82 Dishes

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Arañitas

Plantain fritters, shredded and fried plantains

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Arroz branco

White rice is milled rice that has had its husk, bran, and germ removed. this alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. after milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. the milling and polishing processes both remove nutrients. an unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin b1). white rice is often enriched with some of the nutrients stripped from it during its processing. enrichment of white rice with b1, b3, and iron is required by law in the united states when distributed by government programs to schools, nonprofits, or foreign countries. as with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. adopted over brown rice in the second half of the 19th century because it was favored by traders, white rice has led to a beriberi epidemic in asia.at various times, starting in the 19th century, brown rice and other grains such as wild rice have been advocated as healthier alternatives. the bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.

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Arroz con coco

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

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Arroz con guandu

Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. this is puerto rico's national dish along with roasted pork.

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Arroz con maiz

Arroz con maíz is a latin american dish with rice and corn cooked in one pot.

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Arroz de verduras

Vegetable rice, rice mixed with vegetables

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Arroz verde

Rice cooked with cilantro, spinach, chicken stock, spices

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Bocadito

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

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Bocas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

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Bollo

Bollo is a bun, popular in latin america, made from corn, yuca or potato. variations are eaten in colombian cuisine, cuban cuisine ( tamal de maíz solamente ) and panamanian cuisine. corn and yuca bollos are an indigenous food of the caribbean coast of colombia and panama, where they are boiled in leaves. this preparation is similar to the humita of the andes, the hallaquita of venezuela and the pamonha of brazil.in colombia, bollos are sold by street vendors along the colombian coast, as well as in stores and supermarkets. they are primarily served for breakfast as an accompaniment with cheese. panamanian bollo has been described as a type of tamale.

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Cachapa

Cachapa is a traditional dish made from maize flour from venezuela. like arepas, they are popular at roadside stands. they can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (cachapa de hoja). the most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels. cachapas are traditionally eaten with queso de mano (hand[made] cheese), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. cachapas can be very elaborate, some including different kinds of cheese, milky cream, or jam. they can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork. in costa rica, chorreadas are similar.

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Cachitos

Cachitos are a venezuelan food similar to the croissant, and are often filled with ham and cheese.the ingredients variate according to the state and the bakery they are made from but the most common ingredients are: wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar.the origin of the cachitos is unsure. some associate it with the arrival of portuguese and italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an italian baker named pietroluchi pancaldi in lusiteña, caracas in 1940. while others believe cachitos is a derivate of the venezuelan christmas dish, pan de jamon. cachitos are a staple in venezuelan cuisine. normally, they are eaten during breakfast hours, but they are also known to be eaten throughout the day. in venezuela, some bakeries have made sure that the scent of fresh cachitos are in the air by the time the country wakes up, but outside of the country it is hard to find such delicacies from the local bakery. they are usually accompanied by natural juices, coffee or malta.

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Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

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Ceviche de camaron

Shrimp ceviche

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Chicharrones

Chicharrón (spanish: [tʃitʃaˈron], andalusian: [ʃiʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. chicharrón may also be made from chicken, mutton or beef.

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Chifrijo

Chicharrones (fried pork bellies) and frijoles (beans), served with rice, pico de gallo, avocado slices and tortillas chips

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Croquetas

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

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Ensalada Caprese

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

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Ensalada de aguacate

Avocado salad

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Ensalada de camarones

Shrimp salad

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Ensalada de coditos

Pasta salad

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Ensalada de frutas

Fruit salad

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Ensalada de manzana

A sweet apple salad, common during christmas and the new year

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Ensalada de papa

Potato salad

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Ensalada de repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Ensalada repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Ensalada rusa

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

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Ensalada verde

Green salad, commonly made with lettuce, tomatoes, cabbage, onions, cucumber, beets, bell peppers, radish

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Escabeche

Escabeche is the name for a number of dishes in spanish, portuguese, filipino and latin american cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. in both spain and latin america, many variations exist, including frying the main ingredient before marinating it. escabeche of seafood, fish, chicken, rabbit, or pork are common in spain and portugal. eggplant escabeche is common in argentina.

