Colombia
Bollo de Yuca
A Caribbean-coast bollo of grated cassava wrapped in leaves and boiled. Served with suero costeño and cheese, it is a staple of coastal breakfasts.
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Colombia
Bollo Limpio
A Caribbean-coast bollo of clean, ground white corn wrapped in corn husks and boiled. Served with suero costeño and cheese, it is a simple coastal breakfast.
Venezuela
Bollo Pelón
Ball of maize dough wrapped around seasoned shredded beef, boiled and served under a tomato sauce with grated cheese.
Panama
Bollos
A Panamanian corn dough wrapped in corn husks and boiled, served with cheese or meat, a daily and breakfast classic
Gibraltar, Gibraltar
Bollos de Hornazo
A sweet and dry bread similar to Spanish hornazo; made with flour, sugar, eggs, butter, and aniseed; eaten around Easter and Christmas; unlike Spanish versions, Gibraltarian hornassos typically don't have hard-boiled egg decoration; glazed with beaten egg and sometimes decorated with hundreds and thousands.
Ecuador
Bollos de Pescado
Coastal Ecuadorian tamales combine green plantain dough with seasoned fish, then steam the parcels in banana leaves.
Iceland
Bollur
Bolludagur bollur
Iceland's cream-filled chocolate buns, a Bolludagur and festive classic
Brazil
Bolo de Cenoura
Brazilian carrot cake: a moist, spiced carrot sponge topped with a generous layer of brigadeiro-style chocolate frosting. A birthday and everyday bakery staple.
Algarve, Portugal
Bolo de chila
Bolo de chila is a Portuguese sweet from Algarve, shaped as a cake and finished with its characteristic sugar, nut, or egg filling.
Minas Gerais, Brazil
Bolo de Fubá
A moist Brazilian cornmeal cake, simple and buttery, common in Minas Gerais and the Northeast.
Brazil
Bolo de Macaxeira
A dense, moist cassava cake with a chewy center, common in northeastern bakeries and coffee breaks.
Madeira, Portugal
Bolo de mel
Bolo de mel is a Portuguese sweet from Madeira, shaped as a cake and finished with its characteristic sugar, nut, or egg filling.
Pernambuco, Brazil
Bolo de Rolo
A thin sponge cake from Pernambuco spread with goiabada and rolled tightly into a spiral, producing distinctive thin red and yellow stripes when sliced.
Curaçao
Bolo di Banana
A moist Curaçaoan banana cake sweetened with brown sugar and spiced with nutmeg and cinnamon, often studded with raisins.
Madeira, Portugal
Bolo do Caco
Bolo do caco is a Madeiran flatbread cooked on a hot stone or griddle and split for garlic-and-parsley butter.
Brazil
Bolo Formigueiro
A Brazilian vanilla cake dotted with chocolate sprinkles that look like ants when the crumb is sliced.
Azores, Portugal
Bolo lêvedo
Bolo lêvedo is a Portuguese bread from São Miguel Island, made from wheat dough and baked or griddled for a distinct crust and crumb.
Algarve, Portugal
Bolo mimoso
Bolo mimoso is a Portuguese sweet from Algarve, shaped as a cake and finished with its characteristic sugar, nut, or egg filling.
Mozambique
Bolo Polana
A dense cake of ground cashews and mashed potato bound with egg and lemon zest, named after a Maputo neighbourhood.
Portugal
Bolo Rei
Bolo-rei
Crown-shaped brioche studded with candied fruit, traditionally eaten at Christmas.
Northern Portugal, Portugal
Bolos de São Gonçalo
Bolos de São Gonçalo are Amarante pastrys made from sweet dough and egg-rich filling, shaped for the city’s São Gonçalo tradition.
Ecuador
Bolón de Verde
Mashed green plantains stuffed with cheese or chicharrón and fried into a crisp-edged ball, a filling coastal Ecuadorian breakfast.
Venezuela
Bomba
A Venezuelan filled doughnut of German origin, similar to a Berliner, filled with custard, jam or chocolate, dusted with sugar, a popular sweet treat.
Mumbai, India
Bombay sandwich
मुंबई सैंडविच
Sliced bread is layered with green chutney, potato, beet, cucumber, and tomato, then pressed or toasted.
Malawi
Bombe
A Malawian fish dish cooked with tomato, onion and groundnut or leafy relish.
Apulia, Italy
Bombette
In Puglia, Bombette is Puglian pork rolls filled with cheese and herbs, grilled brown.
Mumbai, India
Bombil Fry
बोंबील फ्राय
A Maharashtrian dish of Bombay duck fish coated in rava and fried until crisp. It is a coastal specialty.
France
Bombine
Bombine is an Ardèche potato stew combining potatoes, onions, herbs, and meat in a slow-cooked rustic preparation.
Brazil
Bombocado
A rich baked coconut-and-cheese custard with a browned top, found in Brazilian pastry counters.
Benin
Bomiwô
A ceremonial Beninese maize paste, cooked into a smooth, firm dough for communal meals and Vodun observances.
Bonaire
Bonaire Baka Stobá
Stoba di Baka
Beef stew with an Antillean twist; made with beef cubes, vegetables, and spices in a hearty sauce; often served with rice or tutu (funchi with black beans and brown sugar)
Bonaire
Bonaire Black-Eyed Bean Stew
Stoba di Boonchi Wowo Pretu
A vegan stew made with black-eyed peas (zwarte oogbonen), onions, celery, garlic, tomatoes, cumin, coriander, paprika, cinnamon, and basil; served with rice and crispy bread cubes; a traditional Bonairean dish
Bonaire
Bonaire Blond Beer
Bonaire Blond
Bonaire Blond is a branded blonde ale associated with Bonaire Blond Brewery in Kralendijk, made with locally harvested aloe vera flowers and brewed with a Netherlands partner.
Bonaire
Bonaire Funchi Hasá
Funchi Hasa
A fried version of funchi; thick cornmeal pudding sliced and fried until golden and crispy on the outside
Bonaire
Bonaire Kabritu Stobá
Stoba di Kabritu
Bonaire's national dish and food; slow-cooked goat meat simmered for hours with onions, tomatoes, bell peppers, local herbs (yerba di hole, oregano, thyme), lime juice, and spices; meat falls off the bone with rich savory flavor; traditionally served with funchi and bana hasa
Bonaire
Bonaire Li Ice Cream
Li
A typical local ice cream that is a cross between water ice and ice cream; made in different flavors including peanut butter, pistachio, pineapple, and fruit mix; sold at Toko's or by locals from home