51 Dishes

Drink

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. it may be used as a weak gruel for invalids. it is especially effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.

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Aguardiente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

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Anisado

Anisette, or anis, is an anise-flavored liqueur that is consumed in most mediterranean countries. it is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). the most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. and while pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. sambuca is essentially an anisette of italian origin that requires a high minimum (350g/l) sugar content.the liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

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Batido

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

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Champús

Champús is a drink popular in peru, ecuador and southwest colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. in peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. it is sold in the streets by a champusera, a typical figure of lima's landscape, generally afro-peruvian, who passes down the recipe to younger generations. in ecuador, it is prepared with maize flour, panela and green leaves from the lemon tree. it is a drink in funeral rites in november or the funerals of adults because the indigenous tradition considers it a favorite of the dead. in colombia, crushed maize is used, in addition to panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. in the regions of the south, such as the departments of nariño and cauca, it is considered mainly a drink for christmas. in nariño it is prepared also with leaves of cedrón and congona. in the department of valle del cauca it is served very cold it is popular at any time. in some regions of peru and southern colombia, the drink is made with mote, cooked maize that makes the champús thicker; in these regions, it is consumed as dessert.

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Chicha

Chicha is a fermented (alcoholic) or non-fermented beverage of latin america, emerging from the andes and amazonia regions. in both the pre- and post-spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. however, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (chenopodium quinia), kañiwa (chenopodium pallidicaule), peanut, manioc (also called yuca or cassava), palm fruit, rice, potato, oca (oxalis tuberosa), and chañar (geoffroea decorticans). there are many regional variations of chicha. in the inca empire, chicha had ceremonial and ritual uses.

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Colada de avena

Oatmeal beverage, made with oats, water, brown sugar (panela), cinnamon, naranjilla fruit (lulo)

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Colada morada

Colada morada is a drink that is part of ecuador's gastronomic culture along with t'anta wawa. it is a purple and thick liquid that is prepared with typical fruits of ecuador, spices and corn flour. this drink is traditionally consumed on november 2, souls' day or "days of the dead", along with the so-called t'anta wawa (bread usually of non-ordinary flavor and various fillings that has the shape of a doll, hence the name ) which are representations of the dead wrapped in a blanket.the origin of this drink dates back to pre-columbian times, where the ancestral peoples related to harvest and planting as synonyms of life and death. indigenous people from the ecuadorian mountain range celebrated the rainy season and in turn worshipped their relatives who had died. being the colada morada as a symbol of a happy journey from life to death. for the same reason, they exhumed their dead and shared with them this traditional drink. as a great example in which they celebrated with the colada morada based on the blood of the llamas is the quitu-cara culture.[1] after being colonized by the spaniards, the tradition was adopted by them and they transformed it into a religious offering, also with their arrival, they brought products like wheat, with this product as a base, they created the t'anta wawa that we now know, and they supplanted the zapallo tortillas cooked in the pot, which was what the indians commonly ate in this celebration. [2] although the tradition is to eat it on the day of the dead, its consumption is usually marketed in the month of october and november.

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Cuaker

Oatmeal beverage with pineapple, sugar, cinnamon

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Espíritu del Ecuador

Fruit liquor

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Fioravanti

Fioravanti is a fruit-flavored, carbonated soft drink first sold in 1878 in ecuador. it is notable for being one of the first soft drinks commercially sold. in 1991, it was acquired by the coca-cola company.

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Granizado

Fruit juice or syrup with shaved or crushed ice

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Guarapo

Sugarcane juice is the liquid extracted from pressed sugarcane. it is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as southeast asia, the indian subcontinent, north africa, and latin america. sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum. in the united states where processed sugarcane syrup is used as a sweetener in food and beverage manufacturing, "evaporated cane juice" is considered by the food and drug administration (fda) to be a misleading term for "sugar" on product labels because the fda regards "juice" as a liquid derived from fruits or vegetables; the preferred term is "cane sugar".

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Herbal tea

Herbal teas, also known as herbal infusions and less commonly called tisanes (uk and us , us also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. oftentimes herb tea, or the plain term tea is used as a reference to all sorts of herbal teas. some herbal blends contain actual tea. the term "herbal" tea is often used in contrast to the so-called true teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, camellia sinensis. unlike true teas (which are also available decaffeinated), most tisanes do not naturally contain caffeine. there are a number of plants, however, that do contain caffeine or another stimulant, like theobromine, cocaine or ephedrine. some common infusions have specific names such as coffee, mate (yerba mate), and rooibos (aspalathus linearis).

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Horchata

Horchata (; spanish: [oɾˈtʃata] (listen)), or orxata (valencian: [oɾˈtʃata]), is a name given to various beverages, generally plant-based but sometimes containing animal milk. in spain it is made with soaked, ground, and sweetened tiger nuts. in latin america, and other parts of the americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. in west african countries such as nigeria and mali, similar beverages are known as kunnu aya. different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.

