In Turkey, tarator is a ground nut-based sauce that is usually eaten with fried fish or squid. At Oleana it is made with almonds and served with mussels. TOSTONES

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Adobo is a seasoning used frequently in Spanish, Caribbean, and Latin American cooking. This mixture consists of spices including garlic, onion, black pepper, Mexican oregano, cumin, and cayenne red pepper. It is often used as a rub to season meats. AIOLI

Aji amarillo (Spanish for "yellow chili") is an orange-colored pepper with a fruity flavor. They are a staple of Peruvian cooking. ALEPPO CHILIES

A rice, named after the Italian town Arborio

Arepas are thick, round corn cakes made from white or yellow cornmeal that are used much the way Americans use bread. They are often cut in half and filled with ingredients like cheese,  meat, eggs, or beans. Sometimes they are eaten plain or spread with butter. ARMENIAN CUCUMBER

Baharat spice is a mixture of different spices used in Arab, Turkish, and Iranian cuisine. The typicalingredients in Baharat spice are black peppercorns, cardamom seeds, cloves,coriander seeds, cumin seeds, nutmeg, paprika, cassia bark (cinnamon), and allspice. This mixture of spices is used to season lamb, fish, chicken, beef, and soups. The word [..]

A soft and stringy cheese made of a combination of water buffalo and cow’s milk.  It is white in color and mild in flavor.  CACIK

Causa is a traditional Peruvian potato dish, layered with fish. Created during the War of the Pacific, during which Peru and Bolivia fought against Chile, the dish came to symbolize the efforts of the women to gather food for the causa