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Chiles en nogada are a traditional Mexican lunch food.  Poblano chiles filled with picadillo, a mixture of chopped meat, fruits and spices, along with a creamy walnut sauce. Pomegranate seeds are added to the top.

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Paella is a traditional rice dish originating in Valencia. In Spain, there are three common types of paella: Paella Valenciana, Seafood Paella and Paella Mixta, which is actually a free-style mixture usually made of rice, chicken, seafood (including clams), vegetables, olive oil, saffron, and other spices.

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Casado, or Comida Tipica, is the most common dish in Costa Rica. It consists of beans, rice with finely diced red bell peppers and onions, fried plantains, a cabbage salad with tomato and carrot, and a choice of meat between chicken, fish, pork, or steak with grilled onions. The meat that comes with a casado is grilled or sautéed, but never fried. Sometimes the casado includes french fries or extra vegetables such as avocados.

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One traditional lunch meal or food from Puerto Rico is Asopao.   Asopao is a soup that is made by low to high end chefs.  Most cooks have their own recipe.  A popular for is Asopao de pollo (chicken).  Asopao also normally has vegetables and rice in it.

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Vigorón is originally from Granada, where it is deliciously prepared. A plate is covered with a part of a plantain tree leaf, on top of which yucca, chicharrón and a salad made out of cabbage and tomato is placed.

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A traditional lunch dish will last about 2-3 hours. lunch is the biggest meal of the day and is enjoyed. A popular dish is arros negre. It has squid, rice, sweet paprika, olive oil, seafood broth, green cubanelle peppers, garlic, and a certain type of ink. The type of squid can be varied but it is usually cuttlefish.

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Locro is an Argentinean dish  served on May 25 to mark Argentina's May Revolution. The hearty stew is made from white corn, beef or pork, tripe and red chorizo, as well as other vegetables.

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A traditional Puerto Rican lunch is stewed beef with rice and pigeon beans

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A traditional meal for lunch would be, for instance Tamales: There are many variations of tamales in Colombia, but they all have something in common and that is that Colombian Tamales are all wrapped in banana leaves.

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A traditional lunch meal in Argentina are empanadas. An empanada is a piece of dough filled with chicken, onion, boiled egg, olives, raisins, and more. Empanadas can be baked, or fried. Empanadas are often served as a main course or side at festivals, or parties.

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Empanadas mendocinas are traditional Argentinean baked empanadas filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives. ... The empanada recipe for this month is the empanada mendocina from the Mendoza region in Argentina (also known for ...

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An Empanada De Pino is a popular traditional Chilean dish that is often served as lunch. This dish is made up of ground beef, olives, cheese, eggs, onions, and raisins, ground together and stuffed into dough. This is not the healthiest meal but proves to be an all time Chilean favorite.
This meal is usually eaten at 1:00 but people can eat it whenever.

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A food that you can eat for lunch is mexico is a tostada and what is included with it is very delicious.  first you get     the tortilla and you fry it until it is crispy and golden then you put on anything that you want on it. somethings that i like to put on my tostada is first get the beans and put it on the whole tortilla (like you would toast and cream cheese) and then put on some chorizo  on top of the beans and then you put some ham then some lettuce and to top it off you put sour cream on top it looks delicious and then it tastes delicious as well.

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In Spain, multiple dishes are served for lunch. For appetizers, people eat Spanish Serrano ham or meat. Some people consider Tapas to be an appetizer in Spain. For first course or primero plato, people are usually served Sopa de Pescado y Marisco which is Fish and Shellfish soup. Another common meal that most people eat is Garlic soup or Sopa de Ajo. For the next course, Seafood Paella, is served. In Spain Seafood Paella is called Paella de Marisco. Next comes meat. The most common meat people eat for lunch in Spain is Roast Lamb, Cordero Asado. There are many more delicious food that people eat in Spain.

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traditional lunch in spain - Google Search

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Traditional Spanish Food. Valencian paella ( paella valenciana ): rice, green vegetables, rabbit, chicken, or duck, snails, beans, and seasoning. Seafood paella ( paella de mariscos ): rice, seafood, and seasoning. Mixed paella ( paella mixta ): combination of seafood, meat, vegetables, beans, and seasoning.

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In Panamá, there are a variety of lunches but, a very popular lunch is Sancocho. Sancocho has many variations but its most popular one is the Panamanian one known as sancocho de gallina. It is a soup consisting of chicken broth, boneless chickens, yucca, oregano, and many more delicious flavors. It is almost always combined with white rice on the side, along with hot sauce to spice the dish up. Sancocho is recommended to help anyone having a hangover.

