Antipasto

Chevrettes &agrave; la vanille et coco or shrimp in coconut-vanilla sauce is a dish specific for the Tahitian cuisine. This highly nutritious appetizer consists of peeled and deveined shrimps, oil, sliced Tahitian vanilla beans, coconut milk, rum, cream, salt, and black pepper. Shrimps can be replaced with fish or chicken, and the dish is best served with rice or spinach on the side.

Chevrettes alla vaniglia e cocco

Spain

Chicharr&oacute;n is a popular Spanish and Latin American dish consisting of pork rinds that are fried in oil until they develop a crunchy texture. It is believed that the dish originated in Andalusia and gained popularity in the rest of the world afterwards. Today, there are numerous variations of chicharr&oacute;n, so, in Peru, it is served with fried yuca and an onion relish, and in the Philippines the accompaniments are liver sauce and pickled papaya.

Chicharrone

Chicken fingers is an American invention consisting of strips of white poultry meat that are coated in breadcrumbs and deep-fried in hot oil. They are often served as an appetizer or a snack, although they can be consumed as a main meal, preferably with dips such as ketchup, mayonnaise, honey mustard, or barbecue sauce on the side. Chicken fingers are often accompanied by french fries, and because they are easy to prepare and can be consumed without any utensils, the popularity of the dish is still intact throughout the country.

Bastoncini di pollo

United States

Il bacon fritto con pollo è un gustoso antipasto o colazione a base di strisce di bacon pastellate e fritte in olio bollente, proprio come la bistecca di pollo fritta, da cui il nome insolito di questo piatto. È stato inventato nei primi anni '90 in Texas da Frank Sodolak, che lo ha servito al Sodolak's Original Country Inn a Snook. Tradizionalmente, il bacon fritto con pollo viene servito con sugo di salsiccia o sugo di panna a parte per l'immersione. Se preparato correttamente, il bacon dovrebbe essere perfettamente croccante senza essere troppo friabile.

Pollo fritto con pancetta

Chicken long rice is a Hawaiian dish with the influence of Chinese cuisine. The dish is made with a combination of vermicelli noodles, ginger, green onions, and chicken thighs in a clear chicken broth. Some say that it's a version of chicken soup, only with more noodles and less soup. Chicken long rice can be found in most Hawaiian restaurants and it's a comforting dish for many locals, especially during cold weather. It's served in shallow bowls as a first course or as a side dish accompanying lau lau or lomi lomi salmon. If desired, it can be additionally seasoned with soy sauce.

Riso lungo al pollo

Costa Rica

Chifrijo is a unique Costa Rican dish made by layering the following components in a bowl: white rice, beans cooked in spices, chicharr&oacute;n pork pieces, pico de gallo, and tortilla chips, which can also be served on the side. The name of the dish is a composite of chicharr&oacute;n and frijo (from frijol, meaning beans). Chifrijo was invented in the 1990s by a San Jos&eacute; bar owner named Miguel &Aacute;ngel Cordero Araya, and the dish is still a staple of bar food in Costa Rica.

Chifrijo

Chiftele de pește are Romanian meatballs made with fish instead of meat. The fish balls are typically prepared with a mixture of minced, boneless fish fillets, slices of bread soaked in milk, onions, garlic, and eggs, seasoned with chopped parsley, dill, salt, and pepper. The fish mixture is shaped into balls or patties, which are rolled in flour or breadcrumbs, and then fried in hot oil. Soft and crispy, these fish balls can be served with a sauce based on garlic and cream on the side. They are usually consumed as snacks or appetizers, but they can also be added to sandwiches. The fish balls can also be served as a main course, accompanied by pasta, rice, or mashed potatoes on the side.

Chiftele di peste

A vegetarian version of the classic Romanian meatballs, chifteluțe de ciuperci are mushroom balls. The mushroom balls or patties usually consist of ground mushrooms combined with onions, eggs, and crushed garlic cloves, seasoned with chopped parsley, dill, salt, and pepper. The mushroom mixture is shaped into balls or patties which are rolled in flour or breadcrumbs, and then fried in hot oil. Some versions also add potatoes, carrots, or a combination of both to the mushroom mixture. Mushroom patties can also be cooked and served with tomato sauce. A typical Romanian appetizer, they pair well with mustard or sour cream. Perfect during the fasting period, the mushroom balls can also be accompanied by a white sauce, lettuce, or rice on the side.

Chifteluțe di ciuperci

Mexico

Chile relleno is a Mexican dish with origins in the city of Puebla. It consists of chili peppers stuffed with ingredients such as cheese, nuts, cinnamon, and diced meat. Once the peppers are stuffed, they are usually dipped in eggs and flour, then deep-fried in hot oil. The dish is traditionally served as a snack or an appetizer, most commonly in late August and early September, since it is connected to the Mexican Independence Day and the Day of San Augustin. It is believed that chile relleno was invented in the 16th century, during the time of the Spanish conquest. Today, there are a few variations of the original recipe, the most popular of them being another Puebla classic called chile en nogada.

