The Central American gastronomy is characterized by the fusion of three great cultures, its geographical location, and very diverse topography and climate, which are the sources of a great variety and availability of ingredients. Despite the geographic and social differences that determine the type of food in the seven different countries of the isthmus, corn, the indigenous crop that forms part of the food base of pre-Hispanic Mesoamerican societies that inhabited the region, is the common denominator in the gastronomy of all the countries. In addition to corn, products such as cassava, black and red beans, peanuts, rice, chili peppers, avocado, cocoa, pineapple, and coconut, among others, are also essential. The secret of Central American cuisine is also in the use of many different species, and the rich combination of flavors that will make you enjoy its varied gastronomy.

Belize

Belize’s cuisine is mainly inspired by the Mexican and Caribbean diets, and a little less by the Anglo-Saxon. Its basic ingredients are rice and beans, often eaten with barbecued meat, pork, veal, fish or vegetables. Other Belizean foods aretamales,pozol,panuchos, and fish-based dishes, as well as the traditionalsopa de caracol, with a very particular flavor and a thick consistency when added okra, potato, sweet potato, cassava, toasted flour and a touch of chili. Coconut milk and fried plantain add a truly tropical flavor to the dishes.

Guatemala

The arrival of the Spanish in Guatemala in the 16^th century marked the birth of a centuries-old mestizo culinary tradition, a product of the fusion of food habits of indigenous descendants of the different Mayan ethnic groups and Spanish gastronomy. Corn is one of the bases of the Guatemalan gastronomy, with a great variety of dishes in which its use is indispensable. Beans, cocoa, tomatoes, sesame, coconut, banana, and seafood, among others, are ingredients inevitably present in Guatemalan cuisine. In 2007, the Government of Guatemala declared as Intangible Cultural Heritage of the Nation five typical dishes:jocón,pepián,kaq’ik,plátanos en mole, and,frijoles con chicharrón. These dishes are a fusion of pre-Columbian cuisine with ingredients of Hispanic-Arab origin.

El Salvador

Corn is the main ingredient of traditional Salvadoran cuisine. The signature dish is thepupusa, which has a national day that is celebrated every second Sunday of November. Other popular dishes made with corn are: tortillas, very important in the daily diet of Salvadorans; as well as corn, chicken or porktamales; varieties ofatoles such aselote,piñuela,shuco orchilate; snacks as theriguas,yuca frita,tustacas andtotopostes; andchicha de maiz as a drink. In addition, there are corn festivals, also known asatoladas, which are celebrated in the second half of each year in different towns of the country, usually in August. In addition to corn, beans are another ingredient widely used in Salvadoran cuisine.

Honduras

Honduran gastronomy is very diverse, combining indigenous pre-Columbian, Spanish, Creole and African elements. Its traditional cuisine is dominated by corn, seafood, meat, poultry and fish, corn and wheat tortillas, beans, rice, dairy products, green or ripe bananas, and yucca, among others. Some of Honduras’ traditional dishes are themachuca, thecasabe, thebaleadas, themondongo soup, seafood, chicken,quesadillas andtamales, roasted beef on skewers, and thegarrobo consommé.Coffee is a popular aromatic beverage throughout the national territory, and some of the most popular alcoholic beverages aregüifiti,chichi, andcoyol wine. Part of its culinary culture can be found in the celebration of the Patron Saint Fairs, which featurecorn atol,montucas, androsquillas en miel, which fill the squares of the villages with their aroma.

Nicaragua

Corn is staple of the Nicaraguan diet, and is used in many dishes such asnacatamal,yoltamal andindio viejo. In addition to being used as a snack in the form of tortillas, it is an ingredient for beverages such aspinolillo andchicha, as well as in sweets,rosquillas, and traditional desserts. Other main traditional dishes are thegallo pinto, a mixture made with rice and beans; and,baho,vigorón,quesillo andsopa demondongo. While the main dishes of the southern part of the Pacific coast are based on corn, beans, pork and beef, and fruits and vegetables, the cuisine of the northern part of the Caribbean coast makes extensive use of seafood and coconut, highlighting therondón, dish that uses among other ingredients beef, fish,yuca orcassava,quequisque andcoconut milk, and in permitted areas,turtle.

Costa Rica

The mestizo Costa Rican traditional cuisine has aboriginal, European and African culinary influence, and the strong gastronomic contribution of hundreds of immigrants who have arrived in the territory, from Spain, Italy, China, Germany, France, Afro-Caribbean and Arab countries, as well as many parts of America. The signature dishes of Costa Rican cuisine are thecasado, a traditional lunch where rice and beans are mixed with pasta, accompanied bypicadillo, a type of meat, fried plantain and salad; thegallo pinto, also known aspinto orpatrulla, a popular breakfast that combines rice and beans; theolla de carne, stewed with vegetables; and, thepicadillos and vegetable stews. Finally, theroscón and thetamales, an indigenous corn dish with olives, pork and rice, are popular during the Christmas season.

Panamá

Panamá’s gastronomy is the result of the influence of Amerindian, Hispanic, African and Afro-Antillean cultures, and is characterized by the high consumption of rice in different forms and preparations, as well as fish, shellfish, roots, and tubers, highlighting the cassava, yam, ñampí and otoe. Other ingredients are corn, bananas, chicken, meat, fish and seafood, with which various dishes and fried foods are prepared.Sancocho is very popular, a stew made with different types of meat and tubers; theTulemasi, emblematic dish of the guna gastronomy; theropa vieja, cooked with meat, tomato, onion and garlic; the corntortillasand tamales; thearroz con pollo; theempanadas de yuca stuffed with meat; and, the famous fried plantain orplátano frito.Agua de panela andguarapo are traditional drinks made withpanela orpapelón, obtained from sugarcane honey.

MULTI-DESTINATION TOURS THROUGH CENTRAL AMERICA