Regional Foods

a sandwich made with pork, ham, pickles, and other fillings, that is cooked and pressed, like a panini, created by Cubans living in Florida

• el cubano

• el gallo pinto

• el sándwich

• la empanada

a rice and bean dish from Costa Rica

• el gallo pinto

• la paella

• el arroz con leche

• el pico de gallo

guinea pigs roasted with certain spices, from Peru

• el picante de cuy

• asqueroso

• el pollo asado

• el puerco

a rice dish, usually seasoned with saffron, made with a variety of different meats or seafood and some vegetables, from Spain

• la paella

• el gallo pinto

• el mole

• la tortilla española

a Mexican soup with tomatoes, hominy, and sometimes meat

• el pozole

• el mole

• la sopa de tomate

• los tamales

corn dough wrapped around a filling and pressed flat like a tortilla before being cooked through, from El Salvador

• la pupusa

• la quesadilla

• la arepa

• la paella

sauce based in ground nuts, dried fruit, lots of seasonings, and chocolate, usually used to cook chicken or other protein, from Mexico

• la salsa de mole

• el pozole

• los churros y el chocolate

• las enchiladas

Spanish omelette, or a dish of potato, egg, and onions cooked together in skillet in one big piece, a fritatta of potato and onion

• la tortilla española

• la tortilla mexicana

• las papas bravas

• los huevos rancheros

sliced plantains that are fried and smashed flat and served with salt and ketchup, from the Carribean

• los tostones

• las empanadas

• los churros

• los tamales

• el cubano

• el pozole

• los tostones

• la pupusa