Argentina
Puchero
Puchero magro
A boiled meat and vegetable stew of Spanish origin, made with beef, chorizo, bacon, potatoes, corn, squash, and chickpeas. Served in broth with the meats and vegetables arranged separately.
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Paraguay
Puchero
Paraguayan puchero is a concentrated beef-and-vegetable soup, often made with bone-in beef and served with mandioca (cassava).
Canary Islands, Spain
Puchero canario
Puchero canario is a Canarian stew of chickpeas, meat, corn, and vegetables cooked together in a rich broth.
Barbados
Pudding and Souse
Saturday-only plate of pickled pork — head, trotter and belly — dressed with lime, cucumber and hot pepper, served beside slices of steamed sweet potato pudding.
Braga, Portugal
Pudim Abade de Priscos
Braga crème caramel made with bacon and Port.
Mozambique
Pudim de Laranja
A fragrant Mozambican orange custard pudding with caramelised top.
Brazil
Pudim de Leite
A smooth, creamy caramel flan made with condensed milk, eggs, and sugar, with a dark caramel syrup that pools around it when unmolded.
Colombia
Pudín de Pan
Colombian bread pudding of stale bread, milk, eggs, sugar, and raisins, baked until golden. A rustic, comforting home dessert, served warm or cold.
Gibraltar, Gibraltar
Pudín de Pan
Traditional Gibraltarian bread pudding made with stale bread rolls, milk, sultanas, eggs, caramel flan pieces, cinnamon, and sugar; soaked, mixed, baked until set, and served warm or cold; some family recipes add flan powder or fruit; a classic dessert passed down through generations.
Puebla, Mexico
Puebla Sierra Norte Native Bees Honey
A raw honey from stingless native bees of the Puebla highlands, prized for its complex, fruity flavor.
United States
Pueblo Bread
A round, hand-shaped loaf of Native American Pueblo baking, baked in an adobe horno oven.
Mexico
Puerco en naranja
Pork braised with sour orange, garlic, and spices until tangy and tender.
Valle del Cauca, Colombia
Puerquitas
A Valle del Cauca snack similar to marranitas: ripe plantain dough stuffed with chicharrón, shaped like little pigs, and fried. A crispy, savory street food.
Puerto Rico
Puerto Rican Adobo
Adobo
A dry rub of garlic powder, oregano, black pepper, turmeric and salt, or its wet version loosened with vinegar and olive oil, worked into meat before cooking.
Puerto Rico
Puerto Rican Beef Stew
Carne guisada
Beef cubes browned and simmered with sofrito, potato, carrot, olives and annatto until the sauce thickens on the potato starch.
Puerto Rico
Puerto Rican Brazo Gitano
Brazo gitano
A thin sponge rolled around guava, pineapple or cream cheese filling and sold by the whole log rather than the slice.
Puerto Rico
Puerto Rican Bread Pudding
Budín de pan
Stale pan de agua soaked in evaporated milk, egg and vanilla with raisins, baked over caramel and turned out like a flan.
Puerto Rico
Puerto Rican Empanadillas
Empanadillas
Thin wheat turnovers crimped with a fork around beef, chicken, crab or pizza cheese and fried flat rather than baked.
Puerto Rico
Puerto Rican Longaniza
Longaniza
Fresh pork sausage seasoned heavily with annatto, oregano and garlic, sold in coils and fried rather than cured.
Puerto Rico
Puerto Rican Mondongo
Mondongo
Tripe and pig's trotter simmered with chickpeas, calabaza, potato and sofrito into a heavy, orange, faintly sticky stew.
Puerto Rico
Puerto Rican Pasteles
Pasteles
A masa of grated green banana, plantain and root vegetables spread on a banana leaf, filled with stewed pork, olives and chickpeas, tied and boiled.
Puerto Rico
Puerto Rican Pernil
Pernil al horno
A pork shoulder scored and packed with garlic, oregano and salt a day ahead, then roasted slowly until the skin lifts off in one sheet.
Puerto Rico
Puerto Rican Rice Pudding
Arroz con dulce
Rice cooked down in coconut milk with ginger, clove and cinnamon until stiff, then chilled in a tray and cut into squares.
Puerto Rico
Puerto Rican Sancocho
Sancocho
A heavy stew of beef, corn on the cob and every root vegetable on the island — yautía, yuca, ñame, green banana — cooked until the broth turns thick.
Nigeria
Puff Puff
Balls of sweetened yeast batter dropped into hot oil by hand and fried until deep brown and hollow inside.
San Antonio, United States
Puffy Taco
A San Antonio specialty: a puffed, fried corn tortilla shell filled with seasoned beef, lettuce, and cheese.
Hawaii, United States
Puka Dog
A Hawaiian hot dog served in a hollowed-out bun with a pineapple-garlic sauce and relish — from Hank's Haute Dogs.
Kathmandu Valley, Nepal
Pukala
पुकला
Newari buffalo variety meat and offal are spiced, fried, or cooked until the moisture reduces and the pieces turn intensely savoury.
Tuvalu
Pulaka
Kofuga Pulaka
Pulaka is giant swamp taro (Cyrtosperma merkusii) grown in composted pits below an atoll's freshwater lens; the cooked corm is a starchy food-security crop that may be carried or served in a woven basket.
Serbia
Pule
Пуле
Pule is a rare Serbian cheese made from donkey milk at the Zasavica reserve, prized for its labor-intensive production and high price. It is a firm, delicate cheese rather than a generic dairy product.
Samoa
Puligi
Puligi is a Samoan steamed pudding made from flour or root starch with coconut and sugar, producing a dense, tender dessert.
Guatemala
Pulique
A Guatemalan recado-based stew with chicken or beef, potatoes, and vegetables in a thick golden sauce, a regional and daily classic
India
Puliyogare
पुलियोदरೈ
A South Indian tamarind rice, tangy and spiced, packed for journeys and festivals.
United States
Pulled Pork Sandwich
Pulled Pork
Slow-smoked pork shoulder pulled into shreds and tossed in vinegar-based sauce, served on a soft bun with coleslaw.
Los Lagos, Chile
Pulmay
Chiloé-style seafood stew similar to curanto but cooked in a pot with seafood, meats, potatoes, milcaos, and chapaleles.
Paraguay
Pulp Guaraná
Paraguayan guaraná soda sweetened with natural fruit juice, lighter green and fruitier than the Brazilian brands and a point of national pride since 1988.