Antojitos (lit. little cravings) refers to a variety of Mexican foods that are prepared in market stalls and on the streets. Due to the fact that formal, substantial meals are consumed in the mid-afternoon, most antojitos are eaten either in the morning or the evening.

Typical antojitos include fajitas, tortas, tamales, tacos, tostadas, tlayudas, elote, chalupas, gorditas, empalmes, quesadillas, cemitas, empanadas, pambazo, chilaquiles, and nachos. However, vegetables, fruits, and soups such as pozole and menuda are also classified as antojitos. 

Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander.

The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs.

Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. 

Cracked conch is one of the most popular Bahamian dishes – conch meat is breaded in a batter made with flour, then deep-fried until golden and crispy. The name of this dish refers to a method of tenderizing the tough, chewy meat with a meat mallet or a frying pan.

These golden conch nuggets are typically paired with french fries or peas and rice. When paired with french fries, the dish is usually served on a sweet bread roll with ketchup or hot sauce on the side. It can also be consumed as an appetizer, when it is served with fresh lime juice and goat pepper sauce.

Yaniqueque or yanikeke is a Dominican fried bread with a crispy and crunchy texture. It is made with flour, salt, melted butter, and baking powder. The dough is rolled into thin circles with crimped edges, and it is then fried in hot oil until golden brown.

Yaniqueques are typically placed on paper towels in order to let out excess oil. They can be found throughout the country, on numerous streets and beaches. It is believed that this is a variation on the johnny cakes, and the dish was brought to the country in the 1900s by Afro-Caribbean immigrants. 

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados.

Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. 

Aguachile is a simple dish originating from the Mexican state of Sinaloa. It is a type of Mexican ceviche that (in its most classic version) consists of fresh raw shrimp, cucumber, red onion, lime juice, and water-pulverized chilis, giving the dish its name.

Unlike most ceviches, aguachile is served immediately after coating the shrimp in lime juice, so it is very important that the shrimp is as fresh as it can be. Aguachile is commonly accompanied by avocado and tostadas, while the beverage of choice is usually beer or tequila. 

BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce.

The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.

Flaming saganaki is an American appetizer originating from Chicago's Greektown. Essentially, it's a different way of preparing saganaki – a dish that's originally from Greece, made by frying cheese in a small pan. Flaming saganaki was invented in 1968 at The Parthenon restaurant – after it has been fried, the cheese is flambéed with Metaxa or Ouzo and the flames are extinguished with a squeeze of lemon juice.

The cheese used in this dish is usually sheep's milk feta, halloumi, graviera, kasseri, or kefalotyri. This appetizer is traditionally prepared tableside.

Queso fundido is a tasty Mexican comfort food dish that is typically served as an appetizer. It consists of pieces of chorizo, tomatoes, onions, poblano peppers, and gooey, stringy melted cheese. The dish is often prepared tableside in restaurants, where it is flambéed and presented bubbling hot in small casserole dishes.

Queso fundido is traditionally spooned onto soft corn tortillas so that it could be eaten individually, as the dish is typically shared between groups of people, making it a great party food as well. It originated in northern Mexico, where it was originally prepared as a campfire dish.