Cile riempito

Chiles de la Sierra is a traditional dish originating from Sierra de Puebla. It's usually made with a combination of ancho chili peppers, onions, vinegar, salt, oil, oregano, and queso a&ntilde;ejo. The chili peppers are heated in order to soften, then flattened and fried. The sliced onions are cooked until translucent, then mixed with the vinegar, salt, water, and chili peppers. The combination is cooked until the chili peppers become soft. Each chili pepper is sprinkled with cheese on the inside, and they are then layered in a serving dish and topped with the remaining pan liquid, sprinkled with oregano, and garnished with cooked and raw onion rings. The dish is left to marinate in the fridge, and it's then garnished with lettuce and tomatoes before being served as an appetizer or an accompaniment to grilled meat.

Peperoncini della Sierra

India

Chilli paneer is a traditional Indo-Chinese dish that's served as an appetizer. The dish consists of paneer cheese that's cut into cubes, fried, and mixed with a sweet, sour, and spicy sauce. There are three versions of the dish &ndash; dry, semi-dry, and restaurant-style (in gravy). The most popular version is the one in which fried paneer is served in gravy. Paneer cubes are battered in a combination of corn flour, ginger paste, garlic paste, red chili powder, salt, and black pepper, then fried. The gravy is usually made with a combination of ginger, garlic, chili peppers, spring onions, soy sauce, red chili powder, and sugar. Before serving, the fried cheese is mixed with the gravy and the dish is then garnished with spring onions, if desired. It's recommended to serve chilli paneer with fried rice or noodles on the side.

Paneer al peperoncino

Peru

Chinguirito is a type of ceviche prepared with pieces of cured and dried guitarfish that is usually soaked in hot water, then seasoned with lemon juice, chili, salt. The dish is typically served with yuca, fried corn, and chopped onions. Chinguirito is an unusual type of ceviche because it uses dried fish instead of fresh fish, which is the standard for almost all types of ceviche.

Chinguirito

Chipa so'o is a savory cake that is popular in Paraguay and Argentina. The dough is prepared with a combination of pork fat, corn flour, corn starch, milk, salt, and cheese. Once prepared, the dough is shaped into balls and filled with a mixture of eggs and ground or finely chopped meat. Before baking, chipa so'o is brushed with milk in order to develop a nice color on the exterior. This chipa variety is consumed as a hearty snack, but it can also make for a calorie-laden lunch.

Chipa così

Chips de alcachofa is a traditional appetizer or snack that's typically served as a tapa. It's made with small Spanish artichokes and olive or sunflower oil for frying. The artichoke hearts are cut into slices and deep-fried until golden brown. The slices are drained, seasoned with salt, and served hot. In Spain, fresh artichokes are available as early as December if it's a good year with mild winters.

Chips di alcachofa

Italy

Chisci&ouml;l is a traditional buckwheat pancake prepared in the upper Valtellina, especially around the town of Tirano. This beloved fritter made with buckwheat flour, plain flour, grappa, beer, soda bicarbonate, oil, salt, and young Valtellina Cesara cheese is fried in a pan until crisp and golden brown. It is then sliced and often served with finely chopped chicory salad which should be flavored with vinegar and oil. Chisci&ouml;l is similar to sciatt, another popular local fritter, but it is larger and flatter. Every year in Tirano, there is a celebration called Sagra dei chisci&ouml;l, organized by Confraternita del Chisci&ouml;l, an organisation whose ongoing mission is the promotion of this mouth-watering local treat.

Olio di Chisciol

Choclo con queso is a Peruvian meal that is often consumed as a snack, an appetizer, or a side dish. Peruvian choclo is a type of corn with large kernels, nutty flavor, and chewy texture. When paired with creamy and salty cheese and a dab of butter on top, it results in choclo con queso (lit. corn with cheese). Although it can be found in restaurants, this delicious snack is most commonly bought from street vendors. In some modern interpretations, the dish can also be made into a baked casserole with added onions, cumin, flour, and milk.

Cioccolato con formaggio

Choj&iacute;n is an authentic Guatemalan salad prepared with radishes, fried pork rinds (which are also known as chicharrones), and fresh mint leaves. The salad is typically dressed with a combination of orange juice and lime juice. It can be served either as an appetizer, a side dish, or as a topping for a variety of taco and tostada dishes.

Chojin

Switzerland

This appetizing pie with an unappetizing name is a great way to use leftovers. Originating from the Swiss canton of Valais, cholera was first prepared in 1836 by the mountain people using whatever they had during an epidemic of the disease &ndash; potatoes, onions, leeks, bacon, cheese, and fruits &ndash; all packed together in a delicious pastry which was then baked in the oven. The dish remained popular, and today bakeries sell it cold by the slice, while restaurants typically serve it hot as an appetizer. It is recommended to pair cholera with a green salad on the side.

Colera

Choriqueso is one of the essential Mexican comfort food dishes: pieces of Mexican chorizo topped with melted cheese, tomato chunks, and finely chopped onions and coriander. It can be served as a dip when accompanied by tortilla chips, or stuffed into warm, charred tortillas for a quick snack, making it an ideal party food. For extra decadence, it is recommended to top it all with a dollop of Mexican crema or sour cream.

Choriques

Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring tomatoes, corn, rocoto peppers, onions, lime juice, olive oil, and parsley. Choritos a la chalaca is traditionally served as an appetizer with a glass of cold beer on the side.