Find your next
favorite food.

United States

Pastrami Burger

A burger topped with hot pastrami, Swiss cheese, and mustard or Russian dressing.

United States

Pastrami on Rye

Stacked hand-cut pastrami on rye bread with mustard, a Jewish deli classic born on the Lower East Side.

Serbia

Pastrma

Пастрма

Pastrma is spiced lamb cut into strips and wind-dried in the southern Serbian and Prizren tradition.

Štip, North Macedonia

Pastrmajlija

Пастрмајлија

Štip-style pastrmajlija is an oval baked flatbread topped with salted pork or lamb cubes and their rendered fat, often with an egg.

Cape Verde

Pastry with the Devil Inside

Pastel com diabo dentro

Deep-fried pastries filled with a spiced meat and vegetable mixture that packs a surprising kick from hot peppers.

Lisbon Region, Portugal

Pastéis de Belém

Pastéis de Belém is the named Fábrica product: a flaky pastry shell around baked egg custard made from the house recipe in Belém.

Kayseri, Turkey

Pastırma

Բաստուրմա

Salted, pressed and air-dried beef, often coated with a fenugreek, garlic and pepper paste; Afyon pastırma is a protected Turkish regional product, while related basturma preparations are made in Armenia and the Levant.

Armenia

Pasuts Tolma

Պասուց տոլմա

The Lenten tolma: cabbage leaves rolled around a mix of beans, lentils, cracked wheat and chickpeas, eaten cold with no meat at all.

Poland

Pasztecik Szczeciński

A Szczecin street food: a deep-fried cylindrical pastry filled with meat, cabbage, or cheese. A regional icon since 1969, served with barszcz, a PGI-protected snack.

Poland

Pasztet

Polish pâté.

Hungary

Pasztor Tarhonya

Pásztortarhonya

Shepherd egg barley with sausage and bacon.

Maracaibo, Venezuela

Patacón Zuliano

Two flattened, twice-fried green plantains used as the bread of a sandwich, filled with shredded beef, chicken, cheese and sauces.

Falkland Islands

Patagonian Toothfish

Patagonian toothfish from Falklands waters has rich, buttery white flesh.

Portugal

Pataniscas

Salt cod fritters bound in a light flour-and-egg batter with onion and garlic.

Loreto, Peru

Patarashca

Fresh river fish seasoned with local herbs and wrapped in bijao leaves, grilled over embers. An Amazonian tradition.

Arica y Parinacota, Chile

Patasca

Northern Andean stew with hominy, charqui, potatoes, and pumpkin, a hearty highland Chilean specialty, smoky and thick.

Cusco, Peru

Patasca

A highland tripe and mote corn soup, often served at festivals in Cusco and Puno.

Spain

Patatas Bravas

Crispy fried potato cubes served with a spicy paprika-based bravas sauce, one of the most iconic tapas in Spain.

South Aegean, Greece

Patatato

Πατατάτο

A Corfu one-pot of beef and potatoes braised in tomato and red wine until silky, the island's everyday Sunday lunch.

Cyprus

Patates Antinaxtes

Πατάτες αντιναχτές

Small Cypriot potatoes cracked with a knife rather than cut, fried in olive oil and shaken with red wine and coriander seed.

Cyprus

Patates Me Avga

Πατάτες με αυγά

Patates me avga is a Cypriot skillet dish of potatoes cooked with eggs, onion and herbs until just set.

Ionian Islands, Greece

Patates yahni me elies

Πατάτες γιαχνί με ελιές

Potatoes stewed in olive oil with tomatoes, olives and wild herbs until the sauce thickens — a Lenten dish of the Ionian islands.

Rhodopes, Bulgaria

Patatnik

Пататник

Rhodope dish of coarsely grated potato bound with onion, savory and sometimes cheese, pressed flat and baked or pan-cooked under a lid until crusted both sides.

Greece

Patatokeftedes

Πατατοκεφτέδες

Greek potato fritters of grated potatoes, herbs, and flour, fried until golden. A meze and island classic, crispy and savory, served with tzatziki, a vegetarian snack.

Argentina

Patay

A sweet paste from Santiago del Estero made from carob (algarrobo) pods, shaped into small cakes. A pre-Hispanic, naturally sweet food of the Chaco and northwest.

France

Pate in Crust

Pate en croute

Pate baked in a pastry crust, decorative and refined, a charcuterie showpiece.

Haiti

Pate Kode

Pate kòde

Half-moon of flaky pastry stuffed with spiced ground beef, salted herring or chicken, deep-fried and eaten from paper.

Pathein, Myanmar

Pathein Halawa

ပုသိမ်ဟလဝါ

Pathein Halawa is a named city confection of glutinous rice flour cooked with coconut milk, sugar and butter into a chewy, translucent slab, often studded with cashew or poppy seed.

Bangladesh

Patishapta

পাটিসাপটা

Thin rice-flour crêpes rolled around a filling of coconut and date molasses or thickened milk.

Mexico

Patitas de puerco en frijol negro

Pig's feet stewed in black beans until rich and gelatinous.

Turkey

Patlıcan salatası

Patlican Salatasi

Smoky eggplant salad with yogurt or lemon, garlic and olive oil.

Pará, Brazil

Pato no Tucupi

A Pará-region dish of duck pieces simmered in tucupi, a fermented manioc broth, with jambu leaves and fresh herbs.

India

Patra

પાત્રા

A Gujarati snack of colocasia leaves smeared with spiced gram flour paste, rolled, steamed, and fried. It is tangy and crunchy.

Uruguay

Patricia

Pale lager brewed in Uruguay since 1949 and the beer most often drunk with an asado.

Greece

Patsas

Πάτσας

Greek tripe soup of pork tripe, garlic, and vinegar, a hearty, rustic winter dish. A traditional hangover cure, served hot with vinegar and garlic, a taverna and home classic.

United States

Patty Melt

A thin beef patty with caramelized onions and melted Swiss between griddled rye bread.