MAIN INGREDIENTS
Vaho or baho is one of the most popular Nicaraguan dishes and a great hangover cure. It is made by wrapping a combination of beef, yuca, and plantains in banana leaves, then steaming the concoction. The word vaho means steam or mist, referring to the method of preparation.
Onions and peppers are sometimes added to vaho in order to enhance the flavor and texture. This dish is traditionally prepared on weekends and consumed on Sunday afternoon, when it's typically accompanied by curtido (cabbage relish).
MAIN INGREDIENTS
Picadillo de papa is a savory Costa Rican dish consisting of picadillo potatoes, chopped bell peppers, onions, and ground beef. The dish is traditionally served with tortillas and rice, and it is customary to consume it by filling the tortillas with picadillo and blended beans, which are typically served on the side.
Picadillo de papa is popular throughout Latin America, so there are several versions of the dish with different vegetables.
MAIN INGREDIENTS
Bistec picado is a Panamanian dish made with finely chopped pieces of meat (traditionally beef) which are braised with chili peppers in a rich tomato sauce. Once prepared, the dish is usually topped with onions, bell peppers, or both. Standard accompaniments include white rice and fresh salads.
Regarding the name of the dish, bistec means steak, while picado means ground. Bistec picado is also popular in Cuba and Guatemala.
Estofado con papas is a hearty beef and potato stew that is commonly prepared in Guatemalan households. This dish is often associated with the cuisine of Sololá, and it may be prepared with or without meat. Apart from the potatoes and the meat, typical ingredients used for the preparation of this dish include onions, tomatoes or tomato sauce, carrots, peas, corn, peppers, garlic, mushrooms, oregano, parsley or cilantro, rosemary, salt, and pepper.
The stew is occasionally enhanced with wine or beer, and its consistency should not be too runny but slightly thickened. Some versions call for braising the ingredients before cooking them in water or stock. It is recommended to accompany this traditional potato stew with white rice and tortillas.
MAIN INGREDIENTS
Hilachas is a staple of Guatemalan cuisine, a red-colored stew featuring ingredients such as shredded beef and vegetables such as tomatoes, potatoes, squash, or carrots. The name of the dish means shreds or rags, referring to shredded beef, which is the star of hilachas.
It is believed that the stew tastes even better when reheated the next day. Hilachas can be found in numerous versions throughout Latin America, and it is typically served with rice and beans on the side.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.