127 Dishes

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Aborrajado

Deep-fried plantain filled with cheese

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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 amarillo

Yellow rice is a traditional yellow-colored rice dish in spanish, iranian, west asian, moroccan, ecuadorian, peruvian, caribbean, portuguese, filipino, afghan, indian, sri lankan, south african and indonesian cuisines. it is made using white rice made yellow with annatto, saffron or turmeric, ingredients used to give the rice its yellow color.south african yellow rice, with its origins in cape malay cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.in sri lanka, it is known as kaha buth and draws from both indonesian and sri lankan influences.in indonesia it is known as nasi kuning. in the philippines it is known as kuning.

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Arroz con maiz

Arroz con maíz is a latin american dish with rice and corn cooked in one pot.

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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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Arroz moro

Moros y cristianos is a traditional cuban dish served both in homes and in restaurants. it is the cuban version of rice and beans, a dish found throughout latin america, the caribbean, and in the southern united states.

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Arroz verde

Rice cooked with cilantro, spinach, chicken stock, spices

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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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Bollo

Bollo is a bun, popular in latin america, made from corn, yuca or potato. variations are eaten in colombian cuisine, cuban cuisine ( tamal de maíz solamente ) and panamanian cuisine. corn and yuca bollos are an indigenous food of the caribbean coast of colombia and panama, where they are boiled in leaves. this preparation is similar to the humita of the andes, the hallaquita of venezuela and the pamonha of brazil.in colombia, bollos are sold by street vendors along the colombian coast, as well as in stores and supermarkets. they are primarily served for breakfast as an accompaniment with cheese. panamanian bollo has been described as a type of tamale.

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Bollo de pescado

Steamed green banana tamale, mashed green banana is filled with a savory fish mixture and steamed inside banana leaves, serve with peanut sauce, lime wedges and rice

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Bolón de verde

Mashed plantain fritters

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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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Carne en palito

Beef skewers, beef is marinated with orange juice, garlic, achiote and spices, then skewered on sticks and grilled

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Ceviche de camaron

Shrimp ceviche

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Ceviche de chocho

Vegetarian ceviche, made with chocho beans (lupini beans), onion, tomato, orange juice, lime juice, chili peppers, cilantro

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Ceviche de pulpo

Octopus ceviche

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Chifles

Chifles, fried plantain chips, are a side dish, snack food, or finger food of ecuador, thailand and northern peru.

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Come y bebe

Tropical fruit salad

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Corviche

Large green plantain fritters, cut open and filled with a savory fish or shrimp and peanut butter mixture, serve with salsa and pickled onions

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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 apio

Celery 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 papa

Potato salad

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Ensalada de quinoa

Quinoa salad

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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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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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Lampreado

Lampreado, also known as lambreado or “payaguá mascada”, is a dish typical of the cuisine of paraguay, that has a high nutritional value. this is a delicious fried cake which base is one of the most characteristic features of culinary taste of northeast of paraguay: cassava (cassava manihot = manihot utilísima, "family plant of euphorbiaceae which roots are edible and for its high content of starch used to produce a flour which is high in protein).

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Llapingachos

Llapingachos are fried potato pancakes that originated in ecuador. they are usually served with salsa de maní, a peanut sauce. the potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown.in ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. the yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled yucca, the roots of which are generally not edible.

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Maduro lampreado

Ripe plantains filled with cheese, then battered and fried

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Maiz tostado

Toasted corn nuts snack

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Mote pillo

Mote pillo is one of the most typical dishes from cuenca, the azuay province and the whole southern highlands in ecuador.

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Mote sucio

Hominy cooked with chicharrón, garlic, onions and spices

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Muchines de yuca

Cassava fritters filled with cheese, pork

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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 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.