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La República Dominicana- Brandon Jarrett Per. ???

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La República Dominicana- Brandon Jarrett Per. ???

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A traditional lunch in the Dominican Republic are empanadas. A traditional Dominican empanada is a buttery and crispy dough wrapped around beef. A recipe for a Dominican empanada is;
For the dough:
3 cups flour, 11/2 stick softened butter, 2 eggs, 1/2 cup cold water, 1 teaspoon salt, and 1 teaspoon baking powder.
For the beef filling:
1/2 lb ground beef, 1/2 teaspoon salt, 1/2 teaspoon oregano, 2 teaspoons of minced garlic, 2 teaspoons oil, and 2 tablespoon Muir Glen organic tomato paste.
By following this way you can make yourself a Dominican empanada.

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Venezuela is famous for its breathtaking waterfalls, lush forests, and diverse culture.
Along with its many spectacular sights, Venezuela fosters a rich culinary heritage. The cooking of arepas is a centuries-old tradition that started during the Inca civilization in the early 1400s. An arepa is a flat, round patty, usually made out of maize (corn). After the patty has been made, it can be fried, grilled, or baked. After the arepa is made, it can be stuffed with cheese, avocado, or a variety of meats.

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Patatas bravas is a tradition food from Espana. It usually contains of white potatoes that are cut into to shapes that are 2 centimeters then fried in oil and served warm with sauce as spicy tomato or an aioli.

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Arroz con pollo (chicken with rice) is the most popular chicken dish on Puerto Rico. It was brought long ago to the U.S. mainland. It is a Spanish and Latin American dish of chicken and rice simmered with tomatoes, stock, and herbs. Arroz con pollo and most Puerto Rican rice dishes are highly seasoned with sofrito.

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One traditional food for lunch in Costa Rica is arroz con mariscos. Arroz con mariscos is a dish with a lot of rice with some vegetables and seafood such as clams, mussels, shrimp, squid, and fish, mixed in with the rice.

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A traditional lunch in the Dominican Republic includes meat, rice, corn, vegetables, wheat, vegetables, plantains and dairy products.This meal is called Moro.It is cooked with red and black beans that is not only popular in the Dominican Republic, but throughout Latin America and several countries in the Caribbean.

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Olla de Carne is a traditional Costa Rican beef and vegetable soup. It consists of beef, carrots, corn, potatoes, sweet potatoes, and more. It is a healthy meal and is popular with almost everyone living in Costa Rica.

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Mexico is world known for its authentic dishes that are irresisltibly delicious.They mainly eat their lunch from 1:30-4:00 pm. Lunch is the main meal of the day, so they eat a lot.  A well known favorite is the amazing Enchilada.This is a meat such as chicken wrapped around in a corn tortilla with a  sauce poured  on top, and served with rice and beans. This is an amazing dish, that is great for lunch and very delicious.

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Pabellon Criollo is a traditional Venezuela dish. It is oftened served for el almuerzo. Pabellon Criollo is a simple dish made up of arroz, caraotas, tajadas, and carne mechada.

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For la comida (lunch), Peru's  national dish is ceviche.  Many other countries use different types of seafood. For example, shrimp and octopus. But, Peru's special is sea bass. There are five easy ingredients: sea bass, lime juice, salt, onions, and hot chilies. Usually, on the side, comes with starchy boiled corn( choclo) and, creamy sweet potato( camote).  .

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My first encounter with comida Peruana was over 20 years ago, thanks to my wife's Peruvian family. Their cooking was a study in juxtaposition: hot and cold, acidic and starchy, robust and delicate. That's because Peruvian food is all about spices and big flavors, some clean and crisp, others deep and heavy. Every sip of a pisco sour tamed the citrus and chile assault of a ceviche, the fish so fresh it almost crunched between my teeth.

When most of us think of Peru, we think of the ancient ruins and high mountain vistas. Those thoughts may be accompanied by a distant pan flute whistling over the Andes, and if we've been primed on the food, the conversation usually starts with the country's mind boggling variety of potatoes.

But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. While this is hardly a secret-there are more Peruvian restaurants outside Peru than ever before-it's one we don't give enough credit. Few places on earth offer such a variety of indigenous ingredients, let alone a jumble of flavors and techniques from Europe, Africa, and East Asia. Rather than remain culturally segregated, these foreign additions have blended seamlessly with ancient Peruvian cuisine into something utterly unique.

