Nicaragua

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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. The yellow-to-red color of many cheeses is produced by adding annatto. 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.

Chilaquiles are a traditional Mexican breakfast dish made with tortillas. Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

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.

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.

Gallo pinto or gallopinto is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner and pairs well with Lizano sauce. The beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, coriander, chopped onions, and garlic. Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice with black or red beans. The term may also be shortened depending on the region.

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.

Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and 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 (Musa × troglodytarum) 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 originated from the Nicarao tribes who inhabited western Nicaragua, its name originates from the Nawat language and translates to 'meat tamale'. During pre-columbian times, the Nicarao were using hunted meats like deer and turkey with ingredients such as tomatoes, 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. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks. 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.

In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an arepa (made with ground maize, not hominy, and typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world. Maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize).

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; 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:

Custard

Bienmesabe is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist. Honey, egg yolk and ground almonds are primary ingredients in the preparation of bienmesabe, and some versions are prepared using sugar. Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry. Bienmesabe's consistency varies greatly depending upon preparation methods, and can vary from the consistency of a sticky sauce thick cream or meringue to a custard or cake. Well-chilled versions may have a toffee-like consistency. As a sauce, bienmesabe is sometimes served poured over ice cream.

A buñuelo ( Spanish: [buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo. Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc-shaped. In Latin America, buñuelos are seen as a symbol of good luck. "Buñuelo" and all other variations of the word in Spanish derive from the Old Spanish *boño or bonno, which itself derives from the Germanic Gothic language *𐌱𐌿𐌲𐌲𐌾𐍉 , and ultimately from Proto-Indo-European *bʰenǵʰ (thick, dense, fat).

Yucca fritters served with spiced syrup

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. Spanish dulce de leche and Portuguese doce de leite mean "sweet [made] of milk". Other names in Spanish include manjarblanco ("delicacy"), arequipe and leche quemada ("burnt milk", a term popular in Mexico); also in Mexico and some Central American countries dulce de leche made with goat's milk is called 'cajeta'.[a] In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas, and is a specialty of Negros Occidental province.

Meringue cream dessert flavored with guava, blackberry, lemon, some recipes cook the meringue so it's more of a confection

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

Avocado, banana, jicaro, jocote, mango, melon, papaya, pineapple, passionfruit, pipian, soursop, star fruit, tamarind

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.

An Hojuela, meaning "flake" in Spanish, is a traditional Spanish and American sweet baked-good. In Latin American countries, especially Colombia and as origin 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. Hojuelas are commonly made during the Holiday season. They are generally eaten along with manjar blanco, natillas, and buñuelos. Hojuelas are usually made with wheat flour, eggs, water, and half a cup of orange juice or less. Strips of the batter are then fried with vegetable oil. In Chile, hojuelas derive from a traditional recipe using palm syrup.

Sweet egg-yolk-based dessert with cinnamon, cloves and raisins

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

Taffy-like candy, may also contain nuts

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. The stick is used as a handle to hold it. Without a stick, the frozen product would be a freezie. 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

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.

Cornmeal cake

Fried dough noodles that resemble pine nuts coated in honey

Rum cake with custard and cinnamon

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. It is believed that the pound cake is of northern European origin and dates back to the early 18th century. A recipe for pound cake appears in The Art of Cookery by Hannah Glasse, published in 1747. The first U.S. cookbook, American Cookery, published in 1796, has a recipe for pound cake. Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.

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

Sponge cake soaked in liquor, served with dried fruit, raisins, prunes

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 soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. The cake is popular throughout Latin America as of recent years but its origins trace to Nicaragua. 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. Its Macedonian variety is referred to as trileče. Its Albanian and Turkish varieties are referred to as trileçe.

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]

Rice and pineapple beverage, may contain Flor de Caña rum

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.

Chicha is a fermented 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. The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. It is possible that one of the first uses of the term chicha was from a group of people who lived in Colombia and Panama, the Kuna. However, according to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab, or "chiab" which means maize. According to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water. These etymologies are not mutually exclusive. The Spanish idiom ni chicha ni limonada (neither chicha nor lemonade) means "neither one thing nor another" (roughly equivalent to the English "neither fish nor fowl").

