Merienda

It is typical for Argentines, Paraguayans, and Uruguayans to have merienda around 5:00 pm, between the midday meal and supper. It generally consists of an infusion such as tea, mate, coffee or mate cocido, and a baked snack such as scones, bread, toast, cake or facturas, etc.), usually accompanied with dulce de leche, honey, butter or jam.

In the Philippines, merienda (Filipino: meryenda) is a generic term encompassing two light meals: the first is a morning snack that may correspond to either brunch, elevenses, or second breakfast; the second one is the equivalent of afternoon tea. Merienda taken in the early evening around sunset just before or in place of dinner is meanwhile distinctly referred to as merienda cena. Generally speaking, merienda refers to any kind of dish or snack in a portion smaller than the traditional "full meal" consisting of rice and a complementary viand (unless the merienda is taken as brunch or merienda cena), coupled with either a cool or hot drink (usually coffee). Common fare may be sweet or savoury, ranging from breads and pastries (notably pandesal), desserts and sweets, street food, to noodle dishes.

In coastal parts of Croatia, Slovenia, Montenegro, Bosnia and Herzegovina and on the Greek island of Corfu, it is referred to marenda, a meal eaten between breakfast and lunch. Usually it is a light snack, like sandwiches or toast, eaten during a work break.

Goûter

In France, the merienda is called goûter or quatre-heures; the latter name refers to its timing at around four in the afternoon. The modern goûter is lighter than a full meal and is more often consumed by children than by adults. It was a full cold meal until the 18th century, before which the goûter was taken at around 17:00 hours, but began to decline in popularity thereafter, since the evening meal was consumed at about 18:00 hours.