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Horchata lojana

Herbal tea

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Jugo

Fruit beverage made with added water, milk, sugar

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Jugo de tamarindo

Tamarind juice

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Limonada

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Michelada

A michelada (spanish pronunciation: [mitʃeˈlaða]) is a mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. it is served in a chilled, salt-rimmed glass. there are numerous variations of this beverage throughout mexico. in mexico city, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. there are several other optional ingredients, such as maggi sauce, soy sauce, tajín, worcestershire sauce, chamoy powder, serrano peppers, or clamato.

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Milo

Milo ( my-loh; stylised as milo) is a chocolate-flavoured malted powder product produced by nestlé, typically mixed with milk, hot water, or both, to produce a beverage. it was originally developed in australia by thomas mayne in 1934. most commonly sold as a powder in a green can, often depicting various sporting activities, milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. its composition and taste differ from country to country. milo maintains significant popularity in a diverse range of countries throughout the world, particularly in australasia, asia, and africa.

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Morocho

Warm corn pudding with spices, raisins, sugar

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Pisco

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of chile and peru. made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century spanish settlers as an alternative to orujo, a pomace brandy that was being imported from spain. it had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations.

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Rompope

Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. the egg yolks impart a yellow hue to the emulsified beverage. it is a traditional drink known as such in honduras, costa rica, ecuador, nicaragua, el salvador, guatemala, belize and particularly in mexico, where it is believed to have been originally made in the convents of the city of puebla, mexico. the word rompope is a derivation of the word rompon, which is used to describe the spanish version of eggnog that came to mexico. the spanish version utilizes rum as its main ingredient, hence the root of both rom-pon and rom-pope, but in central america, guatemala, honduras and el salvador, there is also a similar beverage known as rompopo. for example, salcaja, in guatemala, offers one known version of this rompope drink and in south america, the country of chile has among its most popular drinks rompon and cola de mono or monkey's tail, the latter containing coffee, making it dark instead of yellow, but also containing the other ingredients commonly found in rompope.

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Ron Castillo rum

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Ron San Miguel rum

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Rosero

Sweet drink made with mote pelado, rice, herbs, lemon juice, citrus, cloves and cinnamon

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Secos

Flavorless alcohol used in mixed drinks

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Tamarindo

Tamarind (tamarindus indica) is a leguminous tree bearing edible fruit that is probably indigenous to tropical africa. the genus tamarindus is monotypic, meaning that it contains only this species. it belongs to the family fabaceae. the tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. the pulp is also used in traditional medicine and as a metal polish. the tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. tamarind's tender young leaves are used in indian and filipino cuisine. because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

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Té de coca

Coca tea, also called mate de coca, is an herbal tea (infusion) made using the raw or dried leaves of the coca plant, which is native to south america. it is made either by submerging the coca leaf or dipping a tea bag in hot water. the tea is most commonly consumed in the andes mountain range, particularly argentina, bolivia, colombia, ecuador and especially in peru, where it is consumed all around the country. it is greenish yellow in color and has a mild bitter flavor similar to green tea with a more organic sweetness. though also known as mate, mate de coca has very little in common with the yerba mate drink in southeastern south america.

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Cervecería Nacional

Pilsener, clausen and club beers

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Cervecería Suramérica

Biela pale lager

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Chicha de jora

Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. the process is essentially similar to the process for the production of european-style beer. some add quinoa or other adjuncts to give it consistency before it is boiled down. chancaca, a hard raw form of cane sugar (not refined), helps with the fermentation process.it is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. it has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. it is drunk either young and sweet or mature and strong. it contains a relatively small amount of alcohol, 1-3% abv.in some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. naturally occurring ptyalin enzymes in the maker's saliva catalyse the breakdown of starch in the maize into maltose. (this process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, some traditional forms of sake in japan.)

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Club

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Pilsener

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Alexander

The alexander (or brandy alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.

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Canelazo

Canelazo is a hot alcoholic beverage consumed in the andean highlands of ecuador, colombia, peru and northern argentina.

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Margarita

A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. the drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). the drink is generally served in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass.

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Mojito

Mojito (; spanish: [moˈxito]) is a traditional cuban highball. the cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.when preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. the mixture is then gently mashed with a muddler. the mint leaves should only be bruised to release the essential oils and should not be shredded. then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. finally, the drink is topped with crushed ice and sparkling soda water. mint leaves and lime wedges are used to garnish the glass. the mojito is one of the most famous rum-based highballs. there are several versions of the mojito.

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Rum and coke

Rum and coke, or the cuba libre ( kew-bə lee-bray, spanish: [ˈkuβa ˈliβɾe]; literally "free cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. traditionally, the cola ingredient is coca-cola ("coke") and the alcohol is a light rum such as bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. the cocktail originated in the early 20th century in cuba, after the country won independence in the spanish–american war. it subsequently became popular across cuba, the united states, and other countries. its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. drink critics often consider the drink mediocre, but it has been noted for its historical significance.

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Screwdriver

A screwdriver is a popular alcoholic highball drink made with orange juice and vodka. in the uk, it is referred to as a "vodka and orange". while the basic drink is simply the two ingredients, there are many variations. many of the variations have different names in different parts of the world.

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Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

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Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

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Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

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Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.