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10:51PM February 06, 2018 - by: itisclaudio

Polvoron

(Filipino) (0 )

Filipino-style shortbread made with toasted rice flour, powdered milk, sugar, and butter

03:44PM February 03, 2018 - by: anika854

Hornado

(Ecuadorian) (0 )

Hornado is a roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote (hominy), and vegetables. It is made with pork, garlic, salt, pepper, cumin and oil.

03:37PM February 03, 2018 - by: anika854

Llapingacho

Yapingacho

(Ecuadorian) (0 )

Llapingacho is a fried potato cake that originated in Ecuador. They are usually served with a peanut sauce. The dish is similar to Colombian arepas. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. Llapingacho …

03:26PM February 03, 2018 - by: anika854

Atole

Champurrado, Atol

(Mesoamerican) (0 )

Atole is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole.

03:11PM February 03, 2018 - by: anika854

Wasakaka

Guasacaca

(Venezuelan) (0 )

Wasakaka is a savoury sauce found in Venezuelan cuisine often on chicken. The sauce is made from avocados, citrus juice or vinegar, parsley, garlic, and chilli peppers. Argentina chimichurri, Cuban mojo, and the Chilean pebre share the same ingredients and predate the guasacaca sauce.

02:59PM February 03, 2018 - by: anika854

Vigoron

Vigorón

(Nicaraguan) (0 )

Vigoron is a traditional Nicaraguan dish. It consists of a cabbage salad known as curtido (chopped cabbage, tomatoes, onions, and chilli pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork belly or fried pork rinds), all wrapped in a banana leaf.

02:53PM February 03, 2018 - by: anika854

Nacatamal

(Nicaraguan) (0 )

Nacatamal is a traditional dish found in Nicaragua, and Honduras similar to the tamal. it is usually eaten together with fresh bread and coffee with milk. A nacatamal is made up of mostly nixtamalized corn masa (a kind of dough traditionally made from a process …

02:22PM February 03, 2018 - by: itisclaudio

Cơm Tấm Sườn Bì Chả

(Vietnamese) (0 )

Grilled pork chop with shredded pork and egg cake or fried egg

01:37PM February 02, 2018 - by: anika854

Tavë Kosi

Elbasan Tava

(Albanian) (Greek) (Turkish) (0 )

Tave Kosi is a national dish in Albania. Tave Kosi is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yoghurt and eggs (replacing the original soured milk) added to a roux (wheat flour …

01:32PM February 02, 2018 - by: anika854

Kabuni

(Albanian) (0 )

Kabuni is a traditional Albanian dessert. It is made of rice fried in butter, mutton broth (ram's neck only), raisins (rinsed first in warm water), and some salt. It is then boiled before sugar, cinnamon, and ground cloves are added. It is served cold. https://en.wikipedia.org/wiki/K…

01:27PM February 02, 2018 - by: anika854

Ballokume

(Albanian) (0 )

It is an Albanian cookie popular throughout Albania, Kosovo and Albanian communities. Add butter and sugar to a mixing bowl and start mixing until the mixture becomes creamy, fluffy and the sugar is almost dissolved.

01:18PM February 02, 2018 - by: anika854

Caffè Mocha

Mocaccino, Mochaccino, Mochachino

(Yemeni) (0 )

Caffe Mocha is a chocolate-flavoured variant of a caffè latte. It is made by putting mixing chocolate powder with an espresso shot and then adding steamed milk and micro-foam into the beverage. Other commonly used spellings are mochaccino and also mochachino. The name is derived …

01:03PM February 02, 2018 - by: anika854

Ohaw

Rur

(Japanese) (Japanese-Ainu) (0 )

Ohaw is a savoury soup of the Ainu people of northern Japan, flavoured with fish or animal bones. Kelp is also used to add flavour to the stock.

12:58PM February 02, 2018 - by: anika854

Rui-be

(Japanese) (Japanese-Ainu) (0 )

Rui-be is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.

01:41PM February 01, 2018 - by: anika854

Coca

(Spanish) (0 )

Coca is a pastry typically made and consumed in eastern Spain.There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If …

10:20AM February 01, 2018 - by: anika854

Cannelloni

Large Reeds

(Italian) (0 )

It a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top.

10:17AM February 01, 2018 - by: anika854

Panellets

(Catalan) (Spanish) (0 )

It traditional dessert of the All Saints' Day, known as Castanyada, in Catalonia, Andorra, Ibiza and the Land of Valencia, with chestnuts and sweet potatoes.

10:12AM February 01, 2018 - by: anika854

Neula

(Catalan) (Spanish) (0 )

Neula is a type of Catalan biscuit, eaten traditionally in Christmas with cava. They are often dipped into cava. It consist of a very thin sheet of a mixture of egg whites, butter, sugar and flour, flavoured with lemon and rolled.

10:09AM February 01, 2018 - by: anika854

Samfaina

(Catalan) (0 )

Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil.

10:03AM February 01, 2018 - by: anika854

Trinxat

(Catalan) (Spanish) (0 )

Trinxat is a food from the Pyrenees, principally Andorra and the Catalan counties of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles Bubble and Squeak.