185 Dishes

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Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

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Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

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Cuy

The guinea pig or domestic guinea pig (cavia porcellus), also known as the cavy or domestic cavy (), is a species of rodent belonging to the genus cavia in the family caviidae. breeders tend to use the word cavy to describe the animal, while in scientific and laboratory contexts, it is far more commonly referred to by the common name guinea pig. despite their common name, guinea pigs are not native to guinea, nor are they closely related biologically to pigs, and the origin of the name is still unclear. they originated in the andes of south america. studies based on biochemistry and hybridization suggest they are domesticated animals that do not exist naturally in the wild, descendants of a closely related cavy species such as c. tschudii. they were originally domesticated as livestock for a source of meat, and are still consumed in some parts of the world. in western society, the guinea pig has enjoyed widespread popularity as a pet since its introduction to europe and north america by european traders in the 16th century. their docile nature, friendly responsiveness to handling and feeding, and the relative ease of caring for them have made guinea pigs a continuing popular choice of household pet. organizations devoted to the competitive breeding of guinea pigs have been formed worldwide. many specialized breeds, with varying coat colors and textures, are selected by breeders. livestock breeds of the guinea pig play an important role in folk culture for many indigenous andean peoples, especially as a food source. the animals are also used in folk medicine and in community religious ceremonies. they are raised for their meat and are a culinary staple in the andes mountains, where they are known as cuy. in the 1960s a modern breeding program was started in peru that resulted in large breeds known as cuy mejorados (improved cuy). marketers tried to increase consumption of the animal outside south america.biological experimentation on domestic guinea pigs has been carried out since the 17th century. the animals were used so frequently as model organisms in the 19th and 20th centuries that the epithet guinea pig came into use to describe a human test subject. since that time, they have been largely replaced by other rodents, such as mice and rats. however, they are still used in research, primarily as models to study such human medical conditions as juvenile diabetes, tuberculosis, scurvy (like humans, they require dietary intake of vitamin c), and pregnancy complications.

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Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

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Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

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Picuro

Lowland paca

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Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

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Paiche

The arapaima, pirarucu, or paiche is any large species of bonytongue in the genus arapaima native to the amazon and essequibo basins of south america. arapaima is the type genus of the subfamily arapaiminae within the family osteoglossidae. they are among the world's largest freshwater fish, reaching as much as 3 m (9.8 ft) in length. they are an important food fish. they have declined in the native range due to overfishing and habitat loss. in contrast, arapaima have been introduced to several tropical regions outside the native range (within south america and elsewhere), where they are sometimes considered invasive species. in kerala, india, arapaima escaped from aquaculture ponds after floods in 2018. its portuguese name, pirarucu, derives from the tupi language words pira and urucum, meaning "red fish".arapaima was traditionally regarded as a monotypic genus, but later several species were distinguished. as a consequence of this taxonomic confusion, most earlier studies were done using the name a. gigas, but this species is only known from old museum specimens and the exact native range is unclear. the regularly seen and studied species is a. arapaima, although a small number of a. leptosoma also have been recorded in the aquarium trade. the remaining species are virtually unknown: a. agassizii from old detailed drawings (the type specimen itself was lost during world war ii bombings) and a. mapae from the type specimen. a. arapaima is relatively thickset compared to the remaining species.

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Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

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Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

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Scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. in addition, a few species of land crabs are eaten, for example cardisoma guanhumi in the caribbean. shellfish are among the most common food allergens.despite the name, shellfish are not fish. most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum arthropoda. molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles. echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.

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Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) of about 60 species of achelate crustaceans, in the decapoda reptantia. spiny lobsters are also, especially in australia, new zealand, ireland, south africa, and the bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in south africa), terms which elsewhere are reserved for freshwater crayfish.

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Aguadito de pollo

Aguadito de pollo, also referred to as 'aguadito', is a traditional chicken soup in peruvian cuisine consisting of chicken, cilantro and vegetables. the dish is prepared using large chunks of chicken and additional ingredients like chicken hearts, livers and gizzards. other ingredients used can include potatoes, corn, peas, other vegetables, rice, noodles, red pepper and various spices. it typically has a pronounced green coloration due to a significant amount of cilantro used in the soup.in peru, aguadito de pollo is consumed in part for having a theoretical potential for easing or alleviating symptoms associated with the hangover.