Chicha is a fermented 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. The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. It is possible that one of the first uses of the term chicha was from a group of people who lived in Colombia and Panama, the Kuna. However, according to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab, or "chiab" which means maize. According to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water. These etymologies are not mutually exclusive. The Spanish idiom ni chicha ni limonada (neither chicha nor lemonade) means "neither one thing nor another" (roughly equivalent to the English "neither fish nor fowl").

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, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. 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.

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.

Beverage made with green banana, milk, coconut and sugar

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.

Fruit beverage made with added water, milk, sugar

Cane liquor, mixed with a tonic or soft drink

The Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua. The drink is named after pajaro macuá, a tropical bird native to the country. The Macuá was invented by Dr Edmundo Miranda Saenz, a pediatrician from Granada, a small and historic city on the shores of Lake Nicaragua. Miranda enlisted the help of his immediate family, including his wife, daughter and son-in-law, to perfect the recipe. The Nicaraguan Tour Operator Solentiname Tours and the Association of Restaurants in Nicaragua recognized a need for a national drink. Both invited hotel and restaurant owners across Nicaragua to come together and enlisted the help of CEM-JWT Communications, a Nicaraguan advertising agency, to turn the idea into a reality.

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.

Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua. It is made of ground toasted corn and a small amount of cacao. It can be mixed with water or soy milk, and served sweetened or unsweetened. If unsweetened, it is rather bitter. The drink usually has a rough, gritty texture. The name comes from pinole, a toasted and ground form of maize that is its main ingredient. It is traditionally served out of a gourd made of the shell of the jicaro fruit. Decorative gourds are also made for purchase by tourists as souvenirs; such decorations are rarely found in the homes of native Nicaraguans.

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 original drink in the Indian subcontinent was named paanch. The word punch may be a loanword 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. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

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 is an eggnog 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. Rompope is one of many versions of the varied combinations of egg yolk, 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.

Beverage made from rice and the seeds of the jicaro plant

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.

Beverage made with toasted cocoa beans, toasted corn kernals ground into flour, cinnamon, sugar

Compañía Cervecera de Nicaragua is a Nicaraguan brewery based in Managua, Nicaragua. On March 18, 1926, a group of Nicaraguan investors founded the Compañía Cervecera de Nicaragua. The first beer produced by the brewery was Cerveza Xolotlan in 1929, followed by the Pilsener and Carta Blanca brands a few years later. In 1942, with the restriction on imports on raw materials, CCN introduced the Cerveza Victoria brand. In 1996, CCN merged with its competitor, the Industrial Cervecera, S.A. (ICSA), to form the largest brewery in Nicaragua. In 2003, CCN began exporting the Cerveza Toña brand to the U.S. market.

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. In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as adobo, became necessary. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of adobos (marinades) along with paprika (a substance that may have antimicrobial properties due to the capsaicin content). Paprika gives a reddish color to adobos, and the capsaicins in paprika dissolve in fats, allowing its penetration beyond the tissue surface.

Arroz a la valenciana or Valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the Valencian Community, in eastern Spain. The paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of Valencia, method also applied to the modern variants of arroz a la valenciana. The method of preparing Valencian rice has been practiced since the colonial era and is found in Argentine, Colombian, Cuban, Filipino, Nicaraguan, Portuguese, Uruguayan and Venezuelan cuisines. On the other hand, Valencian paella, did not emerge until the late 19th century, among the peasants of the Horta of Valencia. In Spain, when a paella has other ingredients that are not "properly Valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff'). Although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. For example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). Additionally it is common to include vegetables, meats and seafood.

Chicken and rice stew

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.

Vaho or baho is a mix of meat, green plantains and yuca cooked in banana leaves. It is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans of the country. In Nicaraguan Spanish and some other dialects, the name is pronounced with /x/ between vowels as [ˈbaxo]. There is some controversy as to whether the correct spelling is vaho, baho, vajo or bajo. Vaho is served with ensalada de repollo, a cabbage and tomato salad made with vinegar and lemon/lime juice. The salad tops the meat, yuca and plantains. The meat used to make this dish is typically beef brisket. For some families, it is a traditional Sunday dish. It is also served in many restaurants.

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.

