Latin America Gastronomy
Traveling is always a good idea to have a break from the routine of day-to-day. Work, and household chores make us feel tired, bored and overwhelmed. However, getting out of our home to explore unknown places can be a bit stressful too, especially when it comes to eating. This blog aims to help minimize that stress, and make the travel experience easier and more pleasant.
Next, we bring you the typical dishes, and the characteristics of the gastronomy of the Latin American countries. We want to apologize in advance if they end up hungry after reading this post.
The cuisine in Argentina is a blend from the Mediterranean with some strong influences from Italy, Spain and Native American. Also a wide scope from their agriculture where all these kinds of products are abundant. They have a reputation for their love of sharing food, in social gatherings that are very common with family and friends. Invitations for dinner at home are part of their integration, as a symbol of friendship and warmth. Some of the most popular dishes are:
Empanadas are their favorite street food, it can be filled with veggie, chicken, jam and cheese, sweetcorn or meat inside, and this one can be fried or baked.
Choripan is a cheerful street food hit, usually is served as an entrée in the barbecue, is a sandwich with chorizo or sausage with pan or bread, and usually has slather of argentinian chimichurri.
Milanesa is known as escalope in other parts of the world, is made from beef or chicken breast, the meat is hammered down to a thin cut before being bathed in breadcrumbs then can be fried or baked.
Provoleta normally serves as an entrée in the barbecue, is made with cow's milk, then turns into gooey. Grilled in a specially sized skillet or a simple foil dish, it should be crispy on the outside but melted on the inside.
Asado is known as barbecue in the rest of the world. Grilling beef is the best example of asado, and this is the one of the most important dishes in Argentina. Also included chorizo, morcilla (blood sausage), and some veggies. All of these cooked on the grill in a low cook mode.
Bolivian cuisine is the result of Spanish cuisine with infusions of ancient Andean tradition and varies greatly due to the geography of Bolivia. People in the Altiplano region enjoy implementing lots of spices in their meals, while the dwellers of the Bolivian lowlands eat mainly yucca, fish, fruits, and vegetables.
Plato Paceño one of the most popular lunchtime dishes in Bolivia, plato paceño is a unique combination of corn, large lima beans, potato and fried cheese.
Silpancho originating in Cochobamba, this Bolivian dish is carbs, carbs, and more carbs (and a bit of protein)! Silpancho is a hefty platter layered with white rice, boiled potatoes, meat, egg and topped with salsa.
Majadito A traditional dish from the departments of Santa Cruz and Beni, majadito is typically made from rice, dried meat (jerky), eggs and fried bananas. The great thing about majadito is that it’s easy to make and delicious to eat.
Salteñas a popular snack found all over the Andean half of Bolivia, salteñas are baked and usually filled with meat, vegetables, egg, olives and a slightly spicy sauce.
Quinoa a staple ingredient in many Bolivian households, quinoa is pleasing to the palate and very versatile. The grain crop is high in protein, contains essential amino acids and lacks gluten making it a highly sort after super-food in the western world. Some examples of well-know dishes containing quinoa include salads, stews, soups and burgers.
Brazil cuisine has influences from European, Amerindian, Africa and Japan, with all these impacts it varies widely with the other countries of the region. So, do not leave Brazil without trying the following dishes
Moqueca residents from Baianos (Bahía in the north-east) and Capixabas both claim the origin of these dishes. Moqueca is more than a mere fish stew because the way that it is served is what makes it different. It serves with theatrical flourish as the piping hot clay pot when it is uncovered at the table amid clouds of fragrant steam.
Brigadeiro is the most popular Brazilian dessert. It is very simple to make. The balls are made with sweet condensed milk and cocoa powder, then rolling the balls in the chocolate sprinkles. It is an instant of sugar high.
Pao de queijo two of the favorites flavors of the world come together, they brought cheese and bread. It is a small snack that you can enjoy at any time during the day. Pao de queijo is crispy on the outside and soft and stringy inside.
Quindim another dish from Bahía. Quindim is made on the base of eggs, sugar and coconut. This is a yellow, glossy sweet treat. After it is baked the bottom is toasted and golden, dense with grated coconut, but the top is smooth.
Feijoada is a stew of black beans, sausages and cuts of pork of varying quality. It is one of the few dishes eaten the length and breadth of Brazil. Traditionally the feijoada was cooked for 24 hours, that included soaking the beans and desalting the pork. Today, Brazilians look for these dishes in restaurants on Wednesdays and Saturdays with a cachaca to ease digestion.
Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto.
Chorillana is a popular Chilean food and it consists of a large plate of sliced beef with french fries covered with either scrambled or fried eggs and fried onions. It is a typical dish from Valparaiso, and many say “it is not to be missed.” Not fancy or exotic, this Chilean dish is typically served with beers. Do note the servings are huge and it is meant to be shared.
Chilean Empanadas is the favorite snack food in Chile, these baked pies or empanadas are available pretty much everywhere. In Chile, the most traditional empanada filling is called pino. Pino is a mixture of minced meat, onions, raisins, black olives and hard-boiled eggs.
In Chilean Empanadas are huge. Almost double the size you find in Argentina. The second difference is the shape. In Argentina, the empanadas are half-moon shaped, while in Chile they are squared off. In general, you’ll find empanadas typically cooked al horno, which means baked in a wood-burning oven, or deep fried.
Porotos Granados (Fresh bean stew) is a traditional Summer dish made when the ingredients are fresh and in season. The main ingredients are beans, mashed corn, onions, pumpkin, garlic, tomatoes, and basil. It is a difficult to find and time consuming Chilean food to make as the beans need to be soaked overnight.
Pastel de Choclo is like a corn pie made with sweet corn or choclo, the Quechua word for “tender corn” or new corn of the season. The filling or stuffing used is called pino (like the one in empanadas). This dish has garlic, onion, minced meat, hard-boiled eggs, and olives. We had a version that also included boiled chicken as well.
Lengua de vaca (cow’s tongue), cooked in salted water, is tender and soft and can be served as starters with mashed avocado and lots of fresh lettuce. It is not a dish destined to be part of the top gastronomy of the nation, maybe for the generalized ignorance about its preparation, or maybe because it is sold in neighborhoods butcher’s shop, ready to be served with no shame.
The Colombian gastronomy has rich influences from Spain and Indigenous ingredients with some species from Africa and Arabic preparation. Some of the most delicious dishes that you should try are:
Ajiaco is a type of soup made with chicken and three different kinds of potatoes, then is seasoning with special Colombian seasoning known as spice guasca.
Bandeja Paisa is a full meal and one of the most famous dishes in Colombia. It is a mix of beans, eggs, meat, rice, plantain, chorizo, fried pig skin and the most important ingredient is the typical sauce from the Paisa Region.
Arepa is a tortilla made with corn flour. It combines with everything, veggies, chicken, meat, and all that people would like to put inside.
Hormiga Culona is a dish originary from the Santander Department, the recipe is very simple fried ants.
Lechona stew pig, more similar to stuffed with rice and pork meat, is typical from Tolima.
Costa Rica cuisine is known for its use of fresh fruits and vegetables due to their tropical location where it is possible to have it every time during the whole year. Their gastronomy is on the mild side. Their gastronomy has influence from Spain, at the north from the local indigenous and the Caribbean side from Afro-Caribbean influences.
Gallo Pinto is considered a national dish, it is common to eat for breakfast, but also people can enjoy it at any time during the day. It is a mix of rice and beans with natural species such as pepper, cilantro and onion, and the secret ingredient Lizano Sauce. It can be served with eggs, sausage, sweet plantain, bread or tortilla.
Casado this plate is served during lunch time. It includes rice, beans, meat (beef, chicken, pork or fish), green salad or pasta salad, plantain, and picadillo.
Olla de Carne in other places it can be known as soup, and very similar to the heaty meat stews. This plate is a celebration of all the natural ingredients that grow in Costa Rica, is made with meat, carrots, potatoes, yuca, corn, plantain, and more vegetables, and it is served with a side of rice.
Chifrijo is a super bowl snack. The name comes from the mix of chicharrones and frijoles (beans). These addictive dishes are served in layers of rice, tender beans, chicharrones, pico de gallo, slices of avocado and tortilla chips on top around the bowl.
Tamales even though the name is the same as Mexican Tamales, and their base ingredient is corn dough (masa) they are incredibly different. Costa Rican tamales have ingredients like pepper, pork meat, rice, carrots, and it is wrapped in a banana leaf which provides more flavor to the dish. This plate is commonly served during Christmas and people can eat it anytime of the day.
Cuban cuisine is a blend of Spanish, African, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.
Ropa Vieja is considered the national dish of Cuba, ropa vieja literally translates to “old clothes” and comes from Spain. The dish is made with shredded beef that’s slow cooked in a tomato-based sauce with onions, bell peppers, garlic, and cooking wine. It is always served over white rice and accompanied by maduros (sweet plantains) or tostones (fried pressed plantains). A similar dish with a twist is vaca frita, or fried cow, which is a flank steak marinated in mojo and then fried with garlic and salt.
Congri, black beans are a standard addition to many Cuban dishes. They’re cooked with white rice to make a delicious and ever-present dish known as congri, and are the base of a thick black bean soup that’s stewed for hours and made with whatever is available. The same can be said of frijoles colorados, or red beans. Congri’s black beans and rice can be found with slight variations all over the island.
Picadillo, this simple dish is another Cuban classic that’s a perfect weekday meal. It’s ground beef that’s browned with garlic, onions, bell peppers, oregano, bay leaf, and salt. Then, the beef is simmered over low heat with tomato sauce, cooking wine, olives, and raisins. White rice is mixed in once all the flavors combine. The dish comes from Spain, and the name comes from the word picar, which means to chop or mince.
Buñuelos de Anís, these anise-scented Cuban fritters are a sweet twist on donuts and churros.
Café Cubano (cuban coffee) is a dark espresso mixed with sugar that can be served in a variety of ways. Café con leche is the usual name for a cup of warmed milk with a shot of Cuban coffee. This is a standard part of breakfast — as well as a middle-of-the-afternoon pick-me-up and after-dinner sipper. A cafecito or cortadito are the usual drinks of choice. A cafecito is an ounce or two of straight-up Cuban coffee, while a cortadito “cuts it” by adding steamed milk.
Ecuador is a small country size, but his variety of regions makes Ecuador huge in terms of gastronomy. Beef, chicken and seafood are their special dishes. When people in this country won´t hesitate to get involved in their gastronomy tasting experience that included a wide variety of flavors.
Locro de papa (Potato Stew) is one of the most delicious dishes. It has creamy consistency and the mix flavor of cheese, rinds, and served with avocado and toasted corn, make this plate a true delicacy soup.
Cuy Asado (Roasted Guinea Pig) is a traditional plate served in the Andean countries. This traditional dish is part of Ecuadorian Patrimonial Cuisine. After it is roasted, it is served with potato and/or corn, sauce and chili.
Llapingachos are a kind of fried potato pancake. It is made with potatoes filled with cheese, after it is fried, it is bathed in a peanut sauce, and it is served with chorizo, eggs, salad and avocado. This dish is one of the most enjoyable by foreign tourists.
Mote Pillo the base of this dish is mote, which is a cooked mature corn. This traditional dish is made with mote and eggs. This is very enjoyable in the highlands of Ecuador.
Bolones de verde (Stuffed green plantain dumplings) this plate is served most of the time during breakfast. It is made with mashed green plantains filled with cheese and/or chicharron. After that this dough is chilled, baked or fried. It can be served with scramble eggs.
The traditional foods consist of a mix of Native American cuisine from indigenous groups such as the Lenca, Pipil, Xinca, Poqomam, Chʼortiʼ, Alaguilac, Mixe, Mangue, and Cacaopera peoples with influences from european (spanish) cuisine. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood.
Pupusas — The Salvadorian national dish. It is a hand-made corn tortillas stuffed with various fillings such as beans, loroco (a local edible flower), pork and cheese. It is topped with homemade tomato sauce and served with sour cabbage salad. It tastes like the corn dough has a slight sweet taste which is balanced by the pork or the cheese filling that adds a meaty aroma.
Sopa de Pata, this traditional soup is made from tripe, cow’s feet, yuca, corn, plantains, beans tomatoes, and cabbage cooked with lemon juice and cilantro. A heart dish which is a treat for tripe lovers as the vegetables and lemon juice adds the perfect zest to this lunch meal.
Panes Rellenos, a submarine sandwich containing either chicken or turkey that is roasted with pipil spices and served with tomatoes, cucumbers or lettuce. A popular finger food, this dish has fulfilling yet light and complemented with tender cooked meat.
Empanadas de Leche, ground plantain is shaped into small oval balls and stuffed with vanilla custard. While serving, sugar is sprinkled on top. It has a heavenly taste and can be enjoyed as a morning meal or just about any time.
Sopa de Siete Mares (Seven Seas Soup) a perfect seafood soup that can be made with fish, crab, squid, clams, lobster, shrimp and lots of vegetables like tomatoes, onion and cilantro. It is a sumptuous and wholehearted soup. If you love a little tang, squeeze some lemons on it.
The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala. There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamal made with a base of potato, and on Saturday it is traditional to eat tamales.
Pupusas are everywhere in Guatemala and are a great way for travellers who are on a budget to fill up. Thick corn tortillas are stuffed with a variety of fillings – usually refried beans, cheese and/or pork – and then fried until the surface is crisp and the inside squashy. A pupusa traditionally comes with a helping of salsa and cabbage to keep it fresh.
Fiambre This traditional salad is made to celebrate the Day of the Dead and All Saints’ Day. It can contain as many as 50 ingredients, with cold cuts and beets chief among them.
Rellenitos For those with a sweet tooth, make sure you try some rellenitos. Essentially Guatemalan donuts, rellenitos are made up of cooked plantains mashed with refried bean paste, sugar and cinnamon, and then they are deep-fried. When mixed with sugar, both the beans’ taste and texture are similar to chocolate, and the consistency of the rellenitos is incredibly moreish.
Pepian This traditional chicken stew comes from the central region of Guatemala and comes served with veggies and rice . Brownish-red in color, this stew is made out of various types of chilies(Ex.Paprika) and spices and served with a piece of chicken, baked potatoes, veggies and rice. Always served with traditional corn flour tortillas.
Tapado A delicatessen of the Caribbean, Tapado is a savory stew mixing coconut milk and coconut oil with crabs, plantain, rice, fish, shrimp and sometimes octopus.
Next, we bring you the typical dishes, and the characteristics of the gastronomy of the Latin American countries. We want to apologize in advance if they end up hungry after reading this post.
Argentina
The cuisine in Argentina is a blend from the Mediterranean with some strong influences from Italy, Spain and Native American. Also a wide scope from their agriculture where all these kinds of products are abundant. They have a reputation for their love of sharing food, in social gatherings that are very common with family and friends. Invitations for dinner at home are part of their integration, as a symbol of friendship and warmth. Some of the most popular dishes are:
Empanadas are their favorite street food, it can be filled with veggie, chicken, jam and cheese, sweetcorn or meat inside, and this one can be fried or baked.
Choripan is a cheerful street food hit, usually is served as an entrée in the barbecue, is a sandwich with chorizo or sausage with pan or bread, and usually has slather of argentinian chimichurri.
Milanesa is known as escalope in other parts of the world, is made from beef or chicken breast, the meat is hammered down to a thin cut before being bathed in breadcrumbs then can be fried or baked.
Provoleta normally serves as an entrée in the barbecue, is made with cow's milk, then turns into gooey. Grilled in a specially sized skillet or a simple foil dish, it should be crispy on the outside but melted on the inside.
Asado is known as barbecue in the rest of the world. Grilling beef is the best example of asado, and this is the one of the most important dishes in Argentina. Also included chorizo, morcilla (blood sausage), and some veggies. All of these cooked on the grill in a low cook mode.
Bolivia
Bolivian cuisine is the result of Spanish cuisine with infusions of ancient Andean tradition and varies greatly due to the geography of Bolivia. People in the Altiplano region enjoy implementing lots of spices in their meals, while the dwellers of the Bolivian lowlands eat mainly yucca, fish, fruits, and vegetables.
Plato Paceño one of the most popular lunchtime dishes in Bolivia, plato paceño is a unique combination of corn, large lima beans, potato and fried cheese.
