- An explosion of flavors and traditions and influences from indigenous, African and Spanish cooking; that’s what Central American cuisine is like.
- Internationally recognized products, authentic dishes and “gastro” experiences that bring the traveler closer to the local culture.
Central American gastronomy is a perfect blend of the influence of indigenous, African and Spanish cooking. In fact, the culinary scenery is intimately linked to cultural patrimony, expressed in the diverse traditions that surround the creation of the most authentic and exotic dishes in the region.
Indisputable products
Among its gastronomic assets, the Central American region is lucky to have the coffee bean, which is highly valued by Europeans since it is catalogued as one of the most exquisite in the world and recognized all over the world for its acidity, thickness and peculiar quality. Among the best known is Guatemalan coffee, awarded the Cup of Excellence for its sweet flavor, tropical and unique body (coffee from Acatenango, Chimaltenango, La Libertad and Huehuetenango stand out), coffee from Honduras (one of the best is from Las Delicias, in the department of El Paraíso) coffee from Costa Rica is recognized worldwide as gourmet coffee per excellence and coffee from El Salvador and Nicaragua are products with a high export level due to its unequaled quality.
Unique flavors and scenarios
Each one of the countries that make up Central America offers the traveler unique dishes, characteristic of each zone or region. In San Martín Jilotepeque (Guatemala), trying the suban-ik or pot tamale is a must, a recipe made with tomato and up to five different kinds of peppers that are boiled inside a bijagua leaf, which gives it a most peculiar flavor. The cornflower drink is also an ancestral recipe that can’t be ignored in this region made from corn.
One more very authentic dish is crab in alguashte, typical of El Salvador, a delicacy with a tropical accent prepared with pumpkin seed, tomato, onion, green pepper and garlic. In Nicaragua, Costa Rica and Honduras it’s common to find Rundown soup with some variations, with a marked Africa influence. Its main ingredient is coconut milk, and its usually accompanied with a combination of different ingredients: onion, achiote, plantain, smoked meat or fish.
Another dish that can’t be ignored is Vigorón, which is found on the path of the colonial city of Granada, Nicaragua. It’s served on a green plantain leaf, better known as chagüite, with pork rinds and abundant fried pork meat with a juicy salad, steamed yucca, and some pieces of a sour fruit called mimbro, to which its special flavor is attributed to.
In Costa Rica, another unique flavor is the palm heart picadillo, which is obtained from the heart of the palm that produces the peach palm fruit. It can be served with rice and it is cooked with crystallized onion, butter and achiote (known as dye), to combine with eggs and a pinch of salt.
The most popular proposals
Among the different influences of Central American gastronomy the fusion of African, Spanish and indigenous cooking stands out. Among those are the baleadas, a dish made with flour tortillas filled with refried beans, cheese and cream, well known and appreciated in Honduras and in the rest of the region, they can be served with avocado or chicken.
Very famous in all Central America is corn, the star ingredient of the Mayan culture with which the famous tortillas, nacatamales, beverages and tamales are made. The tortillas are the ideal side dish of all foods and are served as the base of numerous dishes, such as Salvadoran pupusas, tortilla with pork rinds in Nicaragua and enchiladas (fried tortillas stuffed with chicken, meat or rice), etc.
Belize on its part has North American, British, Caribbean and Mexican influence. This allows a recreation of a broad variety of nuances with an incredible fusion of nationalities. Among the most used ingredients are the kidney beans and different spices, such as thyme and bay, plantain and different kinds of meat. One of its most emblematic dishes is the one called rice and beans, which is cooked here in coconut milk.
Another dish that cannot be ignored are the tostones or patacones (slices of fried plantain) in Panamá, ripe fried green plantains that are salted and served as a side for different types of food. In Costa Rica the gallo pinto, is very well known, the preferred breakfast consists of eggs with black or red beans served with two kinds of peppers, rice and cilantro.
Market days
Market days in Central America are filled with colors and flavors. The visit to the Chichicastenango market (Guatemala) is a must, located south of the department of Quiché. Market days are Thursdays and Sundays, where the region’s countless fruits and vegetables can be found, such as chayote, avocado, guaque chile peppers, piloyes (a kind of bean), among others, and spend time among the locals. A truly unique experience!