Honduras

The avocado, alligator pear or avocado pear is an evergreen tree in the laurel family (Lauraceae). It is native to the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was prized for its large and unusually oily fruit. The tree likely originated in the highlands bridging south-central Mexico and Guatemala. Avocado trees have a native growth range from Mexico to Costa Rica. Its fruit, sometimes also referred to as an alligator pear or avocado pear, is botanically a large berry containing a single large seed. Sequencing of its genome showed that the evolution of avocados was shaped by polyploidy events and that commercial varieties have a hybrid origin. Avocado trees are partly self-pollinating, and are often propagated through grafting to maintain consistent fruit output. Avocados are presently cultivated in the tropical and Mediterranean climates of many countries. Mexico is the world's leading producer of avocados as of 2020, supplying nearly 30% of the global harvest in that year. The fruit of domestic varieties have smooth, buttery, golden-green flesh when ripe. Depending on the cultivar, avocados have green, brown, purplish, or black skin, and may be pear-shaped, egg-shaped, or spherical. For commercial purposes the fruits are picked while unripe and ripened after harvesting. The nutrient density and extremely high fat content of avocado flesh are useful to a variety of cuisines and are often eaten to enrich vegetarian diets.

A baleada is a traditional Central American dish, believed to have originated on the northern coast of Honduras.[citation needed] It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans (a variety of bean native to Central and South America), crema (mantequilla blanca), and crumbled queso duro (salty hard cheese). This is usually called baleada sencilla (simple baleada). Other ingredients may include scrambled eggs, avocados, meat, or plantains.

Breakfast cereal is a category of food, including food products, made from processed cereal grains, that are eaten as part of breakfast or as a snack food, primarily in Western societies. Although warm, cooked cereals like oat meal, corn grits, and wheat farina have the longest history as traditional breakfast foods, branded and ready-to-eat cold cereals appeared around the late 19th century. These processed, precooked, packaged cereals are most often served in a quick and simple preparation with dairy products, traditionally cow's milk. These modern cereals can also be paired with yoghurt or plant-based milks, or eaten plain. Fruit or nuts are sometimes added, and may enhance the nutritional benefits.

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamale is an anglicized version of the Spanish word tamal . Tamal comes from the Nahuatl tamalli. The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e- as part of the stem, rather than part of the plural suffix -es.

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

Refried beans is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans. In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "refried" is misleading. As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried'." In Northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter, and seasoned to taste with salt and spices. In Mexico, lard is most often used, and this has a large effect on flavor. Epazote is a common herb used to add flavor to the dish. It is also a carminative (i.e. it reduces the intestinal gas associated with beans).

Huevos rancheros is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a spicy salsa made of tomatoes, chili peppers, and onion. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish. As the dish spread beyond Mexico, variations using pureed chile or enchilada sauce instead of tomato-chili pico de gallo have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.

Jamón is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. Jamón is the Spanish word for 'ham'. As such, other ham products produced or consumed in Spanish-speaking countries are also called by this name. In Spain, the term jamón serrano is sometimes used to avoid confusions.

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Fried dough

Cooking bananas are a group of banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all-season staple food.

