Find your next
favorite food.

Argentina

Colita de Cuadril

A triangular rump cap cut grilled slowly over moderate heat until crusty outside and pink inside. It is a tender, flavorful cut popular at family asados.

Chile

Coliza

Traditional flatbread from rural Chile, similar to hallulla but with different shaping technique, a breakfast favorite.

United States

Collard Greens

Slow-simmered collard greens with smoked pork, onions, and pepper — a soul-food and Southern staple.

United States

Collard sandwich

A sandwich of slow-cooked collard greens piled on bread, often with smoked meat and hot sauce.

Liberia

Collards and Cabbage

Chopped collard greens and cabbage cooked with onion, black and red pepper, and bacon or another meat, served with rice or fried plantain.

England, United Kingdom

Colman's English Mustard

A fiercely hot yellow mustard from ground brown and white seed, sold as powder in a yellow tin or ready-mixed in a jar.

Italy

Colomba Pasquale

Dove-shaped Easter bread, the sweet counterpart to panettone, topped with pearl sugar and almonds. Soft, buttery, and lightly scented with candied orange.

Colombia

Colombian Cape Gooseberry

Aguaymanto

A Colombian cape gooseberry, a small, orange fruit in a papery husk, tart and sweet. Eaten fresh or in jams and desserts, a highland export crop.

French Guiana

Colombo Guyanais

A slow-simmered stew of chicken, pork, goat, or fish with colombo spice blend (turmeric, coriander, cumin, mustard), potatoes, green beans, and vegetables; different from Martinique colombo; a Creole nationwide dish of French Guiana.

Guadeloupe

Colombo Powder

Colombo

The signature Guadeloupean spice blend; a curry-like mix of pepper, turmeric, coriander, cumin, fenugreek, and mustard seed; also called massalé; brought by Indian indentured workers in the 19th century; the foundation of Colombo dishes; the Colombo powder that is the soul of Guadeloupean cuisine.

New Zealand

Colonial Goose

Boned leg of lamb stuffed with breadcrumbs, apricot and herbs, marinated and roasted to stand in for a goose.

United States

Colorado-Style Pizza

A thick-crust, rectangular Colorado pizza with a crispy underside and toppings layered high, from Beau Jo's tradition.

Moldova

Colțunași

Half-moon dumplings boiled and dressed with sour cream, filled with sheep's cheese and dill in summer or sour cherries in July.

Hoi An, Vietnam

Com Ga

Cơm gà

Hội An chicken rice: turmeric rice topped with shredded chicken, herbs and a dipping sauce.

Southern Vietnam, Vietnam

Com Tam

Cơm tấm

Saigon broken rice plate with grilled lemongrass pork chop, shredded pork skin, steamed egg meatloaf, pickled vegetables, and nuoc cham.

South Sudan

Combo

South Sudanese stew of spinach, peanut butter, and tomatoes; often enriched with beef or goat meat; peanuts are a staple crop and appear in soups, stews, and sauces; a hearty, earthy dish served with kisra or asida.

United States

Comeback Sauce

A Mississippi dipping sauce of mayonnaise, chili sauce, and spices — creamy, tangy, and slightly hot.

Chiapas, Mexico

Comiteco

A Chiapas corn spirit, aged in oak, with a smooth, sweet profile.

Limassol, Cyprus

Commandaria

Κουμανδαρία

Sweet amber wine made from sun-dried Xynisteri and Mavro grapes in fourteen designated mountain villages, aged in oak.

Comoros

Comorian Cloves

Girofle

Dried flower buds of the clove tree; Comoros is the world's fourth-largest exporter of cloves, which make up a major share of export revenues; used extensively in pilau, curries, and spice blends

Comoros

Comorian Herbal Tea

Thé Comorien

Herbal infusions made from native plants rather than true tea; popular varieties include cinnamon leaves, lemongrass, mfandrabo, and other local herbs; a daily beverage with deep cultural roots and believed health benefits.

Comoros

Comorian Vanilla

Vanille Bourbon

Bourbon vanilla from the Comoros, a major export crop prized for its quality; used in langouste à la vanille, desserts, and aromatic dishes; a defining 'Perfume Islands' spice.

Comoros

Comorian Ylang-Ylang

The flowers of the Cananga odorata tree; Comoros is the world's leading producer (around 70% of global supply) of ylang-ylang essential oil; used in perfumery and occasionally as a food flavoring; an iconic 'Perfume Islands' product.

French Guiana

Comou Juice

Lait de comou

A creamy beverage from comou palm fruit pulp; used for refreshing drinks or sorbets; nutritious and rich; an Amazonian palm fruit drink of French Guiana.

France

Complete Galette

Crepe complete

A crêpe complète is a Breton buckwheat galette filled with ham, cheese, and a fried egg.

Graubünden, Switzerland

Completer

A rare white wine from an almost-extinct indigenous grape grown in the Bündner Herrschaft, producing full, mineral whites with citrus notes.

Chile

Completo

Chilean hot dog with vienesa, avocado, tomato, mayonnaise, sauerkraut, and other toppings, an iconic Chilean street food.

Brunei

Compressed Rice Cake

Lontong

Rice compressed in banana leaves and boiled until firm, served with various dishes as a staple

Burgundy, France

Comte

France's most popular AOP cheese, large wheels aged 4-24+ months with complex nutty flavors.

French Guiana

Comtesses

Small shortbread biscuits (flour, sugar, butter/Sovaco), slightly sweet; accompany desserts like fruit sorbets or fruit salads; served with madou (fruit juice) or champagne; no eggs, water, or aromatics in the traditional recipe.

Auvergne-Rhône-Alpes, France

Comté de Grignan

Comté de Grignan is a named French wine appellation associated with Auvergne-Rhône-Alpes, defined by its terroir and regulated style.

Conakry, Guinea

Conakry Rolled Cake

Gâteau roulé Konakry

A rolled cake from Conakry made with cassava flour, wheat flour, eggs, sugar, and vanilla; traditional for special occasions; a unique Guinean dessert blending local cassava flour with French pastry technique.

Togo

Concacada

A traditional Togolese sweet made from coconut, sugar, and sometimes condensed milk, cooked until sticky and sweet; coconut-forward and enjoyed as a small dessert or teatime treat.

Cape Verde

Conch

Búzio Cabra

Sea snail (bubonian conch, Persististrombus latus) stewed or grilled, a seafood specialty of the Cape Verdean coast.

Sint Maarten

Conch and Dumplings

Karkó & Dumplings

The national dish of Dutch Sint Maarten; tenderized conch (large sea snail) pressure-cooked with flour dumplings, herbs, spices, tomato, and onions until it forms a thick gravy; served with rice, vegetables, and johnny cakes

Belize

Conch Ceviche

Queen conch diced fine and cured in lime with onion, tomato, cilantro and habanero, scooped up with tortilla chips.