Lambayeque, Peru
Arroz con Pato
A northern Peruvian rice-and-duck dish from Lambayeque, seasoned with cilantro, ají and dark beer.
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Western Sahara
Arroz con pescado
Nicaraguan rice cooked with fish, tomato, onion, and coconut or annatto, a coastal specialty.
Ecuador
Arroz con Pollo Ecuatoriano
Arroz con pollo
Ecuadorian chicken and rice tinted yellow with achiote and spices, cooked with peas, carrots and peppers. Served with fried plantain and salad.
Santa Cruz, Bolivia
Arroz con Queso
A Bolivian dish of rice cooked with cheese, milk, and spices, a Santa Cruz and lowland classic.
Portugal
Arroz de bacalhau
Rice baked with shredded salt cod and olives.
Mozambique
Arroz de Coco
Rice cooked in coconut milk as a Mozambican coastal accompaniment.
Brazil
Arroz de Hauçá
A Northeastern rice dish associated especially with Maranhão and Bahia, made with chicken, dried shrimp and dendê oil and linked to Candomblé ritual food.
Algarve, Portugal
Arroz de lingueirão
Arroz de lingueirão is Algarve rice cooked with razor clams, garlic, onion, coriander, and the clams’ briny liquor.
Brazil
Arroz de Linguiça
Brazilian sausage rice: white rice cooked with sliced smoked linguiça, onions, garlic and tomatoes. A simple, comforting one-pot meal, especially in the south and interior.
Barranquilla, Colombia
Arroz de Lisa
A Barranquilla specialty of mullet fish cooked with rice, vegetables, and spices, served in a bijao leaf with yuca, cheese, and suero. A Caribbean-coast icon.
Angola
Arroz de Marisco
Wet rice cooked with prawns, squid, clams and white fish in a tomato and coriander broth.
Mozambique
Arroz de Marisco
Mozambican seafood rice cooked with shellfish, tomato, aromatics and coastal spice.
Portugal
Arroz de Polvo
Octopus and rice baked in the oven until the grains absorb a rich garlicky tomato broth.
Algarve, Portugal
Arroz de safio
Arroz de safio is Algarve rice simmered with conger eel, tomato, onion, garlic, and herbs until the grains absorb the fish broth.
Guanacaste, Costa Rica
Arroz Guacho
Sticky rice soup with seafood, traditional in Guanacaste province, similar to asopao, rich and comforting, coastal.
Cuba
Arroz imperial
A Cuban party dish of seasoned yellow rice layered with shredded chicken, mayonnaise, cheese, and roasted red peppers, baked and unmolded.
Meta, Colombia
Arroz Llanero
An Orinoquía rice dish cooked with oxtail, vegetables, and spices, giving it a rich, beefy flavor. A plains specialty, served with plantains and avocado.
Puerto Rico
Arroz Mamposteao
Puerto Rican arroz mamposteao, also called arroz junto when rice, beans, meat or seafood and sofrito are cooked together into one moist pan.
Peru
Arroz Tapado
A homestyle layered dish: rice on bottom and top, with a filling of ground beef, carrots, olives, and hard-boiled egg in the middle.
Colombia
Arroz Tumbacatre
A Pacific-coast rice dish of fish, shrimp, and coconut milk, cooked with cilantro cimarrón and spices. A Chocó specialty, rich and aromatic.
Lima, Peru
Arroz Zambito
Dark rice pudding with chancaca, Lima specialty
Pernambuco, Brazil
Arrumadinho
A Pernambuco platter of beans, shredded carne de sol, vinaigrette and farofa arranged in separate colorful sections.
Balearic Islands, Spain
Arròs brut
Arròs brut is a Mallorcan soupy rice cooked with mixed meat or game, seasonal vegetables, mushrooms, and aromatic spices.
Oman
Arseeya
عرسية
Simple rice porridge boiled with boneless chicken until smooth, seasoned with black pepper and cinnamon, served with sour sauce (torshe), very smooth consistency with mild seasoning, a festival comfort food.
South Aegean, Greece
Arseniko Naxou
Αρσενικό Νάξου
Naxos raw sheep-and-goat PDO cheese.
Jalal-Abad, Kyrgyzstan
Arslanbob Walnuts
Арстанбап жаңгагы
Walnuts from the wild walnut forest above Arslanbob in Jalal-Abad, the largest naturally occurring walnut stand in the world.
Provence, France
Artichauts à la barigoule
Artichauts à la barigoule are young artichokes braised with aromatic vegetables, herbs, olive oil, and white wine.
Catalonia, Spain
Artichoke Chips
Chips de alcachofa
Chips de alcachofa are thin Catalan artichoke slices fried until crisp, with the vegetable's layered leaves clearly visible.
Aruba
Aruban Cornmeal Pancake
Pan Bati
Pan bati is a soft, thin Aruban cornmeal pancake made with flour and sugar on a flat griddle, eaten sweet at breakfast or savory with soups and sauces.
Aruba
Aruban Fried Empanada
Pastechi
A traditional Aruban breakfast and snack: a deep-fried crescent pastry filled with cheese, chicken, beef, tuna, or vegetables, seasoned with onion, green pepper, celery, raisins, cumin, nutmeg, and hot pepper.
Aruba
Aruban Fried Fish
Pisca Hasa
Pisca hasa is fish fried until crisp and served with creole sauce; Aruba, Curaçao, and Bonaire each have named island forms, including Piska Korá and Bonaire Piska Hasá.
Nakhchivan, Azerbaijan
Arzuman Kufta
Arzuman küftəsi
Arzuman Kufta is an enormous celebratory Nakhchivan meatball built around a stuffed whole chicken and eggs, made for several people rather than as an everyday kufta.
Galicia, Spain
Arzúa-Ulloa Cheese
Arzúa-Ulloa
Galician creamy cow's-milk dessert cheese.
Ethiopia
Asa Kitfo
ዓሣ ክትፎ
A fish version of the famous kitfo: finely chopped raw fish dressed with niter kibbeh, mitmita and cardamom. A favorite fasting-day delicacy that lets Orthodox Ethiopians enjoy 'kitfo' during Lent.
Ethiopia
Asa Shorba
ዓሣ ሾርባ
An Ethiopian-style fish soup, fragrant with garlic, ginger and warm spices. A lighter alternative to richer fish stews and a wonderful fasting-season dish.
Ethiopia
Asa Tibs
ዓሣ ጥብስ
Stir-fried fish cooked in niter kibbeh with onions, jalapeños and warm spices — the fasting-friendly cousin of classic tibs. Quick, savory and a Lent favorite.