Find your next
favorite food.

Mexico

Pozole blanco (White Pozole)

White pozole: hominy and pork in a clear broth, dressed with cabbage, radish, and lime.

Mexico

Pozole rojo (Red Pozole)

Red pozole: hominy and pork in a red chile broth, garnished with cabbage, radish, and oregano.

Mexico

Pozole verde (Green Pozole)

Green pozole: hominy and pork (or chicken) in a tomatillo-chile broth.

Dalmatia, Croatia

Pošip Wine

Pošip

Indigenous white grape from Korčula, most planted white in Dalmatia, full-bodied yet fresh with herbal and mineral notes, aromatic.

Slovenian Littoral, Slovenia

Poštóklja

Poštóklja is a Kobarid vegetable dish built from seasonal greens and potatoes cooked into a rustic mash.

Cambodia

Prahok

ប្រហុក

Crushed, salted, and fermented freshwater fish paste, the defining seasoning of Khmer cuisine, used in soups, dips, and stir-fries.

Cambodia

Prahok Ktis

ប្រហុកខ្ទិះ

Dip of prahok fried with coconut milk, minced pork, kaffir lime leaves, and a kroeung paste, served with crisp raw vegetables for dipping.

Lyon, France

Praline Lyonnaise

Praline lyonnaise is a pink sugar-coated almond confection used in Lyon sweets and eaten on its own.

Guyana

Prasad

Semolina toasted in ghee with sugar, raisins and cardamom until it clumps, distributed after Hindu prayers.

Greece

Prassopita

Πρασόπιτα

Greek leek pie: phyllo filled with leeks, onions, and feta, baked golden. A taverna and home classic, sweet and savory, a national and winter specialty, a Lenten and rustic pie, a comfort dish.

Northern Ireland, United Kingdom

Pratie Oaten

Pratie Oaten is a County Antrim breakfast cake of mashed potato and oats, fried or griddled.

West Bengal, Bangladesh

Prawn Coconut Curry

চিংড়ি মালাইকারি

Large river prawns simmered in coconut milk with ginger, garam masala and a little sugar into a pale, faintly sweet gravy.

Mozambique

Prawn Curry

Caril de camarão

Prawns cooked in a coconut milk curry with tomato, onion, turmeric and piri-piri, the Indian Ocean trade written into one pot.

Colombo, Sri Lanka

Prawn Fritters

ඉස්සෝ වඩේ

A flat lentil-flour fritter with whole prawns pressed on top, deep-fried and sold from carts along the coast road.

Mumbai, India

Prawn Koliwada

प्रॉन कोलीवाडा

Prawns are coated in a red gram-flour spice batter and fried crisp in Mumbai's Koliwada style.

Singapore, Singapore

Prawn Paste Chicken

虾酱鸡

Chicken wings marinated in fermented shrimp paste, battered and deep-fried; the paste turns funky-savoury and dark under the crust.

New Caledonia

Prawns in Coconut Shells

Crevettes en Coques de Coco

A TasteAtlas-listed New Caledonian seafood dish; chopped prawns or shrimp mixed with coconut cream and pawpaw; the mixture is baked under a banana leaf; served hot in coconut shells; a showcase of the island's prized blue prawns and fresh coconut; a fusion of French and Pacific flavors.

Angola

Prawns with Okra

Quiabos com camarão

Prawns cooked with okra, tomato, onion and palm oil into a slippery, orange stew.

Prague, Czech Republic

Prazska Sunka

Pražská šunka

Boneless, brined and lightly smoked Prague ham.

Styria (Slovenia), Slovenia

Pražene gobe z jajci

Pražene gobe z jajci are Styria mushrooms sautéed with onion and folded through softly set eggs.

Prague, Czech Republic

Pražská klobása

Pražská klobása is a cured or preserved meat from Prague, rooted in local cooking tradition.

Portugal

Prego no Pão

Garlicky steak sandwich served in a soft roll, often after a seafood meal.

Upper Carniola, Slovenia

Prekmaš

Prekmaš is a Kamnik-area stew of beans, vegetables and smoked meat simmered until thick and hearty.

Prekmurje, Slovenia

Prekmurska Gibanica

Protected layered cake from Prekmurje: filo alternating with poppy seed, walnut, apple and cottage cheese fillings, nine layers deep, baked and cut into squares.

Morocco

Preserved Lemon

ليمان مصير

Lemons cured in salt and their own juice until the peel turns soft, floral, and intensely savoury.

China

Preserved Radish

菜脯

Daikon salted and sun-dried for months or years until it turns dark and intensely savoury, chopped into omelettes and rice.

Huánuco, Peru

Prestiños

Huánuco fried pastries glazed with chancaca and served during local festivities.

Portugal

Presunto

Presunto de Barrancos

Dry-cured Portuguese ham, often from Alentejo or Minho, sliced paper-thin.

Slovenia

Prežganka

Flour browned in fat and whisked into boiling water with caraway, then finished with a beaten egg — a soup made from nothing, eaten for breakfast or after illness.

Isle of Man

Priddhas and Herring

The traditional national dish of the Isle of Man: boiled potatoes and herring (fresh or salted) served with raw onion slices, butter, and traditionally buttermilk. A simple, historic meal of Manx fishing and farming communities.

Sweden

Priest Cheese

Prästost

Semi-hard cow's milk cheese with small round holes, slightly sweet when well-aged, a Swedish tradition.

Montenegro

Priganice

Spoonfuls of slack yeast dough dropped into hot oil and fried into knobbly, hollow puffs, served hot with honey, cheese or plum jam.

Bujumbura, Burundi

Primus

Pale lager brewed by Brarudi in Bujumbura since 1955; Burundi's most popular commercial beer, light and thirst-quenching; found at every bar, brochette stand, and celebration across the country, sold in large returnable bottles meant for sharing.

Rwanda

Primus

Rwanda's most popular commercial beer, brewed by Bralirwa; a pale lager found at every bar, brochette stand, and celebration across the country; the default beer of Rwanda, sold in large bottles meant for sharing.

Republic of the Congo

Primus Beer Congo

Primus

A mass-market pale lager brewed in Brazzaville; served in large returnable green bottles and known locally as the biere du pays.

Sweden

Prince Sausage

Prinskorv

Small spiced pork and veal sausages with crown-like cuts, a Christmas and Midsummer favorite.