A Peruvian Primer

Peruvian cuisine has only recently exploded onto the international culinary stage, but Peruvians have always been crazy about their nation's culinary heritage, and they steadfastly cling to the traditional, multi-culti flavors of home - pit-roasted feasts and all, even in the face of modern gastronomic innovation. A range of climates, from high altitude to low, offer an impressive diversity of produce. Yes, that means potatoes-over 3800 kinds-but also a variety of corn and other grains, to say nothing of the country's native aji chilies that are often puréed into sauces.

So much of what is now traditional Peruvian cooking was inspired by cultures oceans away. These foreign influences date back to the Spanish conquest of Incan king Atahualpa in the 1500s. Colonists brought European stews, sauces, and baked casseroles. Later, in the 19th century, immigrant workers from Guangdong Province brought their woks and stir fries, and Peruvians today love to eat chifa, a fusion of local ingredients cooked with Chinese recipes and technique. It's Chinese food with Peruvian influences-or maybe the other way around.

Like food everywhere today, there is a new style of Peruvian cuisine emerging-so-called nueva comida-forged by Lima's leading chefs like Gaston Acurio and Pedro Miguel Schiaffino. "It's very ingredient-driven," explains New York chef Eric Ramirez of the soon-to-open Llama Inn and formerly of Raymi Peruvian Kitchen and Pisco Bar. "With young chefs digging deep to find more exotic ingredients, the possibilities are endless." So the evolution of the nation's food continues, into territories of modernist cooking that's simultaneously old and new.

But for now, here's a quick tour of just some of the classic edible jewels Peru has to offer. Consider it the checklist for your next trip.

Peru's national dish, and an immediate obsession for nearly all who try it. Though other countries may claim their own variations with shrimp, octopus, scallops, tomatoes, and even tostada chips, Peru started this cold-"cooked" fish craze with only five simple ingredients: sea bass (corvina) marinated for just minutes in lime juice, onion, salt and, of course, hot chiles (aji). The tenderness of super-fresh fish is heightened by crisp onion, and sides of starchy boiled corn (choclo) and creamy sweet potato (camote) to balance out the texture of the dish. Dry-roasted corn kernels (cancha) sprinkled around add a pleasing crunch.

The leftover marinade-known as leche de tigre (tiger's milk)-is a briny, fiery elixir often tossed back from a shot glass or spiked with Pisco, either at the table or the next morning as hair of the dog. (In the latter case it's then referred to as leche de pantera, or panther's milk). Tiradito is a local variation of classic ceviche with a Japanese sushi-style twist of slicing the fish into thin strips, then adding puréed aji amarillo, soy sauce, and mirin to the marinade.

Lomo Saltado (Stir Fried Beef)

Almost as popular as ceviche, this chifa dish represents a fusion of Chinese stir frying and classic Peruvian ingredients. Juicy strips of soy-marinated beef (or alpaca), onions, tomatoes, aji chilies, and other spices are stir-fried until the beef is just cooked and the tomatoes and onions start to form a robust, meaty gravy. It's then served with two starches, a happy mix of East and West: a mound of rice and french fries (often tossed with the meat). The crowd-pleasing dish is found nearly everywhere across Peru, and is equally popular in Peruvian restaurants abroad.

Aji de Gallina (Creamy Chicken)

Shredded chicken bathes in a thick sauce made with cream, ground walnuts, cheese, and aji amarillo. The sauce is mild but piquent, the aji's fruity, moderately hot bite softened by the nutty, creamy sauce to a comfortable warmth. The dish reflects Peru's love of sauces thickened with chilies, cheese, cream, or even bread, drenched over and often cooked with meats and vegetables. Here the sauce is mixed with the poultry and served over rice with boiled potatoes and black olives, making for a rich, bright yellow chowder that glistens on the plates of restaurants and households throughout Peru.

Papas a la Huancaina (Potatoes in Spicy Cheese Sauce)

In another instance of "meat or starch covered in creamy sauce," sliced yellow potatoes are drenched in a purée of queso fresco, aji amarillo, garlic, evaporated milk, lime juice and-you guessed it-saltine crackers. It's not a looker: a yellow sauce over yellow potatoes topped with yellow-yolked hard boiled eggs. But don't be deceived; this homely sauce packs a complex, slow-building burn, at once brightened by the queso fresco, lime, and salty cracker, and tamed by the earthy potato and cooling egg.

