Food Color Additive

Gringas is a typical Mexican dish made with flour tortillas filled with al pastor marinated pork meat, cheese, and, most commonly, pineapple slices, although onions, chili sauce, and coriander can all be added to the dish according to the... READ MORE

Llapingachos are typical Ecuadorian potato patties that are often served with a spicy peanut sauce on the side. They consist of cheese and mashed potatoes. The combination of those ingredients is flattened and cooked on a griddle until it develops... READ MORE

Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usuall... READ MORE

Fanesca is a unique Ecuadorian soup characterized by its thick consistency, consisting of fresh Andean grains, beans, peas, and lentils, combined with salt cod cooked in milk. There should be 12 different grains and beans in the soup, symbolizing ... READ MORE

Caldo de bolas is a traditional dumpling soup originating from Ecuador, and it's also popular in the Tumbes region in Peru. In order to prepare the dumplings, cooked ripe plantains are mashed, mixed with eggs and shaped into a ball. The dumplings ... READ MORE

The star ingredient of this traditional Salvadoran soup or broth is a free-range, home-raised chicken known as gallina india. With an incomparable, rich flavor due to it being raised in a natural environment and fed on a natural diet, the... READ MORE

Pepita con tasajo is a traditional dish originating from Chiapas. It consists of strips of salt-cured beef which are served in a sauce made from onions, garlic, ground pumpkin seeds, and achiote. The dish is traditionally served to the public for ... READ MORE

Moqueca capixaba is a traditional stew originating from the region of Espírito Santo. It is prepared with fish, lime juice, coriander, and vegetables such as onions, tomatoes, and garlic, all nicely colored with annatto. Traditionally, the ... READ MORE

This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de p... READ MORE

Deep-fried kwek kwek is a type of tokneneng, the omnipresent Filippino street food. While tokneneng is made with boiled chicken or duck eggs, kwek kwek is the smaller sized variety, which usually employs tiny quail eggs. Both types are di... READ MORE

Popular both in Venezuela and Colombia, perico is an egg-based dish made with scrambled eggs, onions, tomatoes, and butter. Venezuelan version is often enriched by the addition of coriander, annatto, and ground peppers, while the Colombian version... READ MORE

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black co... READ MORE

Pollo asado is an authentic Mexican dish consisting of marinated grilled chicken that is usually seasoned with citrus juices and cumin. When the chicken is grilled, it is served in pieces and traditionally accompanied by warm, fresh tortillas and ... READ MORE

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chiv... READ MORE

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a comb... READ MORE

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating... READ MORE

Spaghetti doused in a dark cuttlefish ink sauce is one of the classic Italian dishes whose origin is associated both with Sicily and the northern Veneto region. The sauce is usually composed out of sliced cuttlefish that is fried alongside garlic ... READ MORE

Salteñas is the name of the national dish of Bolivia consisting of crescent-shaped, filled pockets of dough. The name is derived from the first known baker of these delicacies, who was born in the city of Salta, but he was later exiled to P... READ MORE

Chipirones en su tinta is a traditional dish originating from the Basque country. The dish is made by searing and poaching whole baby squids until they become tender, served in a purée of sautéed vegetables, garlic, and white wine, a... READ MORE

Although tamales are usually made with maize dough, the Guatemalan version called paches uses mashed potatoes, annatto powder, allspice, and lard. These tamales are typically filled with a combination of meat, tomatoes, green onion, garlic, bell p... READ MORE

Salsa de maní is a traditional peanut sauce originating from Ecuador. Although there are variations, it's usually prepared with a combination of roasted and chopped peanuts (or peanut butter), onions, tomatoes, water, salt, pepper, achiote ... READ MORE

Kue lapis is a layered steamed cake widely enjoyed in Indonesia, Malaysia, Singapore, and Brunei, known for its vibrant colors, soft, chewy texture, and delicate coconut-infused flavor. The name comes from the Malay a... READ MORE