Buffet-style selection of dishes and sides served in clay pots, desserts, common items are shredded beef and chicken, chorizo, beans, moronga, chicharron, guacamole, cheese, pico de gallo, tortillas, soup, cassava, arroz con leche, bunuelos, cajeta

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.

Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world. The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo . In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried forms of aji amarillo. It is a dish made with shrimp that are fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander. It is a dish made with fish that is fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander.

Ceviche, cebiche, sebiche, or seviche[a] is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage. The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in Central America. The meat is usually marinated together with sliced or chopped onion and served with chopped cilantro. In Mexico, tomato and avocado are also usually included, and the addition of tomato sauce is common except in Chile, Panama and Peru. The ceviche accompaniments can also be different: in Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).

A chalupa is one of several specialty dishes of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough. Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or refried beans, in addition to the classic cheese, salsa, and lettuce toppings. In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.

Chilaquiles are a traditional Mexican breakfast dish made with tortillas. Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Chop suey is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice. Chop suey has become a prominent part of American Chinese cuisine, British Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine/Dutch Chinese Indonesian cuisine it is known as cap cai (tjap tjoi) (雜菜, "mixed vegetables") and mainly consists of vegetables. Chop suey is widely believed to have been developed in the U.S. by Chinese Americans, but the anthropologist E. N. Anderson, traces the dish to tsap seui (杂碎, "miscellaneous leftovers"), common in Taishan (Toisan), a county in Guangdong province, the home of many early Chinese immigrants to the United States. Hong Kong doctor Li Shu-fan likewise reported that he knew it in Toisan in the 1890s.

Pork chop, for example, fried, stewed, roasted

Churrasco is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term churrascaria (or churrasquería) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called espeto corrido or rodízio, and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, and Santa Catarina. In Brazil, churrasco is the term for a barbecue (similar to the Argentine and Uruguayan asado) which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built churrasqueira, a barbecue grill, often with supports for spits or skewers. Portable churrasqueiras are similar to those used to prepare the Argentine and Uruguayan asado, with a grill support, but many Brazilian churrasqueiras do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the state of Rio Grande do Sul).

Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab . Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs). Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport, barbeque pork ribs would only be consumed as part of a whole "Pig Roast" where a whole pig was often barbequed in a pit.

Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards. In Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken. It may also be a garden salad with fried, grilled, or roasted chicken (usually cut up or diced) on top. In Europe and Asia, the salad may be complemented by any number of dressings, or no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice.

Espetada is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine. In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. Espetada is usually accompanied by white rice or potatoes, and salad. In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos. The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. It is then cooked over hot coals or wood chips. Bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Spicy pork and egg stew

Stuffed and roasted chicken, common during Christmas

Gallo pinto or gallopinto is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner and pairs well with Lizano sauce. The beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, coriander, chopped onions, and garlic. Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice with black or red beans. The term may also be shortened depending on the region.

Parachromis is a genus of cichlids native to Central America. Some species occur in Lake Nicaragua and Lake Managua. All species are predatory and relatively large for cichlids. There are currently five recognized species in this genus:

A güirila is a sweet type of tortilla made from young white maize. They are usually eaten with crema and cuajada, a type of salty Nicaraguan crumbled white cheese. The güirilas are made from shelling sweet young maize, milling it and cooking or grilling the mixture in banana leaves to prevent them from sticking or burning. Sugar and/or salt are usually the only additions to the mix itself, although adding milk is common for street vendors who wish to stretch out the mixture. They are also typically enjoyed alongside meat or pork, or as a snack by itself. Güirilas originated in Matagalpa, in the north of Nicaragua. The city made history when they made a güirila that was just over 650ft. in circumference at the National Corn Fair.

Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste. One of the first books written on Spanish cuisine, El Libro de los Guisados, written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called Llibre de Coch, and lists various different recipes of the 15th century Mediterranean. Among these were the first recipes for guiso. The word originated in the 18th century edition of the Diccionario de autoridades [es] as:

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Hamburgers are typically associated with fast-food restaurants and diners, but are also sold at various other restaurants, including more expensive high end establishments. There are numerous international and regional variations of hamburger. Some of the largest multinational fast-food chains have a burger as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.