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Corsica, France

Corsican Cured Loin

Lonzu

Corsican cured pork loin from chestnut-fed pigs, lean and flavorful.

Corsica, France

Corsican Liver Sausage

Figatellu

Corsican pork liver sausage, U-shaped, often grilled, with a strong liver flavor.

Argentina

Cortado

An Argentine coffee of espresso 'cut' with a small amount of steamed milk, served in a small cup. A mid-morning and afternoon café staple, milder than a café con leche.

Cali, Colombia

Corte Valluno

Cali's signature grill plate: a thick beef cut char-grilled over coals and served with hogao, fries, plantain and arepa — Valle del Cauca's answer to the parrilla steak.

Michoacán, Mexico

Corunda

A triangular Michoacán tamal of corn masa, often with a small filling of pork or beans.

Ecuador

Corviche

An Ecuadorian coastal snack of green plantain dough stuffed with fish or peanuts, fried until golden, a street and market classic.

Ecuador

Corvina Frita

Fried corvina sea bass from the Ecuadorian coast, simple and crisp, served with rice, patacones and a tomato-onion salsa.

Nicaragua

Cosa de Horno

A Nicaraguan oven-baked corn cake, dense and slightly sweet, often served with cheese or sour cream.

United States

Cosmopolitan

A tart, pink vodka cocktail of cranberry, orange liqueur, and lime — popularized by 1990s New York bars.

Costa Rica

Costa Rican Ceviche

Ceviche tico

Raw fish marinated in lime juice with onions, cilantro, and sweet peppers, served with crackers, a refreshing coastal specialty.

Costa Rica

Costa Rican Chorizo

Chorizo

Costa Rican sausage, typically pork with local seasoning, used in empanadas and many dishes, juicy and flavorful.

Costa Rica

Costa Rican Coffee

Café

Costa Rican coffee, world-renowned for quality, grown in highlands, a daily social ritual and national pride, rich and aromatic.

Guanacaste, Costa Rica

Costa Rican Corn-and-Cheese Rosquillas

Rosquillas

Cheese and corn ring cookies from Guanacaste, crispy snacks with good cheese flavor, a traditional Costa Rican treat.

Costa Rica

Costa Rican Guava

Cas

Costa Rican guava, intensely tart and aromatic, used for refresco de cas rather than eaten fresh, a uniquely Tico fruit, refreshing.

Costa Rica

Costa Rican Tamales

Tamales

Corn masa filled with pork, rice, vegetables, wrapped in banana leaves and steamed, a Christmas tradition made in family gatherings.

Calabria, Italy

Coste al sugo

Coste al sugo is a named Italian vegetable from Calabria, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Aosta Valley, Italy

Costoletta alla valdostana

In Aosta Valley, Costoletta alla valdostana is veal cutlet with Fontina and ham, browned crisp.

Auvergne-Rhône-Alpes, France

Cote Rotie

Cote Rotie is a named French wine appellation associated with Auvergne-Rhône-Alpes, defined by its terroir and regulated style.

Modena, Italy

Cotechino di Modena

Fresh Modenese pork sausage eaten at New Year with lentils.

Modena, Italy

Cotechino in galera

Cotechino in galera is a named Italian sausage from Province of Modena, with a defined ingredient, preparation, and serving form that gives the local identity its distinctive character.

France

Cotes du Rhone

Southern Rhone blend, primarily Grenache with Syrah and Mourvedre.

Bologna, Italy

Cotoletta alla Bolognese

In Bologna, Cotoletta alla Bolognese is veal cutlet topped with prosciutto and Parmesan.

Asmara, Eritrea

Cotoletta alla Milanese

Cotoletta

Eritrean version of the Italian breaded veal cutlet; a legacy of colonial cuisine; served in Asmara's Italian-style restaurants; pounded thin, breaded, and fried golden; eaten with pasta or salad; a staple of trattoria menus.

Milan, Italy

Cotoletta alla Milanese

Milan's breaded veal cutlet, traditionally bone-in, fried in butter. Older than the Wiener Schnitzel, it stays juicy inside a golden crust.

Hungary

Cottage Cheese

Túró

Cottage cheese is a soft Hungarian curd cheese with a crumbly texture and a slightly sour taste.

Latvia

Cottage Cheese Pancakes

Biezpiena plācenīši

Fried pancakes made from curd cheese, eggs, flour and sugar, served with jam or sour cream.

Hungary

Cottage Cheese Pasta

Túrós csusza

Cottage Cheese Pasta is a pasta with cottage cheese, crispy bacon, and sour cream.

Hungary

Cottage Cheese Pouch

Túrós táska

Cottage cheese pouches are fried or baked pastries filled with sweetened cottage cheese.

England, United Kingdom

Cottage Pie

Minced beef in gravy under a mashed potato crust, baked until the surface is golden and the edges bubble.

United States

Cottage Pudding

A simple baked sponge or butter cake served warm with a sweet sauce — lemon, chocolate, or fruit.

Barbados

Cou-Cou

Cornmeal cooked with sliced okra and okra water, beaten hard with a wooden cou-cou stick until glossy and smooth, then shaped in a buttered bowl.

Barbados

Cou-Cou and Flying Fish

The national plate: a smooth mound of cornmeal-and-okra cou-cou turned out of its bowl, with flying fish steamed in a tomato, onion and thyme gravy poured around it.

Amazonas, French Guiana

Couac

Coarse cassava granules made by grating, pressing, drying, and roasting bitter cassava.

Tunisia

Coucha

قوشة

Lamb shoulder rubbed with turmeric, garlic and chilli and baked slowly in a sealed clay pot with potatoes until it falls apart.

United States

Couche Couche

A Cajun breakfast of fried cornmeal — dry-cooked, then served with milk or cane syrup.

Wallonia, Belgium

Cougnou

Sweet braided Christmas bread shaped like the baby Jesus, traditional in Wallonia.