101 Dishes

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

Pancho

Hot dog

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

Pasteles

Pasteles (spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the english-speaking caribbean, are a traditional dish in several latin american and caribbean countries. in puerto rico, the dominican republic, venezuela, panama, trinidad and tobago, and the caribbean coast of colombia, the dish looks like a tamal. in hawaii, they are called pateles in a phonetic rendering of the puerto rican pronunciation of pasteles, as discussed below.

Main

Pasteles de arroz

Rice tamales

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

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.

Main

Pescado empanizado

Seasoned, breaded and fried fish fillets

Main

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.

Main

Piloyada

Piloy bean salad with chorizo, pork, vegetables, spices

Main

Pincho

A pincho (spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (basque: [pintʃo]) or pinchu (asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern spain and especially popular in the basque country, navarre, la rioja, cantabria, and asturias. they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the basque country and navarre they are usually regarded as a cornerstone of local culture and society. they are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. they are served in individual portions and always ordered and paid for independently from the drinks. it is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. they are called pinchos because many of them have a pincho (spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. they should not be confused with brochettes, which in latin america and some parts of spain are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Main

Pinole

Pinole, also called pinol or pinolillo, is roasted ground maize, which is then mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices. the resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. the name comes from the nahuatl word pinolli, meaning cornmeal. today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of latin america. pinole is considered the national beverage of nicaragua and honduras.

Main

Pollo agridulce

Sweet and sour chicken

Main

Pollo asado

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.

Main

Pollo de la plancha

Marinated chicken breast cutlets cooked on a plancha (griddle), serve with sauteed onions, salsa

Main

Pollo en crema

Chicken in a cream sauce

Main

Pollo encebollado

Chicken simmered with onions

Main

Pollo frito

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Main

Pollo pepian

Spicy chicken stew, serve with rice, tamalitos, tortillas

Main

Pollo relleno

Stuffed chicken or chicken rolls

Main

Pulique

Chicken or beef stew with vegetables and herbs

Main

Pupusa

{{short description|salvadoran} a pupusa is a thick griddle cake or flatbread from el salvador and honduras, made with cornmeal or rice flour, similar to the venezuelan and colombian arepa. in el salvador, it has been declared the national dish and has a specific day to celebrate it. it is usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. it is typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato salsa, and is traditionally eaten by hand.

Main

Roast chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

Main

Ropa vieja

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

Main

Salpicon

Salpicon (or salpicón, meaning "hodgepodge" or "medley" in spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. there are different versions found in spanish and the broader latin american cuisine. a salpicon is sometimes used as stuffing. in mexican cuisine and central american cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. the mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. in honduras, rabbit meat is used in colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.

Main

Shuco

Guatemalan hot dog, toppings include mustard, ketchup, mayonnaise, cabbage slaw, guacamole, chorizo, ham, pico de gallo, bacon, beans

Main

Spanish omelette

Spanish omelette or spanish tortilla is a traditional dish from spain. celebrated as a national dish by spaniards, it is an essential part of the spanish cuisine. it is an omelette made with eggs and potatoes, optionally including onion. it is often served at room temperature as a tapa. it is commonly known in spanish-speaking countries as tortilla de patatas, tortilla de papas, tortilla española.

Main

Subanik

Subanik is a ceremonial stew-like dish originated from the maya of guatemala. a variety of chili peppers as well as meats are characteristic of this dish and the main components of its flavor. the dish is usually served alongside rice and tamales.

Main

Taco

A taco (us: , uk: , spanish: [ˈtako]) is a traditional mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. the tortilla is then folded around the filling and eaten by hand. a taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. they are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. tacos are a common form of antojitos, or mexican street food, which have spread around the world. tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Main

Taco al pastor

Tacos filled with pork and pineapple marinated in a chile sauce

Main

Tamale

A tamale, in spanish tamal, is a traditional mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. the wrapping can either be discarded prior to eating or used as a plate. tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. tamale is an anglicized version of the spanish word tamal (plural: tamales). tamal comes from the nahuatl tamalli. the english "tamale" is a back-formation of tamales, with english speakers interpreting the -e- as part of the stem, rather than part of the plural suffix -es.

Main

Tamales colorados

Spicy pork tamales with a tomato and achiote sauce

Main

Tamales de elote

Fresh corn tamales, serve with queso fresco, crema, lime wedges

Main

Tamales Guatemaltecos

Guatemalan tamales, many different types, common during christmas

Main

Tamales negros

Chocolate mole tamales, made with meat such as chicken, chili peppers, tomatoes, prunes, raisins, seeds

Main

Tapado

Tapado is a seafood soup served in central american countries such as guatemala and honduras. it uses coconut milk and seafood as well as plantains. within these countries, tapado is associated with the garifuna community.

Main

Tlacoyo

A tlacoyo [tɬaˈkoʝo] is an oval-shaped mexican dish of pre-hispanic origin made of masa. tlacoyos are fatter than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted. tlacoyos can be served as an accompaniment to soups and stews or as appetizers for celebrations. most traditional tlacoyos do not have lard or salt in the masa, and if not eaten soon after they are cooked, they become very tough and dry, even if reheated. in mexican markets, vendors keep their tlacoyos warm by putting them in a covered basket, with the additional effect that the steam keeps them moist for a longer time. this dish has been noted for having similarities with the pupusa, a popular food in el salvador.

Main

Tostada

Tostada ( or ; spanish: [tosˈtaða], lit. 'toasted') is the name given to various dishes in mexico and other parts of latin america which include a toasted tortilla as the main base of their preparation. the name usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also refer to any dish using a tostada as a base. it can be consumed alone, or used as a base for other foods. corn tortillas are usually used for tostadas, although tostadas made of wheat or other ingredients can also be found.

Main

Pastel de carne

Savory ground beef or veal casserole topped with mashed potatoes, may also contain hard boiled eggs

Main

Pastel de pollo

Chicken pot pie

Main

Frijol blanco

White beans, when cooked with pork the dish is known as frijoles blancos con marrano

Main

Caldo de gallina

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Main

Caldo de mariscos

Seafood soup

Main

Caldo de pata

Sopa de pata is a hearty salvadoran soup made from cow's feet, tripe, yuca (also called cassava or manioc), cabbage leaves, chayotes, sweet corn, plantains, and green beans. it may be seasoned with mexican coriander leaves and flavored to taste with lemon or chile powder.