88 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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Arroz con gandules

Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. this is puerto rico's national dish along with roasted pork.

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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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Asopao

Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. asopao is puerto rico's national soup and one of the most important gastronomic recipes in puerto rico.

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Bandeja paisa

Bandeja paisa (paisa refers to a person from the paisa region and bandeja is spanish for platter), with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in colombian cuisine, especially of the antioquia department and the paisa region, as well as with the colombian coffee-growers axis (the departments of caldas, quindío and risaralda), and part of valle del cauca and the northwest of tolima. the main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon. it is served in a platter or a tray.

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Berenjenas guisadas

Stewed eggplant

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Bistec

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

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Bistec encebollado

Beef steak with onions

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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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Camarones al ajillo

Al ajillo is a typical condiment in the cuisines of the spanish-speaking world. the likely origin, through colonization, is the spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. in mexico, it combines guajillo chili peppers and ajo (garlic). in other latin american countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in peruvian cooking, dried forms of aji amarillo.

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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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Carne ripiada

Braised and shredded beef

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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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Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

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Chicharron de pollo

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

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Chimichanga

A chimichanga (; spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in tex-mex and other southwestern u.s. cuisine. the dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. it is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

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Chimichurri burger

A sandwich or burger made with grilled ground pork or beef, cabbage, and sauce on pan de agua (water bread), not to be confused with chimicurri sauce

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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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Chofan

Chinese style fried rice, made with ham, pork, chicken, salami, vegetables

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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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Cordon bleu

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

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Costillas

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

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Crema de maiz

Cornmeal porridge or corn soup

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Dumplings

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

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Emparedado

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. the sandwich began as a portable, convenient finger food in the western world, though over time it has become prevalent worldwide. in the 21st century there has been considerable debate over the precise definition of sandwich; and specifically whether a hot dog or open sandwich can be categorized as such. in the united states, the department of agriculture and the food and drug administration are the responsible agencies. the usda uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. in britain, the british sandwich association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but excludes dishes assembled and served hot, such as burgers.sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. the bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. as well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. there are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich. the sandwich is named after its supposed inventor, john montagu, 4th earl of sandwich. the wall street journal has described it as britain's "biggest contribution to gastronomy".

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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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Espaguetis

Spaghetti (italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. it is a staple food of traditional italian cuisine. like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. italian spaghetti is typically made from durum wheat semolina. usually the pasta is white because refined flour is used, but whole wheat flour may be added. spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. a variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.

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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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Habichuelas guisadas

Stewed beans

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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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La Bandera

A dish consisting of rice, beans and meat, may be served with a salad

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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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Lo mein

Lo mein (traditional chinese: 撈麵/撈麪; simplified chinese: 捞面; cantonese yale: lou1 min6; pinyin: lāo miàn) is a chinese dish with egg noodles. it often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. it might also be served with wontons (called húntun 餛飩/馄饨 in mandarin) although wontons are usually a soup ingredient. it can also be eaten with just vegetables. traditionally this is a dry variation of noodle soup. the soup is simply separated from the noodles and other ingredients and served on the side.

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Lobster thermidor

Lobster thermidor is a french dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. the sauce is often a mixture of egg yolks and brandy (such as cognac), served with an oven-browned cheese crust, typically gruyère. the sauce originally contained mustard (typically powdered mustard). due to expensive ingredients and extensive preparation involved, lobster thermidor is usually considered a recipe for special occasions.

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Locrio

A locrio is a rice dish from the dominican republic. similar to pilaf and paella, it consists of seasoned rice with some kind of meat, such as chicken, dominican salami or pork.

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Mariscada

Mixed seafood platter with barnacles, fish, limpets, lobster, mussels, octopus, sea snails

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Mechado

Mechado is a braised beef dish originating from the philippines inspired by culinary methods of spain, which it was a former colony of. soy sauce and calamansi fruits are key ingredients to the braising liquid.

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Milanesa de pollo

The milanesa is a south american variation of the lombard veal milanese, or the austrian wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.the milanesa was brought to the southern cone by italian immigrants during the mass emigration that created the italian diaspora between 1860 and the 1920s. its name probably reflects an original milanese preparation, cotoletta alla milanese, which is similar to the austrian wiener schnitzel.a milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. some people prefer to use very little oil and then bake them in the oven as a healthier alternative. a similar dish is the chicken parmigiana.

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Mofongo

Mofongo (spanish pronunciation: [moˈfoŋɡo]) is a puerto rican dish with plantains as its main ingredient. plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). the goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. it is traditionally served with fried meat and chicken broth soup. particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.

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Moro de guandules

Moro de guandules (moorish pigeon peas) is a dish from the dominican republic served on holidays. the dish is typically cooked with long-grain rice, celery, bell peppers, red onion, garlic, oregano, thyme, cilantro, tomato paste, chicken bouillon, and occasionally olives and capers. when coconut milk is added it is known as moro de guandules con coco. the dish is of samaná, dominican republic origin where coconut milk is highly used in many traditional dishes. the dish is mild and flavorful. it is typically paired with roasted meat.

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Moro de habichuelas

Rice and black or red beans

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Ossobuco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; milanese: òss bus [ˌɔs ˈbyːz]) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.the two types of ossobuco are a modern version that has tomatoes and the original version which does not. the older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. the modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. while veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

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Pabellón criollo

Pabellón criollo (spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional venezuelan dish, the local version of the rice and beans combination found throughout the caribbean. it is a plate of rice, shredded beef in stew and stewed black beans.