Usually served as a side dish to a meal, it's also a common appetiser, with tiny round purple potatoes boiled whole, enveloped by sauce and garnished with olives, eggs, and, yes, more crackers. Originating in the mountainous city of Huancayo, it's now an almost everyday staple throughout Peru.

Cuy (Guinea Pig)

One of the Andean region's most popular sources of meat (the other being alpaca), this guinea-pig-as-food strikes fear in the hearts of Westerners who think of it more as a pet than a meal. But consider tender, smoky dark meat ( almost like poultry!) beneath a glistening golden veneer of shatteringly crisp skin, and you can begin to grasp the appeal. Or think of it as a single-serving suckling pig.

The traditional recipe calls for stuffing the whole animal with local herbs, then roasting it over an open wood fire and serving it with potatoes. When served this way it tastes best with a dip of aji sauce and eaten by hand like fried chicken. But more refined restaurant-ready recipes, which may involve deep-frying or braising, are now regularly enjoyed from Cusco all the way to Lima.

Causa (Potato Casserole)

This ubiquitous Quechan dish has taken on countless European-style variations, often served as a cake roll, terrine, casserole, or in colorful individual servings. Whatever the presentation, it starts with meaty mashed yellow Peruvian potatoes blended with lime, oil and spicy aji amarillo sauce. Shredded tuna, salmon, or chicken are mixed with mayo, followed by layers of avocado, hardboiled eggs, and olives. That surface is topped again with more potato mix, and so on, making as many lasagna-like layers as one dares. This bright, barely-spicy dish is served cold as a salad course or side dish.

Rocoto Relleno (Stuffed Spicy Peppers)

Red aji rocoto chilies are stuffed with a cooked mix of ground beef, onions, garlic, olives, raisins, herbs, and spices, then topped with queso fresco and baked in an egg-and-milk sauce. Fair warning: despite its scarlet good looks, this dish is not the stuffed bell pepper you're used to-the rocoto is a little larger than a plum with a bright, fruity, tropical berry essence and almost twice the heat of an aji amarillo (or in gringo terms, about ten times hotter than an average jalapeño). So that first bite will wake you up. But the chili's initial burn is quickly tempered by the sweet and savory filling inside, and the melted queso fresco and eggy cream sauce in which it all cooks.

The rocoto chili originated in the southern region of Arequipa, and while it's now ubiquitous throughout the country, it's still hard to find beyond Peru's borders, which makes rocoto relleno a dish that homesick Peruvians pine for when abroad.

Anticuchos de Corazón (Grilled Heart)

Don't let "heart" put you off. The heart is a muscle, after all, leaner than filet mignon, bolder in flavor than a ribeye, and delicious when licked by open flames. Typically cut into one-to-two-inch cubes, the crimson heart (alpaca or beef) is marinated in vinegar, cumin, ají, and garlic and grilled over charcoal to a medium rare with slightly singed edges.

Those cubes are often served on skewers with sliced onion or potato, and drizzled with lime, which makes them popular appetizers and even more popular street food throughout the country. Today, cooks make anticuchos out of any cut of beef, and even chicken, but nothing beats the original cardiovascular version.

Arroz con Pato (Rice With Duck)

This seemingly simple Spanish Criollo recipe is a signature dish in Peru. Rice is cooked in cilantro paste, herbs, and dark beer, giving a deep, earthy flavor to the vegetal grain. A roasted thigh and leg or-if lucky-crisp-seared duck confit is added on top of a mound of the green rice. The dish is so popular, it's found on nearly every Peruvian family table as well as at the finest restaurants in Lima, and like much of Peruvian cooking, it's been adapted into countless variations of rice mixture, texture and duck parts-and even with chicken or other poultry.

Pollo a la Brasa (Roasted Chicken)

Perhaps the most well-known Peruvian food in the US due to the many take-out Peruvian chicken rotisserie joints around (see our roundup of DC's best). A whole chicken is marinated in a powerful combination of garlic, herbs, and spices before roasting on a spit, giving the bronzed, crispy skin an addictively exotic and earthy taste. Perhaps even more beloved than the chicken itself is the green huacatay (Peruvian black mint) sauce served next to it: every chicken comes with it, though the recipe often varies and is a closely-guarded secret. For some it's a creamy melange of the mint with cilantro, garlic and chili in a mayo base that Peruvians (and everyone else) goes crazy for. If you can't make it to Peru, this is definitely a classic worth making on your own.

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Essential Peruvian Food: 10 Must-Eat Dishes to Seek Out

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If you've been primed on Peruvian food, the conversation likely started with the country's mindboggling variety of potatoes. But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. Here are 10 essential meals to dig into on your visit.

