121 Dishes

Side, Snack, Appetizer

Arepa

Arepa (spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough, eaten in the northern region of south america since pre-columbian times, and notable primarily in the cuisine of colombia and venezuela, but also present in the cuisines of bolivia and other countries.it is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various meats, chicken, avocado, or diablito (deviled ham spread). it can also be split to make sandwiches. sizes, maize types, and added ingredients vary its preparation. it is similar to the mexican gordita, the salvadoran pupusa, the ecuadorian tortilla de maíz and the panamanian tortilla or changa.

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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 queso

Rice cooked with cheese

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Arroz de verduras

Vegetable rice, rice mixed with vegetables

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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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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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Caraotas negras

Los porotos negros, frijoles negros, habichuelas negras, caraotas negras o zaragozas negras son granos negros producidos por diferentes variedades de la leguminosa phaseolus vulgaris; los cuales son utilizados en las culinarias de brasil, cuba, guatemala, islas canarias, méxico, venezuela, la costa caribe y la orinoquia colombianas. esta planta es originaria de américa. se han señalado dos acervos genéticos o centros de origen; uno en mesoamérica y el otro en américa andina (voysest, 1998c; 2000). el primer centro se caracteriza, principalmente, por poseer semillas de forma elíptica y romboide, pequeñas con peso de 100 semillas menor a 40 g. entretanto en el centro de américa andina se produce semillas de forma cilíndrica, arriñonada y redonda, y con peso de 100 semillas mayor a 40 g. en ambos acervos, las semillas presentan colores variados desde negro hasta blanco y con rayas o combinación de colores. en venezuela, el mayor consumo y preferencia es por el grano de origen mesoamericano y particularmente, de color negro opaco (voysest, 2000; medina, 2012).

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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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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Curtido

Curtido (spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish. it is typical in salvadoran cuisine and that of other central american countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw. it is commonly served alongside pupusas, the national delicacy. fellow central american country belize has a similar recipe called "curtido" by its spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. it is used to top salbutes, garnaches, and other common dishes in belizean cuisine.

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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 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 palmitos

Hearts of palm salad

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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 mixta

Mixed salad, commonly made with lettuce, tomato, onion, tuna, hard boiled eggs, cucumbers, chives

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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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French fries

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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Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

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Funche

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

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Gofio

Gofio is a sort of canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. gofio has been an important ingredient in canarian cooking for some time, and canarian emigrants have spread its use to the caribbean (notably in cuba, dominican republic, puerto rico, and venezuela) and the western sahara. there are various ways to use it, such as kneading, dissolving in soup, and baking. it can also be used as a thickener. it is also found in argentina, uruguay, and chile, where it is known as harina tostada and is employed in a wide variety of recipes. the gofio commercially available in the canary islands is always finely ground, like ordinary flour, despite the definition given in the spanish dictionary of the royal academy. it can't be seen at shops other than the canary islands. because protected designation of origin,but you can buy it at mail order.

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Hallaca

Hallaca (spanish pronunciation: [aˈʎaka], [aˈʝaka]; alt. spelling, hayaca and ayaca) is a traditional dish from venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. it consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. there are vegetarian hallacas, made with black beans or tofu. hallacas are folded in plantain leaves, tied with strings, and boiled. the dish is traditionally served during the christmas season and has several regional variants. it has been described as a national dish of venezuela. some speculate it originated from the orinoquia. characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. hallacas are also commonly eaten in eastern cuba, trinidad where it is called pastelle, and parts of colombia, ecuador, aruba, and curaçao. in nicaragua it is known as nacatamal.

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Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

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Maiz tostado

Toasted corn nuts snack

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Mandoca

A mandoca is a venezuelan deep fried cornmeal ring that is usually eaten with butter, cheese and coffee while still hot. it is usually served at breakfast, and it is most popular in zulia state of the country. the mandoca is one of a variety of specialties exclusively created in the western state of zulia.though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a basic and important part of the culinary culture of zulia. it is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, used in most traditional recipes), and very ripe plantain.

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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 chorreadas

Papas chorreadas is a red potato and creamy cheese dish in colombian cuisine. the boiled potatoes are served with onions and tomatoes. the name derives from the verb chorrear meaning to flow or pour and the sauce is intended to overflow the potatoes. ingredients include red potatoes, onions, tomatoes, cream, and a mild melted cheese. alternative recipes use scallions, crumbled bacon topping, cilantro, cumin, and chile peppers.

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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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Plátanos maduros

Fried ripe plantains

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Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

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Rosquillas

Doughnuts, made with wheat flour and, for example, lemon zest, anise, covered in icing, rosquillas in latin america are made with corn flour

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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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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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Tapas

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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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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Tomates rellenos

Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice.