Curious about the cuisines of Central America? Read our guides and essays to deepen your knowledge of Central American food history, cooking techniques, ingredients, and more.

Explore Central American Cuisines

All Salvadoran Cuisine Central American
Gallopinto served with warm corn tortillas, scrambled eggs, and queso fresco on the side
Gallopinto (Nicaraguan Rice and Beans)
Salpicón, white rice, red kidney beans, and a slice of lime on a blue plate on a marble counter.
Salpicón (Nicaraguan Minced Meat) Recipe
a plate of copycat Pollo Campero fried chicken
Homemade Pollo Campero (Central American–Style Fried Chicken) Recipe
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Alfajores Con Cajeta (Vanilla Shortbread With Goat's-Milk Toffee) Recipe
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Arroz Aguado (Nicaraguan Chicken and Rice Stew) Recipe
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Torta de Elotes (Corn Torte) Recipe
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Pío V (Nicaraguan Christmas Cake) Recipe
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Frijoles Molidos (Refried Beans) Recipe
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Meet the Empanadas of Latin America
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Tres Leches de Coco (Coconut Tres Leches Cake) Recipe
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Atolillo (Simple Custard) Recipe
Overhead view of Sopa de Albóndigas de Pollo
Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup)
A blue plate holding a serving of Nicaraguan arroz con pollo, with a slice of buttered white bread. There is a spoon on the plate, and on the righthand side of the image is a stainless steel pan holding more arroz con pollo, and a small bowl holding grated cheese.
Nicaraguan Arroz con Pollo Recipe
Fried plantains on a plate
Fried Plantain Chips Recipe
Closeup of Buñuelos de Yuca y Queso (Yuca and Cheese Fritters), fresh from the fryer.
Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)
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Pollo Campero–Seasoned Fried Plantain Chips Recipe
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Higos en Miel (Poached Figs) Recipe
Fried yuca on a rustic plate, and textured terra cotta surface, with limes, dipping sauce and beverage on the side
Fried Yuca With Spicy Mayo
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Dulces: Guava and Cream Cheese Pastelitos