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Catalonia, Spain

Catalan Grilled Snails

Cargols a la llauna

Cargols a la llauna are Catalan terrestrial snails cooked on a metal tray with garlic, herbs, and pepper until aromatic.

Catalonia, Spain

Catalan Meatballs in Sauce

Boles de picolat

Boles de picolat is a Catalan stew of meatballs cooked with mushrooms, peas, and aromatics in a savoury sauce.

Catalonia, Spain

Catalan Mixed Escudella

Escudella Barrejada

Escudella Barrejada is a Catalan soup combining meat, vegetables, and pasta or dumplings in a substantial broth.

Catalonia, Spain

Catalan Noodle Casserole

Fideus a la cassola

Fideus a la cassola are Catalan noodles braised with pork, sausage, and savoury broth until the pasta absorbs the liquid.

Catalonia, Spain

Catalan Rice Casserole

Arròs a la cassola (Casserole Rice)

Catalan Rice Casserole, locally arròs a la cassola, simmers rice with sofregit, seasonal vegetables, and meat or seafood in one broad pan.

Catalonia, Spain

Catalan Sausage

Botifarra

A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.

Catalonia, Spain

Catalan Seafood Zarzuela

Zarzuela De Mariscos

Catalan seafood medley with almonds and picada.

Algarve, Portugal

Cataplana

Algarve seafood stew cooked in a clam-shaped copper pot with garlic and herbs.

Venezuela

Catara

Indigenous sauce from the Amazon and Guayana made from yare — the pressed juice of bitter cassava — reduced with chilli and, traditionally, bachaco ants.

Angola

Catatos

Palm caterpillars fried hard with garlic and served with rice or funge.

United States

Catfish Stew

A slow-cooked Southern stew of catfish, tomatoes, potatoes, and onions, often from a backyard kettle.

France

Catigot d'anguilles

Catigot d’anguilles is an eel stew simmered with aromatics and wine or stock until the fish is tender.

Honduras

Catrachitas

Crisp fried corn tortilla rounds spread with refried beans and buried under grated hard cheese, eaten as a snack or a party plate.

Andalusia, Spain

Catshark Soup

Caldillo de pintarroja

Caldillo de pintarroja is a Málaga soup of small dogfish and potatoes, cooked with aromatic seasoning in a light broth.

Brazil

Catuaba

A Brazilian alcoholic beverage of Amazonian bark, guaraná, marapuama and sweet red wine, popularly taken as an aphrodisiac and energy drink. Sold in bars and supermarkets.

Brazil

Catupiry

Creamy, spreadable processed cheese from Brazil, iconic as a pizza and pastry filling and a national menu phrase.

Araucanía, Chile

Catuto

Mapuche flatbread made from wheat or corn flour, unleavened and traditional, a sacred indigenous food, simple and hearty.

Peru

Cau Cau

A Peruvian tripe stew in a yellow aji and turmeric sauce with potatoes, mint and peas. A hearty, spicy dish from the coast.

Georgia

Caul-Wrapped Meatballs

Აფხაზურა

Spiced minced pork and beef patties wrapped in caul fat and fried or baked, then served with barberries and pomegranate.

Croatia

Cauldron Stew

Kotlovina

Various meats and sausages cooked in a large shallow plate over open fire, with wine, onions, tomato, and paprika, communal.

England, United Kingdom

Cauliflower Cheese

A British baked dish of cauliflower florets in a Cheddar cheese sauce, gratinated until golden and bubbling, a classic Sunday roast side.

Lima, Peru

Causa Limeña

Layered cold dish of mashed yellow potato seasoned with lime and ají amarillo, filled with chicken, tuna, or avocado.

Catalonia, Spain

Cava

Spain's sparkling wine made using the traditional method (like Champagne) from indigenous grapes Macabeo, Parellada, and Xarel-lo, primarily in Penedes, Catalonia.

Spain

Cava Sangria

Sangría de Cava

Sangria de Cava is a Spanish sparkling-wine punch served chilled with fruit and a bright, festive flavour.

Northern Portugal, Portugal

Cavacas de Margaride

Cavacas de Margaride is a Portuguese sweet from Margaride, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

Antigua and Barbuda

Cavalier Rum

The lighter, everyday rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the aged English Harbour; a versatile mixing rum; used in rum punch and cocktails; the everyday rum of the island; the Cavalier rum of Antigua; a staple of every rum shop.

Russia

Caviar

Икра

Caviar consists of salted sturgeon roe, including osetra, sevruga, and beluga varieties.

Sardinia, Italy

Cavolfiore soffocato (Suffocated Cauliflower)

Cavolfiore soffocato (Suffocated Cauliflower) is a named Italian vegetable from Sardinia, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Fiji

Cawaki

Cawaki is sea urchin served raw or briefly cooked with citrus and chilli; its creamy roe carries a clean, briny reef flavour.

Wales, United Kingdom

Cawl

A one-pot broth of lamb or bacon with leek, potato and swede, cooked slowly and often eaten over two days.

Cayman Islands

Caybrew Beer

Caybrew

The 'Premium Beer of the Cayman Islands'; a European-style pilsner with complex malty aroma and refreshing finish; originally called Stingray Brewery (founded 1996), rebranded to Caybrew in 2007; also produces 345 session lager, Island Hopper IPA, Hopnosis, and Ironshore Bock; a Cayman product.

Colombia

Cayeye

A Magdalena green-plantain mash served with cheese, butter or eggs at breakfast.

Cayman Islands

Cayman Macaroni Pudding

Macaroni Pudding

A sweet dessert combining elbow macaroni with eggs, sugar, vanilla, nutmeg, evaporated milk, coconut milk, butter, and raisins, baked until firm with a custard texture; a popular Christmas dessert in the Cayman Islands; a distinctive Caymanian sweet.

Cayman Islands

Cayman Pepper Pot

Pepper Pot

A spicy soup made with chicken, bacon, sweet potatoes, Cayman peppers, red bell peppers, hot peppers, garlic, spinach, coconut milk, chicken stock, and spices; a hearty, warming dish with significant heat; a traditional Caymanian soup. Cayman cooks simmer leafy greens, okra, coconut, and salted meat into this local pepper pot.

Cayman Islands

Cayman Rum Punch

Rum Punch

A carefully balanced blend of local rum and fruit juices - typically mango nectar, guava nectar, strawberry-banana nectar, pineapple juice, orange juice, cranberry juice, water, and lime juice; an art form in Cayman, with recipes varying by bar; a signature Cayman drink.

Cayman Islands

Cayman Sweet Potato Pudding

Sweet Potato Pudding

A tasty traditional dessert made from sweet potatoes, reflecting the island's use of local root vegetables in sweet preparations; a Caymanian pudding; a traditional Caribbean dessert.