211 Dishes

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Adafina

Savory, slow-cooked stew with meats, vegetables and eggs, a classic sephardic sabbath stew

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Adobada

Adobada (spanish for "marinated") is a preparation for many dishes that are common in mexican cuisine. adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. it is generally served on small, pliable corn maize tortilla along with sautéed vegetables and cheese.

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Adobo de cerdo

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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Albondigas

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

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Almejas a la marinera

Clams in a sauce with white wine, paprika, garlic and onion

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Almejas en salsa verde

Clams in green sauce

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Andrajos

Andrajos is a typical dish of jaén province, albacete, granada province and murcia, spain. it consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. it is a dish of the rural people and generally consumed in winter. variants of the dish derive from the type of meat used. hare and cod are often used instead of rabbit.

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Arròs negre

Arròs negre (valencian pronunciation: [aˈrɔz ˈneɣɾe], spanish: arroz negro) is a valencian dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. some call it paella negra ("black paella"), although it is traditionally not called a paella even though it is prepared in a similar manner. arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color. the traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. however, many cooks add other seafood as well, such as crab and shrimp. the dish's dark color comes from squid ink which also enhances its seafood flavor. in addition to valencia and catalonia, this dish is popular in cuba and puerto rico where on both islands it is known as arroz con calamares ("rice with squid" in spanish). in the philippines, it is considered to be a subtype of the filipino adaptation of paelya and is known as paella negra (or paelya negra). black rice dishes with cuttlefish or squid ink are also made in italy, croatia and montenegro, where they are known as "black risotto". fideuà negra ("black noodles" in valencian) is a variation made with noodles instead of rice and is usually served with aioli.

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Arroz a la cubana

Arroz a la cubana (spanish pronunciation: [aˈroθ a la kuˈβana]) (cuban-style rice) or arroz cubano is a rice dish popular in several hispanic countries. its defining ingredients are rice and a fried egg. a plantain or banana, and tomato sauce, are so frequently used as often to be considered defining ingredients. in catalonia, sausages frequently stand in for the plantains. its origin is not definitively known; various informal sources state without references that it originated in peru, the philippines, etc. some authors consider that it may have originated from rice dishes with fried eggs from cuba when it was a spanish colony.there are many minor variations, even within the same regions. in spain, a typical dish of arroz a la cubana consists of a serving of white rice with tomato sauce and a fried egg. sometimes a plantain or banana is fried with the other ingredients.arroz a la cubana has been eaten in the philippines since spanish colonial times. the modern version always includes ground beef cooked with tomatoes or tomato sauce, and this beef preparation by itself corresponds to picadillo in latin america. in other words, arroz a la cubana in the philippines is a combination of picadillo and arroz a la cubana as understood in other countries. it typically consists of ground beef sauteed with onions, garlic, tomato sauce, diced potatoes, raisins, and diced carrots, plus white rice, a fried egg and a ripe native banana, sliced length-wise and fried.in peru, it is common for the dish to consist of white rice, fried plantain, a fried hot-dog wiener, and a fried egg over the white rice.

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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 con salchichas

Rice with vienna sausages

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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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Asado de tira

Grilled short ribs, typically beef or lamb

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Bacalao a la Vizcaina

Basque-style cod, salted cod topped with salsa vizcaina (biscayan sauce), a sauce made from red onions and choricero peppers

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Bacalao al ajoarriero

Stewed cod and vegetables

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Bacalao al pil pil

Basque salt cod dish with pil pil sauce, an emulsion made from cod gelatine and olive oil

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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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Berenjenas rellenas

Stuffed eggplants (azerbaijani: badımcan dolması, iran: karni yarikh, turkish: patlıcan dolması, italian: melanzane ripiene, spanish: berenjenas rellenas,) are a dish typical of many countries.

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Bife de chorizo

A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filé mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef.

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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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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Bocadillo

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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Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

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Boyos

Savory sephardic pastries

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Cabrito asado

Roasted kid goat, spit-roasted or oven-roasted, serve with onions, beans, tortillas

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Calamares a la romana

Deep-fried squid

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Calamares en su tinta

Squid stewed in its own ink

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Caldereta de cordero

Stewed lamb with potatoes, vegetables

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Canelones de carne

Cannelloni (pronounced [kannelˈloːni]; italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in italian cuisine. popular stuffings include spinach and ricotta or minced beef. the shells are then typically covered with tomato sauce. cannelloni are also a typical dish of the catalan cuisine, where they are called canelons and traditionally consumed on saint stephen's day.early references to macheroni ripieni (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20th century. manicotti are the american version of cannelloni, though the term may often refer to the actual baked dish. the original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end.

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Carne guisada

Stewed beef and vegetables

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Carne mechada

Carne mechada in central and south america is either braised and shredded beef or pot roast, whereas carne mechada in puerto rico and the dominican republic is stewed beef roulade

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Carrillada de cerdo

Braised pork cheeks

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Carrillada de ternera

Braised beef cheeks

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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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Chicharrón

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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Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chilindron

Stewed meat and vegetables with fire-roasted peppers, chorizo and garlic, made with chicken, lamb, goat, beef, game

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Chivito

Chivito is the national dish of uruguay. it is a thin slice of tender cooked beef steak (churrasco), with mozzarella, ham, tomatoes, mayonnaise and black or green olives, and commonly also bacon, fried or hard-boiled eggs, served as a sandwich in a bun, often accompanied by french fried potatoes. other ingredients, such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber, may be added.in argentina a sandwich of this sort is called lomito.

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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Chuleta de cerdo

Pork chop, for example, fried, stewed, roasted

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Cochinillo asado

Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. it is commonly used in the spanish cuisine of castile, with the variants of arévalo and segovia being the most popular ones, although also popular in madrid and in some places in the regions of la mancha and aragón. this oven dish is traditionally prepared in an earthenware pot and served hot with a crispy crust. it is recommended to combine cochinillo asado with wine.

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Cocido

Cocido (spanish: [koˈθiðo]) or cozido (portuguese: [kuˈziðu] (listen)) is a traditional stew eaten as a main dish in spain, portugal, brazil and other hispanophone and lusophone countries.