusta coffee) is a species of coffee that has its origins in central and western sub-saharan africa. it is a species of flowering plant in the family rubiaceae. though widely known as coffea robusta, the plant is scientifically identified as coffea canephora, which has two main varieties, robusta and nganda.coffea robusta represents 43% of global coffee production, with coffea arabica constituting most of the remainder. there are several differences between the composition of coffee beans from c. arabica and c. robusta. beans from c. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to c. arabica beans.

Drink

Bonarda

Douce noir (also known as bonarda, corbeau and charbono) is a red savoyard wine grape variety that has historically been grown in the savoy region, but today is more widely planted in argentina. the earliest mention of the grape dates from when etruscans first planted bonarda some 3.000 years ago in the padana region. it arrived in savoie in the early 19th century, and by the end of the century it was the most widely grown red wine grape in the region. in the early 21st century it was discovered that the bonarda grape, which is the 2nd most widely planted red grape, after malbec, in argentina was the italian wine grape bonarda piemontese imported by italian immigrants. the grape is also grown in california where it is known as charbono.in california, bonarda/douce noir/charbono is produced in very limited amounts with the grape having been described as a "cult wine" for its scarcity and devotion of its connoisseurs. however, journalists such as alan goldfarb describes the variety as "... the rodney dangerfield of wine" and notes that it is a hard variety to find a market for.

Drink

Malbec

Malbec (pronounced [mal.bɛk]) is a purple grape variety used in making red wine. the grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red bordeaux wine. in france, plantations of malbec are now found primarily in cahors in south west france, though the grape is grown worldwide. it is increasingly celebrated as an argentine varietal. the grape became less popular in bordeaux after 1956 when frost killed off 75% of the crop. despite cahors being hit by the same frost, which devastated the vineyards, malbec was replanted and continued to be popular in that area. winemakers in the region frequently mixed malbec with merlot and tannat to make dark, full-bodied wines, but have ventured into 100% malbec varietal wines more recently.a popular but unconfirmed theory claims that malbec is named after a hungarian peasant who first spread the grape variety throughout france. french ampelographer and viticulturalist pierre galet notes, however, that most evidence suggests that côt was the variety's original name and that it probably originated in northern burgundy. due to similarities in synonyms, malbec is often confused with other varieties of grape. malbec argenté is not malbec, but rather a variety of the southwestern french grape abouriou. in cahors, the malbec grape is referred to as auxerrois or côt noir; this is sometimes confused with auxerrois blanc, which is an entirely different variety.the malbec grape is a thick-skinned grape and needs more sun and heat than either cabernet sauvignon or merlot to mature. it ripens mid-season and can bring very deep color, ample tannin, and a particular plum-like flavor component which adds complexity to claret blends. sometimes, especially in its traditional growing regions, it is not trellised but is instead cultivated as bush vines (the goblet system). in such cases, it is sometimes kept to a relatively low yield of about 6 tons per hectare. wines produced using this growing method are rich, dark, and juicy.as a varietal, malbec creates a rather inky red (or violet), intense wine, so it is also commonly used in blends, such as with merlot and cabernet sauvignon to create the red french bordeaux claret blend. the grape is blended with cabernet franc and gamay in some regions such as the loire valley. other wine regions use the grape to produce bordeaux-style blends. the varietal is sensitive to frost and has a propensity for shattering or coulure.

Drink

Malbec

Malbec (pronounced [mal.bɛk]) is a purple grape variety used in making red wine. the grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red bordeaux wine. in france, plantations of malbec are now found primarily in cahors in south west france, though the grape is grown worldwide. it is increasingly celebrated as an argentine varietal. the grape became less popular in bordeaux after 1956 when frost killed off 75% of the crop. despite cahors being hit by the same frost, which devastated the vineyards, malbec was replanted and continued to be popular in that area. winemakers in the region frequently mixed malbec with merlot and tannat to make dark, full-bodied wines, but have ventured into 100% malbec varietal wines more recently.a popular but unconfirmed theory claims that malbec is named after a hungarian peasant who first spread the grape variety throughout france. french ampelographer and viticulturalist pierre galet notes, however, that most evidence suggests that côt was the variety's original name and that it probably originated in northern burgundy. due to similarities in synonyms, malbec is often confused with other varieties of grape. malbec argenté is not malbec, but rather a variety of the southwestern french grape abouriou. in cahors, the malbec grape is referred to as auxerrois or côt noir; this is sometimes confused with auxerrois blanc, which is an entirely different variety.the malbec grape is a thick-skinned grape and needs more sun and heat than either cabernet sauvignon or merlot to mature. it ripens mid-season and can bring very deep color, ample tannin, and a particular plum-like flavor component which adds complexity to claret blends. sometimes, especially in its traditional growing regions, it is not trellised but is instead cultivated as bush vines (the goblet system). in such cases, it is sometimes kept to a relatively low yield of about 6 tons per hectare. wines produced using this growing method are rich, dark, and juicy.as a varietal, malbec creates a rather inky red (or violet), intense wine, so it is also commonly used in blends, such as with merlot and cabernet sauvignon to create the red french bordeaux claret blend. the grape is blended with cabernet franc and gamay in some regions such as the loire valley. other wine regions use the grape to produce bordeaux-style blends. the varietal is sensitive to frost and has a propensity for shattering or coulure.

Drink

Medio y medio

A beverage made by mixing dry white wine and sweet sparkling wine in equal parts

Drink

Patagonia

White wine

Drink

Sangria

Sangria (english: , spanish: sangría [sãŋˈɡɾi.a], portuguese: sangria [sɐ̃ˈɡɾi.ɐ]) is an alcoholic beverage originating in spain and portugal. under eu regulations only those two iberian nations can label their product as sangria; similar products from different regions are differentiated in name. a punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. sangria is very popular among foreign tourists in spain even if locals do not consume the beverage that much. it is commonly served in bars, restaurants, and chiringuitos and at festivities throughout portugal and spain.clericó is a similar beverage that is popular in latin america.

Drink

Torrontés

Torrontés is a white grape variety, mostly produced and known in argentine wine, producing fresh, aromatic wines with moderate acidity, smooth texture and mouthfeel as well as distinctive peach and apricot aromas on the nose. three torrontés varieties exist in argentina: torrontés riojano, the most common, torrontés sanjuanino, and torrontés mendocino. it is primarily torrontés riojano that has received attention for the quality of its wines, and is the variety used for most argentine wines simply labeled torrontés.the three grapes are relatively similar but do have some noticeable differences. torrontés riojano and torrontés sanjuanino both tend to have large loose bunches of pale grapes while torrontés mendocino, however, has smaller, tighter bunches of darker yellow grapes. torrontés riojano is the most aromatic of the three, with aromas reminiscent of muscat and gewürtztraminer wines. the least aromatic, and least widely planted, is torrontés mendocino with the aromatics and plantings of torrontés sanjuanino falling in between. all three argentine torrontés varieties belong to the criollas group of grape varieties, which is a term used for presumably american-born cultivars of the european grapevine vitis vinifera.around 8,700 hectares (21,000 acres) in argentina have been planted with torrontés riojano, and 4,850 hectares (12,000 acres) with torrontés sanjuanino. plantings in the very high altitudes (1700m+) of the calchaquíes valleys in the far north of argentina have recently met with success. the vine is highly productive and is just under ten percent of all white grape plantings, however as a varietal, it made up almost 20 percent of all white wine sold in argentina in 2008. the salta region in northwest argentina is particularly noted for its torrontés as the grape thrives in cold dry, windswept conditions.