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favorite food.

Guam

Chamorro Chili Pepper

Donni' Såli

Donni' såli is a small hot Chamorro chili pepper used to bring heat and colour to fina'denne', kelaguen, and stews.

Guam

Chamorro Dried Beef

Tinala' Katne

Tinala katne is beef cut into strips, salted, dried, and sometimes smoked until chewy; the preserved meat is eaten in small pieces with rice or fina'denne'.

Guam

Chamorro Flatbread

Titiyas

A Chamorro flatbread derived from the Spanish 'tortilla'; made from corn, wheat flour, or other starchy plants; common forms include harina (flour, sweetened), mai'es (corn), and faddang (pandanus nut); cooked on a flat iron pan (kommat); an essential item on the fiesta table; used like a chip to scoop up kelaguen.

Guam

Chamorro Noodles

Pancit

Pancit; Filipino noodle dish adapted to Chamorro tastes; a staple on the fiesta table; a reflection of Filipino influence on Guam cuisine; a feature of the fiesta plate; often served dish at gatherings; a familiar island noodle dish.

Mexico

Chamoy

A sweet-sour-spicy Mexican sauce of pickled fruit, chile, and lime, used on snacks and fruit.

Mexico

Chamoyada

A slushy of chamoy, chile, and fresh fruit, often served in a cup with a tamarind candy straw.

Northern Ireland, United Kingdom

Champ

Brúitín

An Irish dish of mashed potatoes with scallions, butter, and warm milk, an Ulster classic

Grand Est, France

Champagne

Sparkling wine from the Champagne region, made by the traditional methode Champenoise.

Kyushu, Japan

Champon

ちゃんぽん

Nagasaki's hearty noodle soup with seafood, vegetables, and pork stir-fried into a rich chicken broth.

Guam

Champulado

Champulado is a chocolate rice porridge cooked until the grains are soft and creamy, often sweetened and served warm as a Chamorro comfort food.

Guatemala

Champurradas

A Guatemalan flat, round, crispy sweet bread cookie with sesame seeds, a coffee and daily classic

Mexico

Champurrado

A warm, thick masa-based chocolate drink sweetened with piloncillo and scented with cinnamon and sometimes anise.

Cali, Colombia

Champús

A Valle del Cauca cold drink of panela, lulo, pineapple, cooked corn, cinnamon, and cloves, served ice-cold. A refreshing, spiced Cali specialty.

Mozambique

Chamussas

Small triangular pastries filled with spiced minced beef, chicken or prawn and deep fried, sold three or four at a time.

Costa Rica

Chan Seed Drink

Fresco de chan

Drink made from chan seeds that become gelatinous in water, sweetened with sugar, a distinctive Costa Rican refreshing beverage.

India

Chana Masala

छोले

A North Indian curry of chickpeas cooked in a spicy tomato-onion gravy with ginger, garlic, and chana masala spice blend. It is the base for chole bhature.

Mauritius

Chana Puri

A puffed fried flour ball split open and filled with curried chickpeas or split peas and chilli chutney.

West Bengal, India

Chanachur

চানাচুর

A Bengali savory snack mix of fried lentils, peanuts, spices, and sev. It is crunchy and spicy.

Mongolia

Chanasan Makh

Чанасан мах

Mutton or beef boiled on the bone in salted water with nothing else, served on a communal platter with a knife.

Bolivia

Chancaca

A Bolivian unrefined cane sugar block, used in desserts and drinks

Tarija, Bolivia

Chancho a la Cruz

Tarija specialty: whole suckling pig roasted on a cross over fire for 5-7 hours, social celebration dish, served with mote and llajwa

Peru

Chancho al Palo

Huaral-style pork roasted slowly on a wooden spit until the skin blisters and crisps.

Nicaragua

Chancho con Yuca

A Nicaraguan fried pork with boiled yuca and cabbage salad, a daily and street classic

Chile

Chancho en Piedra

Variation of pebre with more sauce-like consistency, ground in stone mortar, a traditional Chilean salsa, smooth and fresh.

Chile

Chanchoca

A rustic Chilean breakfast stew of pork, chicharrón, eggs, and potatoes, especially in the countryside.

Extremadura, Spain

Chanfaina

Chanfaina is an Extremaduran stew of rice and offal cooked with paprika and herbs until richly seasoned.

Peru

Chanfainita

A Peruvian pork blood and offal stew, spicy and dark, served with rice and sweet potato. A rustic dish from the Andes.

Centro, Portugal

Chanfana

Goat or lamb meat stewed for hours in red wine, garlic, and bay leaves until fork-tender.

Hunan, China

Changde Beef Rice Noodles

常德牛肉粉

Changde beef noodles, rice noodles under a fiery Hunan beef broth, is a named city dish with dedicated shops nationwide.

Hunan, China

Changsha Black Stinky Tofu

长沙臭豆腐

Changsha-style stinky tofu: black fermented-bean curd deep-fried until the outside is dark and crackling, the inside soft.

Bogotá, Colombia

Changua

A Bogotá and Boyacá breakfast soup of milk, eggs, scallions, and cilantro, served with bread. A cold-morning highland classic, simple and warming.

Japan

Chankonabe

ちゃんこ鍋

A protein-packed hot pot eaten in vast quantities by sumo wrestlers to gain weight.

Estonia

Chanterelles

Kukeseened

Golden chanterelle mushrooms, the most popular wild mushroom in Estonia, used in creamy sauces and dishes.

Austria

Chanterelles with Egg

Eierschwammerl mit Ei

Eierschwammerl with egg folds sautéed chanterelles into softly set eggs with butter, pepper and parsley.

Vietnam

Chao Long

Cháo lòng

Vietnamese pork offal congee with pork intestines, liver, blood cake, and ginger, garnished with fried dough sticks and herbs.

Grand Est, France

Chaource

Cylindrical soft cheese from Champagne with mushroom and cream notes.