102 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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Alcatra

Braised beef, made with beef marinated in red wine with garlic, then roasted in a clay pot, also made using pork, chicken

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Arroz carreteiro

Mixed rice dish with meat and vegetables

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Arroz e feijão

Rice and beans

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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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Assado

Assado is a roasted fish dish in portugal served with a portuguese sausage (linguiça or chouriço), chopped bacon or presunto, and chopped onions. the two most common fish used are salmon and cod.

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Bacalhau

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

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Baião de dois

Baião de dois is a dish originating from the brazilian state of ceará, typical of the northeast region and parts of the north region, such as rondônia, acre, amazonas and pará. it consists of a preparation of rice and beans, preferably brazilian beans such as "feijão verde" or "feijão novo". it is common to add queijo coalho. dried meat is not added in ceará. in paraíba and in pernambuco, there is a variant called rubacão, a dish that is very popular in the sertão.

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Bauru

Bauru is a popular brazilian sandwich. the traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a french bun with the crumb (the soft inner part) removed.the bauru has a fairly well documented history. in 1934, a student at the faculdade de direito do largo de são francisco, in são paulo, casemiro pinto neto (known as bauru for coming from the city of the same name in são paulo state), entered ponto chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications. "bauru's sandwich" was an immediate hit, and eventually became the best-selling dish at the place.many other eateries, though, offer sandwiches named bauru with different combinations of ingredients—for instance, using sliced ham instead of roast beef or sliced bread instead of french bread. the city of bauru eventually named the traditional bauru as the city's official sandwich, codifying the recipe in a municipal law and instituting an official certification program.

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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

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Bife a cavalo

Beef steak topped with an egg

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Bife acebolado

Beef and onions

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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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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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Bobó de camarão

Bobó de camarão, sometimes referred to as shrimp bobó in english, is a chowder-like brazilian dish of shrimp in a purée of manioc (or cassava) meal with coconut milk, herbs, ginger, and other ingredients.

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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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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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Buchada de bode

Seasoned goat offal cooked inside a goat stomach, similar to haggis

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Cachorro quente

Brazilian hot dog, topped with tomato sauce, peas, corn, potato chips

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Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, or a flank steak. it is usually marinated then grilled or seared to impart a charred flavor. carne asada can be served on its own or as an ingredient in other dishes. the term carne asada translates literally to "grilled meat"; the english-style dish "roast beef" is called by its english name in spanish, so that each dish has a distinctive name. the term carne asada is used in mexico and central america and refers to the style of grilled meat in those countries. in south america, the term used for grilled meat is asado and it has a different style and preparation.

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Caruru

Caruru (brazilian portuguese: [kaɾu'ɾu]) is a brazilian food made from okra, onion, shrimp, palm oil and toasted nuts (peanuts and/or cashews). it is a typical condiment in the northeastern state of bahia, where it is commonly eaten with acarajé, an afro-brazilian street food made from mashed black-eyed peas formed into a ball and then deep-fried in palm oil.

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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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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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Churrasco

Churrasco (portuguese: [ʃuˈʁasku], spanish: [tʃuˈrasko]) is the portuguese and spanish name for beef or grilled meat more generally. it is a prominent feature in the cuisine of brazil, uruguay, and argentina. the related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. this serving style is called espeto corrido or rodízio, and is quite popular in brazil, especially in southern states like rio grande do sul, paraná, santa catarina, and são paulo.

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Cordeiro assado

Roast lamb, common during christmas

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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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Cozido à Portuguesa

Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) or portuguese stew is a type of cozido, traditional portuguese boiled meal. numerous regional variations exist throughout portugal, and the dish is considered part of the portuguese heritage, as well as one of the national dishes of portugal.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Dobradinha

The word "dobradinha" (from the portuguese word "dobro" which means double) is also used in portugal for the achievement known as double in association football. dobrada (in portugal) or dobradinha (in brazil) is a traditional portuguese and brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste. usually decorated with green onion and mint. the adding of sliced carrots and butter beans are essential as well. white rice is often served alongside this dish, especially in the city of porto where it is called tripas à moda do porto.

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Escondidinho

Casserole or gratin made with shredded beef or chicken, mashed cassava, cheese, cod, prawns

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Espetinho

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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Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

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Feijão tropeiro

Beans with sausage, collard greens, eggs and manioc (cassava) flour

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Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

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Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Frango a passarinho

Fried chicken seasoned with lime and garlic

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Frango assado

Roasted or grilled chicken

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Galinha ao molho pardo

Stewed chicken and vegetables in a sauce traditionally made with chicken blood, vinegar, tomatoes

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Galinhada

Galinhada is a stew of rice with chicken, which is a typical brazilian dish in the states of goiás and minas gerais . the name comes from galinha, portuguese for "chicken", and is pronounced [ɡalĩˈj̃adɐ].

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Hamburger

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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Iscas

Fried liver, serve with potatoes (iscas com elas)

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Jiaozi

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).