maize
316 dishes.
Elarjistiff cornmeal beaten with sulguni cheese until elastic; Samegrelo specialty
EloteGrilled corn slathered with mayo, cotija, chile, lime
Elotes locosBoiled corn on a stick smeared with mayonnaise, mustard, ketchup and cheese
Emahewulightly tangy fermented thin maize drink
Empanada colombianaCrisp corn-flour pockets of beef and potato, served with ají
Empanada de cazónFried corn empanada of stewed baby shark, Margarita specialty
EnchiladasRolled tortillas bathed in chile sauce with cheese and chicken
Enchiladas hondureñasFlat fried tortilla piled with meat, egg, and cheese
Enchiladas nicaragüensesTortilla pockets stuffed with seasoned rice and meat, fried and dressed with salad
EsquitesCorn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and lime
FanescaHoly Week soup of twelve grains, squash and salt cod
FendishaPopcorn served in a wide basket alongside roasted coffee
FestivalSweet fried cornmeal dumplings, jerk's sidekick
Fire engineCorned beef stewed with tomato and onion, spooned over buttery grits
FirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachio
FricaséSpicy paceño pork stew with hominy, famed hangover remedy
FritadaPork braised then crisped in its fat, with hominy and plantain
FufuStiff cassava-corn flour swallow rolled to scoop stews
Fungee and pepperpotNational dish: cornmeal-okra ball with leafy meat stew
FungiStiff cornmeal and okra porridge turned in a pot and served with saltfish
Gallo en chichaRooster braised in fermented corn drink with panela
GallosWarm tortilla folded around a single filling and eaten in the hand
GarnachasSmall thick tortillas fried and topped with mince, onion, cheese and salsa
GarnachesFried tortillas topped with beans, cabbage, and cheese
GhomiThick unsalted cornmeal porridge eaten hot with cheese instead of bread.
Githeriboiled maize and beans, often fried with vegetables; Kikuyu staple
GnomiSpongy steamed cakes of lightly soured maize batter, sold with pepper sauce or fish
GongoFierce backyard distillate of fermented maize or cassava mash
GufongFried maize-flour cakes, dense and lightly sweet, eaten with coffee
GüirilasSweet young-corn tortillas served with cuajada cheese
HallacaChristmas corn-dough parcels of beef, pork, olives, raisins in banana leaves
Halwa Bahrainigelatinous saffron-cornstarch sweet with nuts, made since the 1850s
HoposeHome-brewed beer of maize meal, bread yeast and sugar, drunk young
HornadoSlow-roasted whole pork served at markets with llapingachos and mote
Huevos rancherosFried eggs on tortillas bathed in ranchero salsa
HuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillas-
Arepa de choclo
Sweet young-corn arepa griddled and folded around melting white cheese. Ready in 20 minutes prep and 20 minutes cooking. 6…
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Ara
Homemade distilled spirit of fermented rice, maize or wheat. Ready in none prep and none cooking. Not made at home;…
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Aprapransa
Roasted corn flour stirred into palm soup with crab and beef. Ready in 25 min prep and 1 hr cooking.…
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Asham
Parched corn ground fine with sugar, eaten dry by the spoonful. Ready in 20 min prep and 30 min cooking.…
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Asaana
Dark caramel-sweet drink of roasted fermented maize, served over ice. Ready in 20 min prep and 30 min cooking. 2…
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Atol shuco
Thick purple-corn atol with beans and pumpkin-seed alguashte. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A…
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Atolillo
Milk pudding thickened with cornstarch, flavoured with cinnamon and vanilla. Ready in 10 minutes prep and 20 minutes cooking. Serves…
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Atol de elote
Hot drink of fresh sweetcorn, milk and cinnamon, thick enough to spoon. Ready in 20 minutes prep and 30 minutes…
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Atol blanco
Unsweetened white corn atol drunk hot with black beans and chile sauce. Ready in 15 minutes prep and 1 hour…