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Ajiaco

Ajiaco (spanish pronunciation: [aˈxjako]) is a soup common to colombia, cuba, and peru. scholars have debated the origin of the dish. the dish is especially popular in the colombian capital, bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas. in cuba, ajiaco is prepared as a stew, while in peru the dish is prepared with a number of regionally specific variations.

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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.

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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.

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Caldo de pollo

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.

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Chanfaina

Tripe, offal and vegetable stew

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Chupe de camarones

Shrimp chowder, made with tomatoes, vegetables, tomatoes, beans, cream, spices

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Chupe de cangrejo

Crab chowder, topped with a whole crab or crab pieces

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Chupe de pescado

Fish and vegetable soup, common during lent

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Chupe de pollo

Chicken chowder

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Fricase de pollo

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

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Guiso

Guiso is a spanish meat dish prepared by roasting or frying combined with braising. it is typically a hot, mildly fatty food. unlike stew, it allows the vapors to circulate during culinary process. in making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

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Inchicapi

Hen soup made with peanuts, cilantro, ground corn, onion, cassava

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Locro de papa

Potato soup with cheese, garlic, onions, achiote, serve with, for example, avocado

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Olluquito

A root vegetable used in stews and soups, also cooked with meat (olluquito con carne), dried meat (olluquito con ch'arki/charqui)

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Parihuela

Seafood soup

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Patasca

Soup made with hominy, meat, tripe, vegetables, potatoes, chili paste

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Pescado sudado

Stewed or steamed fish

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Puchero

Puchero is a type of stew originally from spain, prepared in yucatán, mexico, argentina, paraguay, uruguay, perú, south of brazil, the philippines, and spain, specifically the autonomous communities of andalusia and the canary islands. the spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.the dish is essentially equivalent to the cocido of spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. in spain chickpeas are widely used. puchero, cocido, and the sancocho eaten in colombia, ecuador, república dominicana, venezuela and puerto rico, are essentially similar dishes.

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Sancochado

Sancocho (from the spanish verb sancochar, "to parboil") is a traditional broth (often considered a soup) in several latin american cuisines. variations represent popular national dishes in dominican republic, colombia, cuba, honduras, ecuador, panama, puerto rico, trinidad and tobago, and venezuela. it usually consists of large pieces of meat, tubers and vegetables served in a broth.

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Seco de cordero

Lamb stew

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Shambar

Shambar is a soup that blends many ingredients, tastes, and seasonings from spanish, criollo and andean cultures, considered the most traditional meal in trujillo's gastronomy in perú . from otuzco peru. it is made of wheat grains, fava beans, green peas, chickpeas and dry beans. it must have three kinds of meat, including chicken, ham, beef, and pork skin, ears or tail. the seasoning is done with a blend of garlic, black pepper, cumin, purple chilli pepper (aji panca), yellow chilli pepper (aji mirasol), parsley and vegetable oil. the dish is highly appreciated for its variety of flavours originating from the spices and meats, and peculiar texture rendered by the mixture of legumes.

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Sopa criolla

Beef and noodle soup, topped with a fried egg

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Sopa de arroz con pollo

Chicken and rice soup

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Sopa de cangrejo

Crab soup, also made with crayfish (sopa de cangrejos de rio)

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Sopa de chochoca

Cornmeal soup with beef and vegetables

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Sopa de fideos

Sopa de fideo, also referred to as sopita de fideo, is a stock-based noodle soup that is a part of the cuisines of spain, mexico, tex-mex cuisine, and cavite, a province in the philippines. it has been suggested that the dish may have originated in spain.

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Sopa de hueso

Beef bone soup, also made with chicken, turkey, fish

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Sopa de leche

Creamy soup with noodles, rice, tortillas, bread, vegetables, potatoes

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Sopa de pescado

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

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Sopa de quinua

Quinoa soup, may also be made with vegetables, meat, beans, cheese