Silpancho originating in Cochobamba, this Bolivian dish is carbs, carbs, and more carbs (and a bit of protein)! Silpancho is a hefty platter layered with white rice, boiled potatoes, meat, egg and topped with salsa.
Majadito A traditional dish from the departments of Santa Cruz and Beni, majadito is typically made from rice, dried meat (jerky), eggs and fried bananas. The great thing about majadito is that it’s easy to make and delicious to eat.
Salteñas a popular snack found all over the Andean half of Bolivia, salteñas are baked and usually filled with meat, vegetables, egg, olives and a slightly spicy sauce.
Quinoa a staple ingredient in many Bolivian households, quinoa is pleasing to the palate and very versatile. The grain crop is high in protein, contains essential amino acids and lacks gluten making it a highly sort after super-food in the western world. Some examples of well-know dishes containing quinoa include salads, stews, soups and burgers.
Brazil
Brazil cuisine has influences from European, Amerindian, Africa and Japan, with all these impacts it varies widely with the other countries of the region. So, do not leave Brazil without trying the following dishes
Moqueca residents from Baianos (Bahía in the north-east) and Capixabas both claim the origin of these dishes. Moqueca is more than a mere fish stew because the way that it is served is what makes it different. It serves with theatrical flourish as the piping hot clay pot when it is uncovered at the table amid clouds of fragrant steam.
Brigadeiro is the most popular Brazilian dessert. It is very simple to make. The balls are made with sweet condensed milk and cocoa powder, then rolling the balls in the chocolate sprinkles. It is an instant of sugar high.
Pao de queijo two of the favorites flavors of the world come together, they brought cheese and bread. It is a small snack that you can enjoy at any time during the day. Pao de queijo is crispy on the outside and soft and stringy inside.
Quindim another dish from Bahía. Quindim is made on the base of eggs, sugar and coconut. This is a yellow, glossy sweet treat. After it is baked the bottom is toasted and golden, dense with grated coconut, but the top is smooth.
Feijoada is a stew of black beans, sausages and cuts of pork of varying quality. It is one of the few dishes eaten the length and breadth of Brazil. Traditionally the feijoada was cooked for 24 hours, that included soaking the beans and desalting the pork. Today, Brazilians look for these dishes in restaurants on Wednesdays and Saturdays with a cachaca to ease digestion.
Chile
Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto.
Chorillana is a popular Chilean food and it consists of a large plate of sliced beef with french fries covered with either scrambled or fried eggs and fried onions. It is a typical dish from Valparaiso, and many say “it is not to be missed.” Not fancy or exotic, this Chilean dish is typically served with beers. Do note the servings are huge and it is meant to be shared.
Chilean Empanadas is the favorite snack food in Chile, these baked pies or empanadas are available pretty much everywhere. In Chile, the most traditional empanada filling is called pino. Pino is a mixture of minced meat, onions, raisins, black olives and hard-boiled eggs.
In Chilean Empanadas are huge. Almost double the size you find in Argentina. The second difference is the shape. In Argentina, the empanadas are half-moon shaped, while in Chile they are squared off. In general, you’ll find empanadas typically cooked al horno, which means baked in a wood-burning oven, or deep fried.
Porotos Granados (Fresh bean stew) is a traditional Summer dish made when the ingredients are fresh and in season. The main ingredients are beans, mashed corn, onions, pumpkin, garlic, tomatoes, and basil. It is a difficult to find and time consuming Chilean food to make as the beans need to be soaked overnight.
Pastel de Choclo is like a corn pie made with sweet corn or choclo, the Quechua word for “tender corn” or new corn of the season. The filling or stuffing used is called pino (like the one in empanadas). This dish has garlic, onion, minced meat, hard-boiled eggs, and olives. We had a version that also included boiled chicken as well.
Lengua de vaca (cow’s tongue), cooked in salted water, is tender and soft and can be served as starters with mashed avocado and lots of fresh lettuce. It is not a dish destined to be part of the top gastronomy of the nation, maybe for the generalized ignorance about its preparation, or maybe because it is sold in neighborhoods butcher’s shop, ready to be served with no shame.
Colombia
The Colombian gastronomy has rich influences from Spain and Indigenous ingredients with some species from Africa and Arabic preparation. Some of the most delicious dishes that you should try are:
Ajiaco is a type of soup made with chicken and three different kinds of potatoes, then is seasoning with special Colombian seasoning known as spice guasca.
