185 Dishes

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Adobo de chancho

Marinated pork in adobo sauce

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Adobo, Latin American style

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

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Ají de gallina

Ají de gallina is a peruvian chicken stew. the dish is considered a popular peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in english. ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. the stew is then thickened with bread soaked in milk or evaporated milk, cheese such as parmesan, and ground nuts such as pecans or walnuts. ají amarillo ("yellow chili") is a mildly spicy pepper native to south america, common in many peruvian cuisine dishes. ají de gallina is typically served with boiled potatoes and white rice, and garnished with black olives and hard-boiled egg.

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Arroz chaufa

Arroz chaufa also known as arroz de chaufa (chinese rice) is a chinese-fried rice dish. it is a chifa style dish, a chinese cuisine. it consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. it is derived from chinese cuisine due to the influx of chinese immigrants to peru. one who is specialized in the art of making chaufa is known as a chaufero. dark soy sauce is preferred for use with peruvian fried rice. meats typically used are usually pork, beef, chicken, and shrimp. in some regions the rice is replaced with quinoa or pearled wheat while in others, rice is mixed with noodles. a variation is the chaufa amazónico, a fried rice made with ingredients from the amazon region in peru. it typically has cecina, meat dried in woodfire, and maduros, sweet plantains.

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Arroz con mariscos

Rice with seafood, similar to paella

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Arroz con pato

Rice with duck

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Arroz con pollo

Arroz con pollo (spanish for rice with chicken) is a traditional dish of latin america, closely related to paella. in the dominican republic it is alternately called locrio de pollo, and in saint martin it is called lokri or locreo.there is some debate as to whether it originated in spain or puerto rico. many puerto ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. beer and annatto are rarely used in spanish cooking and never in arroz con pollo there. annatto is frequently used in puerto rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). beer is used in many puerto rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). many puerto rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo. food writer elisabeth lambert ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the spanish forms of pilaf, already reflecting international influences: chicken was brought from india and rice from asia; saffron (used for the yellow colour in spain, instead of annatto) was introduced by phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the americas.

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Arroz de marisco

Rice and seafood

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Arroz frito

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Arroz tapado

Layered ground meat and rice

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Asado de tira

Grilled short ribs, typically beef or lamb

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

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Bife de ancho

A rib steak (known as côte de boeuf or tomahawk steak in the uk) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. in the united states, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the u.s., the terms are often used interchangeably. the "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. the rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. the tomahawk steak resembles the native american tomahawk axe from which it gets its name.it is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. it is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices. the short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.

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Bistec

Bistek (from spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. it is a common staple in the tagalog and western visayan regions of the philippines. it is eaten over white rice.

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Bistec a lo pobre

Pan-fried steak, serve with plantains, potatoes, fries, onions, fried eggs

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Bistec encebollado

Beef steak with onions

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Butifarra

Sandwich with ham (jamón del país), onions, chili peppers on a white bread roll

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Cabrito

Cabrito (spanish: [kaˈbɾito] (listen)) is the name in both spanish and portuguese for roast goat kid in various iberian and latin american cuisines.

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Carapulcra

Carapulcra, or carapulca, is an ancient andean dish that has been prepared for centuries by both quechua peoples and aymara peoples. the original term for this dish in the aymara language is qala phurk'a, which means a stew made with hot stones. in contemporary peruvian cuisine and bolivian cuisine, it is a stew of pork and papa seca (dehydrated potatoes), with peanuts, aji panca and mirasol peppers, garlic, and other spices like clove. in ancient times llama meat or alpaca meat would have been used, and some people still use these meats today. it is usually eaten with rice, boiled potatoes or yuca.

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Cau cau

Tripe and vegetable stew (traditional recipe), though may be made other meats such as chicken (cau cau de pollo), serve with rice

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Causa limeña

Causa limeña or simply causa, is a typical and widespread entrée of the peruvian gastronomy which has a pre-columbian origin.

