Global food category
303 traditional foods, ingredients, and local specialties connected by one appetite.
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303 foods match this view. Narrow them by country, type, rarity, or name.
Gibraltar, Gibraltar
Gibraltar's national dish — an oven-baked chickpea flour flatbread similar to a dark pizza without toppings; made with chickpea flour, water, olive oil, salt, and black pepper; always served hot; originated from Genoese farinata, brought by Genoese migrants or Sephardic Jews from North Africa.
California, United States
A gourmet pizza movement of the 1980s: thin crust with inventive, non-traditional toppings and fresh produce.
Apulia, Italy
Calzone di cipolla is a named Italian flatbread from Apulia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Basilicata, Italy
Calzone di verdura is a named Italian flatbread from Basilicata, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Djibouti
Fermented flatbread made with turmeric, fennel and nigella seeds, sprinkled with sugar and served with yogurt during Eid.
La Ceiba, Colombia
A thin, crispy yuca flatbread of indigenous Amazonian origin, made from grated, pressed, and toasted bitter yuca. A staple accompaniment to fish and stews.
Guadeloupe
Kassav
A cassava-based flatbread; often accompanied by meat or vegetables in sauce; a mainstay of Guadeloupean cuisine; offering a distinctive texture and neutral flavor that blends perfectly with local ingredients; the kassav that is a staple of Guadeloupe.
Catalonia, Spain
Coca
A Catalan flatbread or pastry, sweet or savory, topped with candied fruit, pine nuts, cream, or vegetables, the star of Catalan baking.
Araucanía, Chile
Mapuche flatbread made from wheat or corn flour, unleavened and traditional, a sacred indigenous food, simple and hearty.
Lublin, Poland
Lublin onion flatbread.
Mexico
Small, thick corn tortillas fried until crisp, then topped with shredded meat, salsa, onion, and crumbled cheese.
Guam
Titiyas
A Chamorro flatbread derived from the Spanish 'tortilla'; made from corn, wheat flour, or other starchy plants; common forms include harina (flour, sweetened), mai'es (corn), and faddang (pandanus nut); cooked on a flat iron pan (kommat); an essential item on the fiesta table; used like a chip to scoop up kelaguen.
Kenya
A Kenyan layered flatbread of wheat flour and oil, pan-fried, a daily and festive staple
Gilgit-Baltistan, Pakistan
چپشورو
Hunza flatbread stuffed with minced yak or mutton, onion and chilli, sealed and cooked on a griddle until the outside crisps.
Ethiopia
ጨጨብሳ
A beloved Ethiopian breakfast: torn pieces of kita flatbread tossed with niter kibbeh and berbere. Sometimes called kita firfir. Filling, warming and irresistibly addictive — often served with yogurt or honey.
Guanacaste, Costa Rica
Tortilla de queso
Cheese-filled corn tortilla, popular in Guanacaste, with good cheese melting and generous filling, a savory snack.
Chicago, United States
Chicago-style deep dish pizza
A tall, pie-like pizza with a buttery cornmeal crust, layered with cheese, toppings, and a chunky tomato sauce on top.
Chicago, United States
A Chicago tavern-style pizza: a cracker-thin crust cut into squares with toppings to the edge.
Mexico
Tortilla chips simmered in green or red salsa until just softened, then topped with crema, cheese, onion, and often eggs or chicken.
Mexico
A skillet of chorizo and melted cheese, scooped up with tortillas.
Wallachia, Romania
Pâine la țest
A round flatbread from Oltenia baked under an inverted portable clay oven (țest) set on a hot hearth, a method dating to the Dacians.
Sri Lanka
පොල් රොටි
A thick unleavened flatbread of flour and scraped coconut cooked on a griddle, eaten with chilli sambol at breakfast.
Chile
Traditional flatbread from rural Chile, similar to hallulla but with different shaping technique, a breakfast favorite.
United States
A thick-crust, rectangular Colorado pizza with a crispy underside and toppings layered high, from Beau Jo's tradition.
Guam
Titiyas Mai'es
Corn titiyas is a thin Chamorro flatbread made from corn flour and cooked on a hot surface until lightly browned and flexible.
Costa Rica
Tortillas
Handmade corn tortillas, staple accompaniment to meals, freshly made at sodas, pliable and slightly thick, essential.
West Bengal, India
दाल पूरी
A fried flatbread stuffed with spiced lentil filling, popular in Bengal and parts of North India. It is a festive bread often served with aloo dum.
Detroit, United States
A rectangular, thick-crust pizza baked in blue-steel pans, with caramelized cheese edges and sauce on top of the cheese.
Dhaka, Bangladesh
ঢাকাই পরোটা
Wheat dough coiled with ghee and flattened, then fried on a griddle into a many-layered, chewy flatbread eaten with beef curry at breakfast.
Guyana
Dhalpuri
Flatbread stuffed with a dry, seasoned ground split-pea filling before rolling, so the pea layer is sealed inside.
Mauritius
Two thin flatbreads rolled with ground yellow split peas into the dough, folded around butter bean curry, tomato satini and chilli paste and handed over in a paper twist.
Guatemala
A Guatemalan folded fried tortilla with meat, potatoes, or cheese, a street and daily classic
Dominica
Roti
Flaky, pastry-wrapped pockets filled with seasoned chicken, beef, vegetables, or goat; perfect for lunch; reflects the East Indian influence on the island's cuisine; a popular street food in Dominica; the roti of Dominica; a Caribbean-Indian fusion; an everyday food.
Egypt
عيش مرحرح
An Egyptian flatbread made from fenugreek- and maize-enriched dough, dark and coarse.
Mexico
Corn tortillas rolled or folded around a filling, drenched in chile sauce and topped with onion, crema, and cheese.
Guatemala
Enchiladas
A Guatemalan crispy tostada with lettuce, beets, ground beef, vegetables, egg, and cheese, a daily and street classic