Bandeja Paisa is a full meal and one of the most famous dishes in Colombia. It is a mix of beans, eggs, meat, rice, plantain, chorizo, fried pig skin and the most important ingredient is the typical sauce from the Paisa Region.
Arepa is a tortilla made with corn flour. It combines with everything, veggies, chicken, meat, and all that people would like to put inside.
Hormiga Culona is a dish originary from the Santander Department, the recipe is very simple fried ants.
Lechona stew pig, more similar to stuffed with rice and pork meat, is typical from Tolima.
Costa Rica
Costa Rica cuisine is known for its use of fresh fruits and vegetables due to their tropical location where it is possible to have it every time during the whole year. Their gastronomy is on the mild side. Their gastronomy has influence from Spain, at the north from the local indigenous and the Caribbean side from Afro-Caribbean influences.
Gallo Pinto is considered a national dish, it is common to eat for breakfast, but also people can enjoy it at any time during the day. It is a mix of rice and beans with natural species such as pepper, cilantro and onion, and the secret ingredient Lizano Sauce. It can be served with eggs, sausage, sweet plantain, bread or tortilla.
Casado this plate is served during lunch time. It includes rice, beans, meat (beef, chicken, pork or fish), green salad or pasta salad, plantain, and picadillo.
Olla de Carne in other places it can be known as soup, and very similar to the heaty meat stews. This plate is a celebration of all the natural ingredients that grow in Costa Rica, is made with meat, carrots, potatoes, yuca, corn, plantain, and more vegetables, and it is served with a side of rice.
Chifrijo is a super bowl snack. The name comes from the mix of chicharrones and frijoles (beans). These addictive dishes are served in layers of rice, tender beans, chicharrones, pico de gallo, slices of avocado and tortilla chips on top around the bowl.
Tamales even though the name is the same as Mexican Tamales, and their base ingredient is corn dough (masa) they are incredibly different. Costa Rican tamales have ingredients like pepper, pork meat, rice, carrots, and it is wrapped in a banana leaf which provides more flavor to the dish. This plate is commonly served during Christmas and people can eat it anytime of the day.
Cuba
Cuban cuisine is a blend of Spanish, African, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.
Ropa Vieja is considered the national dish of Cuba, ropa vieja literally translates to “old clothes” and comes from Spain. The dish is made with shredded beef that’s slow cooked in a tomato-based sauce with onions, bell peppers, garlic, and cooking wine. It is always served over white rice and accompanied by maduros (sweet plantains) or tostones (fried pressed plantains). A similar dish with a twist is vaca frita, or fried cow, which is a flank steak marinated in mojo and then fried with garlic and salt.
Congri, black beans are a standard addition to many Cuban dishes. They’re cooked with white rice to make a delicious and ever-present dish known as congri, and are the base of a thick black bean soup that’s stewed for hours and made with whatever is available. The same can be said of frijoles colorados, or red beans. Congri’s black beans and rice can be found with slight variations all over the island.
Picadillo, this simple dish is another Cuban classic that’s a perfect weekday meal. It’s ground beef that’s browned with garlic, onions, bell peppers, oregano, bay leaf, and salt. Then, the beef is simmered over low heat with tomato sauce, cooking wine, olives, and raisins. White rice is mixed in once all the flavors combine. The dish comes from Spain, and the name comes from the word picar, which means to chop or mince.
Buñuelos de Anís, these anise-scented Cuban fritters are a sweet twist on donuts and churros.
Café Cubano (cuban coffee) is a dark espresso mixed with sugar that can be served in a variety of ways. Café con leche is the usual name for a cup of warmed milk with a shot of Cuban coffee. This is a standard part of breakfast — as well as a middle-of-the-afternoon pick-me-up and after-dinner sipper. A cafecito or cortadito are the usual drinks of choice. A cafecito is an ounce or two of straight-up Cuban coffee, while a cortadito “cuts it” by adding steamed milk.
Ecuador
Ecuador is a small country size, but his variety of regions makes Ecuador huge in terms of gastronomy. Beef, chicken and seafood are their special dishes. When people in this country won´t hesitate to get involved in their gastronomy tasting experience that included a wide variety of flavors.
