Tamales Guatemalan Style is really a very broad category. There are believed to be literally hundreds of types of tamales made in that country. A national favorite meal, for sure. This particular recipe is one of my favorite versions of Tamales Guatemalan Style.
Honduran Seafood Soup (Sopa Catratcha De Mariscos Con Un) is a national favorite dish in Honduras. Seafood is cooked in coconut milk with subtle seasonings and cobs of maize (corn). You can use any kinds of seafood, but this recipe calls for shrimp, fish fillet, and conch meat.
Honduran Seafood Soup Recipe-
Belizean Roasted Pork Tenderloin is amazing by itself. However, it is even better when served as it is traditionally in Belize, as the main meat entree in a three course full meal. The sides are Mediterranean Potatoes and Vegetables and Belizean Style Stewed Tomatoes. So, on this page you get a three-for-one special, with all three recipes. Together, this combines into a full, satisfying Belizean meal to remember, trust me.
Full Belizean Pork Tenderloin Meal Recipe-
This marvelous Costa Rican Orange Pudding recipe is just a small taste of many more recipes from our Central American Cuisine pages. If you enjoy this delightful dessert, and want more of this ethnic cuisine, come back soon and often. We are always adding more and more great recipes!
Served on special occasions, or if you just want to treat yourself, family and friends, this Costa Rican Orange Pudding recipe is sure to delight!
Costa Rican Orange Pudding Recipe-
Immensely popular in Belize is this Curried Coconut Chicken dish. It can be served by itself as a mid-day lunch meal, or as one of the entrees in a larger, supper repast. The subtle blending of curry, spices, and coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
Curried Coconut Chicken, Belizean Style, Recipe-
This Guatemalan Fiambre Feast dish is traditionally served just once a year, on November 1st. This is Dia de los Santos (All Saints Day), the first of a two day celebration followed by Dia de los Muertos (Day of the Dead).
On Dia de los Muertos, Guatemalans have, for centuries, visited their deceased loved ones at the cemetery. They would bring incense, flowers, and a full plate of Fiambre to leave at the grave.
In modern times, Guatemalan Fiambre is most often shared with family and loved ones at home in more secluded celebrations. There are many variations on the dish, and families typically have their own version that has been handed down from generation to generation.
This recipe is the “red style” of Guatemalan Fiambre (Fiambre Roja). It gets the red color from the use of beets.
You will want to prepare your Fiambre least one day before serving, and two days ahead is better to start the preparations. This is because the flavor is enhanced by being marinated in caldillo – a sauce made with vinegar and some other special ingredients. Also, preparing a true Guatemalan Fiambre Feast is a very involved, multiple step process. But don’t worry – you and the small army of people you can feed with it will be extremely pleased with the fruits of your labors!
Guatemalan Fiambre Feast Recipe-
Traditional Costa Rican Casado is a national dish, an entire meal, and a super satisfying meal at that. It is most certainly a “comfort food” repast, with an assortment of delicious entrees presented on each serving plate.
For hundreds of years in the past, Costa Rican Casado was the meal served to newlyweds at the wedding reception. Legend has it, that the newly married couple needed to get to know which kinds of foods each other liked best. So, all sorts of salads, meats, rice, beans and more were presented on one large serving platter. By the time the meal was finished, the bride and groom had a good idea which foods their mate preferred the most.
There are many variation of this meal, but this particular Traditional Costa Rican Casado is very much in the mainstream, featuring (the always present) rice and beans, as well as pork loin, salad, plantains, cheese, fried onions, and eggs.
Traditional Costa Rican Casado Recipe-
Honduran Ahi Tuna Ceviche is one variation of the many types of ceviche popular in all of Central America. You can use almost any kind of combination of seafoods to make a great dish, but this Honduran Ahi Tuna Ceviche happens to be among my favorites.
Honduran Ahi Tuna Ceviche Recipe-
Belizean Fish Panadas are traditionally served on holy days, but in modern times they are served just about any day of the week. They can be made with almost any type of firm fleshed fish filling, or a spicy rice and beans mixture. Their version of the fried “meat pie”, these Belizean Fish Panadas are a special treat for any occasion.
Belizean Fish Panadas Recipe-
Perry Bay Stew is a very hearty and rich fish stew, one of Panama’s favorite “comfort foods”. It can be prepared many ways, but this version of Panamanian Perry Bay Stew is my favorite. The inclusion of corned beef adds a spectacular flavor combination.
Panamanian Perry Bay Stew Recipe-
This superb Costa Rican Ceviche recipe is just a small taste of many more recipes you can find on our Central American Cuisine page.
A seafood staple in the country, Costa Rican ceviche is made with citrus juice-marinated chunks of raw fish or other seafoods. Snapper, sea bass, and other firm white fleshed fish are popular, as well as shrimp, abalone, octopus, abalone, or even sometimes clams and/or squid. Ceviche is available at street vendors and pubs everywhere in Costa Rica, and is shared at family dinners, special occasions and festivals.
Costa Rican Ceviche Recipe-
Nicaraguan Salpicón de Res is a national favorite dish in that country. It is also popular throughout Central America. A very refreshing and hearty salad with beef in it, Nicaraguan Salpicón de Res is eaten by itself or it can be wrapped in fresh corn tortillas. Sometimes it is also used as a topping for tostadas. It is quite easy to prepare. Some people like to make it in large quantities for family get-togethers, special occasions and parties.
Nicaraguan Salpicón de Res Recipe-
Honduran Fried Yojoa Fish is one of the most famous dishes in Central America, and a national favorite. It originated in the Yojoa Lake region of Honduras.
The fish is spiced and salted, left to marinate overnight. Then it is deep fried. This particular method makes the flesh delightfully flaky and easy to be pulled off the bones. Fried Yojoa fish has a slightly sweet taste, which is a large part of what distinguishes it from any other fried fish dish.
Fried Yojoa Fish is served traditionally with garnishes of pickled onions, pickled red cabbage and slices of fresh lime. A favorite side dish is deep fried sliced bananas (plátanos tajaditos).
Honduran Fried Yojoa Fish Recipe-
Guatemalan Pollo en Jocón (sometimes called simply Jocón) is an immensely popular dish all over Guatemala. It originated within the Mayan population in that country. There are many variations of Pollo en Jocón, However, certain ingredients and methods are always constant. Chicken is slowly cooked, simmering, in a delicious, thick, and attractive looking sauce.
The sauce gets its color from cilantro, green tomatillos, ground sesame seeds, ground pumpkin seeds and corn tortillas. Depending on the cook’s personal recipe, and how much of each of the sauce’s ingredients are used, it will have anywhere from a verdant-hinted tan look, all the way up to a bright green. This version of Guatemalan Pollo en Jocón is my favorite, and includes slices of avocado as a garnish. Superb!
Guatemalan Pollo en Jocón Recipe-
Arroz con Pollo Costa Rican is a national favorite dish. There are many versions of Arroz con Pollo, which is popular all throughout Central and Latin America. This particular recipe, Arroz con Pollo Costa Rican style, happens to be my favorite.