105 Dishes

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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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Aji de fideo

Spicy stew with pasta, minced meat, vegetables, potatoes, herbs

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Aji de lengua

Spicy stewed beef tongue

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Arroz a la valenciana

Arroz a la valenciana (valencian-style rice; in valencian, arròs a la valenciana) or valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the valencian community, in eastern spain. the paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of valencia, method also applied to the modern variants of arroz a la valenciana. the method of preparing valencian rice has been practiced since colonial era and is found in argentine, colombian, cuban, nicaraguan, portuguese, uruguayan and venezuelan cuisines. it is even found in filipino cuisine, where it is referred to as arosbalensiyana. on the other hand, valencian paella, did not emerge until the late 19th century, among the peasants of the horta of valencia. in spain, when a paella has other ingredients that are not "properly valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. for example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). additionally it is common to include vegetables, meats and seafood.

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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 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 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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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 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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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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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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Chancho a la Cruz

A whole hog, seasoned, stretched on a metal cross and slow-cooked over coals

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Charquekan

Charquicán is the dry meat popular in the incas times used in different dishes around the andean region. charquican in chile is a popularstew . a similar dish eaten in northwest argentina is called charquisillo, a dish made with ch’arki and rice. chilean charquicán is made with charqui or beef, potatoes, pumpkin, white corn, onion and sometimes peas and corn. it was originally made from dried and salted llama meat or beef. the modern chilean version of charquicán is made with minced beef and topped with a fried egg. in peru, fish charqui is used, usually guitarra fish. it is typically consumed during easter. the fish stew is combined with dice potatoes, served with a side of white rice and sometimes chickpeas.

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Chicharron de pollo

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

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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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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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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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Dal dhokli

Daal dhokali (gujarati: દાળ ઢોકળી) is a rajasthani and gujarati dish made by boiling wheat flour pieces in a pigeon pea stew. a similar preparation is called varanfal (marathi: वरण फळ), or chakolyaa (marathi: चकोल्या) in marathi.

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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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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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Falso conejo

Breaded and pan-fried beef cutlets topped with a sauce made with vegetables and aji amarillo (yellow chili peppers)

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Fried rice

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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Guiso de carne

Meat and vegetable stew

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Hamburguesa

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Humita

Humita (from quechua humint'a) is a native south american dish from pre-hispanic times, a traditional food from the andes and it can be found in bolivia, chile, ecuador, peru, and northwest argentina. it consists of fresh choclo (peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. in bolivia it is known as huminta and in brazil as pamonha. humitas are similar to mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa).

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Hyderabadi biryani

Hyderabadi biryani, also known as hyderabadi dum biryani, is a style of biryani from hyderabad, india made with basmati rice and meat (mostly chicken). originating in the kitchens of the nizam of hyderabad, it combines elements of hyderabadi and mughlai cuisines. hyderabad biryani is a key dish in hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of hyderabad.

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Khichdi

Khichdi or khichri (hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], bengali: খিচুড়ি, kannada: ಹುಗ್ಗಿ, huggi) is a dish in south asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. in indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. hindus, mainly from north/northwest, who avoid eating grains during fasting, eat sabudana khichri made from sago. in the southern part of india, however, the word khichri is not that popular. while people of tamil nadu and andhra regions cook pongal, and kannadigas prepare huggi which is mung dal khichidi and bisi bele bhath, a pigeon pea variation with vegetables, keralites have no similar dish. khichri is a salty porridge. dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.khichdi was the inspiration for anglo-indian kedgeree and was said to be related to the egyptian koshary, though the latter has more italian influence.

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Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Lawa de choclo

Thick cornmeal porridge made with meat, potatoes, vegetables, aji chili peppers, huacatay herb

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Lechón

A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). in culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. it is traditionally cooked whole, often roasted, in various cuisines. it is usually prepared for special occasions and gatherings. the most popular preparation can be found in spain and portugal under the name lechón (spanish) or leitão (portuguese). the meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. the texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

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Lechon al horno

Suckling pig, either the whole animal, cuts of meat or roasts, serve with, for example, sweet potatoes, fried plantains

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Lentejas con arroz

Lentils and rice, serve with chorizo or longaniza sausage

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Locro

Locro (from the quechua ruqru) is a hearty thick squash stew, associated with native andean civilizations, and popular along the andes mountain range. it is one of the national dishes of peru, bolivia, ecuador, chile, paraguay, northwest argentina and southwestern colombia.

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Locro de gallina

Thick chicken stew with rice, beans, potatoes, vegetables

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Lomo montado

Tenderloin steak served with salsa, fried eggs, potatoes, fries, fried plantains, rice, vegetables

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Lomo saltado

Lomo saltado is a popular, traditional peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. the dish originated as part of the chifa tradition, the chinese cuisine of peru, though its popularity has made it part of the mainstream culture.

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Majadito

Mixed rice with charque (dried beef), serve with fried eggs, fried plantains