Find your next
favorite food.

Cuba

Carne con Papas

A Cuban stew of beef chunks and potatoes simmered in a savory tomato-based sauce with onions, peppers, and spices.

Curitiba, Brazil

Carne de Onça

Curitiba's raw seasoned beef spread with onion and rye bread, a named bar snack rather than game meat.

Alentejo, Portugal

Carne de Porco à Alentejana

Fried pork and clams with potatoes, garlic, and cilantro, a surf-and-turf classic.

Brazil

Carne de Sol

A lightly salted beef from the Northeast, partially dried in the sun or shade for a day or two, then grilled or pan-fried before serving.

Panama

Carne en Palito

A Panamanian beef skewer, marinated and grilled, served with patacones and ají, a street and evening classic

Guadalajara, Mexico

Carne en su Jugo

A Jalisco soup of beef cooked in its own juices with pinto beans, bacon, and cilantro, served with a squeeze of lime.

Llanos, Venezuela

Carne en Vara

Llanero beef is seasoned, threaded onto wooden stakes and slow-roasted beside an open fire until the outside chars and the center stays juicy.

Puerto Rico

Carne Frita de Cerdo

Puerto Rican fried pork chunks, marinated in adobo and garlic, then fried until the outside is shatteringly crisp.

Dominican Republic

Carne Guisada

Dominican stewed beef in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A core component of la bandera dominicana.

Venezuela

Carne Mechada

Flank steak boiled then shredded by hand and cooked down in onion, pepper and tomato sofrito — the beef in pabellón and in half the arepa fillings.

Mexico

Carne seca

Sun-dried, salted beef, rehydrated and cooked into scrambles and stews.

Slovenia

Carniolan Sausage

Kranjska klobasa

Protected sausage of coarsely cut pork and bacon with garlic and pepper only, lightly smoked and sold in pairs joined by a wooden skewer.

Michoacán, Mexico

Carnitas

Pork braised slowly in its own fat until the exterior caramelizes and the interior stays succulent, often served from a copper cazo.

Switzerland

Carnival Fritters

Fasnachtschüechli

A paper-thin round of dough stretched over a knee or a cloth, deep-fried until it blisters, and dusted with icing sugar.

Dalmatia, Croatia

Carnival Fritters

Fritule

In Dalmatia, Carnival Fritters is Dalmatian fried dough balls with raisins and citrus.

Malta

Carob Sweets

Karamelli tal-ħarrub

Hard boiled sweets made from carob syrup, traditionally sucked during Lent when other sweets were given up.

Cyprus

Carob Syrup

Χαρουπόμελο

Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.

United States

Carolina Gold

A South Carolina barbecue sauce of yellow mustard, vinegar, and spices, distinctive for its color and tang.

United States

Carolina Gold Rice

A historic long-grain rice once grown around Charleston, prized for its nutty flavor and fluffy grains.

United States

Carolina Style

The Carolina barbecue tradition of whole-hog pork with a thin, sharp vinegar-and-pepper sauce.

United States

Carolina-Style Hot Dog

A hot dog topped with chili, coleslaw, and onions — a South Carolina drive-in classic.

Italy

Carote al Marsala

Carote al Marsala is a named Italian vegetable from Italy, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Eastern Mauritania (Hodh / Assaba Pastoral), Mauritania

Carow

Light porridge of large-grain millet or sorghum couscous served with milk; a festive dish among the Soninké community, eaten at celebrations and as a sweet breakfast; the grains are steamed until fluffy and served in a bowl of fresh or curdled milk.

Ukraine

Carp with Honey

Короп з медом

Whole carp baked or braised in a honey-and-onion glaze, a Polissya river-fish festive dish where sweetness balances the mud-rich flesh.

Romania

Carpati

Carpați

A Romanian chocolate cake of cocoa sponge, caramel or cream filling, and a dark chocolate icing shaped like a mountain ridge.

France

Carpe frite sundgauvienne

Carpe frite sundgauvienne is beer-battered or flour-coated carp fried crisp, a Sundgau specialty served hot.

Australia

Carpetbag Steak

A thick steak cut into a pocket and filled with fresh oysters, then grilled so the oysters poach inside the beef; a luxury dish of late-colonial Australian hotels named after the carpetbag travellers who supposedly carried them.

Ireland

Carrageen Moss Pudding

Móin Chócaráin

Silky milk pudding set with carrageen seaweed, flavored with vanilla, nutmeg and whiskey.

Netherlands

Carrot and Onion Mash

Hutspot

Boiled and mashed potatoes, carrots, and onions, legend dates to 1574 Siege of Leiden, a national heritage dish.

Aargau, Switzerland

Carrot Cake

Rüeblitorte

A moist cake of grated carrot, ground almond, sugar and kirsch, glazed and decorated with small marzipan carrots.

Finland

Carrot Casserole

Porkkanalaatikko

Finnish Christmas casserole made with grated carrots, rice, eggs, cream, butter, and breadcrumbs, baked golden.

Kurzeme, Latvia

Carrot Tart

Sklandrausis

EU TSG rye-crust pie filled with layered potato and sweetened carrot, of Livonian origin from Kurzeme region.

Hong Kong

Cart Noodles

Che Zai Min

Build-your-own noodles born from postwar street carts — pick a base, toppings and broth; mixing three toppings is the classic move.

Mauritius

Cart Pineapple with Chilli Salt

Ananas confit

Victoria pineapple peeled, spiralled and cut on the spot, dusted with salt and crushed chilli.

Catania, Italy

Cartocciata

Cartocciata is a named Italian street snack from Catania, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Pernambuco, Brazil

Cartola

A traditional Pernambuco dessert of sliced banana and queijo minas layered in a tall glass with cinnamon, sugar, and a molten chocolate topping.