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Lunch is the most important meal of the day in Bolivia and it's called "El Seconditio".  A typical meal has two main courses which consist of a large bowl of soup, often with pasta and a piece of meat or chicken, and the main course. A traditional  meal is a soup called "Chairo". This soup consists of deep fried potatoes, jerked meat,  white corn, and a flavor enhancer called "kilkiña".

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A Casado is one of the most popular lunchtime dishes in Costa Rica.  It is made up of rice and beans.  It is usually served with a salad, cheese, fried plantains, and a corn tortilla.  It is also served with pork, chicken, fish, or steak.

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Lunch or la comida is the largest meal of the day in Spain usually with multiple courses.  Traditionally, Spaniards have a 2-3 hour break from work or school in order to enjoy la comida and take a short nap or siesta, and the entire country closes up shop from about 2:00pm to 4:30 or 5:00pm.
Paella is a traditional Spanish rice dish that may include chicken and pork as well as seafood.

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Paella originates in Valencia, a region on the Mediterranean coast of Spain that is between Barcelona and Murcia that is known for its rice dishes. Rice has grown in this region since it was planted by the Moors.

Spaniards agree that the most authentic versions of paella come from the Valencia region, where they originated using broad beans and snails. But paella dishes have come a long way since. There are now countless versions (though many locals still only allow certain ingredients to qualify as a "real" paella). Whatever your belief is what makes a traditional Spanish paella, this delicious version stuffed with seafood, pork, and shrimp are undeniably delicious.

Seafood Paella

It's worth pointing out that despite its humble origins, today's paella is probably the most famous and popular Spanish dish in the world. There are as many versions of paella as there are cooks in Spain! This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mary montaña -- or surf and turf -- as they say in Spain.

A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella.

1 yellow or white onion, diced

2 tomatoes, diced

1 whole chicken or eight drumsticks or thighs

1 1/2 lb. pork loin (fat trimmed), cut into 1-inch cubes

1/2 lb. calamari (squid)

1 to 1 1/2 lb. medium grain or "bomba" rice

4 to 6 cups fish broth (or chicken broth if unavailable)

1 large pinch saffron threads

1 1/2 lb. raw mussels in shell (frozen or fresh)

1 lb. small clams (frozen or fresh)

1 1/2 lb. raw shrimp, medium or large - shell on

1 sweet red bell pepper

1 10 oz. pkg frozen peasSpanish olive oil, salt to taste

Rice Note: The exact quantity of rice will depend on the size of the pan and number of servings, so have at least 1 1/4 lb. of rice on hand.

1. Prepare the ingredients. If using a whole chicken, cut it and the pork into serving-size pieces.

2. Clean the squid of innards and spine, the remove the tentacles. Cut the squid tubes into rings.

3. De-seed and cut red pepper into long strips. Chop onions and tomatoes, set aside for later.

1. Warm the chicken broth in a medium saucepan.

2. Cook the paella. If using a charcoal barbecue, light the coals. When the coals on the BBQ are covered in white ash, cooking can begin.

3. Place the paella pan on the heat and add enough olive oil to coat the bottom. When the pan is hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken and cook, browning on all sides. Add squid and cook, stirring often for about 10 to 15 minutes.

4. Add the rice, sprinkling in the form of a large cross on the pan. Stir for two to three minutes to thoroughly coat the rice with oil.

5. Crush the saffron threads and add to the warm chicken broth. Slowly pour broth into the paella pan until ingredients are all covered. Spread meat and vegetables evenly over bottom of the pan.

6. Arrange mussels around outside edge of the pan, pointing up. Place clams and shrimp in the pan, spreading out evenly around the pan. Add slices of pepper on top.

7. Simmer, cooking rice. Add more broth if necessary. (If BBQ becomes too hot, raise the pan up, away from the heat.) When rice is almost cooked, sprinkle peas over the top.

8. When rice is cooked, remove from heat and cover with aluminum foil or large tea towel, allowing paella to "rest" for 5 to 10 minutes before serving.

9. Slice lemons into wedges and serve alongside paella.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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Seafood Paella Recipe With Pork and Chicken

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Paella originates in Valencia, a region on the Mediterranean coast of Spain that is between Barcelona and Murcia that is known for its rice dishes. Rice has grown in this region since it was planted by the Moors. Spaniards agree that the most authentic versions of paella come from the Valencia region, where they originated using broad beans and snails.