Find your next
favorite food.

United States

Pasta Primavera

Pasta tossed with a medley of fresh spring vegetables in a light sauce — popularized in 1970s New York.

Rhodopes, Bulgaria

Pastarma

Пастърма

Beef or goat pressed flat, salted and air-dried in the cold months, then sliced paper-thin. The mountain villages hang it in the wind rather than smoke it.

São Paulo, Brazil

Pastel

Thin, rectangular fried pastries with crisp, blistered dough enclosing fillings such as cheese, meat, heart of palm, or shrimp.

Mexico

Pastel Azteca

A layered casserole of tortillas, chicken, cheese, and salsa, like a Mexican lasagna.

Peru

Pastel de Ahipa

A layered Peruvian casserole of ahipa, cheese and milk, baked until golden. An Andean comfort dish with a slightly sweet root vegetable.

Northern Portugal, Portugal

Pastel de Chaves

Flaky half-moon pastrys filled with spiced minced veal from Trás-os-Montes.

Chile

Pastel de Choclo

Corn casserole with beef pino, chicken, eggs, and olives, topped with sweet corn paste and baked golden, a Chilean classic.

Lisbon Region, Portugal

Pastel de feijão

Pastel de feijão is a Torres Vedras pastry with a crisp shell and a smooth sweet white-bean-and-almond filling.

Colombia

Pastel de Gloria

A Colombian puff pastry filled with guava jelly or paste and sometimes cheese, sprinkled with sugar. A bakery sweet, especially popular at Christmas.

Portugal

Pastel de Nata

A flaky Portuguese pastry filled with baked egg custard, finished with a blistered caramelized top.

Mozambique

Pastel de Nata Moçambicano

A Portuguese custard tart adopted in Mozambican bakeries and cafés.

Argentina

Pastel de Papa

Argentine shepherd's pie: a deep dish of seasoned beef with olives, hard-boiled eggs and sometimes raisins under a blanket of mashed potato, baked until the top browns. Everyday home cooking.

Dominican Republic

Pastel de Plátano Maduro

A Dominican dish of mashed ripe plantains layered with ground beef and cheese, baked until golden. Similar to pastelón, a sweet-savory casserole, hearty and rich.

Coimbra, Portugal

Pastel de Santa Clara

Pastel de Santa Clara is a Portuguese sweet from Coimbra, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

Centro, Portugal

Pastel de Tentúgal

Ultra-thin, crispy pastry rolls filled with egg cream from Tentúgal.

El Salvador

Pasteles de Maíz

A Salvadoran fried corn pastry with chicken, beef, or vegetables, a street and daily classic

Dominican Republic

Pasteles en Hoja

Dominican leaf-wrapped dumplings made with green-plantain or yuca masa and fillings such as seasoned chicken; holiday batches may use other meats.

Greece

Pasteli

Παστέλι

Greek sesame and honey bar, a simple, ancient sweet, baked or raw. A healthy, chewy, sweet snack, a national treat, sold in bakeries and markets, a traditional and ancient dessert.

Mérida, Venezuela

Pastelito Andino

Wheat-dough turnover from the Andes filled with cheese, chicken or beans and fried, eaten for breakfast with coffee.

Cuba

Pastelito de Guayaba

A Cuban flaky pastry filled with guava paste, sometimes with cream cheese.

Dominican Republic

Pastelitos

Dominican fried or baked pastries filled with ground beef, chicken, or cheese, smaller and more elaborate than empanadas. A party and bakery staple, served with hot sauce.

Argentina

Pastelitos Criollos

Fried puff-pastry parcels filled with dulce de membrillo or dulce de batata, dusted with sugar. A patriotic-holiday treat, especially for the 25 de Mayo and 9 de Julio celebrations.

Honduras

Pastelitos de Carne

Honduran meat turnovers of golden, flaky pastry filled with seasoned ground beef, potatoes, and sometimes olives and raisins.

Trinidad and Tobago

Pastelle

Seasoned minced beef with raisins, olives and capers wrapped in a cornmeal dough and steamed in a banana leaf.

Dominican Republic

Pastelón de Plátano Maduro

The Dominican casserole of layered sweet ripe plantains, ground beef in sofrito, and cheese, baked until golden. A sweet-savory pie, the pastelón.

Venezuela

Pasticho Venezolano

Pasticho

Venezuelan layered lasagna with béchamel, meat sauce, and plenty of cheese.

Naples, Italy

Pastiera Napoletana

Neapolitan Easter tart of shortcrust filled with cooked wheat berries, ricotta, eggs, candied fruit, and orange blossom water. A spring ritual.

Russia

Pastila

Пастила

Pastila is a Russian fruit confection of fruit purée, egg whites, and sugar or honey, dried until airy.

Morocco

Pastilla (B'stilla)

بسطيلة

Festive Moroccan pastry of thin warqa layered around spiced poultry, seafood, or a sweet-savoury filling.

Marseille, France

Pastis

Anise-flavored aperitif from Marseille, served with water and ice.

Nouvelle-Aquitaine, France

Pastis béarnais

Pastis béarnais is a sweet Béarn cake or pastry with tender crumb, perfumed with rum and sometimes fruit.

Nouvelle-Aquitaine, France

Pastis Gascon

Pastis Gascon is a delicate layered apple pastry made from very thin dough, butter, and sugar.

Nouvelle-Aquitaine, France

Pastis landais

Pastis landais is a tall Landes brioche flavored with rum or orange blossom and baked until golden.

Ionian Islands, Greece

Pastitsada

Παστιτσάδα

A Corfu dish of rooster (or beef) simmered in a spicy tomato-pasta sauce, served with thick pasta. A Venetian-origin island specialty, rich and aromatic, a Sunday and festive dish, a Corfiot classic.

Greece

Pastitsio

Παστίτσιο

Greek baked pasta dish: bucatini with a spiced meat tomato sauce, topped with béchamel and baked golden. A Sunday and taverna classic, rich and creamy, the Greek 'mac and cheese'.

Gibraltar, Malta

Pastizz

Diamond or oval parcels of very flaky lard pastry filled with ricotta or a mushy pea paste, baked until the layers separate.