Apéritif

Spain

Hailing from the region of Asturias, chorizo a la sidra is one of the most traditional Spanish tapas. It's made with fresh or uncured chorizo sausage that's cut into thick slices and fried in olive oil with the addition of Asturian apple cider until the liquid reduces. This tapa is traditionally served warm in small clay pots. And don't forget to pair this tapa with a glass of Sidra de Asturias on the side, because you can never have too much cider.

Chorizo à la cidre

Chorrillana or bistec a la chorrillana is a popular Chilean dish served mostly in pubs where it is labeled as an appetizer or a dish that is meant to be shared. The basis of the meal are French fries which are covered in a combination of fried or scrambled eggs, strips of beef, and caramelized onions. Common variations include additional ingredients like hot dogs, chorizo, and tomatoes, while the seasonings may include either garlic, oregano, or pebre&mdash;a popular Chilean condiment.

Chorrillane

Chruok svay is a variation on the Asian green papaya salad that swaps papaya for green mango. The salad is typically prepared with crunchy strips of raw green mango which are coated with a sweet and sour dressing of makrut lime juice, palm sugar, and fish sauce. Other typical ingredients include seafood and fish, most commonly dried shrimps, roasted cashews or peanuts, shallots, green onions, carrots, cabbage, and herbs such as mint, basil, or Thai basil. Unlike other Asian versions of the salad, Cambodian green mango salad is not defined by a predominant spicy flavor, but it gets only a kick of heat from bird&rsquo;s eye chilis. Sweet, sour, and with a hint of spiciness, this classic salad is typically consumed as an appetizer, a light meal, or a snack, and it can also be used as an accompaniment to various grilled meat or fish dishes. Cambodian green mango salad is usually eaten with white rice on the side.

Chruok svay

Chtapodi sti schara (grilled octopus) is a traditional octopus dish originating from Greece. Although there are variations, the dish is usually made with a combination of octopus, red wine vinegar, olive oil, and oregano. The octopus is washed, dried, and placed on a grill over a charcoal fire. It's brushed with a marinade consisting of oil, vinegar, and oregano. Once the octopus is tender, it's placed on a plate, thinly sliced and seasoned with olive oil, a drizzle of lemon, and oregano. It is mainly enjoyed as a meze dish that pairs well with crusty bread and ouzo or white wine.

Chtapodi sti schara

Spring rolls are traditional Chinese snacks consisting of thin sheets of dough that are filled with various ingredients, then deep-fried in hot oil. Some of the more common ingredients for the filling include shredded pork, shrimp, mushrooms, and cabbage. These flavorful snacks are commonly served as an appetizer, accompanied by numerous dips, tea, or coffee. Originally, spring rolls were called spring dish, symbolizing the beginning of Spring. Spring dish used to be sent to friends or relatives as a spring present and a blessing, and they were usually filled only with vegetables and fruits. The dish originated during the Eastern Jin dynasty era, and the spring dishes later evolved into spring cakes. With the development of cookery skills, the traditional spring cakes evolved into spring rolls, which were commonly present at Chinese imperial menus. Today, there are numerous variations of spring rolls around the world, most notably in Taiwan, Hong Kong, Vietnam, South Korea, Indonesia, and Australia, although spring rolls can be found in most Chinese restaurants.

Chun-Juan

Chushki burek is a traditional dish that is made by stuffing and frying peppers. Roasted sweet red peppers are filled with a mixture of cheese, eggs, and fresh herbs such as parsley or dill, then dredged in flour, eggs, and breadcrumbs, and finally deep-fried in oil until crispy. The dish is typically consumed as a warm appetizer, and it is often accompanied by a sour garlic-yogurt sauce and a fresh salad on the side.

Burek de chushki

Colombia

Chuyaco is a traditional fruit salad originating from the department of El Valle del Cauca. It is prepared with oranges, panela sugar, orange juice, scallions, and hot chili peppers such as habanero or scotch bonnet. The oranges are peeled and sliced, then combined with dissolved panela sugar, orange juice, green parts of the scallions, chili peppers, and seasonings. The resulting sweet, spicy, and tangy fruit salad is chilled before consumption, and it is usually served as an appetizer or an accompaniment to various grilled meat and seafood dishes.

Chuyaco

Italy

Cibreo is a traditional Tuscan specialty made with chicken giblets as the key ingredient. The livers, combs, testicles, and hearts are peeled and chopped, then combined with tomato paste, garlic, onion, parsley, and a single anchovy that will dissolve as it cooks. A combination of egg yolks, flour, and lemon juice is then added to the pot. It's vigorously mixed and stirred constantly. If the resulting stew is too thick, it can be slightly diluted with broth. This dish goes especially well with crostini and it's traditionally served hot.

Cibreo

&Ccedil;iğ k&ouml;fte is the Turkish version of steak tartare, traditionally made with high-quality ground raw beef (or lamb) that is combined with tomatoes, onions, garlic, pepper, and a selection of Turkish spices. The dish is consumed as a meze, and it is typically served almost cold. Nowadays, due to food safety regulations and health concerns, the meat is almost always replaced with bulgur and ground walnuts, but these vegetarian versions are so good that people mostly can&rsquo;t tell them from the real thing.