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

A nacatamal (Nahuatl: Nacatamal, Nacatl "meat", tamalli "tamale") is a traditional Nicaraguan dish similar to the tamal and to the hallaca. Nacatamales have Mesoamerican roots, and originated from the Nicarao tribes who inhabited western Nicaragua, its name originates from the Nawat language and translates to 'meat tamale'. In the pre-Columbian era, the Nicarao used meats like deer, turkey, and iguana with ingredients such as tomatoes, potatoes, chilis, achiote, and herbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed. After Spanish conquest, nacatamales were made with introduced meats like pork and chicken. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks. Raisins can also be added, however raisins are optional and not a requirement for nacatamales. The nacatamal is perhaps the most produced within traditional Nicaraguan cuisine and is typically eaten on the weekend, for dinner, or for breakfast; it is usually eaten together with white bread and a caffeinated drink like black coffee, Coca-Cola or Pepsi. It is common to enjoy nacatamales (plural) during special occasions and to invite extended family and neighbors to partake. A nacatamal is made up of mostly nixtamalized corn masa (a kind of dough traditionally made from a process called nizquezar) and lard, but includes seasonings such as salt and achiote (annatto). This combination is traditionally cooked in a large batch over a wood fire. The result becomes the base for the nacatamal and it is also referred to as masa. This base is ladled onto plantain leaves used for wrapping into large individual portions. The leaves undergo their own preparation separately. Before a nacatamal can be wrapped and brought to the last stage of the cooking process, it must be filled. The filling usually consists of annatto-seasoned pork meat; rice; slices of potatoes, bell peppers, tomatoes, and onions; olives; spearmint sprigs; and chile congo, a very small, egg-shaped chile found in Nicaragua. On occasion, prunes, raisins or capers can be added. The masa and filling are then wrapped in the plantain leaves, tied with a string, and made into pillow-shaped bundles. These nacatamales are then steamed or pressure-cooked for several hours. The entire process is very labor-intensive and it often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it. Today it is common to wrap nacatamales in both banana leaf and aluminum foil before cooking. Cooking takes up to five hours and at the midway point the nacatamales are turned over to facilitate even cooking.

Cuban pastries are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. The sweet fillings are made with sweetened fruit pulps. The cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. The savory fillings are usually beef, but sometimes chicken or ham and cheese are used. The beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. It is typical to include raisins and green olives as part of the meat filling. It is also typical for a sweet glaze to be applied to the top of even savory fillings. The pastries are typically consumed at any time as a snack. In Miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day.

Cooking bananas are a group of banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all-season staple food.

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

Fresh corn tamales, serve with queso fresco, crema, lime wedges

A tortilla is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE.

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia, where rice is a staple. Some variants are thickened only with the rice starch, while others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Dulce de leche , caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.

Capirotada or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday. According to Sebastian de Covarrubias’ 1611 Spanish dictionary —Tesoro de la Lengua Castellana o Española— capirotada is a type of stew that goes over another, covering it like a capirote or hood, and hence, it was called capirotada. But French scholar and philologist, Gilles Ménage, called Covarrubias’ statement ridiculous, stating in his —Dictionnaire Etymologique (1694)— that the term capirotada was of Italian origin and came from capon, quoting Italian linguist, Giovanni Veneroni, who had stated that it was a type of stew or sauce, a capirota, made from roasted meats, including capons and partridges. A capiróta, according to English linguist and translator John Florio’s —A Worlde of Wordes, or Dictionarie of the Italian and English tongues (1598)— is a: “kind of dainty potage or sauce used in Italy”. Capirotada originated from an ancient Medieval European dish that was heavily influenced by Roman and, possibly, Moorish cuisine. One of the oldest predecessors of Capirotada was the Roman dish Sala Cattabia. In the book “De re coquinaria de Apicius ” from the end of the 4th century, which compiled the favorite stews of the Romans of that time, shows a Sala Cattabia recipe, which used pieces of stale bread soaked in water with vinegar, layers of cow cheese, cucumber, capers, cooked chicken liver and covered with a dressing. Capirotada, like bread pudding, was seen as a way to make use of otherwise ruined, stale bread.

Slippers, chayote squash halves filled with a mixture of mashed chayote, cookie crumbs, sugar, cinnamon and raisins

Bundt-shaped chocolate cake topped with a layer of flan

A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.

Coconut sweets

Dulce de leche , caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Flan custard with coconut

Cheese flan, cream cheese flan

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

A Hojuela , also called a Hojaldra, is a traditional Spanish and Latin American sweet baked-good originating in Spain. In Latin American countries, especially Colombia, and in Spain, it is commonly made during Holy Week and the Christmas season. Ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar. In Colombia, Hojuelas are commonly made during the Holiday season. They are generally eaten along with manjar blanco, natillas, and buñuelos. Hojuelas are typically made with wheat flour, eggs, water, and half a cup or less of orange juice. Strips of the batter are fried in vegetable oil. In Chile, hojuelas derive from a traditional recipe using palm syrup.[citation needed]

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Mazamorra, or masamorra, is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America. In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients. Mazamorra is usually made with the same boiled maize used to make locro.

Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °C or 176–194 °F) for an extended period of up to two hours. The Oxford English Dictionary states that the French word is of unknown origin. The name meringue for this confection first appeared in print in François Massialot's cookbook of 1692. The word meringue first appeared in English in 1706 in a translation of Massialot's book. The first documented recipes recognizable as meringues are found in two considerably earlier 17th-century English manuscript books of recipes which give instructions for confections called "white biskit bread" in the book of recipes written in 1604 by Elinor Fettiplace (c. 1570 – c. 1647) of Gloucestershire and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13 – 1680) of Knole, Kent. Slowly baked meringues are still referred to as "pets" in the Loire region of France due to their light and fluffy texture.

An ice pop is a liquid/cream-based frozen dessert on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest, becoming a solid block of ice with an icy texture. It is a fusion of flavored liquid, like juice or a sweetened water-based liquid. The stick is used as a handle to hold it. Without a stick, the frozen product would be a freezie. It can be calorie restricted, but commercial options usually contain added sugars, corn syrup and artificial ingredients. An ice pop is also referred to as a popsicle in Canada and the United States, a paleta in Mexico, the Southwestern United States and parts of Latin America, an ice lolly or lolly ice in the United Kingdom and Ireland, an ice block in New Zealand and Australia, an ice drop in the Philippines, an ice gola in India, ice candy in the Philippines, India and Japan, ai tim tang or ice cream tang in Thailand, and a kisko in the Caribbean. The term icy pole is often used in Australia, but is a brand name.

Banana bread, banana cake

Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast, merienda, or dinner. The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century. The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz. Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names. Today it is estimated that there are between 500 and 2,000 types of bread currently produced in Mexico. Among these are: A beso , from Mexico, is made by creating round domes on the top with a drop filling of jam in the middle.

A tres leches cake , dulce de tres leches, also known as pan tres leches (lit. 'three-milk bread') or simply tres leches, is a sponge cake originating in North, Central and South America soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. By 1896, the U.S. Department of Commerce was exporting condensed milk to Nicaragua. Cattle, sugarcane plantations, and milk preservation techniques were introduced to Nicaragua by that time, by way of American military occupation.

Cuban pastries are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. The sweet fillings are made with sweetened fruit pulps. The cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. The savory fillings are usually beef, but sometimes chicken or ham and cheese are used. The beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. It is typical to include raisins and green olives as part of the meat filling. It is also typical for a sweet glaze to be applied to the top of even savory fillings. The pastries are typically consumed at any time as a snack. In Miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day.

Fruit ice pops

Vanilla custard

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

Shaved ice is a large family of ice-based desserts made of fine shavings of ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and ways. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. Many shaved ices are confused with "Italian ice", which is derived from the similar Italian dessert known as "granita". However, Italian ice, also known as "water ice", often has the fruit juice or other ingredients, like almond, incorporated into the sugared water before it is frozen. Shaved ice—especially highly commercial shaved ice —is often flavored after the ice has been frozen and shaved. Snow cones are an example of shaved ice that is flavored after production. The use of stored and gathered ice for use in confections has been documented in ancient Persia since 400 BCE onward.

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

Sweet bread, rolls or pastries

Candied coconut, baked coconut squares or bars

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Sweet bread pastries filled with a chocolate mixture, serve with chocolate

Yema is a sweet custard confectionery from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. It has sometimes been used as food for people with medical conditions affecting the digestive system.[better source needed] It has been claimed to be particularly effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.[better source needed] Historically, women in various Asian regions such as China, Japan, and Southeast Asia have applied rice water as a hair treatment for hundreds of years. The use of rice water has dated back to the Heian period in Japan. Japanese women during this time period were known to have floor-length hair kept healthy by bathing it in rice water. Today, a group known as the Yao people reside primarily in Huangluo, which is a village in China. The Yao women are famous for their extremely long hair, averaging about 6 feet in length. Not only is their hair long, but it is said that it takes much longer for a Yao woman's hair to lose its color and begin to turn gray; apparently it is only when they reach their 80s that they begin to experience hair color changes. The Yao women attribute their long and healthy hair to bathing and soaking it in rice water.[dubious – discuss][medical citation needed]

Fresh fruit drink

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Atole , also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or simply atole. It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season). Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole. In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks.

