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favorite food.

Mexico

Enchiladas coloniales

Colonial-style enchiladas in a dark, mildly sweet mole or chile sauce.

Mexico

Enchiladas de camaron

Enchiladas filled with shrimp, bathed in a chile sauce.

Mexico

Enchiladas mineras

Guanajuato miners' enchiladas with a guajillo sauce, potatoes, carrots, and cheese.

Mexico

Enchiladas Potosinas

San Luis Potosí enchiladas with a distinctive red chile masa, cheese, and a tomato sauce.

Mexico

Enchiladas rancheras

Enchiladas in a ranchera tomato-chile sauce, topped with fried egg or cheese.

Monterrey, Mexico

Enchiladas regias

Monterrey-style enchiladas with a red chile sauce and plenty of cheese.

Mexico

Enchiladas Suizas

Enchiladas topped with a creamy tomatillo sauce and melted cheese, then gratinéed.

Ecuador

Encocado

Encocado de camarones

An Ecuadorian coastal dish of fish or shrimp in coconut sauce with onions, peppers, and spices, served with rice, a Manabí classic.

Occitanie, France

Encornets farcis

Encornets farcis are squid stuffed with seasoned meat, rice, or herbs and braised in a savory sauce.

Honduras

Encurtido

Cabbage, carrot, onion and jalapeño packed into vinegar with oregano, put on the table in a jar with everything fried.

Netherlands

Endive Stamppot

Andijviestamppot

Mashed potatoes with raw endive added at mashing stage, providing a slightly bitter and fresh flavor, with bacon.

France

Endives au jambon (Baked endives and ham)

Ham-wrapped endives baked under a creamy cheese or béchamel sauce, known as chicons au gratin in Belgium and also enjoyed in French cooking.

Mexico

Enfrijolada

Tortillas bathed in a smooth, seasoned black-bean sauce and rolled with a filling.

Graubünden, Switzerland

Engadine Nut Tart

Bündner Nusstorte

A closed shortcrust tart filled with caramelised walnuts and cream, dense and chewy, made to travel and keep for weeks.

Antigua and Barbuda

English Harbour Rum

Smooth, aged rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the lighter Cavalier; a premium sipping rum; served neat or in a rum punch; the rum of the island; the English Harbour rum of Antigua; an aged rum.

England, United Kingdom

English Muffin

A small, round, flat yeasted bread baked on a griddle, split with a fork and toasted, served buttered for breakfast or as the base for eggs Benedict.

England, United Kingdom

English Regional Wine

English Regional Wine is a protected collective food or drink identity with a defined regional specification.

England, United Kingdom

English Wine

Bottle-fermented sparkling wine from chalk downland vineyards in the south, made from the same three grapes as champagne.

Uganda

Enkejje

A named Ugandan freshwater-fish preparation served with a staple starch.

Mexico

Enmoladas

Tortillas rolled and napped in mole sauce, topped with onion and cheese.

Styria, Austria

Ennstaler Steirerkas

Ennstaler Steirerkas is a crumbly Styrian sour-milk cheese with a salty, pungent aroma and dry curd.

Chile

Ensalada Chilena

Tomato and onion salad with oil/vinegar, Chile's ubiquitous side dish

Panama

Ensalada de Feria

A Panamanian potato salad with beets, carrots, peas, mayonnaise, and sometimes apple, a festive and daily classic

Dominican Republic

Ensalada de Molondrones

A Dominican okra salad of boiled okra dressed with vinegar, onion, and herbs.

Mexico

Ensalada de nopalitos

A cactus salad of boiled nopal strips with tomato, onion, cilantro, and lime.

Peru

Ensalada de Pallares

A Peruvian butter bean salad with fresh cheese, corn, tomato and onion, dressed with lime. Fresh and protein-rich.

Dominican Republic

Ensalada Rusa

Dominican potato salad with carrots, peas, hard-boiled eggs, and mayo, served at Christmas with lechón asado. A festive side dish, creamy and comforting.

Ethiopia

Enset

እንሰት

The 'false banana' tree — a drought-resistant staple of southern Ethiopia. Its starchy pulp is fermented and pounded into kocho, its inner core cooked as a vegetable. A tree against famine.

Mexico

Entomatadas

Tortillas bathed in a tomato sauce, rolled and topped with onion, crema, and cheese.

Argentina

Entraña

A thin skirt steak grilled quickly over high heat until charred outside and medium-rare inside. It is a favorite asado starter, prized for its intense flavor and quick cooking time.

Rio Grande do Sul, Brazil

Entrevero

A southern Brazilian skillet of meats, vegetables and pinhão associated with the Serra Gaúcha and winter gatherings.

Uganda

Entula

Small, round, hard bitter eggplants eaten raw as an appetiser or cooked into stews, sold in green and orange bunches.

Equatorial Guinea

Envueltos

Starchy doughs from cassava or plantain, sometimes mixed with ground fish and chili, shaped into oblongs, wrapped in banana leaves, and boiled; a portable accompaniment to sauces and stews.

Guatemala

Envueltos de Pacaya

Guatemalan pacaya palm flower buds dipped in egg batter and fried until golden, served with tomato sauce — a Lenten favorite.

Atlántico, Colombia

Enyucado

Caribbean coconut-yuca cake: grated cassava folded with coconut, anise and cheese, baked until the top caramelises. A Costa Abajo classic shared by Colombia's Atlántico coast and Panama.

Pyongan, North Korea

Eobok Jaengban

어복쟁반

Pressed beef served on a brass plate; a Pyongan province representative dish listed in Wikipedia's Korean regional cuisine; an elegant preparation of beef pressed into a slab and sliced; served cold as a banquet dish; reflects the refined culinary tradition of Pyongyang and the Pyongan region.