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favorite food.

Punjab, India

Pinni

ਪਿੰਨੀ

Whole wheat flour, ghee, nuts, and jaggery are cooked into dense Punjabi winter balls or squares.

Guanacaste, Costa Rica

Pinol

A Guanacaste drink made from finely ground toasted white corn; a related Honduran pinol uses toasted maize with cacao and spices.

Guatemala

Pinol

A Guatemalan drink of toasted cornmeal and cacao sweetened with sugar and warmed with cinnamon.

Guanacaste, Costa Rica

Pinolillo

Pinol Blanco

A Nicaraguan-style pinolillo blends toasted ground corn and cacao, sometimes with spices; nearby countries have related versions.

Togo

Pinon

A Togolese gari-based dish, a quick-cooking dry-cassava couscous that is moistened and fluffed, often coloured red with palm oil and served with meat or fish sauce; comes in red and white versions.

Nicaragua

Pinos de Limón

A Nicaraguan lemon-shaped cookies with corn flour and sugar, a daily and home classic

South Africa

Pinotage

South Africa's signature red wine grape, a cross of Pinot Noir and Cinsault, producing fruity and smoky wines. A national and international star

Argentina

Pionono

A thin sponge sheet rolled around sweet or savory fillings such as dulce de leche, ham, and cheese; it appears on Argentine and Uruguayan holiday tables.

Andalusia, Spain

Pionono

A small rolled sponge cake from Santa Fe, Granada, soaked in syrup and filled with cream, named after Pope Pius IX (Pio Nono).

Puerto Rico

Pionono Puertorriqueño

A Puerto Rican dish of sweet plantain slices rolled around a savory picadillo filling, baked with a cheese sauce.

Argentina

Pionono Salado

A savory Argentine rolled sponge cake filled with ham, cheese, roasted peppers, lettuce, or tuna. Sliced into pinwheels for parties and picadas.

Nouvelle-Aquitaine, France

Piperade

Piperade is a Basque stew of peppers, tomatoes, and onion, often finished with eggs.

Mexico

Pipián

A thick Mexican sauce of ground pumpkin seeds, chiles, and spices, served over chicken or pork.

Puerto Rico

Pique Criollo

A Puerto Rican hot pepper vinegar sauce of chiles, garlic, and herbs, used as a table condiment.

Cochabamba, Bolivia

Pique Macho

A Cochabamba platter of sautéed beef chunks, sausage, fries, onions, peppers, tomatoes, and boiled eggs in a spicy sauce.

Puerto Rico

Pique verde boricua

A Puerto Rican green hot sauce of chiles, cilantro, garlic, and vinegar, blended into a vibrant condiment.

Paraguay

Pira Caldo

Fish soup made with river fish, fat, onions, tomatoes, bell peppers, parsley, and spices, a traditional Paraguayan dish.

Brazil

Piracuí

Dried and salted pirarucu fish meal, a traditional Amazonian seasoning and base for dishes.

Puerto Rico

Piragua

A cone of ice shaved by hand from a block with a metal scraper and drenched in bright syrup.

Piran, Slovenia

Piran Salt

Piranska sol

Sea salt hand-raked from the Sečovlje pans by methods unchanged for seven hundred years, harvested off a mineral crust laid down on the pan floor.

Piran, Slovenia

Piran Sardines

Piranske sardele

Small Adriatic sardines salted, grilled over coals or marinated in vinegar and onion — the everyday fish of the short Slovenian coast.

Brazil

Pirarucú

Pirarucú chicharrón

One of the world's largest freshwater fish, found in Amazonian rivers across Colombia, Brazil and Peru. White, meaty flesh valued for grilling, frying, moqueca or salt-cured "pirarucu de casaca".

Mozambique

Piri-Piri Chicken

Frango piri-piri

Butterflied chicken marinated in piri-piri, garlic, lemon and oil and grilled over charcoal, brushed with more of the marinade as it cooks.

Russia

Pirog

Пиріг

A broad East Slavic name for large baked filled pies. Russian and Ukrainian versions vary in dough, shape and fillings.

Southern Serbia, Serbia

Pirot Kashkaval

Пиротски качкаваљ

A pulled-curd sheep's milk cheese matured into firm yellow wheels, sliced for the table or fried in breadcrumbs.

Southern Serbia, Serbia

Pirotska peglana kobasica

Пеглана кобасица

Pirotska peglana kobasica is a thin, air-dried Serbian sausage from Pirot, repeatedly pressed flat while it cures. Beef and lamb are seasoned with paprika and garlic for a dense, peppery slice.

Russia

Pirozhki

Пирожки

Pirozhki are small baked or fried Russian yeast buns filled with meat, potato, cabbage, mushrooms, or fruit.

Angola

Pirão

Maize flour cooked into a stiff yellow porridge, the southern Angolan counterpart to cassava funge.

Brazil

Pirão

A thick Brazilian side dish of manioc flour moistened with fish or meat broth and stirred to a porridge-like consistency. Served with fish, meat or bobó.

Upper Carniola, Slovenia

Pisani Kruh

Two or three doughs — white, buckwheat and maize — layered into one loaf so a slice comes out striped.

Marshall Islands

Pisar

Mashed taro mixed with coconut cream; served as breakfast or snack; a simple, traditional Marshallese dish that combines two essential staples; the taro gives a dense, starchy base and the coconut cream adds richness; a comforting everyday food.

Mérida, Venezuela

Pisca Andina

Andean breakfast soup of potato, milk, coriander and a poached egg, thin and hot and eaten before dawn in the mountains.

Chile

Pisco

Chilean grape brandy, the national spirit, used in cocktails like pisco sour, smooth with good grape character.

Ica, Peru

Pisco

Peruvian grape brandy with Denomination of Origin, produced only in Lima, Ica, Arequipa, Moquegua, and Tacna. No additives.

Peru

Pisco Acholado

A Peruvian pisco blended from several grape varieties, smooth and aromatic. The base of many pisco sours.

Peru

Pisco Sour

A Peruvian pisco cocktail shaken with lime juice, sugar syrup, egg white, and bitters into a smooth, frothy drink.