Central American Food
Central American cuisine reflects influences of both Mexican and Caribbean cooking, but with its own flavorful versions of classic Latin ingredients and preparations. As in Mexico, tortillas in one form or another are served nearly every day in some parts of Central America, but they tend to be thicker and chewier, especially in Nicaragua and Guatemala. The pupusas of El Salvador are tortillas stuffed with meat, beans, and cheese, making little handheld pockets. While tomato- and chile-based salsas are popular in Mexico, Central American condiments typically come in the form of pickle relishes and slaws. Seafood is a staple in Central America, especially in Costa Rica and Panama, and much of the world's banana and plantain supply is grown in this region.
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Pamela Steed Hill -
Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.