Bocadillo

Biltong is a traditional beef snack that is cured in a unique way. The word comes from the Dutch bil, meaning hind quarter, and tong, meaning strip, in this case - a strip of meat. Although it looks similar to American beef jerky, it is quite different in flavor and the method of preparation. The beef is dried with vinegar which cures the meat and adds layers of texture and flavor. It is seasoned with salt, pepper, and coriander, and the meat is much thicker than beef jerky. Originally, it was created out of necessity as a survival food when the Dutch settlers arrived in South Africa. As the climate was extremely hot, they needed to preserve the meat, so they hung it out to dry and found out that it had become hard on the exterior, yet flavorful on the inside. And so, biltong was born, enjoyed today both in South Africa and abroad as a testament to its ever-growing popularity.

Biltong

Biscotti al gorgonzola are traditional cheese-flavored snacks originating from Italy. These savory biscuits are usually made with a combination of Gorgonzola cheese, parmesan, flour, butter, cream, yeast, and salt, while crushed walnuts and sesame seeds are used for the crunchy coating and topping. Once shaped, the dough is chilled, rolled out, then cut into small circles. The surface is brushed with cream and the biscotti are topped with chopped walnuts and sesame seeds before baking. Once golden, these savory biscotti are left to cool, and then enjoyed or stored in airtight containers. There's also an easier method of making these cookies that calls only for flour, butter, Gorgonzola, and parmesan.

Biscotti al Gorgonzola

Black peas are a Lancashire specialty consisting of slowly boiled maple peas served with lots of malt vinegar. The dish is traditionally prepared and sold on November 5th, also known as Bonfire Night or Guy Fawkes' Day. This comforting dish can be served hot or cold, and it is usually consumed out of a cup when bought at fairgrounds from street vendors.

Black peas

Netherlands

A typical snack from the Dutch province of North Brabant, worstenbroodje is a meat-filled roll that is especially popular during the colder winter months. The dough is made with flour, milk, yeast, sugar, butter, and eggs, while the filling is usually made with ground beef and pork, eggs, milk, breadcrumbs, and flavorings such as salt, pepper, nutmeg, and chopped parsley. Shaped into an elongated oval, these sausage rolls are baked in an oven until their exterior becomes golden-brown and crunchy.

Brabants worstenbroodje

Breadfruit balls is a traditional snack originating from St. Lucia, but it's also popular in Dominica. It's usually made with a combination of breadfruit, onions, garlic, parsley, celery, breadcrumbs, eggs, grated cheese, and salt. The breadfruit is cut into quarters, cleaned, boiled until soft, then mashed and cooled. It is mixed with the other ingredients, and the mixture is shaped into balls that are rolled in breadcrumbs and fried or baked. Breadfruit balls are always served hot.

Breadfruit Balls

Bublik is a name that is commonly used in Eastern European countries, predominately Ukraine and Russia, when referring to a round, yeasted bun, in many ways similar to a bagel. Before baking, it is shortly poached in water and dusted with poppy seeds, sesame, or sugar. It is believed that bublik was created among the Jewish population in czarist Russia, but got its present form in Ukraine. It was originally sold from street carts, where it was lined on a string and offered to the customers. Bublik is typically consumed as a snack or as an accompaniment to coffee or tea. In Europe, there are numerous bread products resembling bublik, such as the Polish obwarzanek and Russian baranki.

Bublik

Pakistan

Bun kebab is a traditional street food item originating from Karachi, where it is relished in nearly every corner of the city. This savory snack typically consists of a bun filled with a combination of shami kebab, chutney, raita, slices of onions, tomatoes, and cucumbers. The filled bun is then seared until nicely colored and crispy. Chicken, beef, and mutton, along with the vegetarian chana dal (split chickpea kebab) and daal aloo (spicy lentil and potato kebab) patties comprise the typical selection of kebabs used in the preparation of bun kebab. Optional additions include egg omelets, tamarind sauce, cheese, and bacon. In Pakistan, bun kebab is usually enjoyed hot, cut in half and accompanied by roasted sweet potatoes, hash browns, extra condiments, and a cup of chai latte on the side.

Bun Kebab

Mexico

Cacahuates botaneros is a traditional bar snack originating from Oaxaca. It's usually made with a combination of raw peanuts, garlic, &aacute;rbol chili peppers, oil, salt, and limes. The ingredients are mixed in a big pot over medium heat until the peanuts and garlic are fully toasted and golden brown. The mixture is left to cool down and it's then served with halved limes that are squeezed over the peanuts. It's recommended to pair this spicy snack with micheladas.

Cacahuates botaneros

Portugal

Cachorrinho is a popular snack originating from Porto. It is a small, hot sandwich made with a crispy bread roll filled with two types of sausages (lingui&ccedil;a and chouri&ccedil;o, fresh and smoked, respectively, traditionally acquired from the Bolh&atilde;o market) and cheese, brushed with a mixture of butter and piri piri sauce. The sandwich is often grilled or toasted until the bread is crunchy and the cheese melts. Cachorrinho is commonly enjoyed in caf&eacute;s and bars as a quick, tasty treat, accompanied by French fries and beer.

Cachorrinho

United Kingdom

Translated as the warm one, calentita is the national dish of Gibraltar&ndash;an oven-baked meal that looks similar to a dark flour pizza without toppings. It is always served hot and consists of chickpea flour, water, olive oil, and seasonings such as salt and black pepper. Calentita originally appeared in the 16th century, when the Genoese migrants brought the recipe to Gibraltar. It is believed that the dish was named by street vendors who would shout the name in hopes to sell the calentita while still fresh and warm on a piece of greaseproof paper, and the word transferred its meaning from temperature to food. Today, calentita shares the name with a food festival that takes place every year on the streets of Gibraltar in a festive celebration of the island's multicultural society.

