South American cuisine

salad dish

species of mustard plant

species of plant

'''''' ( , ; ) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

culinary traditions of Brazil

culinary traditions of Argentina

culinary traditions of Chile

culinary traditions of Peru

vegetable harvested from the inner core of certain palm trees

Tall upright marigold plant from the genus Tagetes

thumb|Polvorón on its paper wrapper thumb|Mantecados (not polvorones) and their traditional wrappers

culinary traditions of Colombia

culinary traditions of Bolivia

culinary traditions of Uruguay

set of dishes and culinary techniques of Paraguay

latin American griddle

culinary traditions of Venezuela

dish made of bovine testicles

typical foods, beverages, and cooking styles in Latin America

cuisine of the Inca civilization

Rosca or roscón () is a Hispanic bread dish eaten throughout Iberia and Latin America. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called '''ka'ake''' and referred to as a "Syrian-style cracker ring".

culinary traditions of South America

cuisine of certain countries colonized by the Spanish, Portuguese and French empires, featuring simple culinary techniques of European origin with local ingredients and influence of the colonized culture

food preparation styles of Central, North, and South America

Motemei (from Spanish, moteméi) is a South American food made from shelled, cooked and peeled maize that is prepared as a dessert, stew or refreshment. The term in Spanish "moteméi" comes from the contraction of the words "mote" (in gastronomy, the generic name for various cereals or legumes cooked in water) and "maíz" (maize). thumb|Motemei.

Polvorosas (Spanish pronunciation: [polβoɾosas]) are traditional Venezuelan and Colombian cookies. They are often made with flour, cornstarch, sugar, milk, and butter (or lard). The word stems from "pólvora," meaning particles that are reduced to one solid thing, in other words, dust. The cookies are known for having a crumble like texture, so they are broken down while being consumed. These cookies are a variation of the Spanish "polvorón," and were adopted by Colombians and Venezuelans during the Spanish colonization.