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Peru

Peru is a country in western South America. It is bordered by Ecuador, Colombia, Brazil, Bolivia, Chile, and the Pacific Ocean. Peru has arid plains of the Pacific coastal region, the peaks of the Andes mountains, and the Amazon basin rainforest in the east. Peru has a population of over 34 million, and its capital and largest city is Lima.

Featured Dishes from Peru

Avena con leche

Avena con leche

Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in Latin America and Caribbean. Other spices such as allspice, vanilla, nutmeg, ginger, and citrus peel are popular. Avena means oat in the Spanish language. It is somewhat similar to horchata, a sweet nut milk drink from Spain. Avena is prepared using water and milk brought to a boil. Sugar and a small amount of oatmeal are added and cooked. If water is used, some amount of milk may optionally be added at the end of cooking. The oats may then be strained out, blended using a blender, or simply allowed to settle to the bottom of the pitcher. A cinnamon stick is sometimes added to the pitcher.

Bread

Bread

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.

Chocolatada

Chocolatada

A hot chocolate drink made with cinnamon, cloves, heavy cream, brandy, butter, sugar, condensed milk, whipped cream, common during Christmas

Chocolate completo

Chocolate completo

Hot chocolate served with pan blandito, white cheese and almojábana, a cheese roll made with corn and yucca starch

Coffee

Coffee

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.

Crema de maiz

Crema de maiz

Cornmeal porridge or corn soup

Facturas

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Leche de tigre

Leche de tigre

Citrusy liquid marinade used to make ceviche, said to be a hangover cure

Pan con chicharron

Pan con chicharron

Sandwich with braised pork and sweet potato

Panetón

Panetón

Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the United States, and Canada. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm (4.7–5.9 in) high for a panettone weighing 1 kg (2.2 lb). Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema al mascarpone, a cream made by combining eggs, mascarpone, and a sweet liqueur. Efforts are underway to obtain protected designation of origin (PDO) and denominazione di origine controllata (DOC) status for this product, but these have not yet been successful. Former Italian Agriculture Minister Paolo De Castro was known to be looking at ways to protect genuine Italian cakes from growing competition in South America, and exploring whether action could be taken at the World Trade Organization.

Reina pepiada

Reina pepiada

Arepas filled with chicken and avocado salad

Sopa

Sopa

Soup is a primarily liquid food, generally served warm or hot , that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

Tacacho

Tacacho

Tacacho is a traditional Peruvian meal that is typically served for breakfast. It is popular in the Amazonas region, where the natives boil or grill plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind and served with vegetables and chorizo on the side. This dish originated in west Africa. In the Caribbean and parts of South America with large African influences the plantains are boiled or roasted and typically smashed with garlic. [citation needed]

Tamale

Tamale

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. Tamales originated in Mesoamerica as early as 8000 to 5000 BC.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Alfajor

Alfajor

An alfajor or alajú is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Bolivia, Paraguay, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces. According to Spanish philologist and dialectologist Manuel Alvar López, alfajor is an Andalusian variant of the Castilian alajú, derived from the Arabic word الفَاخِر, al-fakhir, meaning luxurious, and, contrary to some beliefs that it originated in the New World, was introduced to Latin America as alfajor. The word had been introduced into Spanish dictionaries in the 14th century.

Arroz con leche

Arroz con leche

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:

Arroz zambito

Arroz zambito

Rice pudding made with chancaca, cinnamon and, for example, pecans, raisins, coconut

Barquillo

Barquillo

Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin . It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neighboring countries and today is extremely popular in East and Southeast Asian countries. The Spanish name barquillo means "little boat". It is derived from the ancient tradition of heating the biscuits in convex or boat-shaped molds. Barquillos are also known by a variety of names. In English it is also known as biscuit roll, cookie roll, crispy biscuit roll, egg roll, crisp biscuit roll, or love letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West as egg roll is very different. Barquillos are thin wafers made from flour, sugar, egg whites and butter that is rolled into the shape of a long hollow tube or a cone. They can also be sold simply folded over twice in a fan shape. In Spain, it was traditionally sold by roaming roadside vendors known as "barquilleros" (or "barquilleras") during festive events. In Madrid, barquilleros are particularly associated with the fiesta of San Isidro Labrador, where the vendors typically dress in castizo (chulapo) attire.

