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Explore Eat & Drink Like a Local
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Eat Coto Makassar
Coto Makassar is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto traditional beef and offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. Coto Makassar is usually served... -
Try Cottage Pie or Shepherd's Pie
Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers). In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the... -
Eat Cozido à Portuguesa
Cozido à portuguesaor Portuguese boiled dinner is a type ofcozido, traditional Portuguese stew. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal. Cozido à portuguesais prepared with a multitude of vegetables (beans, potatoes, carrots, turn... -
Eat Crab Cakes
A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, or grilled and then served. Crab cakes are traditionally associat... -
Try Crab Louie
Crab Louie salad, also known as Crab Louis Salad or the King of Salads, is a type of salad featuring crab meat. The original recipe dates back to the early 1900s and originates on the West Coast of America. The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. A recipe for Crab Lo... -
Try Cranachan
Cranachan is a traditional Scottish dessert. In modern times it is usually made from a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky. Atholl brose is a drink using similar ingredients but does not contain raspberries. Earlier recipes used crowdie cheese rather than (or as well as) cream a... -
Eat Crème Brûlée
Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueur... -
Try Crème Caramel (Flan)
Flan is a traditional Mexican custard dessert made with condensed and evaporated milk covered with rich caramel sauce. Restaurateurs have developed derivatives that use ingredients like rum, coconut and ice cream to enhance the subtle flavors of the original recipes. Flan is almost always found on the menus of restaurants featuring Mexican specialties. -
Eat Crème Chantilly
Crème Chantilly is another name for whipped cream. The difference between "whipped cream" and "crème Chantilly" is not systematic. Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not. However, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sw... -
Eat Crêpes
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latincrispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. In Brittany, c... -
Eat a Croissant
A croissant is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to... -
Eat a Croque-Monsieur
Acroque monsieur is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. Acroque madame is a version of the dish topped with a fried egg. The name is based on the verb croquer ("to bite, to crunch") and the word monsieur ("mister"). The sandwich's first recorded appearance on a Paris café menu wa... -
Eat Crostini Toscani
Crostini bread with a chopped chicken liver sauce spread on top. -
Drink a Cruzan Confusion
The Cruzan Confusion is a USVI classic that combines the rainbow flavours of their famous Cruzan Rum with fruit juices to make for a dangerously delicious drink. 1 part Cruzan®Coconut Rum 1 part Cruzan®Mango Rum Splash of pineapple juice -
Drink Cuban Espresso
Café Cubano (also known as Cuban espresso, Cuban coffee, cafecito, Cuban pull, and Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso). However, the name is sometimes used to refer t...