Calentita

Cancha salada is a traditional snack. It's prepared by roasting maiz chulpe, a unique corn variety, in oil or butter, then seasoning the kernels with salt. This popular snack was consumed by ancient cultures, and nowadays it's often sold by street vendors or served in cebicherias as an accompaniment to alcoholic beverages. Cancha salada is typically prepared in a clay or metal pot.

Cancha salada

Italy

Although canestrelli are more famous in their sweet varieties, Taggia is the birthplace of a special, savory version. Canestrelli di Taggia are crunchy, lightly savory, ring-shaped biscuits similar to taralli pugliesi, made with white flour and extra virgin olive oil, preferably of the renowned local variety which is made from Taggiasca olives.

Canestrello di Taggia

Carac&oacute;is, also known as Portuguese snails, are a popular petisco (small dish) in Portugal. Typically enjoyed during the summer months, these small snails are simmered in a flavorful broth made with olive oil, garlic, onions, bay leaves, oregano, and sometimes piri-piri (spicy chili). Sometimes chicken broth or sausages or bacon can be included as well. The snails are cooked until tender and served hot, often accompanied by crusty bread to soak up the broth. Carac&oacute;is are a beloved snack at Portuguese cafes and taverns, with many regional variations, commonly enjoyed with a cold beer or a glass of wine.

Caracóis

Carotte banana is a Seychellois snack comprised of a banana that is flavored with honey and vanilla, and then enclosed within banana leaves. This sweet treat is commonly consumed in the morning or in the afternoon, usually with a cup of tea on the side. The word carotte, meaning carrot, has nothing to do with carrots being involved in the preparation, but with the snack&rsquo;s characteristical shape. Once prepared, the local specialty is reminiscent of an actual carrot, which is how it got its interesting name that translates to banana carrot.

Carotte banana

Cartocciata is a traditional Sicilian street food originating from Catania and the area around Mount Etna. Visually, it looks similar to a small calzone pizza and consists of dough that's stuffed with various ingredients. The traditional version is stuffed with tomatoes and mozzarella, but there are also cartocciata varieties with ingredients such as ham, mushrooms, eggs, chips, salami, fried eggplant, or sausages.

Cartocciata

Catrachitas is a popular Honduran snack consisting of deep-fried tortilla chips topped with hot sauce, cheese, and mashed refried beans. When served at home, the toppings can vary from one family to another, but in restaurants, catrachitas are usually served in a clay pot filled with melted cheese, mashed beans, and bits of sausage, similar to the Swiss fondue pot. There is also a similar variation on catrachitas called de chilindrinas, consisting of deep-fried tortilla strips that are topped with cheese and hot tomato sauce.

Catrachitas

India

Chaat is a term signifying a huge variety of Indian street foods, snacks, or small meals which usually combine salty, spicy, sweet, and sour flavors. The name chaat is derived from a Hindi verb chaatna, meaning to lick, possibly referring to the finger-licking good quality of the dishes. Chaats are usually small, consumed on their own as a snack, or combined with other dishes to form a big meal. Throughout India, Pakistan, and Bangladesh, chaat can be found at chaatwallas (street vendors), serving various dishes, from stuffed bread to deep-fried pastries with accompanying dipping sauces. In India, a chaat stand is usually specialized for one or two dishes which are always made fresh. If chaat is offered in a larger restaurant, it is often accompanied by a traditional Indian drink called lassi. Chaat dishes are very popular due to their enormous variety: from crispy fried potatoes, sevpuri, and pakora, to chila pancakes with chutney and pav bhaji, there is a variety of chaat for every type of consumer.

Chaat

Cheese scone is one of the popular types of English scones. These small snacks are usually made with a combination of flour, baking powder, butter, milk, salt, and grated cheddar cheese. The ingredients are mixed into a dough that&rsquo;s flattened and folded over a few times before baking in order to give the scones a &ldquo;mouth&rdquo;. As a result, baked cheese scones can be broken into halves without cutting. Cheese scones are baked until golden brown, and they&rsquo;re often served with soups or stews. However, most people prefer them as they are &ndash; warm and spread with generous amounts of butter.

Cheese scone

Chikuwa is a Japanese product made with salt, sugar, egg whites, starch, and seasoned, ground meat of fishes such as shark, pollock, or flying fish. The ground meat paste is placed around a bamboo stick, and it is then grilled or steamed. The stick gets removed later, leaving a hollow interior. Chikuwa is regularly consumed on its own as a snack, when it is customary to dip it in soy sauce. It can also be sliced and used as an ingredient in stews and Japanese curries. The name of the product means bamboo stick, referring to the key component in its production. Due to its low price and the fact that it is rich in protein and low in fat, chikuwa is a very popular product in Japan, so much that some people even give it to their dogs as a treat.

Chikuwa

Chin chin is a popular Nigerian snack. It's made with a combination of flour, sugar, butter or margarine, and milk, but there are some optional ingredients such as ground nutmeg, baking powder, and eggs which are added depending on personal preferences. Once the stretchy and sticky dough has been formed, it's rolled and cut into desired shapes (usually small squares or strips) before being fried in hot vegetable oil until golden brown. These traditional snacks can be either crunchy or hard, depending on the preparation. In Nigeria, chin chin is often seen at weddings and during Christmas. It's recommended to pair it with a chilled beverage on the side.