This American classic is traditionally made for Valentine’s Day and Christmas. Red velvet cake is typically covered in a French-style butter roux icing, though recently cream cheese frosting and buttercream have both been used as a simpler a... READ MORE

Sopa de mondongo is a term that is widely used all across Central and South America when referring to a hearty tripe and vegetable soup. The star of the dish is beef or pork tripe, the rather tough edible part of animal stomach which is cut into s... READ MORE

Guatita is Ecuador's national dish, a hearty, thick stew consisting of tripe simmered in a sauce of peanuts and potatoes. The name of the dish can be translated as little guts. Tripe must be cleaned a few times with lemon juice and water,... READ MORE

Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These chewy cakes are usually infused with foo... READ MORE

Biscuit rose de Reims or rose biscuit is a traditional dessert that has been produced in Reims, France since 1691. Rose in the name of the dessert refers to its color, not its flavor. Since it is baked twice, the process gives it a charac... READ MORE

Hiding underneath the adorable pink fondant are cubes made from two rum-soaked biscuit sponges that have been layered with a combination of nougat and jam. Once assembled, they are typically drizzled with chocolate or topped with a cocktail cherry... READ MORE

Tokneneng is a traditional dish that's sold as a street food snack. It consists of hard-boiled eggs that are dipped in an orange-colored batter, then deep-fried. The dish is traditionally made with duck eggs, but chicken eggs can also be used. The... READ MORE

Sopa de patacón is a Colombian soup made with smashed fried green plantains as the star ingredient. Apart from the plantains, the soup contains beef broth, oil, onions, bell peppers, scallions, garlic, cumin, and achiote. Before serving, th... READ MORE

Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saff... READ MORE

Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. It is believed that the cake was invented in order to celebrate the 1884 wedding of P... READ MORE

Although some may think this Chinese delicacy is a fruit, it is actually a white pastry bun with a reddish tip, visually mimicking the shape of a peach. It can be stuffed with either red bean paste, lotus paste, or custard. Longevity peaches are c... READ MORE

This unusual Turkish dessert is usually prepared by street vendors on small stoves with individual compartments. Each compartment is filled with a thick, colorful toffee paste that the vendor then wraps around a wooden stick, creating a sort of mu... READ MORE

Arroz con maiz is a flavorful rice dish popular throughout Latin America. At its most basic, the dish consists of rice cooked together with corn, usually in the same cooking vessel. However, there are a few variations on the dish, especially in Cu... READ MORE

Glossy, red, and sweet, candied apples, also known as jelly apples, were invented in New Jersey in 1908, when William Kolb, a candy maker from Newark, made a syrup with melted sugar, red coloring agent, and cinnamon flavoring. He dipped s... READ MORE

Sopa de caracol is one of the most notable dishes in Honduran cuisine, consisting of large pieces of conch cooked in coconut milk with the addition of conch broth, cassava, plantains, and spices such as coriander, garlic, and chili. For added flav... READ MORE

Revolcado is a Guatemalan curried stew consisting of a small pig's head and entrails, tomatoes, tomatillos, bell peppers, chiles guaques (Guatemalan chiles), garlic, onions, and annatto. The sauce is sometimes thickened with corn flour, a... READ MORE

Jell-O is an extremely popular, branded, simple gelatin dessert from the United States. Gelatin, the main ingredient in Jell-O is made by extracting collagen from the boiled bones of animals. Jell-O was invented in 1897 by Pearle Wait, who experim... READ MORE

Sopa de pata is a traditional soup. It's made with a combination of tripe, cow's feet, sweet corn, green beans, chayotes, cassava, and bananas. The soup is spiced with onions, garlic, cumin, and achiote, while its rich and buttery flavor is coming... READ MORE

Saveloy is a bright pink, heavily seasoned sausage that is typically served in fish and chip shops throughout the country. Originally, it was made with pork brains, but nowadays it is prepared with a combination of beef, pork, spices, and rusk. Pe... READ MORE