Salvadoran Plantain Empanadas

Salvadoran Plantain Empanadas

Empanadas are one of the most common dishes in El Salvador. Each family passes down their own special recipe from generation to generation. Instead of corn dough, which is more typical, this recipe uses plantains and is a sweet version of an old favorite.

Honduran Enchiladas

Honduran Enchiladas

These are not regular enchiladas. Made in the style of a tostada, golden fried corn tortillas, topped with a combination of ground meat, egg, cheese, tomatoes, and cabbage a favorite appetizer.

Costa Rican Hearts of Palm Salad

Costa Rican Hearts of Palm Salad

Costa Rica is the primary source of fresh heart of palm for the United States. Regarded as a delicacy, they are often used in salads to created the true “Millionaire’s Salad”.

Honduran Baliadas

Honduran Baliadas

A common snack found at small stands and restaurants throughout Honduras. It is a flour tortilla usually topped with beans, sour cream, and a parmesan-like cheese. Eaten any time of year.

Nicaraguan Shredded Beef

Nicaraguan Shredded Beef

An ancient and delicious Nicaraguan dish, usually made with some combination of flank steak, cornmeal dough or tortillas, tomatoes, and onions, cooked to stew-like consistency.

Guatemalan Rice and Beans with Coconut Milk

Guatemalan Rice and Beans with Coconut Milk

Another lunchtime favorite, most Guatemalans prepare this dish at least once a week.

Salvadoran Pupusas with Cabbage Salad

Salvadoran Pupusas with Cabbage Salad

The “Salvadoran Classic”, eaten every day, at any time. This traditional street food can be filled with almost anything you like.

Guatemalan Chicken in Coconut Milk

Guatemalan Chicken in Coconut Milk

This ranch-style or norteño cooking of Northern Mexico is epitomized by its use of beans. Frijoles charros are traditionally cooked over open fire with chiles, herbs and meat. Around Monterrrey, a little beer is added for flavor to create a dish often referred to as borrachos or "drunken beans".

Costa Rican Clack Bean soup

Costa Rican Clack Bean soup

While this recipe originates from Costa Rica, there are similar black bean soup recipes found all over Latin America, each with its own regional character. Basically a puree, this version is thick and creamy.

Nicaraguan Rice and Beans

Nicaraguan Rice and Beans

This recipe can be considered the quintessential Nicaraguan comfort food. Often made with leftover beans and rice, it’s a quick and easy meal to prepare anytime of the week.

Guatemalan Shredded Beef

Guatemalan Shredded Beef

This is timeless Guatemalan home cooking at its best! Beef, potatoes, and a thick, spicy tomato sauce make this hearty meal a staple dish year round, perfect for lunch or dinner. Served piping hot and accompanied by tortillas and rice to complete the meal, it’s a Central American classic.

Honduran Sweet Corn Atole

Honduran Sweet Corn Atole

Warm up with this thick, sweet drink from Honduras. Typically made with cornmeal, water, brown sugar (piloncillo), cinnamon, vanilla, and sometimes fruit, it’s served hot as dessert.

Tres Leches

Tres Leches

Three types of milk – sweetened, condensed and heavy cream – are poured on top of the cooked-and-cooled cake, resulting in a sumptuous, moist dessert that’s a sweet finale to any meal!

La Cocina Goya

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