Shucos are popular Guatemalan hot dogs. They are filled with guacamole, tomato sauce, mustard, hot sauce, mayonnaise, and sausage.
Fiambre is a large salad that is traditionally prepared for the Day of the Dead in memory of the loved ones who have passed away. The salad can have as many as 50 ingredients in it, such as sliced meat, cheese, vegetables, pickles, and hard-boiled eggs.
Mixtas are Guatemalan hot dogs placed in tortillas. Mixtas are usually filled with lime-dressed coleslaw, onions, diced tomatoes, guacamole, and green chiles.
Pollo en crema, Guatemala
Pollo en crema consists of chicken breasts that are soaked in a rich, creamy sauce made with loroco (edible green flowers), zucchini, yellow potatoes, green chile peppers, onions, and cream.
Tres Leches Cake, Nicaragua
Tres leches cake is a dense, moist dessert consisting of a sponge cake covered with three types of milk: evaporated, condensed, and whole milk. Most sources claim it was invented in Nicaragua, but the cake is popular throughout Central America, where it is a staple at numerous celebrations and festivities.
Gallo Pinto, Nicaragua and Costa Rica
Gallo pinto is the traditional national dish of Costa Rica. It is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions. It is typically served as a side dish with any meal.
Casados, Costa Rica
Casados is the most popular dish in Costa Rica. It consists of white rice, beans, meat such as chicken, beef, or fish, and a salad. All of the ingredients provide a balance of protein and carbohydrates, making it a nutritious dish.
Baleada consists of a thick wheat flour tortilla filled with mashed fried beans and various other ingredients such as cheese, eggs, avocados, hot sauce, and Honduran-style sour cream known as mantequilla.
Curtido, El Salvador
Curtido is a flavorful relish from El Salvador, consisting of fermented cabbage, similar to sauerkraut. Curtido is often used as an accompaniment to pupusas sandwiches, as well as to pancakes and quesadillas.
Pupusa, El Salvador
Pupusa is the national dish of El Salvador, a thick, stuffed, skillet-cooked corn tortilla, traditionally served with a side of tomato salsa and coleslaw. Pupusas are almost always handmade. The dish has its own day National Pupusas Day, when pupusa-eating contests take place on the streets of El Salvador.
Source: Most Popular Central American Dishes
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