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favorite food.

United States

Chiffon Cake

A light, airy cake made with oil and whipped egg whites, invented in Los Angeles in 1927.

United States

Chiffon Pie

A fluffy pie made by folding meringue or whipped cream into a fruit or chocolate custard, chilled until set.

Ecuador

Chifles

Ecuadorian thin, crispy fried green plantain chips

San José, Costa Rica

Chifrijo

Layered bowl of white rice, spiced beans, chicharrón pork pieces, pico de gallo, and tortilla chips, born in 1990s San José bars.

Meta, Colombia

Chigüiro a la Brasa

An Orinoquía specialty of capybara meat marinated with salt, beer, and onions, grilled over coals. A lean, gamey plains dish, served with plantains.

Zimbabwe

Chikenduza

A soft bun topped with a thick slab of pink or white sugar icing, sold from bakery counters and tuckshops everywhere.

India

Chikki

चिक्की

Peanuts or other nuts are set in hot jaggery syrup and cut into brittle bars in western India.

Ethiopia

Chiko

ጭኮ

A pressed Ethiopian travel snack made of roasted barley flour blended with niter kibbeh, sugar and warm spices. Calorie-dense and shelf-stable — a traditional 'journey food' eaten by farmers, soldiers and travelers.

Australia

Chiko Roll

Chiko

A Chiko Roll is a thick fried pastry cylinder packed with cabbage, barley, carrot, beef, celery, and onion for takeaway eating.

Angola

Chikuanga

Fermented cassava dough wrapped tightly in banana leaves and steamed into a dense, sour loaf that keeps for days.

Japan

Chikuwa

ちくわ

Chikuwa is a hollow tube of grilled fish paste, browned on the outside and eaten as a Japanese seafood product.

Japan

Chikuzenni

筑前煮

Chikuzenni, root vegetables and chicken simmered in dashi and soy, is a named Japanese dish with a fixed place in New Year osechi and in home cooking.

DR Congo

Chikwangue

Kwanga

A fermented cassava bread wrapped in marantaceae leaves and steamed; the cassava is soaked in water for up to fourteen days, then pounded into a paste and wrapped in leaves for steaming; dense, slightly sour, and incredibly filling; commercially produced throughout the country; a staple across Central Africa; darker in some parts, nearly white in others; eaten with all kinds of sauces and fish.

Guatemala

Chilacayote

A Guatemalan candied chilacayote squash in sugar syrup, crystallized outside and soft inside, a daily and candy classic

Mexico

Chilaquiles

Tortilla chips simmered in green or red salsa until just softened, then topped with crema, cheese, onion, and often eggs or chicken.

Mexico

Chilate

A Maya drink of cacao, corn, and spices, served hot or cold.

El Salvador

Chilate

A Salvadoran hot, unsweetened toasted corn drink with ginger and allspice, served with nuegados, a daily and street classic

Peru

Chilcano

Refreshing pisco cocktail with lime juice and ginger ale over ice. Named after a fish soup that was also a hangover cure.

Oaxaca, Mexico

Chile pasilla con queso

An Oaxacan prepared dish of roasted pasilla chiles filled with melting cheese and cooked on the griddle until smoky, tender, and molten inside.

Mexico

Chile relleno

A roasted poblano chile stuffed with cheese or picadillo, battered and fried, served in a tomato broth.

Oaxaca, Mexico

Chileajo

An Oaxacan pork stew of tender meat in a thick garlic-forward sauce made with toasted guajillo, ancho, and regional chiles, tomato, herbs, and warm spices.

Chile

Chilean Abalone

Locos

Chilean abalone, traditionally served boiled with mayonnaise and garlic-parsley, a prized and rare shellfish.

Chile

Chilean Guava

Murtilla

Murtilla is a small native Chilean berry with tart, aromatic flavor, eaten fresh or made into preserves, syrups, and desserts.

Chile

Chilean Strawberry

Frutilla

Chilean strawberry, particularly the native Fragaria chiloensis, smaller and more flavorful than commercial varieties.

Mexico

Chileatole verde

A green corn-and-chile atole, thick and savory, with epazote.

Costa Rica

Chilera

Pickled vegetable sauce with onions, carrots, and hot peppers, a popular Costa Rican condiment, crisp and tangy.

Puebla, Mexico

Chiles capones

Pueblan chiles capones: poblano chiles with seeds and veins removed, filled with local goat cheese and cooked as a mild stuffed-pepper dish.

Puebla, Mexico

Chiles en Nogada

Poblano chiles stuffed with a savory-sweet picadillo of meat and dried fruits, covered in a creamy walnut sauce and pomegranate seeds.

Guatemala

Chiles Rellenos

A Guatemalan stuffed pepper with shredded meat, covered in egg batter and fried, served with tomato sauce, a daily and home classic

Veracruz, Mexico

Chiles veracruzanos

Veracruz-style chiles, stuffed and simmered in a tomato sauce with herbs.

United States

Chili Burger

A burger smothered with thick, meaty chili, sometimes topped with cheese and onions.

United States

Chili Cheese Fries

French fries topped with chili and melted cheese — the ultimate loaded side.

United States

Chili con Carne

A thick, spicy stew of beef, chiles, tomatoes, and often beans — Texas's official state dish.

Reunion

Chili Fritters

Bonbon Piment

Miniature spiced doughnuts made from lima beans or split peas; fried with strips of chili, coriander, and onion stalks; fragrant, crunchy, and melting at the same time; a Creole appetizer; sold in all markets and by food sellers; a TasteAtlas-listed must-try; the bonbon piment that is a Reunionese snack classic.

Honduras

Chilindrinas

Honduran fried snacks of mashed ripe plantain and cheese, shaped into patties and fried until golden.

United States

Chilled Avocado Soup

A cold, silky soup of pureed avocado, broth or cream, and lime, popular in warmer-climate restaurants.