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favorite food.

Mexico

Toquera

A thick griddled corn cake or gordita made from mature fresh corn, prepared in Michoacán and northern Guerrero in sweet or savory forms with piloncillo, cream, cheese, or salt.

Liberia

Torborgee

A bitter, spicy stew of torborgee beans cooked with palm oil and enriched with dried meat, chicken, pork, or fish, usually eaten with rice.

Kyushu, Japan

Torisashi

鳥刺し

Torisashi, raw chicken sashimi, is a named speciality of Kagoshima and Miyazaki with its own supply chain.

Kyushu, Japan

Toriten

とり天

Toriten is made with chicken in a light tempura batter eaten with ponzu and mustard.

Egypt

Torly

تورلي

An Egyptian roasted vegetable dish of eggplant, zucchini, peppers, and tomatoes, baked in olive oil.

New Zealand

Toroi

Cooked green-lipped mussels minced together with pūhā or watercress and enough cooking juice to bind; packed into jars or gourds where it keeps — and ferments slightly — then served cold spooned onto bread.

Toronto, Canada

Toronto Cocktail

A cocktail of rye whisky, Fernet-Branca, simple syrup, and bitters, stirred and served with a twist.

Panama

Torrejitas de Maíz

Panamanian corn fritters of fresh corn kernels bound with egg and flour, fried until golden.

Minas Gerais, Brazil

Torresmo

Crispy fried pieces of pork belly or rind, a bar snack and side dish from Minas Gerais. Salty, crackling and often served with lime and farofa.

Salta, Argentina

Torrontés

Torrontés salteño

Argentina's signature white grape, producing aromatic, citrusy, floral wines. The best examples come from the high-altitude Calchaquí Valleys of Salta and Cafayate.

Egypt

Torshi (Pickles)

طرشي

A Egyptian pickled vegetables with turnips, carrots, peppers, and cucumbers in vinegar, a daily and essential side

Guadalajara, Mexico

Torta Ahogada

A Guadalajara sandwich of crusty birote bread stuffed with carnitas and drenched in tangy tomato-chile sauce.

Argentina

Torta Balcarce

A layered cake from Balcarce of thin sponge, dulce de leche, meringue, cream, and sometimes nuts or fruit. A classic Argentine patisserie dessert, rich and tall.

Caracas, Venezuela

Torta Bejarana

Colonial Caracas cake of stale bread, papelón, ripe plantain, aged cheese and spices, dense and dark.

Espirito Santo, Brazil

Torta Capixaba

A seafood pie from Espírito Santo, filled with layers of fish, prawns, palm hearts, olives, eggs, tomatoes and onions under a crisp pastry top. Traditionally eaten at Easter.

Italy

Torta Caprese

Capri's flourless chocolate-almond cake, dense and fudgy, with a crackly top. Born when a baker forgot to add flour to a chocolate cake.

Mexico

Torta Cubana

The overstuffed Mexican sandwich: bolillo piled with multiple meats, cheese, avocado, and fixings.

Gibraltar, Gibraltar

Torta de Acelgas

A Genoese-inspired savory pie with Swiss chard or spinach, onions, garlic, hard Edam or Manchego cheese, eggs, and breadcrumbs in puff pastry or olive-oil-based shortcrust pastry; sometimes includes raisins or pine nuts; a Gibraltarian classic, especially at Easter and Christmas.

Mexico

Torta de la barda

Tampico's towering torta de la barda: a bolillo layered with beans, ham, cheeses, avocado, shredded beef, chicharrón in green salsa, and chorizo, named for the dockside wall where it was first sold.

Cuba

Torta de Marcelo

A Cuban layer cake with a light sponge, fruit, and whipped cream or custard, a festive bakery favorite.

Gibraltar, Gibraltar

Torta de Patata

Torta de patata is Gibraltar’s savoury potato-and-egg pie or omelette, baked until set and sliced for serving.

Mexico City, Mexico

Torta de tamal

A tamal sandwich: a warm tamal (often green chile and pork) slipped into a bolillo.

Extremadura, Spain

Torta del Casar Cheese

Queso Torta Del Casar

Creamy raw-sheep cheese from Extremadura, protected PDO.

Liguria, Italy

Torta della Nonna

Ligurian 'grandmother's tart' of shortcrust filled with lemon-zested custard and topped with pine nuts and powdered sugar.

Bologna, Italy

Torta di Riso Bolognese

Torta di riso

Bologna's traditional rice cake, a compact custard-like dessert made for feast days and family tables.

Argentina

Torta Frita

A fried wheat-flour dough disc, eaten on rainy days with mate — dusted with sugar when sweet or split for cheese and ham when salted. A rustic Argentine and Uruguayan snack.

Parma, Italy

Torta Fritta

Torta fritta parmigiana

Parma's airy fried dough traditionally served with local cured meats and soft cheese.

Patagonia, Argentina

Torta Galesa

A Welsh-Argentine layered cake from Chubut, made with dried fruits, nuts, and a touch of tea or liquor. A Patagonian specialty, served at afternoon tea (te gales) in Gaiman and Trelew.

Colombia

Torta Maria Luisa

A Colombian orange sponge cake layered with berry jam, dusted with icing sugar. A classic home-baked dessert, served with coffee or hot chocolate.

Uruguay

Torta Pascualina

Pascualina

Spinach or chard and ricotta baked between pastry layers with whole eggs set inside so slices show a yolk.

Buenos Aires, Argentina

Torta Rogel

An Argentine layer cake of many thin, crisp pastry discs stacked with dulce de leche, topped with meringue. A classic of Buenos Aires bakeries and family celebrations.

Colombia

Tortas de Choclo

A Colombian sweet corn cake of fresh corn, milk, sugar, and cheese, baked until golden. A coastal and Andean specialty, sweet and dense.

Parma, Italy

Tortelli d'Erbetta

Parma's ricotta-and-herb filled pasta, usually served with butter and Parmigiano Reggiano.

Parma, Italy

Tortelli di Zucca

Mantuan pumpkin-filled pasta parcels served with melted butter, Parmigiano, and crushed amaretti—sweet and savory at once, a Lombard autumn classic.

Emilia-Romagna, Italy

Tortelli Fritti

Emilian Carnival fried sweet pastry puffs dusted with sugar, sometimes filled with cream or jam. Eaten warm at Carnival.

Bologna, Italy

Tortellini alla Panna

Bolognese tortellini dressed simply with cream and Parmigiano. A rich, mild counterpoint to the broth version.