Gastronomy

• Crack conch is a Bahamian dish made from conch meat (a large sea snail abundant in the country) that is  pounded/cracked with a meat mallet to become tender, breaded in a batter, then deep-fried until golden and crispy (Taste Atlas, n.d.). 
• Ropa Vieja is a Cuban dish made from stewed beef. Its name is translated as “old clothes” because it was traditionally made using leftover food.
• Griyo/Griot - is a popular dish in Haiti where pork shoulder is marinated in a mixture of citrus juices, garlic, Scotch bonnet peppers. It is usually served with pikliz.
• Asopao is a Puerto Rican rice dish cooked to a soupy consistency.
• Jerk chicken -  is a popular dish in Jamaica consisting of a chicken marinated or dry rubbed with a combination of spices.
• Chilaquiles - is a common breakfast in Mexico consisting of corn tortillas that have been quartered, fried, and topped off with salsa. 
• Enmolada - consists of shredded chicken and cotija cheese (aged Mexican cheese).
• Elote -  is a popular street food where boiled corn can be seasoned with salt, chili powder, sour cream butter, lime, mayonnaise, and cheese. 
• Chongos zamoranos -  is a dessert prepared using raw milk, sugar,  cinnamon, and rennet tablets.
• Escamoles (Mexican Caviar) - are the edible larvae and pupae of ants in the country. 
• Churrasco - is a fresh cut of beef (sirloin cap) on the back side of the animal called picanha, which is first grilled, sliced off, and then put in a skewer.
• Pan de bono - is a traditional Colombian bread shaped into bagels or balls slightly larger than golf balls made up of cassava starch, corn flour, queso fresco (a combination of cow and goat milk), sugar, and eggs.
• Leche de Tigre - is a Peruvian beverage made from ceviche (a dish consisting of fishmarinated in various citrus and seasonings) juice. The milky liquid is sometimes made on its own using fish stock, adding pureed fish to make it more creamy or adding milk to balance the acidity from the citrus juice. 
• Pastel de Choclo - is a creamy and soft casserole-like pie famous in Chile consisting of ground beef, chicken, onions, black olives, hard-boiled eggs, and dough from freshly ground corn, called choclo. 
• Locro de Papa - is a classic Ecuadorian soup made from onions, potatoes, garlic, annatto, milk, cumin, and queso fresco. 
• Sunday roast - is traditionally eaten every Sunday by English households. It is a roasted meat (beef, lamb, duck, chicken, or pork), assorted potatoes, and other vegetables served with gravy. 
• A scone is a cake made of flour, milk, and butter. It is halved, eaten with butter and jam, and sometimes contains raisins. 
• Steak and kidney pie - is a savory pie filled with diced beef, kidney (ox, pork, or lamb), fried onion, and brown gravy. 
• Fish and chips - contain battered and deep-fried fish (cod or haddock) and French fries. This dish was among the few food items that were not subjected to rationing during World War II since it is believed that the dish was good for boosting the nation’s morale and a contributing factor in defeating Nazi Germany. 
• Cornish pastry - is a baked pastry made by placing a filling of vegetables and meat on a flat pastry circle, folding it to wrap the filling, and crimping its edge to seal it before placing it in the oven. 
• Quiche Lorraine - is a big tart containing bacon or grilled ham, eggs, cream, nutmeg, salt, and black pepper. The top is baked until lightly browned to give it a smokey taste.
• Cassoulet - is a casserole made with white beans and various types of meat: different parts of pork, sausage, and duck legs.  
• Pot Au Feu - A national dish and the most celebrated dish in France by poor and affluent families. A classic French comfort food, it is stewed meat with mixed vegetables. 
• Coq Au Vin - It means “rooster in red wine.” It is a chicken braised with red wine, mushrooms, and garlic.
• Foie gras - is a soft buttery pâté (a mixture of seasoned ground food) made with duck liver with a texture similar to ice cream.
• Kladdkaka - is a rich chocolate cake famous in Sweden made from eggs, cocoa or chocolate, butter, flour, and sugar into a dense and luscious dessert with a moist center and an outer layer with a thin and crunchy coating. 
• Danish pastry - is made with laminated dough (repeatedly covered with butter and folded over itself) shaped into different forms, such as pinwheels and filled with flavorful and creamy fruit fillings. 
• Köttbullar - are famous Swedish meatballs consisting of ground beef mixed with pork or veal and typically seasoned with onions, salt, pepper, and allspice. The rounded meatballs are browned in hot butter until their exterior is crispy brown but with a light, airy, and tender texture on the interior. 
• Pinnekjøtt - is a rack of lamb or mutton that is brined and air-dried/smoked before being sliced into individual ribs and cooked on birch branches (thin-leaved tree) and steamed until all the water evaporates so the meat becomes juicy and tender. It is usually served with mashed potatoes, pureed turnips, and various salads. 
• Brunede kartofler - is made from cooked and peeled potatoes that are simmered in a mixture of butter and sugar until completely coated in the caramelized glace.
• Paella - is one of Spain’s most popular dishes. It was originally a dish for agricultural workers made with short-grain rice, tomatoes, onions, beans, saffron, chicken, and seafood. It is traditionally eaten straight from a massive pan, each person using a wooden spoon. 
• Falafel - is mostly a street food in Turkey, Lebanon, and Israel. They are a tasty combination of ground chickpeas with fresh herbs and spices shaped into small patties and sometimes served between slices of pita bread.
• Hummus - is a dipping sauce made by blending chickpeas (garbanzos) with tahini (sesame paste), citrus, and garlic.
• Moussaka - is a popular baked dish from Greece made from fried eggplants, potatoes, beef,  or lamb mince sauce and finished with a bechamel sauce. It is similar to a lasagna, except this dish is made with layers of vegetables. 
• Stuffat tal-fenek - is a traditional rabbit stew from Malta that is slow-cooked in a rich tomato, garlic, and red wine sauce until the meat becomes tender.
• Blini - is a wheat pancake rolled with various fillings, such as jam, cheese, caviar, sour cream, onions, or chocolate syrup. It is the equivalent of a crepe in Russia. 
• Pashka - is a festive dessert made commonly during Easter. This sweetened cheesecake dessert is decorated with Christian symbols for the holiday feast. 
• Pelmeni - are pastry dumplings filled with minced meat and wrapped in a thin pasta-liked dough. They are usually served alone, pan-fried in butter, topped with sour cream, or in a soup broth.
• Shchi - is a cabbage soup made from fresh or fermented cabbage and contains potatoes, onions, carrots, and chicken.
• Solyanka - is a thick soup made with various types of smoked meat, including sausage, ham, bacon, beef, and vegetables, such as carrots, onions, cabbage, and potatoes.