Find your next
favorite food.

Los Lagos, Chile

Chapalele

Chiloé potato dumpling made with cooked potato, flour, and lard, cooked in curanto or oven, soft and hearty.

Ica, Peru

Chapanas

Ica cassava sweets wrapped in leaves and steamed with chancaca and spices.

Kenya

Chapati

A Kenyan layered flatbread of wheat flour and oil, pan-fried, a daily and festive staple

Sfax, Tunisia

Chapati

شباتي

Soft round flatbread split and packed with grilled meat, harissa, cheese and salad — a Sfax invention that spread nationally.

Chhattisgarh, India

Chapda chutney (Red ant chutney)

चापड़ा चटनी

Red ants and their eggs are pounded with chilli, salt, and aromatics into a Chhattisgarhi chutney.

Peshawar, Pakistan

Chapli Kabab

چپلی کباب

Flat minced-beef patty bound with cornmeal, pomegranate seed, tomato and coarse coriander seed, shallow-fried in beef tallow until the edges lace.

Lagos, Nigeria

Chapman

Nigerian bar cocktail of Fanta, Sprite, blackcurrant cordial, grenadine, bitters and cucumber slices, served over ice.

Gilgit-Baltistan, Pakistan

Chapshuro

چپشورو

Hunza flatbread stuffed with minced yak or mutton, onion and chilli, sealed and cooked on a griddle until the outside crisps.

Oaxaca, Mexico

Chapulines

Toasted grasshoppers, seasoned with lime, garlic, and chile — a crunchy Oaxaca snack.

Singapore, Malaysia

Char Kway Teow

Flat rice noodles wok-fried with prawns, egg, beansprouts and chives over high heat.

Hong Kong

Char Siu Rice

Char Siu Fan

Sliced roast pork draped over steamed rice with a drizzle of the lacquering syrup — the default lunch of the city.

Mexico

Charales

Tiny lake fish, dried or fried whole and seasoned with lime and chile.

Michoacán, Mexico

Charanda

A Michoacán sugarcane spirit, sweet and floral, aged in oak.

United States

Charbroiled oysters

New Orleans oysters topped with garlic-parsley butter and Parmesan, then broiled until sizzling.

Andalusia, Spain

Chard Greens Stew

Berza de acelgas

Berza de acelgas is an Andalusian stew of chard, chickpeas, and meat simmered until the greens and legumes are tender.

Charleston, United States

Charleston Red Rice

A Lowcountry side of rice cooked with tomatoes, bacon, and onion until each grain is tinted red.

Morocco

Charmoula (Chermoula)

شرمولة

A Moroccan fish marinade of cilantro, parsley, garlic, cumin, paprika, lemon, and oil.

Israel

Charoset

חרוסת

Paste of chopped fruit, nuts, wine and spice eaten at the Passover seder, meant to look like the mortar of Egyptian brickwork.

Argentina

Charque

Charqui

Sun-dried, heavily salted beef from the South, historically a staple for long journeys and a key ingredient in traditional gaucho cooking.

Bolivia

Charque de Llama

Salted and sun-dried llama meat from the Bolivian Altiplano, pounded thin and used as a filling for empanadas and tamales or rehydrated in stews.

Bolivia

Charquekan

An Altiplano dish of rehydrated sun-dried llama meat (charque) with corn, potatoes, cheese, and boiled egg, an ancient and hearty classic.

Chile

Charquicán

Stew originally made with charqui (dried meat), now with ground beef, potatoes, pumpkin, and corn, topped with fried egg.

Packaged food

Charrette Rum

Rhum Charrette

The local rum of Reunion; made from sugarcane; sold in glass bottles and plastic flasks known as batteries; 49 degrees; can be enjoyed neat, in punch, or in cocktails; a TasteAtlas-listed must-try; the rhum charrette that is Reunion's everyday rum.

France

Chartreuse

Herbal liqueur made by Carthusian monks with 130 herbs, green or yellow.

France

Chartreuse Jaune

Chartreuse Jaune is a named French spirit associated with France, served for its distinctive regional profile.

France

Chartreuse Verte

Chartreuse Verte is a named French spirit associated with France, served for its distinctive regional profile.

Northern Portugal, Portugal

Charutos dos Arcos

Charutos dos Arcos is a Portuguese sweet from Arcos de Valdevez, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

Switzerland

Chasselas

A light dry white wine from the country's most planted grape, low in acid, faintly saline, and made to be drunk young with cheese.

Kathmandu Valley, Nepal

Chatamari

चतामरी

Rice-flour batter is spread into a thin Newari crepe and topped with minced meat, egg, or vegetables before cooking.

Provence, France

Chateauneuf-du-Pape

Prestigious Southern Rhone wine, full-bodied and complex, Grenache-based.

Dominica

Chatou Water

A traditional Dominican soup made from octopus (chatou in Creole); simmered with coconut milk, ground provisions, dumplings, and local seasonings; a rich, flavourful seafood stew; reflects the French Creole influence on the island; the chatou water of Dominica; a distinctive octopus stew; a coastal specialty.

Peru

Chaufa de Mariscos

Peruvian fried rice with mixed seafood, soy sauce, spring onions and egg. A chifa-Peruvian fusion dish.

Japan

Chawanmushi

茶碗蒸し

A savory steamed egg custard with shrimp, chicken, ginkgo nuts, and shiitake in a dashi cup.

Argentina

Chañar

A sweet, syrupy paste from the Argentine northwest, made by boiling chañar fruit with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread, cheese, or alone.

Morocco

Chbaa

شباعة

A regional Moroccan soup built around wheat or semolina, legumes, and warmly spiced broth.

Vietnam

Che Ba Mau

Chè ba màu

Three-color Vietnamese dessert with layers of green pandan jelly, yellow mung bean paste, and red kidney beans, topped with coconut cream and crushed ice.