Boulangerie de rue

Cipollate con pancetta is a traditional Sicilian appetizer originating from Catania. This simple dish is made with a combination of trimmed scallions, pancetta slices, oil, salt, and pepper. In order to prepare the dish, two or three scallions are wrapped in a strip of pancetta and seasoned with salt and pepper. The bunches are then cooked in oil over medium-high heat until the scallions and pancetta are crisp and browned on all sides. Cipollate catanesi are traditionally served hot and they can be found in many butcher shops in Sicily.

Cipollate à la pancetta

Cipolle ripiene di magro is a traditional dish hailing from Piemonte. It's a specialty of Caravino, and in the past, the dish was prepared exclusively for the feast day of the local patron saint, James. The dish consists of meatless stuffed onions. The onions are cooked, drained, cooled, then stuffed with a combination of stale bread soaked in milk, the chopped insides of the onions, eggs, Parmigiano Reggiano, nutmeg, raisins, salt, and spices such as marjoram and thyme. When filled, the onions are baked until they've formed a golden crust on top. The dish can be served as an appetizer or a light meal that replaces the main dish. Serve it hot or cold.

Cipolle mûrit de magro

This round bread comes from Sardinia. It is usually made with a combination of regular flour and semolina flour, water, salt, and yeast. The crust is crispy, while the interior is slightly yellow and tender. In the past, it used to be made once a week in the early morning, and it was then kept in cellars, where it was wrapped in cloths. Civraxiu is best enjoyed warm as an appetizer, dipped in olive oil or the drippings of roasted meat, but it is also often used in the preparation of bruschettas.

Civraxiu

United States

Originating from Rhode Island, clams casino is made with littlenecks or cherrystone clams and bacon that are first seasoned and cooked, then placed together with breading on a half of a clam shell, and finished by either baking or broiling the concoction. Despite many variations, the one constant ingredient is bacon, and the finished clams are often sprinkled with fresh parsley. The dish became extremely popular with Italian-Americans and is served in almost every trattoria in Manhattan&rsquo;s Little Italy.

Casino des Palourdes

Clams oreganata is an Italian-American dish made with a combination of 6 or 12 clams (usually littleneck clams), butter, breadcrumbs, oregano, parsley, garlic, lemon zest, and white wine. The clams in their shells are topped with a mixture of butter, breadcrumbs, oregano, garlic, parsley, and lemon zest before baking. The name of the dish refers to the addition of oregano to the breadcrumb mixture. Clams oreganata is a must-have appetizer for the Feast of the seven fishes, an Italian-American celebration of Christmas Eve which incorporates various fish and seafood dishes.

Palourdes Oreganata

Mexico

Codzitos is a Yucatecan dish consisting of fried tortilla rolls. The name of the dish is derived from the Mayan word koots (codz), meaning to roll. In order to prepare it, stale tortillas are stuffed with shredded meat (usually pork or chicken) and cheese, then fried. Originally, codzitos were invented as a way to use up leftover tortillas. When served, this appetizer is traditionally topped with homemade tomato salsa, and it can be garnished with grated cheese and cilantro.

Codzitos

Slovenia

Čompe is a traditional dish originating from the Soča area. The dish consists of boiled potatoes with cottage cheese and the list of ingredients includes medium-sized potatoes, cottage cheese, sour cream, white pepper, and salt. The unpeeled potatoes are scrubbed, washed, and boiled in water. Once done, the potatoes are cut in halves, then topped with a combination of cottage cheese and sour cream. The dish is finished by seasoning it with salt and freshly ground white pepper. It&rsquo;s usually served as an appetizer.

Compote

Conch ceviche is a Bahamian twist on the classic ceviche, made with conch meat as the key ingredient. It typically consists of conch meat, tomatoes, red onion, scotch bonnet peppers for heat, and diced mango for a small touch of sweetness. This ceviche variety is typically dressed with freshly squeezed sour orange and key lime juice. After the dish has been seasoned with salt and pepper and tossed, it should be served immediately.

Ceviche de conque

A delicacy of Caribbean and Creole cuisine, conch fritters are the national dish of sunny Bahamas. It consists of pounded, tenderized conch meat that is fried in batter with tomatoes, onions, celery, bell peppers, and various, often peppery seasonings. Conch meat is combined with vegetables because it takes a lot of effort to obtain a small amount of meat, and it's a way of making every bit of meat count. Usually tough and sturdy, conch meat greatly benefits from being cooked in tiny, diced pieces. Due to the popularity of conch in the Caribbean, one can easily find the dish throughout the islands, with many of the cooks adding their own spices to the mix in order to keep their menu unique. Therefore, it's best to try it at a few restaurants to compare different textures and flavors of the fritters. Fried until golden brown and crispy, this appetizer is best accompanied by a Bahamian-style dipping sauce consisting of lime juice, mayonnaise, ketchup, hot sauce, salt, and pepper.

Beignets de conque

Conchitas a la parmesana is a traditional dish that's served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallops will remain almost raw. The ingredients used for the dish include scallops, Worcestershire sauce, lime juice, butter, salt, pepper, and grated parmesan cheese. The dish is served immediately, while still piping hot, ideally with lime wedges on the side.

Conchitas à la parmesane

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Conchitas asadas is a popular Ecuadorian seafood dish, typically consisting of black clams (concha negra) grilled in their half-shells, often seasoned with a combination of garlic, lime, and perhaps other ingredients like butter or a touch of spicy pepper. They are frequently presented on their shells and can be garnished with herbs or accompanied by various sides or sauces, especially in upscale restaurants.
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