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Peru

Caldo de Cabeza

A deeply flavored Peruvian head-meat broth served hot with herbs and potatoes.

Mexico

Caldo de camarón

A dried-shrimp soup, rich and briny, with tomato, chile, and vegetables.

Brazil

Caldo de Cana

Fresh sugarcane juice pressed on the spot and served over ice, Brazil's most common street beverage. Also called garapa, it is sweet, grassy and often finished with a squeeze of lime.

Loreto, Peru

Caldo de Carachama

A Loreto fish broth made with carachama and Amazonian herbs.

Bogotá, Colombia

Caldo de Costilla

A Bogotá beef-rib broth with potatoes, corn, cilantro, and scallions, served for breakfast on cold mornings. Often drunk with aguapanela and cheese for hangovers.

Ecuador

Caldo de Manguera

A thick Ecuadorian blood and rice sausage soup, made from pork blood stuffed into a casing and cooked in a savory broth with yuca and potatoes.

Mexico

Caldo de Mariscos

A Mexican seafood soup loaded with shrimp, fish, and shellfish in a tomato or chile broth.

Santander, Colombia

Caldo de Pajarilla

A Santander breakfast soup of beef liver, onions, cilantro, and potatoes, served with rice and avocado. A rustic, iron-rich highland soup, said to cure hangovers.

Ecuador

Caldo de Pata

A thick Ecuadorian cow-foot soup with peanuts, yuca, corn and potatoes, slow-cooked until the broth is milky and the meat falls from the bone.

Brazil

Caldo de Piraña

An Amazonian soup of piranha, yuca, and green plantain, slow-cooked until rich and gelatinous. A pre-Hispanic dish of the Colombian Amazon, served with fariña.

Mexico

Caldo de Pollo

A home-style Mexican chicken soup with vegetables, rice, and a lime-cilantro finish.

Sonora, Mexico

Caldo de queso

A Sonoran cheese soup of tomatoes, chiles, and soft white cheese melted into the broth.

Mexico

Caldo de Res

A hearty Mexican beef soup with bone-in beef, corn on the cob, potatoes, cabbage, and carrots in a clear broth.

Mexico

Caldo de siete mares

'Seven seas' soup: a lavish seafood broth with seven kinds of shellfish and fish.

Paraguay

Caldo de Surubí

Thick river-fish broth of surubí simmered with milk, cream and vegetables and finished with Paraguayan cheese, a specialty of the riverside departments.

Mexico

Caldo haba (Fava Beans in Broth)

A fava bean broth, thick and earthy, seasoned simply with onion and herbs.

Puerto Rico

Caldo santo

A Puerto Rican soup of fish, coconut milk, and vegetables, creamy and gently spiced.

Mexico City, Mexico

Caldo Tlalpeño

A chicken soup from Mexico City with chickpeas, avocado, and a chipotle chile for smoky heat.

Northern Portugal, Portugal

Caldo Verde

Creamy potato soup ribboned with collard greens and a slice of chouriço.

Senegal

Caldou

Caldo

Fish poached in a light broth of onion, lemon and okra or hot pepper, served with plain white rice.

Antioquia, Colombia

Calentado

The Paisa working-man breakfast: yesterday's rice, beans and plantain refried together and topped with a fried egg, cheese, chorizo or chicharrón — calentado means "heated". Equally at home on Ecuadorian coast tables.

Gibraltar, Gibraltar

Calentita

Gibraltar's national dish — an oven-baked chickpea flour flatbread similar to a dark pizza without toppings; made with chickpea flour, water, olive oil, salt, and black pepper; always served hot; originated from Genoese farinata, brought by Genoese migrants or Sephardic Jews from North Africa.

California, United States

California Burrito

A San Diego burrito stuffed with carne asada, french fries, guacamole, cheese, and pico de gallo.

California, United States

California Sourdough Bread

A San Francisco sourdough with a thick, blistered crust and a tangy, chewy crumb from a long-fermented wild yeast starter.

California, United States

California-Style Pizza

A gourmet pizza movement of the 1980s: thin crust with inventive, non-traditional toppings and fresh produce.

California, United States

Californian clam chowder

A lighter, broth-based West Coast chowder of clams, potatoes, and vegetables, without the cream of the New England version.

France

Calisson

Calisson is a French almond-and-candied-fruit confection traditionally shaped as a small lozenge.

Jamaica

Callaloo

Amaranth leaves steamed down with onion, tomato, thyme and scotch bonnet, eaten at breakfast with dumplings or as a side.

Angola

Calulu

Dried fish and fresh fish cooked together with okra, sweet potato leaves, gimboa, tomato, onion and palm oil into a dense stew.

Guinea-Bissau

Calulu

A Lusophone West African fish dish of fish, greens, okra and aromatics simmered together.

Sao Tome and Principe

Calulu

Calulu de Peixe

The national dish of Sao Tome and Principe; slow-cooked stew of dried or fresh fish (grouper or smoked fish), prawns, okra, eggplant, tomatoes, onions, and leafy greens; simmered in red palm oil with grains of paradise and spices; takes about five hours to prepare traditionally; served with funge (cassava or plantain porridge) or rice; a TasteAtlas-listed must-try; the heart of Santomean cuisine.

Normandy, France

Calvados

Apple brandy from Normandy, aged in oak, with a rich apple aroma.

Apulia, Italy

Calzone di cipolla

Calzone di cipolla is a named Italian flatbread from Apulia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Basilicata, Italy

Calzone di verdura

Calzone di verdura is a named Italian flatbread from Basilicata, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Chile

Calzones Rotos

Fried pastry strips dusted with powdered sugar, twisted into distinctive shape, a traditional Chilean dessert, crispy and sweet.

Mauritius

Camaron

Large freshwater prawns, blue-clawed and river-farmed, that carry a premium over sea prawns on Mauritian menus.