Find your next
favorite food.

Chile

Carbonada

Beef and vegetable stew with potatoes, carrots, and corn, often made from cazuela leftovers, hearty and thick.

Argentina

Carbonada Criolla

A hearty Patagonian and central-Argentina stew of beef, potatoes, squash, sweet potatoes, corn, and tomatoes, often enriched with raisins or dried apricots and sometimes baked inside a pumpkin.

Flanders, Belgium

Carbonade Flamande

Carbonade flamande / Stoofvlees

Carbonade flamande is Flemish beef slow-braised in dark beer with onions, mustard, and thyme, then served with fries or bread.

Aosta Valley, Italy

Carbonade Valdostana

In Aosta Valley, Carbonade Valdostana is beef and onions slowly cooked in red wine.

Rome, Italy

Carbonara

Carbonara is an established Roman pasta tradition made by emulsifying guanciale, egg, Pecorino Romano, and black pepper with hot pasta; cream is not part of the classic form.

Castile-La Mancha, Spain

Carcamusa

Carcamusa is a Toledo pork stew with tomato, peas, and white wine, served with tender meat in a savoury sauce.

Italy

Carcerato

In Italy, Carcerato is stale bread in thick beef-broth soup with grated cheese.

Rome, Italy

Carciofi alla Giudia

Carciofi alla giudìa

Rome's Jewish-style artichokes: whole Roman artichokes flattened and double-fried until golden and crisp like a flower. A 16th-century ghetto classic.

Rome, Italy

Carciofi alla Romana

Roman-style braised artichokes stuffed with mint, garlic, and breadcrumbs, cooked upside down in olive oil and white wine until tender.

Finland

Cardamom Bread

Pulla

Soft cardamom-spiced sweet bread made with rich yeasted dough, shaped into buns, rolls, or braided loaves.

Sweden

Cardamom Bun

Kardemummabulle

Sweet bun flavored primarily with cardamom, a popular fika treat in Sweden.

Campania, Italy

Cardone

In Campania, Cardone is cardoon soup with meatballs, egg, cheese, and clear broth.

Lyon, France

Cardons à la moelle

Cardons à la moelle combine tender cardoon stalks with bone marrow and a rich Lyonnaise gratin or sauce.

Reunion

Cari Jaque au Boucané

Cari Jaque au Boucané is a Réunion curry of green jackfruit cooked with smoked pork, onion, garlic, turmeric, and Creole spices until the fruit turns tender and savoury.

Trinidad and Tobago

Carib

Pale lager brewed in Trinidad since 1950 and the default beer of Carnival and of every lime.

Martinique

Caribbean Pumpkin

Giraumon

Giraumon (Caribbean pumpkin); a staple of Martinican cuisine; used in colombo, soups, and gratins; the giraumon that is a Martinican vegetable staple.

Limón, Costa Rica

Caribbean Rice and Beans

Rice and beans

Caribbean-style rice and red beans cooked in coconut milk with thyme and Panamanian pepper, a Limón province staple, aromatic and spicy.

Quebec, Canada

Caribou Cocktail

Caribou

A Canadian cocktail of red wine, whisky or rye, and maple syrup, heated and spiced — a Quebec winter favorite.

Brussels, Belgium

Caricoles

Caricoles are Brussels whelks simmered in a peppery broth and sold from street stalls.

Cantabria, Spain

Caricos estofados

Caricos estofados are Cantabrian beans slowly braised with onion, paprika, and pork in a thick, savoury stew.

Cantabria, Spain

Caricos montañeses

Caricos montañeses are Cantabrian beans cooked slowly with onion, paprika, and pork for a hearty mountain dish.

Mozambique

Caril de Caranguejo

Mozambican crab curry cooked with coconut, tomato, chili and fragrant spices.

Colombia

Carimañola

A Caribbean-coast cassava fritter stuffed with ground meat, onions, and seasonings, fried until golden. A coastal cousin of the empanada, crispy and chewy.

Panama

Carimañolas

A Panamanian yuca dough filled with ground beef or cheese, deep-fried until crispy, a street and breakfast classic

Carinthia, Austria

Carinthian Cheese Dumplings

Kärntner Kasnudeln

Half-moon shaped pasta filled with potato and quark cheese, seasoned with mint and herbs, characteristic pleated edges, a Carinthian specialty, traditional.

Carinthia, Austria

Carinthian Farmer’s Doughnut

Bauernkrapfen

Bauernkrapfen is a dessert made with a defined local recipe and ingredients.

Seychelles

Caris Masala

Seychellois curry masala spice blend — a mix of roasted spices including coriander, cumin, turmeric, fenugreek, cardamom, and cinnamon; the foundation of every Creole curry; reflects the Indian influence on Seychellois cuisine; each family has its own blend.

Rosario, Argentina

Carlitos

A quick Argentine sandwich of crustless bread, ham, cheese, and sometimes tomato or roasted peppers, toasted or served plain. A school and office lunch staple.

Mexico

Carlota de limón

An icebox lime cake of layered cookies and a tangy lime custard, chilled until soft.

Denmark

Carlsberg

Denmark's iconic beer brand, a pilsner and national cultural icon, brewed since 1847. A national and global stara versatile and beloved lager, a refreshing and crisp pilsner, a beer, a drink, a cultural icon.

Wales, United Kingdom

Carmarthen Ham

Carmarthen Ham is a Welsh dry-cured pork ham from Carmarthen, matured for slicing.

Chile

Carménère

Chile's signature red grape variety, originally from Bordeaux, rediscovered in Chile in 1994, produces distinctive peppery wines.

Mexico

Carne a la tampiqueña

A Tampico platter of a thin, grilled beef cut with enchiladas, beans, and guacamole.

United States

Carne Asada Burrito

A grilled, marinated steak burrito with rice, beans, guacamole, and salsa wrapped in a large tortilla.

United States

Carne Asada Fries

A San Diego late-night plate of french fries piled with carne asada, cheese, guacamole, sour cream, and salsa.

Sierra (Andean Highlands), Ecuador

Carne Colorada

Imbabura beef is marinated with achiote, garlic and cumin, grilled or pan-seared, then sliced for a plate with potatoes and avocado.