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Kategorie |
Englisch |
Spanisch |
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General |
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1 |
General |
dish, course prepared with porotos |
poroto [m]
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2 |
General |
any dish prepared by cooking something in a broth |
jervío [m]
DO
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3 |
General |
any dish prepared by cooking something in a broth |
hervido [m]
DO
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4 |
General |
ground corn used for preparing meals, particularly locro a dish prepared with meat, potatoes, corn, or squash, chili peppers, and other ingredients |
chanca (del quechua) [f]
AR:Nw
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5 |
General |
dish prepared by dissolving corn flour in hot water or milk with sugar or salt and boiling until the mixture has a thick consistency |
colada [f]
CO
EC
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6 |
General |
prepared with peas (dish) |
arvejado [adj]
CL
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7 |
General |
prepared with peas (dish) |
alverjado [adj]
CL
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8 |
General |
prepared with peas (dish) |
alverjada [adj/f]
CL
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Gastronomy |
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9 |
Gastronomy |
dish prepared with rice, pieces of meat, vegetables, and other ingredients |
arroz a la valenciana [m]
NI
BO
UY
|
|
10 |
Gastronomy |
dish prepared with rice, pieces of meat, chorizo, and potato |
arroz atollado [m]
CO
|
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11 |
Gastronomy |
dish prepared with boiled and tenderized jerky that is then fried gently and served in a sauce made of oil, garlic, onion, tomato, and spices |
aporreado [m]
MX
CU
|
|
12 |
Gastronomy |
coastal dish prepared with mashed banana that is cooked with raw cane sugar |
culabasate [m]
HN:N
rare
|
|
13 |
Gastronomy |
dish prepared with seafood and pork cooked in a covered pot |
curanto en olla [m]
CL
AR:S
|
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14 |
Gastronomy |
dish prepared with legumes and seafood or meat, that is cooked using hot rocks covered with leaves in a hole dug into the ground |
curanto [m]
CL
AR:S
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15 |
Gastronomy |
dish prepared with brisket, potatoes, broad bean, green onions cut into strips, cheese, and a chili pepper sauce |
chajchu (del quechua) [m]
BO
|
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16 |
Gastronomy |
dish prepared with small pieces of raw shrimp seasoned with red wine vinegar, chopped onion, and cooked potatoes |
civinche [m]
PE:S
|
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17 |
Gastronomy |
dish prepared with fried pork ribs or chicken later combined with maize flour and spices |
champinol [m]
HN
|
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18 |
Gastronomy |
dish prepared with yucca, milk, coconut, anise, and butter |
enyucado [m]
PA
|
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19 |
Gastronomy |
dish prepared with a mixture of different pickled vegetables, cold cuts and other meats |
fiambre [m]
GT
|
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20 |
Gastronomy |
dish prepared with pork ear and leg, onions, carrots, green chili pepper, cauliflower, and cucumber, cooked lightly and pickled in vinegar |
escabeche [m]
BO
|
|
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21 |
Gastronomy |
dish prepared with slices of ham and cheese between two breaded fish fillets |
filete canciller [m]
CU
|
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22 |
Gastronomy |
dish prepared with fried pork accompanied with potatoes and seasoned with a spicy sauce prepared with chili pepper, chopped onion, and water or tamarillo (solanum betaceum) juice |
cariucho [m]
EC:N
|
|
23 |
Gastronomy |
dish similar to locro, a stew made with meat, potato, corn, and squash and prepared with few spices |
guaschalocro [m]
AR:C,Nw
|
|
24 |
Gastronomy |
dish prepared with cooked and fried rabbit meat that is then seasoned with salt and pepper |
conejo estirado [m]
BO
|
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25 |
Gastronomy |
dish prepared with broad beans and chopped beef, onions, garlic, and potatoes |
habas pejtu [m]
BO:W,C
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26 |
Gastronomy |
dish prepared with tender corn, boiled broad bean and salad consisting of onion, tomato, locoto chili pepper, quilquiña and cheese |
lapin [m]
BO:C
|
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27 |
Gastronomy |
dish prepared with nostoc, peeled corn, wheat, chili pepper, and other ingredients |
kachuchupi [m]
BO:W
|
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28 |
Gastronomy |
typical dish prepared with dried beef jerky, potato, and stewed corn |
karapecho [m]
BO:S
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29 |
Gastronomy |
dish prepared with squash, water, sugar, cornstarch, paraguay cheese, and salt |
kivevé [m]
PY
|
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30 |
Gastronomy |
