Central Food and Cooking

Modern Central American support for peasant food from the region still remain fertile volcanic soil collected old and new Spanish supplements, has produced a wealth of different. In increasing sugar cane growers in Belize, along with delicious tropical fruits such as bananas and papayas. In neighboring Guatemala, including important crops maize, cardamom spices and precious coffee beans. El Salvador is also home to coffee plants, sugar cane and maize with beans and rice, andHonduran harvest pineapples, melons and citrus. Further south, Nicaraguan farmers increase peanuts, coffee, bananas, sesame and soy, while Costa Rica Farm foods such as plantains (a relative of the banana), rice, beans and potatoes.

Panamanian crops with coffee, bananas, sugar cane and vegetables. fishing crews throughout Central America also draw valuable fish, shrimp and other seafood on the coast. Farther inland, farmers tend toAnimals such as cattle and sheep, and in rural areas, many families keep a couple of pigs and chickens in their yards or nearby fields. Fortunately for the local Diners Club, there is a wide range of resources in Central America as a rich culinary tradition. regional chefs are masters of using the best products and grains to create the fresh, tasty dishes. The blending of local flavors with Spanish settlers brought favorite foods to the tables new species of Central America, as well asThe influences of African slaves and Caribbean immigrants.

Many popular dishes eaten by Diners throughout the region, crossing borders and unites people of different nationalities, ethnicities and lifestyles. One of these common foods is sopa de frijoles (bean soup). While there are considerable differences from country to country and cook to cook, found this simple soup is all around Central America. Other common favorites include fried plantains, with countless variations of ricebeans, rich and sweet as arroz con leche (rice pudding). There is variety of national dishes there too. Guatemala chefs are proud of their pepian, a thick stew of chicken and potatoes in rich tomato sauce, pepper sauce and pumpkin seeds. Guatemalans also enjoy escabeche, a salad of bitter pickles, meat and jocon in green sauce of coriander, spring onions and tomatillos (a relative of tomato). The nations of Belize and Honduras, which are in northern CentralAmerica, in the nearby Caribbean islands have given their taste for local cuisine. Favorites here are tropical-tasting pan de coco (coconut bread), accompanied by Caribbean standards, such as Johnny cakes (bread) and fried fish. Other favorites are steamed chicken and baked beans in Belize, the sauce is prepared by slow cooking the chicken, beans or other important ingredients in a thick, warm. Honduran Diners feast on specialties such as sopa de caracol, a soup made from shellfish (a kindCrustaceans), coconut milk and potatoes or yucca (a root similar in structure to a potato). Another popular dish in Honduras is tapas, grilled meat kabobs often with vegetables, beans and cheese.

In El Salvador, almost everyone eats pupusas stuffed with cheese cake flour, beans or meat, served with vegetable sauce and a spicy salad. After a particularly spicy dish pupusas, Salvadoran horchata cool called sweet rice milk. A popular dessert isMaria Luisa cake, a sweet taste Layer Cake flavored with orange juice, orange peel and orange marmalade.