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Cazuela

Cazuela (spanish pronunciation: [kaˈθwela] or spanish pronunciation: [kaˈswela]) is the common name given to a variety of dishes, especially from south america. it receives its name from the cazuela (spanish for cooking pot) - traditionally, an often shallow pot made of unglazed earthenware used for cooking. the ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

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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 conchas negras

Black clam ceviche

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Ceviche de corvina

Sea bass ceviche

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Chairo

Chairo is a traditional dish of the aymara people, consumed mainly in bolivia and other countries in the andes.it is a soup made of vegetables and beef. it is made of chuño (dehydrated potatos), onions, carrots, potatoes, white corn, peas, fava beens, a small piece of châlona (dehydrated lamb or llama meat) beef and wheat kernels and sometimes a small piece of pork rind that goes on top. it also contains herbs such as coriander and spices. it is native to the region of la paz.

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Chanfainita

Stew made with beef lungs, potatoes, onions, chili peppers, garlic, spices, herbs

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Chicharron de pollo

Crispy fried chicken, chicken is marinated, battered and deep-fried

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Chifa

Chifa is culinary tradition based on chinese cantonese elements fused with traditional peruvian ingredients and traditions. though originating in peru, the chifa tradition has spread to neighboring countries like ecuador, chile and bolivia. chinese immigrants came to peru mainly from the southern province of guangdong and particularly its capital city guangzhou in the late 19th and early 20th centuries. they settled for the most part in the coast of peru and the capital city of lima. the term chifa is also used to describe a restaurant where this type of food is served. chinese-peruvian food has become one of the most popular types of food in peru. the first chinese–peruvian fusion restaurants were opened in lima in around 1920 in lima's china town (barrio chino); there are thousands of chifa restaurants across all districts of lima and many more throughout other cities of peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.

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Choripán

Choripán (plural: choripanes) is an argentinian type of sandwich with chorizo and popular in other countries like bolivia, chile, peru, uruguay, and el salvador. the name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (spanish: pan) such as a pan batido, baguette, or francés.

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Chuleta de cerdo

Pork chop, for example, fried, stewed, roasted

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Copus

A dish cooked in a clay pot in an earth oven, traditionally includes meats such as chicken, turkey, goat and mutton, as well as plantains and sweet potatoes, modern variations may also be made with suckling pig

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Costillas

Ribs of pork, beef, lamb, and venison are a cut of meat. the term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, african buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. they can be roasted, grilled, fried, baked, braised, or smoked. a set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. this oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. before refrigerated transport, barbeque pork ribs would only be consumed as part of a whole "pig roast" where a whole pig was often barbequed in a pit.in american cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. they are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.

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Crema de maiz

Cornmeal porridge or corn soup

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Cuy al horno

Roasted guinea pig, stuffed with herbs and cooked over a spit, serve with vegetables, cassava, potatoes

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Cuy chactado

Fried guinea pig

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Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

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Empanada de queso

Cheese empanadas

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Ensalada de pollo

Chicken salad is any salad with chicken as a main ingredient. other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards.

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Escabeche de pescado

Pan-fried fish with a pickling sauce made with vinegar, olive oil, chilies, onions, herbs and spices, the fish may be pickled prior to being fried, several variations

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Espetada

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

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Estofado de carne

Stewed meat and vegetables

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Estofado de pollo

Stewed chicken with potatoes, vegetables

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Gallo en chicha

Gallo en chicha is a traditional chicken dish in salvadoran cuisine, also eaten elsewhere in central america, such as in guatemala. the dish is made with rooster, salvadoran chicha and panela. it is somewhat similar to coq au vin, but like much of salvadoran cuisine is a blend of european influences and the salvadoran ingredients and cooking traditions.while it is consumed in most parts of el salvador, it is most common in the western and central parts of the country. the dish is consumed in both rural and urban areas. because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child.