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Bavarois de guindones

Bavarian-style prune custard

Berliner

Berliner

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Bizcocho

Bizcocho

Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie. The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had. The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.

Bizcochuelo

Bizcochuelo

Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie. The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had. The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.

Blancmange

Blancmange

Blancmange is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white (the literal English translation of the name is "white eat"), blancmanges are frequently given other colours. Blancmange originated at some time during the Middle Ages from the older Middle Eastern muhallebi, and usually consisted of capon or chicken, milk or almond milk, rice, and sugar; it was considered to be an ideal food for the sick.[citation needed]

Bolitas de coco

Bolitas de coco

Budín de pan

Budín de pan

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. 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".

Cajeta

Cajeta

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.

Champús

Champús

Champús is a drink popular in Ecuador, Peru and southwest Colombia, made with maize, fruits such as lulo , pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. In Peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. It is sold in the streets by a champusera, who passes down the recipe to younger generations. In Ecuador, it is prepared with maize flour, panela and lemon tree leaves. It is a drink in funeral rites in November or at the funerals of adults because the indigenous tradition considers it a favorite of the dead.

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Chapana

Sweet cassava paste steamed in banana leaves

Chocolate

Chocolate

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

Chocotejas

Chocotejas

Chocolate confections filled with dulce de leche, dried fruit, nuts, candied citrus peel

Chumbeque

Chumbeque

Shortbread sandwich cookies topped with anise flavored syrup, though there are many different flavors

Churro

Churro

A churro , or churros: 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 (or jeringos in some regions). They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack.

Cocada

Cocada

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela Ecuador And Goa Former Estado da Índia Portuguesa. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. Other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. Cocadas are mentioned as early as 1878 in Peru. In Colombia and Mexico, Conserva de coco are sold not only as artisan candies from shops, but commonly on the streets, out of baskets, and particularly on the beaches, by men or women who carry them on large aluminum trays. In Uruguay, they are commonly sold in bakeries under the name of coquitos, the more delicate versions include a cherry on the top and syrup coating, sometimes they fill the boxes of assorted masas.

Crêpes Suzette

Crêpes Suzette

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette ( pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside. The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the future King Edward VII of the United Kingdom (then Prince of Wales), whose guests included a beautiful French girl named Suzette. This story was told by Charpentier himself in Life à la Henri, his autobiography, although later contradicted by the Larousse Gastronomique. Different sources (like the Larousse Gastronomique) however doubt that Charpentier, rather than the head waiter, was serving the prince, because he would have been too young. A less fantastical version emerges from Elsie Lee's interview with him in the 1950s. There, Charpentier explained at length that "his complicated version began as the dish of pancakes with fruit sauce his foster mother made on very special occasions." The addition of liqueur was common among chefs in Paris at the time.

Dulce de guayaba

Dulce de guayaba

Goiabada is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale. Very similar to goiabada is the closely related Colombian bocadillo, also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes.

Dulce de mani

Dulce de mani

Empanada

Empanada

Sweet, filled hand-held pie

Floating island

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs in snow", [øz‿a la nɛʒ]) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse. Her recipe, entitled The Flooting Island [sic], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.

Frejol colado

Frejol colado

Sweet black bean pudding, made with chancaca, sugar and milk

Fresas con crema

Fresas con crema

Strawberries and whipped cream

Guargueros

Guargueros

Small fried pastry tubes filled with dulce de leche

Helado

Helado

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.

