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Bangladesh

Chhena

ছানা

Cow's milk curdled with acid, drained and kneaded into a soft fresh curd — the base of almost every Bengali sweet.

Odisha, India

Chhena poda (Baked cheese)

ଛେନା ପୋଡ଼

Fresh chhena is mixed with sugar and baked until the outside caramelises into Odisha's cheese cake.

Kathmandu Valley, Nepal

Chhoila

छ्वोला

Newari meat is grilled or cooked, then tossed with mustard oil, chilli, garlic, and toasted spices.

Nepal

Chhurpi

छुर्पी

Yak or cow milk is cultured, pressed, and dried into a Himalayan cheese that can be soft, firm, or very hard.

Tuscany, Italy

Chianti Classico

Tuscan red wine from Sangiovese grapes in the Chianti hills between Florence and Siena. The Black Rooster (Gallo Nero) seal marks the Classico zone.

Botswana

Chibuku

Opaque sorghum and maize beer brewed commercially and sold still fermenting in cartons and plastic Scuds that must be shaken before opening.

Chicago, United States

Chicago Deep-Dish Pizza

Chicago-style deep dish pizza

A tall, pie-like pizza with a buttery cornmeal crust, layered with cheese, toppings, and a chunky tomato sauce on top.

Chicago, United States

Chicago Hot Dog

Chicago-Style Hot Dog

A Vienna beef dog on a poppy seed bun, dragged through the garden: mustard, relish, onions, tomatoes, pickle spear, sport peppers, and celery salt.

Chicago, United States

Chicago Thin Crust Pizza

A Chicago tavern-style pizza: a cracker-thin crust cut into squares with toppings to the edge.

Chicago, United States

Chicago-style relish

A neon-green, sweet pickle relish essential to the Chicago-style hot dog.

Oaxaca, Mexico

Chicatana

An Oaxacan flying ant, toasted and eaten as a snack or ground into sauces.

Venezuela

Chicha Andina

Thick drink of rice cooked soft and blended with milk, sugar and cinnamon, served cold with condensed milk and cinnamon on top.

Venezuela

Chicha Criolla

Chicha

A sweet, creamy Venezuelan rice drink of boiled rice blended with milk, sugar, cinnamon and vanilla, served ice-cold, a popular street and beach beverage.

Colombia

Chicha de Arroz

A Caribbean-coast drink of rice, pineapple skins, and panela, fermented slightly. A sweet, refreshing coastal beverage, served ice-cold.

Ecuador

Chicha de Chonta

An Ecuadorian Amazonian fermented drink from chonta (peach palm) fruit, a Shuar and festive classic.

Colombia

Chicha de Corozo

A Caribbean-coast drink of corozo palm fruit, water, and panela, fermented slightly. A sweet-tart, refreshing coastal beverage, served ice-cold.

Arequipa, Peru

Chicha de Guinapo

Arequipa's dark corn chicha made from guinapo maize and served in picanterías.

Sierra (Andean Highlands), Bolivia

Chicha de Jora

Ancestral fermented corn beer from the Andes, made from germinated maize. Had ritual and social importance in the Inca Empire.

Cochabamba, Bolivia

Chicha de Maíz

A Bolivian fermented corn drink, especially associated with Cochabamba and eastern lowland celebrations.

Cuba

Chicha de Piña

An Ecuadorian fermented pineapple peel drink with cinnamon and panela, a coastal and home classic.

Panama

Chicha de Tamarindo

A Panamanian fermented corn drink with tamarind, pineapple, banana, and anise, a traditional and festive classic

Oriente (Amazonian Ecuador), Ecuador

Chicha de Yuca

A fermented yuca drink prepared in Ecuador's Oriente and served at Amazonian community gatherings.

Peru

Chicha Morada

Non-alcoholic purple corn drink boiled with pineapple rind, cinnamon, cloves, and sugar. Pre-Hispanic, rich in antioxidants.

Costa Rica

Chicharrones

A Cuban fried pork rinds, crispy and salty, a street and daily classic

Bolivia

Chicharrón

A Bolivian dish of fried pork with corn, potatoes, and llajwa, a festive and hearty classic.

Antioquia, Colombia

Chicharrón

Colombian deep-fried pork rind, crispy and golden, served with arepa, lime, and aji. A staple of bandeja paisa and a popular street snack nationwide.

Dominican Republic

Chicharrón de Cerdo

Dominican fried pork rinds, crispy and golden, served with lime, hot sauce, and tostones. A street and asado staple, crunchy and savory.

Peru

Chicharrón de Pescado

Peruvian crispy fried fish chunks, battered and deep-fried until golden. Served with salsa criolla and fried yuca.

Dominican Republic

Chicharrón de Pollo

Dominican fried chicken (also called pica pollo): small pieces marinated in lime, garlic, and oregano, coated and fried until crispy. Served with tostones and lime.

Peru

Chicharrón de Pulpo

Crisp fried octopus pieces served as a Peruvian coastal seafood specialty.

Arequipa, Peru

Chicharrón Peruano

Crispy fried pork chunks with skin and meat, served with mint sauce and sweet potatoes.

Dominican Republic

Chicharrón Prieto

A Dominican dark, crispy pork rind variant, fried longer until deep golden and crunchy. A street and asado snack, intense and savory, served with lime.

Paraguay

Chicharõ Trenzado

Beef matambre cut into strips and braided into a rope, roasted until bark forms along the twist and pulled apart by hand at San Juan festival fires.

Puerto Rico

Chichaíto

Chichaito

Anisette and white rum poured half and half and drunk as a shot, usually cold from the freezer.

Guanacaste, Costa Rica

Chicheme

Fermented corn drink from Guanacaste, nutritious and popular at gatherings, traditional and rustic, a distinctive Costa Rican beverage.

Panama

Chicheme

A Panamanian thick corn drink with milk, cinnamon, nutmeg, and vanilla, a La Chorrera and daily classic