Find your next
favorite food.

Paraguay

Chipa Manduvi

Chipa Manduví

Chipa made with corn flour and ground peanuts, combining two staple ingredients for a nutty, savory bread.

Paraguay

Chipa Pirú

Thin, crunchy small chipa rings, very crispy and delicate, a traditional snack variety of chipa.

Paraguay

Chipa Rora

Chipa made from corn seed skins after straining, similar to whole-wheat bread, darker and heartier than regular chipa.

Paraguay

Chipa So'o

Savory pastry filled with ground meat and eggs, dough made with pork fat, corn flour, corn starch, milk, salt, and cheese.

France

Chipolatas

Thin, short, mildly spiced pork sausages popular across the UK, the number one choice for pigs in blankets and a common breakfast sausage.

Malawi

Chips Mayai

French fries bound with beaten egg on a hot griddle, a Malawian and East African street supper.

Isle of Man

Chips, Cheese and Gravy

Thick-cut chips made from Manx potatoes, topped with grated Manx cheddar and beef gravy; a modern Manx comfort food and unofficial national dish, celebrated each year on 'Chips, Cheese and Gravy Day'.

Tanzania

Chipsi Mayai

Chips fried, then bound with beaten egg in the pan into a thick omelette and cut into wedges, served with chilli sauce.

Japan

Chirashizushi

ちらし寿司

A bowl of vinegared sushi rice topped with a colorful scatter of raw fish, vegetables, and egg.

Aragon, Spain

Chireta

Chireta is an Aragonese sausage-like preparation using lamb intestine casing stuffed with rice, offal, garlic, and parsley.

Cusco, Peru

Chiri Uchu

Cusco's ceremonial plate combining hen, cuy, chorizo, cancha, cochayuyo and tortilla for Corpus Christi traditions.

Lambayeque, Peru

Chirimpico

A Lambayeque goat-offal stew cooked with herbs, chili and regional aromatics.

Italy

Chisciöl

Chisciöl is a named Italian pancake from Tirano, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

United States

Chislic

A South Dakota appetizer of cubed meat — lamb, beef, or venison — skewered and fried or grilled, served with saltines.

Honduras

Chismol

Chimol

Raw chopped tomato, onion, green pepper and coriander dressed with sour orange or lime, spooned onto grilled meat and beans.

Malawi

Chisoso

Tender leaves of Bidens pilosa, a wild green with a slightly celery-like taste, cooked as a vegetable relish with tomatoes and groundnut flour; can also be eaten raw in salads.

Basque Country, Spain

Chistorra Sausage

Chistorra

A thin, fast-cured sausage from Navarre and the Basque Country, seasoned with garlic and paprika, typically fried or grilled and served as a tapa.

Malawi

Chitambe

A Malawian snack made from groundnuts and grains, pressed or fried for market sale.

Bangladesh

Chitoi Pitha

চিতই পিঠা

Plain rice-flour cakes cooked in a covered clay mould until spongy on one side, eaten with molasses, coconut or a bowl of spicy bhorta.

Bobo-Dioulasso, Burkina Faso

Chitoumou

Shea tree caterpillars, a seasonal delicacy (July-September); fried, cooked in sauce, dried, or powdered; high in protein; a Bobo ethnic specialty around Bobo-Dioulasso.

Karnataka, India

Chitranna

चित्रान्नम्

Cooked rice is tempered with lemon, turmeric, mustard seed, and peanuts in Karnataka.

United States

Chitterlings

Slow-simmered pig intestines, cleaned and boiled for hours, a soul-food tradition especially at the holidays.

Nepal

Chiura

चिउरा

Rice is parboiled, flattened, and dried into beaten rice eaten dry or softened beside curries, meat, and achar.

Maharashtra, India

Chivda

चिवडा

A Maharashtrian flattened rice snack with peanuts, coconut, and spices. It is a tea-time favorite.

Cuba

Chiviricos

Cuban fried dough twists or curls, sweet and crisp, often dusted with sugar and served as a snack.

Uruguay

Chivito

Thin grilled beef fillet in a bun with ham, mozzarella, bacon, lettuce, tomato, olives and a fried egg, served with chips.

Patagonia, Argentina

Chivito a la Parrilla

Grilled young goat, a specialty of Patagonia and the Andean northwest, seasoned with salt and slow-cooked over coals until tender and smoky.

Maracaibo, Venezuela

Chivo en Coco

Goat stewed in coconut milk with papelón, onion and pepper until the sauce thickens and turns sweet-savoury — a Zulia and Falcón dish.

Andalusia, Spain

Chivo lechal Malagueño

In Andalusia, Chivo lechal Malagueño is young Malagueño goat roasted or braised with garlic and herbs.

Cibao, Dominican Republic

Chivo Liniero

Goat stewed in the La Línea tradition with oregano, garlic and chile; the same dish ranges from mild to notably picante.

Beni, Bolivia

Chivé

A traditional Beni beverage made by mixing cassava flour with water and sugarcane juice, a refreshing Amazonian staple.

Malawi

Chiwaya

Malawian street food of deep-fried potato chips served with grilled or stewed meat — goat, beef, or chicken — and a simple tomato-onion salad; a filling takeaway meal.

Moldova

Chișcă

Pig intestine stuffed with liver, lung, heart and rice or buckwheat, boiled then baked so the casing tightens and browns.

Poland

Chleb Kaszubski

Chleb Kaszubski is a bread or flatbread from Pomeranian Voivodeship, rooted in local cooking tradition.

Kraków, Poland

Chleb prądnicki

Chleb prądnicki is a bread or flatbread from Kraków, rooted in local cooking tradition.

Poland

Chleb wielkopolski

Chleb wielkopolski is a bread or flatbread from Greater Poland Voivodeship, rooted in local cooking tradition.