Helado de mango

Helado de mango

Mango ice cream

Hojuela

Hojuela

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.

Huevos chimbos

Huevos chimbos

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

Humita

Humita

Huminta , Huma (from Quechua possibly uma head) or Humita (possibly employing the Spanish diminutive -ita) is a Native South American dish that dates back to pre-Hispanic times. A traditional food from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia, it is known as huminta and in Brazil as pamonha. Humitas are similar to Mexican uchepos, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Linked to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice. In Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices, depending on the region or personal taste. The dough is wrapped in corn husks and boiled or cooked in a big pan and served in bowls. It is common to add some diced cheese to the dough, typically white cheese. They can be found in restaurants and markets in Jujuy, Tucumán, Salta, and other northern provinces of Argentina. Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain ají verde (green chili pepper). The humitas are tied with thread or twine to keep them together while cooking. They can be made savory, sweet, or sweet and sour, and served with added sugar, chili pepper, salt, tomato, olives, paprika, etc. In Chile, humitas are traceable back to the 19th century.

King Kong

King Kong

A large, multi-layered cookie and manjar blanco treat, named after King Kong of Hollywood movie fame

Leche asada

Leche asada

Leche asada is a dessert from Peru, Argentina, Colombia, and Chile. It is similar to flan because it is made with the same ingredients, but 'leche asada' has a less smooth texture and is baked directly, which creates a toasted layer on the surface.

Lengua de gato

Lengua de gato

Thin butter cookies

Lucuma helado

Lucuma helado

Lucuma ice cream

Manjar blanco

Manjar blanco

The manjar blanco , known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to variations of blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably with dulce de leche or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other regions, such as tembleque in Puerto Rico. In Portuguese-speaking countries, the dish is slightly different and known as manjar branco. Manjar blanco in Spain and in other parts of Europe refers to a dessert (blancmange in English), traditionally light brown in color (although often colored by added ingredients), made with a mould with a consistency like gelatin (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients (the dish was probably influenced by the Arab cuisine of Muslim Spain). Today the primary ingredients in Spain tend to be milk, almonds, corn starch or gelatin, and sugar.

Mazamorra

Mazamorra

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.

Mazamorra morada

Mazamorra morada

A thick, purple corn pudding made with fruit, purple corn, cinnamon, cloves

Melcocha

Melcocha

Taffy-like candy, may also contain nuts

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Orejitas

Orejitas

Ear-shaped cookies/pastries

Paleta

Paleta

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.

Picarones

Picarones

Picarones are a Peruvian dessert that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Picarones were created during the colonial period to replace buñuelos as buñuelos were too expensive to make. People started replacing traditional ingredients with squash and sweet potato. Accidentally, they created a new dessert that rapidly increased in popularity. Picarones are mentioned by Ricardo Palma in his book Tradiciones Peruanas (literally Peruvian traditions). Picarones are also featured in traditional Latin American music and poetry.

Piñonate

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Pionono

Pionono

Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, Pío Nono. Spanish Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain, which is otherwise known primarily for the Capitulations of Santa Fe between Columbus and the Catholic Monarchs.. A pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with different kinds of syrup which give the pionono a sweet and pleasant texture, and crowned with toasted cream. It is typically eaten in one or two bites. In the Philippines, pionono is more commonly spelled as pianono. It is a rolled sponge cake and is more accurately a type of jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. Its most common traditional filling is simply sugar and butter , similar to the other forms of the Filipino mamón (sponge cakes). Modern versions, however, are commonly frosted and can include a variety of fillings.

Profiteroles

Profiteroles

A profiterole , cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Queque

Queque

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.

Queso helado

Queso helado

Ice cream made with fresh milk, evaporated milk, sweetened condensed milk, vanilla, coconut, cinnamon

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Ranfañote

Bread pudding mixed with chancaca, cheese, fruit, nuts

Strudel

Strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.

