Find your next
favorite food.

Saint Martin

Locri

Lokri

A Caribbean one-pot dish of rice, chicken, vegetables, and spices, commonly eaten on Sint Maarten; beef or pork versions are also found.

Dominican Republic

Locrio

Locrio de Arenque

A Dominican one-pot rice dish cooked with meat or seafood, tomato, sofrito, and spices until every grain is coated; chicken, pork, fish, herring, pigeon pea, and salami are common forms.

Argentina

Locro

A thick Andean stew of white hominy corn, pork, beef, chorizo, squash, and potatoes, slow-cooked for hours. Argentina's national dish for May Revolution Day and patriotic holidays.

Paraguay

Locro

Traditional stew made with white corn (locro) and meat, slow-cooked for hours until thick, a Sunday favorite.

Bolivia

Locro Carretero

A Bolivian Amazonian rice and meat stew with yuca, plantains, and spices, a hearty and rustic classic.

Santa Cruz, Bolivia

Locro de Gallina

Thick hen soup with potatoes, corn, rice, yuca, plantains; Santa Cruz specialty, uses older hen meat for slow-cooked tenderness

Sierra (Andean Highlands), Ecuador

Locro de Papa

A thick Ecuadorian potato soup simmered with onion, garlic, achiote and milk, finished with fresh cheese, avocado and ají.

Argentina

Locro de Zapallo

A lighter, vegetarian-friendly locro of squash, corn, and beans, without meat. A northern Argentine variation, served in winter with salsa criolla and bread.

Tucumán, Argentina

Locro Tucumano

A Tucumán-style locro made with white corn, beans, pork, chorizo, and squash, seasoned with paprika and cumin. It is denser and spicier than other regional versions.

Laos

Lod Xong

ລອດຊ່ອງ

Short green pandan-rice jelly worms pressed through a sieve into iced coconut milk and palm sugar syrup.

Iceland

Lodnuhrogn

Loðnuhrogn

Lodnuhrogn is a fish product from Iceland, rooted in local cooking tradition.

Suriname

Loempia

Surinamese spring rolls of thin pastry wrapped around a savory filling of cabbage, long beans, chicken or shrimp, fried until crisp and served with chili or tomato chutney.

Penang, Malaysia

Loh Bak

Five-spice pork rolls.

Finland

Lohitahna

Salmon pâté/tahna, a popular sandwich spread

Turkey

Lohusa şerbeti

Lohusa serbeti, the crimson spiced sherbet made for new mothers and shared with visitors, is a named ritual drink still commercially produced.

Finland

Loimulohi

Salmon or trout nailed to a plank and cooked over an open fire, a summer-cottage classic.

Turkey

Lokma

Small, round dough balls deep-fried until golden and immediately soaked in warm syrup or honey, producing a crisp, sticky, sweet treat. Lokma is traditionally prepared in large quantities and distributed free to neighbors and passersby during religious holidays, weddings, and memorial services.

Sarajevo, Bosnia and Herzegovina

Lokum

Локум

A soft, chewy starch-and-sugar confection; modern lokum is documented in Ottoman-era Istanbul and is often served with Turkish coffee.

Bulgaria

Lokum Roll

Кифла с локум

Soft bakery roll wrapped around a bar of rose lokum, which melts into a sticky ribbon in the oven.

Slovakia

Lokše

Thin unleavened pancakes of cooked mashed potato and flour, dry-fried on a hot plate and spread with goose fat, poppy seed and sugar, or duck liver.

New Zealand

Lolly Cake

Crushed malt biscuits and condensed milk bound with butter around chopped fruit puffs, rolled in coconut and sliced.

Solomon Islands

Lolo

Coconut cream squeezed by hand from freshly grated flesh, the fat that carries almost every Fijian dish.

Fiji

Lolo Buns

Lolo buns are soft Fiji bread rolls flavoured with coconut cream, baked until the crust colours and the crumb stays tender.

Bhutan

Lom

ལོམ།

Turnip leaves dried in bundles on rooftops through the autumn and rehydrated into stews through the winter.

Portugal

Lombo branco de Portalegre

Lombo branco de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

Portugal

Lombo enguitado de Portalegre

Lombo enguitado de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

Chile

Lomito

Slow-roasted pork sandwich with avocado, tomato, mayonnaise, and sometimes sauerkraut, a generous Chilean sandwich.

Argentina

Lomito Completo

A fully loaded lomito with every topping: grilled tenderloin, ham, cheese, fried egg, lettuce, tomato, onion, chimichurri, and salsa golf. A decadent Argentine street-food meal.

Lomnice nad Popelkou, Czech Republic

Lomnicke suchary

Lomnické suchary

Lomnicke suchary is a bread or flatbread from Lomnice nad Popelkou, rooted in local cooking tradition.

Chile

Lomo a lo Pobre

A Chilean lunch of beef tenderloin topped with fried eggs and French fries, often with caramelized onions and fried plantains. A hearty, everyday restaurant staple.

Peru

Lomo Saltado

Stir-fried beef with onions, tomatoes, and ají amarillo, served with French fries and rice. Born from Chinese-Peruvian chifa fusion.

Norway

Lompe

Thin potato flatbread used for pølse med lompe and other wraps.

Guadalajara, Mexico

Lonche Tapatío

A Guadalajara torta: a round bolillo roll filled with meat, avocado, tomato, onion, and a smoky salsa.

London, United Kingdom

London cure smoked salmon

Salmon cured with rock salt and cold-smoked over oak under the London Cure specification; the fish has traditionally been sourced from Scotland.

United Kingdom

London Dry Gin

A juniper-led gin in which all botanicals are distilled with the spirit and nothing is added afterwards but water.

London, United Kingdom

London Particular

London Particular is thick yellow split-pea and ham soup named for London’s old pea-souper fogs.