Flavors and recipes of Central America

The richness of Central American cuisine comes from a combination of three cultures: indigenous, African and Spanish. This, together with the variety of climates and territories, provides a great variety of foods that enrich its gastronomy even more.

Products such as corn, yucca, beans, rice, chili peppers, fresh cheese, avocado, cocoa, banana, lime and coconut are common as basic ingredients in traditional dishes. Tropical Cheeses complement the flavors of Guatemala, Belize, El Salvador, Honduras, Nicaragua, Costa Rica, Panama for all those who want a taste of home in this country.

The typical dishes of this region include pupusas, a variety of tamales, baho or vaho, gallo pinto, baleada, atol, arroz con gandul and sancocho. Some of these dishes share regions between Central and South America, but each country provides special touches that give them the flavor of their land.

Enjoy these recipes inspired by Central America:

Salvadoran Quesadilla is a great choice for breakfast and lunch

Many know the popular Mexican quesadilla, but the Salvadoran quesadilla is a completely different delight, it is a dessert! This quesadilla is a sweet cake that is sold in bakeries in El Salvador. It can be eaten for breakfast with a coffee or whenever you want to sweeten the moment or at family gatherings.

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Pupusas de queso are an easy-to-do dish for a nice brunch

Pupusas are the typical dish of El Salvador and very popular in Honduras. These delicacies show the versatility of corn as a basic product in the cuisine of Mesoamerican countries. They could be compared to Mexican corn gorditas or stuffed arepas, but the fillings and methods of preparation are different.

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Salvadoran Enchilada. A party-starter for friends and family

Salvadoran enchilada is a very typical dish of El Salvador cuisine. Some will think of Mexican enchiladas, which are stuffed tortillas dipped in sauce. But Salvadoran enchiladas are more like tostadas. They are originally based on a mixed corn tortilla and achiote, which gives them the characteristic orange color, but they are not spicy nor are chilies used in the preparation.

Check it out. It's awesome!