Find your next
favorite food.

El Salvador

Quesadilla Salvadoreña

A Salvadoran sweet cheese cake with rice flour, Parmesan, cream, and sesame seeds, a daily and breakfast classic

Argentina

Quesillo

A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.

Nicaragua

Quesillo

A Nicaraguan snack of tortilla wrapped around cheese, pickled onions, and cream, a daily and street classic

Venezuela

Quesillo

Caramel-lined custard of whole eggs and condensed milk, baked in a bain-marie and turned out with holes running through it.

Dominican Republic

Quesillo de Coco

A Dominican coconut flan with a caramelized sugar top, creamy and dense.

Puerto Rico

Quesito

A strip of puff pastry wrapped around sweetened cream cheese and glazed with sugar syrup so the top goes lacquered.

Colombia

Queso Campesino

A semi-hard Colombian country cheese, mild and slightly salty, used in arepas, sandwiches, and snacks. A staple of the interior's dairy regions.

Chile

Queso Chanco

Traditional Chilean semi-hard cheese originating from Maule region, Chile's oldest cheese, mild and creamy.

Colonia, Uruguay

Queso Colonia

Semi-hard cow's milk cheese with small irregular holes, made by Swiss settlers in the Colonia department since the 1860s.

Colombia

Queso Costeño

A fresh, soft, salty cheese from the Colombian Caribbean coast, used in arepas, empanadas, and served with bollos. A staple of coastal cuisine.

Argentina

Queso Cremoso

A soft, creamy Argentine cheese used in empanadas, pizzas, and picadas. Mild and meltable, it is a fiambrería staple for cooking and snacking.

Argentina

Queso Cuartirolo

A soft, mild Argentine cow's milk cheese used in fugazzeta and picadas. It melts well, making it the traditional cheese for the double-crusted Buenos Aires pizza.

Venezuela

Queso de Año

Cow's cheese salted and aged for a year or more until it turns hard, crumbly and sharp, grated into golfeados and desserts.

Dominican Republic

Queso de Freír

Firm Dominican frying cheese, served browned and crisp at the edges rather than as a separate cheese type.

Puerto Rico

Queso de Hoja

A fresh, mild cow's cheese wrapped and pressed in a leaf so it separates into peelable layers.

Venezuela

Queso de Mano

Fresh cheese stretched and folded by hand into soft, elastic sheets, sold in stacks and folded into cachapas while still warm.

Colombia

Queso Doble Crema

A creamy, double-cream Colombian cheese, soft and rich, used in desserts, arepas, and snacks. A staple of the interior's dairy regions.

Mexico

Queso Fundido

Melted cheese, usually Chihuahua or Oaxaca, served bubbling hot in a small skillet with chorizo or peppers.

Venezuela

Queso Guayanés

Soft, very white, mildly salty cheese from the Guayana region, sold in rounds swimming in their own whey.

Arequipa, Peru

Queso Helado

Arequipa's cinnamon-scented frozen milk dessert shaved into curls; despite the name it contains no cheese.

Venezuela

Queso Llanero

Hard, extremely salty cheese from the plains, aged and grated over pabellón, pasta and black beans.

Chile

Queso Mantecoso

Semi-soft buttery cheese with creamy texture and mild flavor, similar to Chanco, melts well, a Chilean staple.

Oaxaca, Mexico

Queso Oaxaca

Quesillo

A fresh, stringy cow's-milk cheese from Oaxaca with a mild, milky flavor and a texture that pulls apart in ribbons.

Paraguay

Queso Paraguayo

Quesu Paraguái

Fresh whole-milk cheese of curds pressed barely at all, so it stays moist, mildly acidic and crumbly — the defining ingredient of sopa paraguaya and chipa.

Puno, Peru

Queso Paria

A firm Puno cheese with a mild salty flavor, sold in highland markets and used at the table.

Luxembourg Moselle, Luxembourg

Quetsche Brandy

Quetschenbrand

Clear plum eau-de-vie distilled from Luxembourg quetsche plums.

Luxembourg Moselle, Luxembourg

Quetsche Jam

Quetschemarmelade

Deeply flavored plum preserve from the Moselle harvest.

Luxembourg Moselle, Luxembourg

Quetsche Plum

Quetsche

Dark, juicy plum of the Moselle valley, the base of Luxembourg's signature tart and brandy.

Luxembourg Moselle, Luxembourg

Quetsche Wine

Quetschewäin

Ruby plum wine fermented from Moselle quetsche plums, a Luxembourg speciality.

Luxembourg Moselle, Luxembourg

Quetscheklatzen

Plum-filled potato dumplings, a traditional Luxembourgish autumnal dish.

Luxembourg

Quetschentaart

Damson halves stood upright and packed tight on a thin yeast or shortcrust base, baked so the fruit collapses and its juice caramelises.

Guatemala

Quetzalteca

A Guatemalan aguardiente spirit, clear and strong

Brazil

Quibebe

A Brazilian pumpkin dish cooked down with onion and pepper into a thick savory mash.

Grand Est, France

Quiche Lorraine

Savory tart with a custard filling of eggs, cream, and lardons from Lorraine.

Beijing, China

Quick-Boiled Tripe

爆肚

Sheep or beef tripe cut by section, dropped into boiling water for seconds, and eaten with a sesame-paste dip.

Sierra (Andean Highlands), Ecuador

Quimbolito

A steamed Ecuadorian corn cake wrapped in an achira leaf, sweet and moist with a delicate corn flavor. A breakfast or snack from the sierra.