Find your next
favorite food.

Lithuania

Ceremonial Bread

Ragaišis

Braided rye-and-wheat ceremonial loaf baked for weddings and celebrations.

Angola

Cerveja N'Gola

N'Gola

A lager brewed in Lubango in the southern highlands, the south's answer to Luanda's Cuca.

Switzerland

Cervelat

A short, plump scalded sausage of beef, pork and bacon in a beef casing, eaten cold, boiled, or split at the ends and grilled over a fire.

Finland

Cervelat Sausage

Lenkkimakkara

Cervelat-style sausage, usually curved, often grilled or fried, a staple Finnish sausage for everyday meals.

Lazio, Italy

Cervello al limone (Brains with Butter and Lemon)

Cervello al limone (Brains with Butter and Lemon) is a named Italian offal from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Panama

Cerveza Atlas

A Panamanian classic lager beer from Cervecería Nacional

Panama

Cerveza Balboa

A Panamanian lager beer

Guatemala

Cerveza Gallo

Guatemala's national beer, a light, straw-colored lager from Cervecería Centro Americana

San Carlos de Bariloche, Argentina

Cerveza Negra Patagónica

A dark Patagonian craft stout or porter, brewed in Bariloche and the south. Roasty, malty, and warming, it is a winter favorite in the Andean lake districts.

Dominican Republic

Cerveza Presidente

Presidente

The Dominican Republic's national beer, a golden pilsner brewed since 1935, served ice-cold with meals, at beaches, and at parties. The country's beer.

Dominican Republic

Cerveza Quisqueya

A Dominican golden lager beer, brewed since 1975, served ice-cold. A popular alternative to Presidente, especially in the Cibao region.

Colombia

Cerveza Águila

Colombia's national beer, a golden lager brewed since 1913, served ice-cold with meals, snacks, and at parties. The country's most popular beer.

Puerto Rico

Cetí

Ceti

Translucent river fry, no longer than a fingernail, netted at the mouths of the northern rivers and fried in whole spoonfuls as fritters or in an omelette.

Lima, Peru

Ceviche

Fresh raw fish cured in lime juice with red onion, aji amarillo, and cilantro. Peru's national dish.

Mexico

Ceviche Colima

A Colima ceviche of seafood cured in lime with tomato, onion, and a hint of soy.

Colombia

Ceviche Colombiano

A Colombian ceviche of fresh fish or shrimp marinated in lime juice, onions, and cilantro, served with soda crackers. A coastal appetizer, tangy and fresh.

Costa (Coastal Ecuador), Ecuador

Ceviche de Conchas Negras

A short-season black scallop ceviche from Piura and Tumbes, prized for its intense flavor.

Ecuador

Ceviche de Ostiones

Ecuadorian oyster ceviche in a tangy tomato-lime sauce with onions, cilantro and peppers. Served cold with chifles.

Mexico

Ceviche de Sierra

A Pacific ceviche of sierra mackerel cured in lime with onion, cilantro, and chile.

Dominican Republic

Ceviche Dominicano

Dominican ceviche of fresh fish or conch marinated in lime juice, onions, peppers, and cilantro, served with crackers. A coastal appetizer, tangy and fresh.

Guatemala

Ceviche Guatemalteco

Guatemalan ceviche: white fish or shrimp cured in lime juice with tomato, onion, cilantro, and sometimes a squirt of ketchup, served with tortilla chips.

Panama

Ceviche Panameño

Panamanian ceviche of fresh corvina or shrimp cured in lime with onion, cilantro, and hot pepper, served in a cup.

Central Highlands, Sri Lanka

Ceylon Black Pepper

ගම්මිරිස්

Peppercorns grown on the hill slopes, high in piperine and noticeably more pungent than most commercial pepper.

Sri Lanka

Ceylon Cinnamon

කුරුඳු

The paper-thin inner bark of the cinnamon tree, rolled by hand into layered quills, delicate and sweet rather than hot.

Central Highlands, Sri Lanka

Ceylon Tea

ලංකා තේ

Black tea grown on the central highlands and graded by elevation, from bright high-grown to strong, dark low-grown leaf.

Mersin, Turkey

Cezerye

Cezerye, the carrot-and-nut jelly confection of Mersin, is sold by name in its own shops.

Hanoi, Vietnam

Cha Ca La Vong

Chả cá Lã Vọng

Hanoi turmeric fish with dill, marinated fish chunks pan-fried with turmeric and galangal, served tableside with rice noodles, peanuts, and shrimp paste.

Cambodia

Cha Kroeung

ឆាគ្រឿង

Stir-fried meat (beef, pork, or chicken) with a fresh kroeung paste of lemongrass, galangal, turmeric, and kaffir lime, finished with long beans and basil.

India

Chaas

मसाला छाछ

Spiced buttermilk whisked with cumin, salt and coriander, drunk cool.

United Arab Emirates

Chabab

شباب

Sweet fluffy Emirati pancakes flavored with cardamom and saffron, topped with date syrup, cream cheese, or honey, light and fluffy texture with distinct cardamom aroma and golden color, a breakfast staple.

Nouvelle-Aquitaine, France

Chabichou du Poitou

Truncated cone-shaped goat cheese from Poitou with mild caprin flavor and hazelnut notes.

Burgundy, France

Chablis

Chardonnay from northern Burgundy, crisp, mineral, and traditionally unoaked.

Chile

Chacarero

Steak or pork sandwich with green beans, tomato slices, and hot chili peppers, a hearty Chilean farm-style sandwich.

Bangladesh

Chacchari

চচ্চড়ি

A Bengali-style dry stir-fry of fish or vegetables with mustard oil, onion and green chillies.

Georgia

Chacha

Ჭაჭა

A clear grape pomace spirit distilled from what is left after pressing, usually strong, often homemade and drunk in small glasses at the table. Qvevri-aged chacha is a celebrated vessel-aged form of the same pomace spirit.

Chad

Chadian Chili

Piment

Chili peppers used widely in Chadian cooking; called piment locally; fresh or dried; added to sauces, stews, and grilled meats; a key seasoning alongside onions and garlic; spices tend to build warmth and savor rather than intense heat; the chili that fires Chadian cuisine.