Licuados 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). Licuados ("blendeds" or "liquifieds" in Spanish) are among a larger category of fruit drinks made with fruit juice diluted with milk or water: jugos (juice), vitaminas, aguas frescas (juice mixed with sugar and water), refrescos (nonalcoholic carbonated soft drinks), and batidos. Names for various types of shakes and smoothies vary regionally, and are not completely fixed.

Café con leche 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. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait. Café con leche came from Spain, but its exact origin is unclear. After becoming popular in Spain, this coffee beverage has spread to other Spanish-speaking countries and areas. Café con leche is very common in Spain and Latin America, as well as diasporic Latin American communities around the world. Cuban restaurants in South Florida often have a walk-up window (ventanita) that serve café con leche.

Caffè crema refers to two different coffee drinks: 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. There is also Italian iced crema di caffè of crema (fredda) al caffè. Variant terms include crema caffè and the hyperforeignism café crema – café crème is the direct French translation, but in France it contains dairy. Caffè and crema are Italian; thus café crema mixes French and Italian.

Chilate is a drink prepared with cocoa, rice, cinnamon and sugar. It is originally from Ayutla de los Libres, Guerrero, México. Chilate is served cold and usually accompanied by buñuelos. Atolli or "maize drink" in Nahuatl, is the base for chilate. This drink is served very cold.

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of 'dilute', and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette.

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema". Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Despite the stronger taste profile, espresso typically contains fewer milligrams of caffeine than a standard serving of drip-brewed coffee.

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Gifiti is a rum-based bitters, made by soaking roots and herbs in rum. It is traditionally made by the Garifuna people of the Caribbean coast of Central America. Gifiti is traditionally used medicinally, with different compositions for men and women, but is also consumed recreationally, most commonly as shots. Color depends on composition; it is often green or brown. Is also well known as GIFITI because the inhabitants of the region say that it brings elements that raise the sexual libido. These are mixed with alcohol; this way of drinking is currently known as Gifiti and it was patented in 2007. And it is one of the peculiarities of the region, nowadays there are several flavors of Gifiti and here are some recipes. Recipes vary, but common ingredients are as follows. Local ingredients include:

Fruit juice or syrup with shaved or crushed ice

Guaro is a liquor made in many places in Latin America. A clear liquid distilled from sugar cane juices, it has a slightly sweeter taste than comparable liquors. It is traditionally 60 proof or 30% alcohol, although recently 70 proof and 80 proof versions are produced. It is popular in Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Nicaragua, and Panama, although in many places the word "guaro" can refer to almost any liquor. The name "guaro" came from Central America. Colombians call it aguardiente. Sometimes it is referred to as a "soft vodka" because it has a lower alcohol content than vodka.[citation needed] In Costa Rica, the government nationalized its manufacture in 1851 in an effort to quell the clandestine production of liquor. The Fabrica Nacional de Licores was founded for this reason, and since 1980 produces the only legal brand, Cacique Guaro.

Horchata , or orxata ( Valencian: [oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In some parts of the Americas it is known as an agua fresca, and the base can be either jicaro (morro), melon seeds, sesame seeds, or white rice, along with spices. The name probably derives from a Latin word for barley, the term hordeata, which in turn comes from hordeum (barley), related to a Mediterranean tradition of grain-based beverages. The Italian and Maltese orzata, the French and English orgeat have the same origin, although the beverages themselves have diverged, and are generally no longer made from barley. A barley drink originated in ancient Egypt, where the Romans got to know it as hordeata. It was brought to the Iberian peninsula in the 8th century, during Muslim rule. The main ingredient then changed to tiger nuts, a staple in the area of Valencia, and it is estimated that during the 11th century, it began to spread throughout Hispania (now Spain and Portugal). There are 13th-century records of an horchata-like beverage made near Valencia, where it remains a common drink.

