Shucos, Guatemala: Shucos are popular Guatemalan hotdogs. They are filled with guacamole, tomato sauce, mustard, hot sauce, mayonnaise, and sausage.
Fiambre, Guatemala: 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 fifty ingredients such as sliced meat, cheese, vegetables, pickles, and hard-boiled eggs.
Mixtas, Guatemala: Mixtas are Guatemalan hot dogs placed in tortillas. They are usually filled with coleslaw, onions, 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 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. The ingredients provide a nutritional balance of protein and carbohydrates.
Baleada, Honduras: Baleada is 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.
Curtido, El Salvador: Curtido is a flavorful relish consisting of fermented cabbage, similar to sauerkraut. Curtido is often served alongside sandwiches, pancakes, and quesadillas.
Pupusa, El Salvador: Pupusa is the national dish of El Salvador. It is a handmade, thick, stuffed, skillet-cooked corn tortilla, traditionally served with a side of tomato salsa and coleslaw. 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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