dish prepared with viscera, especially beef stomach |
liviano [m]
DO
|
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31 |
Gastronomy |
dish prepared with many ingredients |
mamplé [m]
PR
|
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32 |
Gastronomy |
dish prepared with rice, potatoes, steak, eggs, and salad, and served with hot sauce |
lomo montado [m]
BO:E,W
|
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33 |
Gastronomy |
dish prepared with cooked and ground banana or yucca, served with water or milk |
masato [m]
EC:W
|
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34 |
Gastronomy |
dish prepared with green plantain cooked, mashed, and mixed with peanut paste, black lard, or pork rinds, (majau) |
majado [m]
EC
PE
|
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35 |
Gastronomy |
dish prepared with beef jerky and rice |
majado [m]
BO:W,E
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36 |
Gastronomy |
dish prepared with green plantain cooked, mashed, and mixed with peanut paste, black lard, or pork rinds |
majau [m]
PE:Nw
|
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37 |
Gastronomy |
dish prepared with banana and a mole sauce made of chili pepper, chocolate, cinnamon, sesame, and pumpkin seed |
mole [m]
GT
|
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38 |
Gastronomy |
dish prepared with meat, vegetables, and spices served in the gravy produced during cooking |
mole de olla [m]
MX
|
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39 |
Gastronomy |
dish prepared with banana and a mole sauce made of chili pepper, chocolate, cinnamon, sesame, and pumpkin seed |
mole de plátano [m]
GT
|
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40 |
Gastronomy |
dish prepared with pork, beef, or lamb stomach |
mondongo [m]
MX
NI
CR
PA
DO
PR
CO
VE
PE
|
|
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41 |
Gastronomy |
typical dish prepared with yams or squash |
mote (quechua) [m]
CO:N
|
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42 |
Gastronomy |
dish prepared with cooked pork, goat, or sheep blood, seasoned with potatoes, onion, garlic, cumin, ground pepper, lard, oregano, and parsley |
náparo [m]
EC
|
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43 |
Gastronomy |
dish prepared with chicken, lamb, or pork steamed in membrane covered with a maguey leaf |
mixiote [m]
MX
|
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44 |
Gastronomy |
dish prepared with different slow-cooked marinated meats cooked underground |
pampaco [m]
BO:C,W
|
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45 |
Gastronomy |
dish prepared with sausage, beef, chicken with sauce made of seasoned onion and tomato |
pique [m]
BO:W
|
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46 |
Gastronomy |
dish prepared with sausage, beef, chicken with sauce made of seasoned onion and tomato |
pique a lo macho [m]
BO
|
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47 |
Gastronomy |
dish prepared with sausage, beef, chicken with sauce made of seasoned onion and tomato |
pique macho [m]
BO
|
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48 |
Gastronomy |
dish prepared with hominy, pork, especially head, and condiments |
pozol [m]
CR
|
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49 |
Gastronomy |
dish prepared with hominy, pork, especially head, and condiments |
pozol [m]
CU
rare
|
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50 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
sanchac [m]
MX:Se
|
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51 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
sanchaque [m]
MX:Se
|
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52 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
chanchac [m]
MX:Se
|
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53 |
Gastronomy |
dish prepared with fried silpancho accompanied with rice, potato, fried egg, and sarsa sauce |
silpancho [m]
BO:C,W
|
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54 |
Gastronomy |
dish prepared with lamb, white rice, chuño sundried potato, and potato, covered in yellow chili pepper sauce |
timpu [m]
BO:W
|
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55 |
Gastronomy |
dish prepared with pork legs, crackling, onion, garlic, mustard, red peppers and parsley |
togro [m]
EC
|
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56 |
Gastronomy |
dish prepared with tomato, onion, green banana, and meat, generally beef or pork marinated in garlic, salt, pepper, and cumin and sun dried, typical of coastal ecuador especially the costa esmeraldas |
tapao [m]
EC:Nw
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57 |
Gastronomy |
dish prepared with broth, meat, ground potatoes, mote, onion, chili and other vegetables and seasonings traditionally cooked with hot stones |
calapurca [f]
CL:N
|
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58 |
Gastronomy |
dish prepared from fried cow entrails served with potato and pepper |
cacharrada [f]
PE
|
|
59 |
Gastronomy |
dish prepared using a mixture of a variety of different foods |
burundanga [f]
NI
PR
rur.
|
|
60 |
Gastronomy |
rural dish prepared with a variety of garden produce |
burundanga [f]
PR
rur.
