Introduction to Central American Cuisine

Central American cuisine is a mystery to some people. Some assume people in Central America just eat their own versions of Mexican food, but that is not really the case if you explore their food traditions. It is true that most of these cuisines have some similarity with Mexican cuisine in that the foundations of their cuisine are native foods like corn, potatoes, beans, chilies, tomatoes, pumpkin and pumpkin seeds, avocado, and tropical fruits. Because these countries all border the sea to some extent, seafood of all kinds is a popular entrée. Rice and beans, and variations of this dish, are eaten everywhere. But each country in Central America has its own unique tastes and favorite dishes.

Guatemala
Guatemalan cuisine often features chicken or meat in rich sauces, like jocon, which is chicken in green sauce. Sometimes duck is used in this dish instead of chicken. These dishes can take on the consistency of stews. Guatemalans also have their own versions of tamales, even dessert tamales made with chocolate and strawberries.

Honduras
Hondurans eat their own versions of tamales, known as nactamales, which are steamed not in corn husks but in banana leaves. They also make sopa de caracol, which is a soup made from conch, a large snail that is a popular source of protein throughout the Caribbean. They also eat fried plantains, and they use hearts of palm, a vegetable harvested from the palm tree, in salads and other preparations.

Nicaragua
Gallo pinto (pinto beans and rice)and tres leches cake are two well-known Nicaraguan dishes. Vigoron is also a popular and unique salad, which is made from cabbage, cassava, and pork rinds. (When I made this salad, I replaced the pork rinds with turkey bacon. It might not have tasted the same as the original, but it was still delectable!)

Costa Rica
Rice and beans are a staple in Costa Rica, as are plantains, corn, potatoes, chicken, pork, and papayas. In some places in Costa Rica, the cuisine features corn cakes, goat and saltfish, which are staples of the cuisine of Jamaica and some of the other Caribbean islands.

Belize
The Belizeans make extensive use of the coconut for a wide variety of dishes, especially desserts. They also eat plantains and cassava root, along with corn fritters, beans, and seafood.

El Salvador
One well-known Salvadoran dish is the pupusa, which is soft corn flatbread wrapped around a filling, usually of chicken or beef and topped with cabbage salad. Salvadorans also like Spanish-influenced desserts like flan. A wonderful native preparation is atole, which is a warm corn-based beverage that is sometimes flavored with chilies and chocolate.

Panama
Panamanian cuisine is probably the one that differs the most from some of its Central American neighbors. Chilies make less of an appearance in Panama’s cuisine, which makes extensive use of seafood, plantains, coconut, and cassava.

Now you know a little bit more about the cuisines of Central America, which are distinct and unique all on their own. Enjoy!

Sources:

Whats4Eats. “Guatemala: Recipes and Cuisine.” Whats4Eats.com

Viva Panama Organization. “Panamanian Cuisine.” Viva Panama.

Global Gourmet. “Costa Rica: Cuisine.” Global Gourmet.com

Whats4Eats. “El Salvador: Cuisine and Recipes.” Whats4Eats.com

Whats4Eats. “Nicaragua: Recipes and Cuisine.”Whats4Eats.com

Whats4Eats. “Honduras: Recipes and Cuisine.” Whats4Eats.com

Belize Cuisine. “Belize Cuisine: A Blend of Caribbean, Mexican, Spanish, and Mayan Food Traditions.” Belize.com