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Gorno-Badakhshan, Tajikistan

Pamiri Mulberry Flour

Пихт

Dried white mulberries ground into a sweet, sandy flour, pressed into cakes or stirred with butter and eaten by the spoon.

Gorno-Badakhshan, Tajikistan

Pamiri Yak Meat

Гӯшти қутос

Meat from yaks herded on the high Pamir plateau above 3,500 metres, darker and leaner than beef and usually boiled or dried.

Brazil

Pamonha

Pamonha de milho verde

A creamy corn paste wrapped in corn husks and boiled, either plain or filled with cheese, sausage, or meat, popular in the Midwest and Northeast.

Cochabamba, Bolivia

Pampaku

A Cochabamba earth-oven feast of meat and tubers cooked underground over hot stones, using a Quechua pachamama-associated technique.

Lisbon Region, Portugal

Pampilho

Pampilho is a Portuguese sweet from Santarém District, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

Uruguay

Pamplona

Chicken or pork breast butterflied, filled with ham, cheese, olives and pepper, rolled in a net and grilled over embers.

South Africa

Pampoenkoekies

Fluffy pumpkin fritters fried golden and rolled in cinnamon sugar while hot, a Cape farm-kitchen treat made from mashed pumpkin in a batter.

Greater Poland, Poland

Pampuchy

Polish steamed yeast dumplings, soft and fluffy, served with meat sauce, mushrooms, or sweet toppings. A rustic, comforting side or main dish, a Greater Poland specialty.

Ukraine

Pampushky

Пампушки

Pampushky are Ukrainian garlic buns served with borscht; sweet versions may contain fruit.

Colombia

Pan Aliñado Colombiano

Pan aliñado

The everyday "seasoned bread" of Colombian bakeries: a soft wheat roll laced with anise seed and lightly sweetened dough, baked with a glazed golden top and torn apart for coffee or hot chocolate.

Chile

Pan Amasado

Hand-kneaded country bread traditionally baked in clay ovens, dense and flavorful, a rural Chilean staple.

Limón, Costa Rica

Pan Bonito

Sweet bread from Caribbean coast with coconut, spices, and dried fruit, a Limón province specialty, moist and aromatic.

Cuba

Pan con Bistec

A Cuban steak sandwich of thin griddled beef, onions, and sometimes cheese on Cuban bread, pressed until crisp.

Peru

Pan con Chicharron

Pan con chicharrón

Crispy fried pork belly with sweet potato slices and salsa criolla in a French roll. The Sunday creole breakfast.

Cuba

Pan con lechón

A Cuban roast pork sandwich of slow-roasted lechón, onions, and mojo on pressed Cuban bread.

United States

Pan con minuta

A Tampa Cuban-Caribbean sandwich of fried or grilled fish fillets with onions and lime on Cuban bread.

Peru

Pan con Pejerrey

A coastal Peruvian fish sandwich made with fried pejerrey, bread and sharp salsa.

Peru

Pan con Relleno

A Peruvian breakfast sandwich filled with seasoned blood sausage or pork stuffing.

Cuba

Pan con timba

A Cuban sandwich of sweet fried plantain, ham, and cheese on crusty bread.

Cuba

Pan Cubano

A Cuban bread with a crisp crust and soft interior, lard-enriched, a daily and essential staple

Mexico

Pan de Acambaro

A sweet bread from Acámbaro, soft and buttery.

Dominican Republic

Pan de Agua

Dominican 'water bread': a soft, round wheat-flour roll with a crispy crust, used for chimichurris and sandwiches. A bakery staple, eaten at breakfast and as a snack.

Puerto Rico

Pan de Agua

A long, crackle-crusted white loaf baked with steam and a slit down the top, eaten the day it is made and no later.

Uruguay

Pan de Chicharrones

Bread enriched with lard and studded through with crisp fried pork rind.

Northern Honduras, Honduras

Pan de Coco

Garifuna bread enriched with fresh coconut milk and grated coconut, baked into dense small rounds and sold warm from baskets on the beach.

Chile

Pan de Huevo

Sweet bread enriched with eggs, traditionally eaten during special occasions, rich and golden.

Venezuela

Pan de Jamón

Soft enriched loaf rolled around ham, bacon, green olives and raisins, baked at Christmas and sliced into spirals.

Colombia

Pan de Maíz

A Colombian cornbread made with fresh corn, cheese, and butter, baked until golden. Sweet and dense, it is a coastal and Andean bakery staple.

Mexico

Pan de Muerto

A sweet, orange-scented egg bread shaped with stylized bone-like decorations, baked for Día de Muertos altars.

Colombia

Pan de Sagú

A Colombian bread made with sagú (sago palm) starch and cheese, baked until golden. A traditional bread from the interior, soft and slightly chewy.

Guatemala

Pan de Yema

A Guatemalan sweet bread enriched with egg yolks, sugar, and sometimes anise or sesame, often baked for holidays.

Colombia

Pan de Yuca

A Colombian baked cheese bread made with cassava flour and cheese, similar to Brazilian pão de queijo. Small, round, and chewy, it is a coastal and Amazonian snack.

Gibraltar, Argentina

Pan Dulce

Argentina’s holiday pan dulce is a sweet bread with dried fruit and nuts. Gibraltar’s same-named Christmas loaf is a different preparation, brushed with golden syrup.

Mexico

Pan dulce

The family of Mexican sweet breads — conchas, cuernos, orejas — enjoyed with coffee.

Peru

Pan Francés Peruano

The crisp-crusted everyday roll found in Peruvian bakeries and breakfast tables.

England, United Kingdom

Pan haggerty

Pan haggerty is a Northumberland bake of layered potatoes, onions, and cheese cooked in a pan.