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Gallo pinto

Gallo pinto or gallopinto is a traditional dish from central america. consisting of rice and beans as a base, gallo pinto has a long history and is important to nicaraguan and costa rican identity and cultures, just as rice and beans variations are equally important in many latin american cultures as well. the beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, chopped onions, and garlic.

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Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of mexican pastries. bread was introduced in mexico by spanish colonists, settlers and immigrants however, mexican pan dulce as we know it today rose to popularity during the french occupation in the mid 1800s. they are inexpensive treats and are consumed as breakfast and or dinner.

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Panqueque

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

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Papas fritas

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Papas rellenas

Papas rellenas (english: stuffed potatoes) are the most popular type of croquettes in latin american regions such as peru, ecuador, bolivia, mexico, chile, colombia, & the caribbean (more so the dominican republic, cuba & puerto rico). the first recorded latin american recipes were printed in the late 19th century, during a time when french cuisine (among others, e.g. italian) was influencing those of latin america.

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Patacones

Tostones (spanish pronunciation: [tosˈtones], from the spanish verb tostar which means "to toast") are twice-fried plantain slices commonly found in latin american cuisine and caribbean cuisine. most commonly known as tostones, puerto rico, jamaica, nicaragua, cuba, honduras and venezuela, they are also known as tachinos or chatinos (cuba), platano frito or frito verde (dominican republic), bannann peze (haiti), patacones (in panama, venezuela, colombia, costa rica, peru, and ecuador) and, sometimes, patacón pisao in colombia.

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Salchipapa

A salchipapa or salchipapas is a south american fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and french fries, mixed together with a savory coleslaw on the side. the dish's name is a portmanteau of the spanish words salchicha (sausage) and papa (potato). the dish is served with different sauces, such as ketchup and mustard, crema de aceituna (olive sauce), along with aji or chili peppers. sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally garnished with oregano.

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Sus

Pickled pig's feet, pork legs marinated in vinaigrette

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Tajadas

Tajada "slices" is a dish of fried plantains that are sliced long. it is a typical food of caribbean countries as well as nicaragua, colombia, honduras, panama, and venezuela. it is sometimes served with grated cheese.

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Tequeños

Dedito de queso or tequeño is a fried breaded cheese stick or a spear of bread dough with queso blanco (fresh cheese) stuffed in the middle, and is a popular meal or snack in venezuela. to prepare it, the dough is wrapped around a cheesestick and formed into a breadstick so it can be fried in oil or sometimes oven-baked. tequeños can be eaten for breakfast, as a side appetizer, or as a snack food at parties and weddings. deditos originate in northern south america. there are many theories and legends about the origin of the name tequeño, including that they were named after los teques for being invented in the kitchen of one of the wealthy families living there.

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Tortilla de maiz

In north america, a corn tortilla or just tortilla (, spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. a simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. a similar flatbread from south america, called an arepa (though arepas are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of europeans to america, and was called tortilla by the spanish from its resemblance to the traditional spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to south america). the aztecs and other nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). the successful conquest of the aztec empire by the spanish and the subsequent colonial empire ruled from the former aztec capital have ensured that this variation become the prototypical tortilla for much of the spanish-speaking world. maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. likewise, corn meal and the tortillas made from it may be similarly colored. white and yellow tortillas are by far the most common, however. in mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize).

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Almojabana

Almojábana is a type of bread made with cuajada cheese and corn flour.

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Casabe

Cassava flatbread

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Pan casero

Wheat bread

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Pan de molde

Loaf bread

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Pan de queso

Pan de queso (english: cheese bread) is a traditional colombian roll made with tapioca flour and grated cheese. it is served plain or filled with cream cheese or jelly. this food is especially common in the paisa region of colombia as breakfast or parva.pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. fermented starch allows biscuits to become light and voluminous.a similar food is prepared in brazil, known as pão de queijo. pão de queijo is common in the southeast of brazil, especially the minas gerais region.