Fruit beverage made with added water, milk, sugar

Licuados 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). Licuados ("blendeds" or "liquifieds" in Spanish) are among a larger category of fruit drinks made with fruit juice diluted with milk or water: jugos (juice), vitaminas, aguas frescas (juice mixed with sugar and water), refrescos (nonalcoholic carbonated soft drinks), and batidos. Names for various types of shakes and smoothies vary regionally, and are not completely fixed.

Limeade, also called lime soda, is a lime-flavored, sometimes carbonated, drink. It is usually sweetened with sugar or sweeteners. A common method of preparation is to juice limes and combine the juice with simple syrup or honey syrup, along with some water and perhaps more sugar or honey. Vodka or white tequila can be added to make a limeade cocktail. The exact ingredients, preparation and names of the drink can vary by country. Most major beverage companies now offer their own brand of limeade, such as A.G. Barr of Glasgow and Newman's Own since 2004, with Minute Maid introducing a cherry limeade drink in response to the popularity of limeade.[citation needed] Sonic Drive-In uses Sprite to create its popular cherry limeade.

Malted milkshake

A beverage made by mixing dry white wine and sweet sparkling wine in equal parts

A michelada 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.

Pinol or piñol is a traditional hot beverage of Ecuador, made from máchica and panela (unrefined sugar) mixed with spices and combined with liquid, usually milk. The term pinol may also refer to the dry mix itself. The invention of pinol is attributed to Rafael Emilio Madrid of Salcedo, Ecuador. As the story goes, Madrid was inspired by watching laborers sucking on pieces of panela, and decided to grind panela and mix it with máchica and spices.

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The word is commonly said to come from from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. That etymology traces to John Fryer's A New Account of East India and Persia, in Eight Letters (1698), but there is no evidence of a drink called pāñch in India, or elsewhere, before the English word. Besides, the English word is now known to have been in use before the British became regulars to India.

Fruit punch, common during Christmas and New Year's

Raw cane spirit

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Coffea canephora is a species of coffee plant that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda. Coffea robusta represents between 40% and 45% of global coffee production, with Coffea arabica constituting most of the remainder. There are several differences between the composition of coffee beans from C. arabica and C. robusta. Beans from C. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to C. arabica beans. Most of it is used for instant coffee.

Rompope, also known as rompopo, rumpopo, or rum popo, is an eggnog drink made with eggs, milk, vanilla flavouring, and rum. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink enjoyed throughout Central America, Mexico, and Ecuador, most commonly around Christmastime. In Mexico, 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. 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. Rompope is one of many versions of the varied combinations of eggs, milk, sugar, and alcoholic spirits that are traditionally used for many celebrations mainly in Mexico and the Americas. Dutch advocaat is one known as well as the English eggnog, a descendant of the milk and sherry mix called "posset", and American eggnog, made with either rum or bourbon, are also similar to rompope. There are different close relatives of rompope in several countries , but in Mexico, rompope became a widely known and popular beverage. Mexican rompope remains mainstream among the locals, and there are several popular commercial brands of this drink widely available in international markets. Mexican rompope is typical of recipes that came out of the convents during the Colonial period, particularly from Puebla de Los Angeles. According to tradition, the original Mexican rompope beverage was created in Puebla's Convento de Santa Clara in the 17th century.

Aguardiente is a traditional alcoholic beverage in Honduras, often referred to as "rotgut," and is typically distilled from sugarcane or other fermented fruits. It is known for its strong flavor and is commonly enjoyed in social settings.

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. 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 South Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

Adobo or adobar is the immersion of 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.

Rice with shrimp

Arroz con pollo is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. 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.

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. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In 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. 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 non-Asian countries’ 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 and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

A baleada is a traditional Central American dish, believed to have originated on the northern coast of Honduras.[citation needed] It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans (a variety of bean native to Central and South America), crema (mantequilla blanca), and crumbled queso duro (salty hard cheese). This is usually called baleada sencilla (simple baleada). Other ingredients may include scrambled eggs, avocados, meat, or plantains.

Bistek , 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. Bistek tagalog is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown sugar. In some recipes, fresh white onion rings are used instead to preserve its crunchiness.

Beef steak with onions

The bocadillo or bocata (in Cheli), 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.