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Don’t Leave Central America Without Trying These 5 Dishes

Article Summary:

If you’ve been to Central America then you probably ate its famous dish of rice and beans, but you might be surprised to find out there are other traditional food options. Next time, give one of these five dishes a try.

Photo Credit: Gap Year Blog

Original Article Text From Gap Year Blog:

Top 5 Foods to Try in Central America

Travelling provides ample opportunity to stroll your taste buds through some exotic culinary delights. Such gastro adventures are likely to be a bit hit and miss but that’s not to say it’s not all worth trying. If you’re in Central America you’ll be familiar with its infamous rice and beans mix, but you might want to try at least a few other on our top five before moving on.

Basically don’t leave Central America without trying these five unique dishes first…

CASADO, Costa Rica
Costa Rica is a rich cultural country, their population heritage come from a mix of races, traditions and foreign influences, but with very unique characterises in their gastronomy. One of the most famous meals in Costa Rica is the “Casado” that literally means married, its call in this way because of the eternal “marriage” between the ingredients. White rice, frijoles (beans), salad and meat are the main ones, and are normally serve with fry banana. The perfect drink for this delicious plate is “soda” a natural drink with water, sugar and fruit.

VIGORÓN, Nicaragua
The history of this recipe starts in 1914 with Maria Luisa Cisneros “La loca”; she was a seller in the baseball field in Granada, Nicaragua. One day she realise that the other sellers in the stadium were taking all the costumers from her, so she decide to make an original new recipe. The result: cooked yucca, salad, vinegar, chilli congo, roast pig, chagüite leaves and salt, all lying in the palm of your hand. She named it “Vigorón” that is Spanish means something really strong. From the first day she was sold it people loved it, having become today one of the most famous food of Nicaragua.

MOLE POBLANO, Mexico
The origin of the Mole Poblano is still unconfirmed, but one of the legends around the recipe says that in the sixteenth century, the nuns’ at Puebla’s Convent of Santa Rosa discovered the Archbishop was visiting the convent. They didn´t have anything in the kitchen good enough for that kind of guest, so the nuns prayed and an angel appeared, showing them how to combine the ingredients they did have. Chocolate, Roasted chilli peppers, walnuts, stale breadcrumbs, chicken and about 25 more ingredients, gave as a result a dark mole sauce.

The key are the multiple ingredients, you can eat mole all around Mexico and in every region have a different way to prepare it, so why don’t try all of them and enjoy this delight Mexican recipe?

TAMAL COLORADO, Guatemala
If you are going to Guatemala, the Tamales are going to be on your diet. There are hundreds of varieties of tamales throughout the country and some of them are cooked on special occasions, for example the Tamal Colorado (“Red Tamal”) is really common during Christmas. Made with pork, onion, red chilli sauce and tomatoes.

Be careful of eating too many tamales though as it is against Guatemalan etiquette to eat more than one at the time!

BALEADAS, Honduras
The concept of the baleada is very simple, a tortilla folded in a half and filled with beans, cream and cheese, but these special “tortillas” are one of the most representative foods in Honduras. The name baleadas came from a curious anecdote of a woman selling wrapped tortillas, she was well known for her delicious food. One day the street seller was assaulted and shot (bullets are “balas” in Spanish). She died, but her food lived on and from that day people calls wrapped tortillas baleadas (literally: shoot women).

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From Gap Year Blog

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