Yuca al mojo is a flavorful side dish that is popular in Panama and throughout the Caribbean. It consists of boiled cassava (yuca) marinated in a zesty sauce made with garlic, cilantro, lemon juice, salt, and pepper. Although it is usually served as a side dish, yuca al mojo is also a welcome addition to numerous salads.
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Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions.
The name of the dish means spotted rooster, referring to the fact that the combination of beans and rice results in a spotted, speckled visual appearance. It is typically served as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and sometimes with all three meals of the day.
MOST ICONIC Gallo pinto
View moreTorrejitas de maiz are traditional Panamanian corn fritters which are also popular in Colombia. They are made with a combination of flour, sugar, baking powder, adobo seasoning, cheese, eggs, and corn. The ingredients are mixed together into a batter which is then fried in hot oil until golden brown.
These corn fritters are usually garnished with cilantro and served with pico de gallo, salsa verde, or hot sauces. It is recommended to serve them as accompaniments to various seafood dishes.
Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.
Plátanos en tentacion is a Panamanian dish that can be translated as plantains in temptation. It consists of ripe plantains that are mixed with a combination of water, butter, rum, sugar, and vanilla, and the concoction is then baked until dark golden in color.
Before serving, plátanos en tentacion are sprinkled with powdered sugar and cinnamon. These plantains are traditionally served not as a dessert, but as a side dish, usually accompanying roasted meat and white rice.
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Chojín is an authentic Guatemalan salad prepared with radishes, fried pork rinds (which are also known as chicharrones), and fresh mint leaves. The salad is typically dressed with a combination of orange juice and lime juice. It can be served either as an appetizer, a side dish, or as a topping for a variety of taco and tostada dishes.
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Darasa refers to banana tamales, a well-known Belizean snack especially popular among local Garifuna population. The ingredients include peeled and grated green bananas, orange juice, lime juice, coconut milk, salt, pepper, and banana leaves for wrapping.
The ingredients are combined into a homogeneous mixture which is then placed in banana leaves. Once folded, the small packets are steamed or boiled in water until the mixture becomes firm. Before serving, it is recommended to let darasa cool for a few minutes.
MAIN INGREDIENTS
Boxboles is a traditional dish consisting of cornmeal with butter and chard, while almonds and chili peppers can also be included. The concoction is steamed inside pumpkin leaves. Boxboles are usually served as a side dish accompanying dishes such as pulique (a traditional stew).
If desired, boxboles can be additionally flavored with a squeeze of lime juice before consumption.
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