Locro de papa (Potato Stew) is one of the most delicious dishes. It has creamy consistency and the mix flavor of cheese, rinds, and served with avocado and toasted corn, make this plate a true delicacy soup.
Cuy Asado (Roasted Guinea Pig) is a traditional plate served in the Andean countries. This traditional dish is part of Ecuadorian Patrimonial Cuisine. After it is roasted, it is served with potato and/or corn, sauce and chili.
Llapingachos are a kind of fried potato pancake. It is made with potatoes filled with cheese, after it is fried, it is bathed in a peanut sauce, and it is served with chorizo, eggs, salad and avocado. This dish is one of the most enjoyable by foreign tourists.
Mote Pillo the base of this dish is mote, which is a cooked mature corn. This traditional dish is made with mote and eggs. This is very enjoyable in the highlands of Ecuador.
Bolones de verde (Stuffed green plantain dumplings) this plate is served most of the time during breakfast. It is made with mashed green plantains filled with cheese and/or chicharron. After that this dough is chilled, baked or fried. It can be served with scramble eggs.
El Salvador
The traditional foods consist of a mix of Native American cuisine from indigenous groups such as the Lenca, Pipil, Xinca, Poqomam, Chʼortiʼ, Alaguilac, Mixe, Mangue, and Cacaopera peoples with influences from european (spanish) cuisine. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood.
Pupusas — The Salvadorian national dish. It is a hand-made corn tortillas stuffed with various fillings such as beans, loroco (a local edible flower), pork and cheese. It is topped with homemade tomato sauce and served with sour cabbage salad. It tastes like the corn dough has a slight sweet taste which is balanced by the pork or the cheese filling that adds a meaty aroma.
Sopa de Pata, this traditional soup is made from tripe, cow’s feet, yuca, corn, plantains, beans tomatoes, and cabbage cooked with lemon juice and cilantro. A heart dish which is a treat for tripe lovers as the vegetables and lemon juice adds the perfect zest to this lunch meal.
Panes Rellenos, a submarine sandwich containing either chicken or turkey that is roasted with pipil spices and served with tomatoes, cucumbers or lettuce. A popular finger food, this dish has fulfilling yet light and complemented with tender cooked meat.
Empanadas de Leche, ground plantain is shaped into small oval balls and stuffed with vanilla custard. While serving, sugar is sprinkled on top. It has a heavenly taste and can be enjoyed as a morning meal or just about any time.
Sopa de Siete Mares (Seven Seas Soup) a perfect seafood soup that can be made with fish, crab, squid, clams, lobster, shrimp and lots of vegetables like tomatoes, onion and cilantro. It is a sumptuous and wholehearted soup. If you love a little tang, squeeze some lemons on it.
Guatemala
The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala. There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamal made with a base of potato, and on Saturday it is traditional to eat tamales.
Pupusas are everywhere in Guatemala and are a great way for travellers who are on a budget to fill up. Thick corn tortillas are stuffed with a variety of fillings – usually refried beans, cheese and/or pork – and then fried until the surface is crisp and the inside squashy. A pupusa traditionally comes with a helping of salsa and cabbage to keep it fresh.
Fiambre This traditional salad is made to celebrate the Day of the Dead and All Saints’ Day. It can contain as many as 50 ingredients, with cold cuts and beets chief among them.
Rellenitos For those with a sweet tooth, make sure you try some rellenitos. Essentially Guatemalan donuts, rellenitos are made up of cooked plantains mashed with refried bean paste, sugar and cinnamon, and then they are deep-fried. When mixed with sugar, both the beans’ taste and texture are similar to chocolate, and the consistency of the rellenitos is incredibly moreish.
Pepian This traditional chicken stew comes from the central region of Guatemala and comes served with veggies and rice . Brownish-red in color, this stew is made out of various types of chilies(Ex.Paprika) and spices and served with a piece of chicken, baked potatoes, veggies and rice. Always served with traditional corn flour tortillas.
Tapado A delicatessen of the Caribbean, Tapado is a savory stew mixing coconut milk and coconut oil with crabs, plantain, rice, fish, shrimp and sometimes octopus.
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