Suspiro

Suspiro

Meringue cookies, also refers to cake frosting in the Dominican Republic

Suspiro limeño

Suspiro limeño

Vanilla custard with port wine merengue and cinnamon

Torrejas

Torrejas

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.

Torta de chocolate

Torta de chocolate

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Torta de naranja

Torta de naranja

Torta helada

Torta helada

Layered dessert with a cake layer, a mousse layer, and a gelatin fruit layer

Tres leches

Tres leches

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.

Turrón

Turrón

Turrón , torró ( Catalan: [toˈro]) or torrone ( Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy. This nougat confection is known by similar names in different languages. In Spanish it is turrón ( Spanish: [tuˈron]), in Catalan torró ( Catalan: [tuˈro] or [toˈro]), in Italian torrone ( Italian: [torˈroːne]), in Portuguese torrão ( Portuguese: [tuˈʁɐ̃w]), and in Brazilian Portuguese torrone ( Portuguese: [toˈʁoni]). In Sardinian it is called turrone ( Sardinian: [tuˈrɔnɛ]) and in Tagalog turon ( Tagalog: [tuˈɾon]). The 16th-century Manual de Mujeres (Women's handbook), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest existing Spanish turrón recipe. It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted. The mix is then cooked a bit further, and finally removed from the heat and cut into slices.

Turrón de Doña Pepa

Turrón de Doña Pepa

Anise-flavored cake with fruit syrup layers and topped with colorful candies/sprinkles, common during October, called El Mes Morada, which means the purple month

Yema

Yema

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.

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Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. It 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]

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Anis Najar

Arabica coffee

Arabica coffee

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Arequipeña

Arequipeña

Backus Ice

Backus Ice

Batido

Batido

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

Café con leche

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.

Cafe crema

Cafe crema

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. In addition, there is also Italian iced crema 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.

Caffè macchiato

Caffè macchiato

Caffè macchiato , sometimes called espresso macchiato and often shortened to just macchiato in English, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

Caffè mocha

Caffè mocha

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. However, prior to 1900s, Mocha referred to Yemeni coffee, and its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.

Cappuccino

Cappuccino

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States). It is typically smaller in volume than that of a latte, and topped with a thick layer of foam rather than being made with microfoam.

Champús

Champús

Champús is a drink popular in Ecuador, Peru and southwest Colombia, made with maize, fruits such as lulo , pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. In Peru, it is drunk warm, and apple, guanábana and quince are used instead of lulo. It is sold in the streets by a champusera, who passes down the recipe to younger generations. In Ecuador, it is prepared with maize flour, panela and lemon tree leaves. It is a drink in funeral rites in November or at the funerals of adults because the indigenous tradition considers it a favorite of the dead.

Chapo

Chapo

Chapo is a beverage made of sweet plantains, water, and spices. It is from the Matsés and Shipibo people of the Peruvian Amazon jungle, and is made from boiled sweet plantains spiced with cinnamon and cloves. The Matsés squeeze the soft flesh of the plantain through homemade palm-leaf sieves, cook the chapo, and serve it warm by the fire.

Chicha de jora

Chicha de jora

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

Chicha de maiz

Chicha de maiz

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").

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Chicha de mani

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").

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Chicha de quinua

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 morada

Chicha morada

Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level. The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains. Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.

Chuchuhuasi

Chuchuhuasi

Maytenus krukovii tree bark made into a beverage

Cider

Cider

Cider is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias and Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called hard cider to distinguish it from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume. The juice of most varieties of apple, including crab apples, can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples. In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.

Cocktail De Algarrobina

Cocktail De Algarrobina

Mixed drink made with Pisco, algarrobina syrup, evaporated milk, simple syrup, egg yolk or white, ice cubes and cinnamon

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Coco Loco

Mixed drink made with orange juice, pineapple juice, papaya juice, coconut cream, dark rum, coconut rum, grenadine and crushed ice

Coffee

Coffee

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.

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