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favorite food.

Punjab, India

Chole Bhature

छोले भटूरे

A Punjabi breakfast of spicy chickpea curry with deep-fried bhaturas. It is rich, indulgent, and popular across North India.

Valais, Switzerland

Cholera Pie

Cholera

A covered pie of potato, apple, leek, cheese and bacon, named after an epidemic during which villagers cooked with whatever was in the cellar.

Switzerland

Cholermus

A deep-fried pancake or fritter from Obwalden, made of stretched yeasted dough filled with apples or cherries, dusted with sugar.

Yap State (Western FSM), Federated States of Micronesia

Cholgoy

Cholgoy is cooked yam pounded into soft balls for young children, sometimes lightly sweetened for an easy-to-chew Pohnpeian preparation.

Tangail, Bangladesh

Chomchom

চমচম

Oval chhena sweet boiled in syrup until it takes a deep tan colour, denser and chewier than roshogolla, often rolled in dried milk.

Bulgaria

Chomlek

Чомлек

Beef and whole small onions stewed slowly in red wine and bay until the onions collapse into the sauce.

Michoacán, Mexico

Chongos Zamoranos

A Zamora dessert of curdled milk in a sweet syrup with cinnamon.

Sichuan, China

Chongqing Chilli Chicken

辣子鸡

Small bone-in chicken pieces deep-fried crisp and then buried in a wokful of dried chillies and Sichuan peppercorns, from which you excavate them.

Sichuan, China

Chongqing Grilled Fish

重庆烤鱼

Chongqing grilled fish is cooked whole, then simmered in a tray of chilli oil with vegetables and aromatics for sharing.

Sichuan, China

Chongqing Xiaomian

重庆小面

A Chongqing street food of fresh wheat noodles in a spicy, numbing bowl of chilli oil, Sichuan peppercorn, garlic, vinegar and sesame, topped with scallions.

Ecuador

Chontacuro

Edible palm worm from the Ecuadorian Amazon, grilled on skewers or eaten raw. A high-protein Amazonian delicacy with a creamy, nutty flavor.

Oriente (Amazonian Ecuador), Brazil

Chontaduro

A palm fruit native to the Colombian Pacific and Amazon, with orange-red skin and starchy yellow flesh. Eaten with salt or honey, a staple of Pacific cuisine. On Cali streets the boiled fruit is sold in paper bags with salt and lime (chontaduro con sal).

Canada

Chop Suey

Stir-fried vegetables with meat, Canadian Chinese adaptation, staple of Canadian Chinese restaurant menus.

Antigua and Barbuda

Chop-Up

Traditional Antiguan side dish; a mash of boiled eggplant, spinach, and okra; the traditional pairing with saltfish and fungee; a Saturday morning ritual; a humble, earthy dish that balances the saltiness of the fish; the chop-up of Antigua; the essential side of the Antiguan breakfast.

Afghanistan

Chopan Kabob

کباب چوپان

Lamb chops and cubes with a piece of tail fat between them, salted and grilled over charcoal, served on naan with sumac.

Brazil

Chopp

A frothy, freshly pulled draft beer served ice-cold in Brazilian botecos, traditionally drunk in small glasses with friends.

United States

Chopped Cheese

A New York City corner-store sandwich of chopped, griddled ground beef mixed with melted cheese on a hero roll.

Sri Lanka

Chopped Greens with Coconut

මැල්ලුම්

Green leaves — gotu kola, mukunuwenna, kale — shredded very fine and tossed raw or barely wilted with scraped coconut, lime and chilli.

United States

Chopped Liver Sandwich

A Jewish deli sandwich of creamy chopped chicken-liver spread with onion and schmaltz on rye.

Sri Lanka

Chopped Roti Stir-Fry

කොත්තු රොටි

Godamba roti shredded on a hot griddle with vegetables, egg and meat, chopped with two metal blades in a rhythm you can hear down the street.

Algeria

Chorba Beida

شربة بيضاء

White chicken soup with chickpeas, vermicelli or kadaif noodles and no tomato at all, finished with lemon and cinnamon.

Algeria

Chorba Frik

شربة فريك

Freekeh — young wheat roasted green — simmered in a lamb and tomato broth with chickpeas, coriander and mint.

Tunisia

Chorba Frik

شربة فريك

Green cracked wheat cooked in a tomato-and-lamb broth with celery leaf and harissa, thickened by the grain itself.

Algeria

Chorba Hamra

An Algerian red soup of lamb, chickpeas, and vegetables in a tomato broth, thickened with broken vermicelli.

Armenia

Choreg

Չորեկ

A traditional Armenian sweet braided bread flavoured with mahleb and nigella seeds, baked for Easter and special occasions.

Turkmenistan

Chorek

Çörek

Turkmen flatbread baked in a tandyr (tandoor oven); round, golden-brown, with a thick crust and soft interior; the staple bread of Turkmenistan, eaten with every meal; also called tandyr nan; the bread is slapped onto the inner wall of the hot clay oven and bakes in minutes; no Turkmen meal is complete without it.

Buenos Aires, Argentina

Choripán

Choripán mariposa

The Argentine street-food icon: a grilled chorizo split down the middle and served in a crusty roll with chimichurri or salsa criolla. Sold at football matches, rallies, and asado starters.

Chile

Choripán

Grilled chorizo sausage served in crusty marraqueta bread, topped with pebre and ají, a beloved Chilean street food.

Mexico

Choriqueso

A skillet of chorizo and melted cheese, scooped up with tortillas.

Peru

Choritos a la Chalaca

Callao mussels topped with onion, tomato, corn and lime in the chalaca style.

Colombia

Chorizo Colombiano

Colombian pork sausage seasoned with garlic, paprika, and cumin, grilled or fried. Served with arepa, lime, and aji, it is a staple of picadas and bandeja paisa. The air-dried, intensely garlicky chorizo santarrosano of Santander is the benchmark version.

Paraguay

Chorizo Paraguayo

Thick fresh sausage of coarsely ground beef and pork, lightly smoked over coals — the backbone of the Paraguayan asado alongside achuras and chipa.

Argentina

Chorizos Colorados

Argentine dry-cured red chorizo, seasoned with paprika and garlic, sliced thin for picadas and sandwiches. A staple of fiambrerías and appetizer platters.

England, United Kingdom

Chorley Cake

Chorley Cake is a traditional cake from United Kingdom.

Guanacaste, Costa Rica

Chorreadas

Fresh corn pancakes made from ground corn, milk, and salt, an indigenous recipe from Guanacaste, can be sweet or savory.

Valparaíso, Chile

Chorrillana

Iconic Chilean bar food from Valparaíso: fries topped with beef, onions, eggs, and sometimes chorizo