|
|
61 |
Gastronomy |
dish prepared with tripe potatoes and beans |
buseca [f]
AR
UY
|
|
62 |
Gastronomy |
dish prepared with cooked chayote dough and a sweet dough, served in the peels of the same chayotes |
chancleta [f]
CR
|
|
63 |
Gastronomy |
dish prepared with chayote sliced down the middle and boiled, to which string cheese is added and melted in the oven |
chancleta [f]
HN
SV
|
|
64 |
Gastronomy |
dish prepared by frying animal blood with finely chopped entrails, and onion, chili pepper, black peppers, vinegar, and lime or wine |
chanfaina [f]
BO
CL
AR:Nw
|
|
65 |
Gastronomy |
dish prepared with lamb or mutton |
chanfaina [f]
CO
|
|
66 |
Gastronomy |
dish prepared by mixing or stirring together several items of food, especially pig entrails, that are generally eaten separately |
chanfaina [f]
HN
NI
PA
|
|
67 |
Gastronomy |
dish prepared with pig head |
chanfaina [f]
NI
|
|
68 |
Gastronomy |
typical dish prepared with ostrich meat sliced into strips and cooked in an animal skin pouch |
challa en bolsa [f]
AR:W
|
|
69 |
Gastronomy |
dish prepared with beef from the lower hind legs, which is shredded and fried with egg, green chili pepper, and other spices |
carne deshilachada [f]
HN
|
|
70 |
Gastronomy |
dish prepared with beef from the lower hind legs, which is shredded and fried with egg, green chili pepper, and other spices |
carne deshilada [f]
SV
|
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71 |
Gastronomy |
dish prepared with skirt steak cooked with tomato and served in strips |
carne ripiá [f]
DO
|
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72 |
Gastronomy |
dish prepared with beef or pork, boiled with potatoes and spices |
carne sudada [f]
CO
|
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73 |
Gastronomy |
dish prepared with skirt steak cooked with tomato and served in strips |
carne ripiada [f]
CU
|
|
74 |
Gastronomy |
dish prepared with flour and egg combined with various products, such as headcheese, pumpkin, cassava, taro, corn, fish, seasoned with salt and fried in lard |
fritura [f]
CU
DO
|
|
75 |
Gastronomy |
dish prepared with pork legs, pork rinds, onion, garlic, mustard, pepper, red peppers, and parsley |
gelatina de patas de chancho [f]
EC
|
|
76 |
Gastronomy |
dish prepared with corn flour, eggs, milk, sugar, salt and cinnamon |
maicena (de maizena®) [f]
DO
PR
AR
|
|
77 |
Gastronomy |
dish prepared with rice, snake mackerel, accompanied with bananas or avocado |
macarelada [f]
DO
rare
|
|
78 |
Gastronomy |
dish prepared with pork, beef, or lamb stomach |
mondongada [f]
PA
DO
|
|
79 |
Gastronomy |
dish prepared with pork, beef, or lamb stomach |
panza [f]
MX
BO
|
|
80 |
Gastronomy |
dish prepared with pork, beef, or lamb stomach |
pancita [f]
MX
PE
|
|
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81 |
Gastronomy |
dish prepared in shelled corn boiled with chicken, beef, or pork tail, wine, seasoning, and unrefined cane sugar |
olleta [f]
VE
|
|
82 |
Gastronomy |
dish prepared with potato, onion, butter, fresh cheese, and abundant ground green chili pepper |
papa uchu [f]
BO:S
|
|
83 |
Gastronomy |
dish prepared with potato, lettuce, tomato slices, hard-boiled egg, cheese, and ground peanut and chili pepper sauce |
papa a la huancaína [f]
BO:W
|
|
84 |
Gastronomy |
typical dish prepared in a hole dug into the ground and baked with hot stones, including meats, tubers, and vegetables |
pachamanca [f]
EC
PE
BO:C,W
|
|
85 |
Gastronomy |
dish prepared with fried shredded beef |
vaca frita [f]
US:E,Se
CU
disused
|
|
86 |
Gastronomy |
dish prepared with cooked and fried rabbit meat that is then seasoned with salt and pepper |
estirados [m/pl]
BO
|
|
87 |
Gastronomy |
dish prepared with pieces of cow stomach and vegetable broth |
guatitas [f/pl]
CL
|
|
88 |
Gastronomy |
dish prepared with bits of potato boiled in milk |
papas en chupe [f/pl]
CO:S
|
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