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Chili con carne, meaning "chili with meat", is a spicy stew containing chili peppers, meat, tomatoes, and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
Asado is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla, all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.
Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and West African cuisine. Despite the blending and incorporation of pre-Columbian, West African, and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast's main staple revolves around beef, poultry, local fruits, and corn, the Caribbean coast's cuisine makes use of seafood and coconut.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
Carne asada fries are a local specialty found on the menus of restaurants primarily in the American Southwest, including San Diego, where it originated.
A salchipapa or salchipapas is a South American fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). The dish is served with different sauces, such as ketchup and mustard, crema de aceituna, along with aji or chili peppers. Sometimes a fried egg or cheese is added on top; it can also be served with tomato and lettuce, and is occasionally garnished with oregano.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
A burrito in Mexico is, historically, a regional name, among others, for what it’s known as a taco, a tortilla filled with food, in other parts of the country. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.
Borracho beans, also referred to as drunken beans or frijoles borrachos, is a traditional dish of both Mexican and Southern Texas cuisines made of pinto beans cooked in beer and flavored with cilantro, onion, garlic, bacon, bacon fat, cumin, and chili powder or whole chili peppers. Borracho beans can be served wrapped in tortillas with some form of grilled beef such as carne asada, eaten from a bowl much like chili, or used as a bean dip and eaten with tortilla chips. Variations on this dish in Mexican cuisine often substitute black beans instead of pinto beans.
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients. It typically uses canned sardines, which comes with a tomato sauce which may or may not also be included. It is commonly regarded as a very cheap and easy meal to prepare, with a reputation similar to instant noodles. It is usually eaten for breakfast with white rice and banana ketchup. It can also be eaten as a sandwich with pandesal bread.
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef sautéed with onion rings. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added. A notable variant of the dish is sinabawang corned beef, which just adds beef stock or water to the dish after sautéing, making it soupier.
