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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.
Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed.
This tamal is often made with recaudo sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better.
MOST ICONIC Tamal de pollo
Berenjenas rellenas or stuffed eggplants is a traditional savory specialty originating from Spain. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplants are typically cut along the middle and baked until tender before they have their pulp removed, although they’re occasionally left raw and cooked with the filling.
A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most commonly used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley.
This tasty stew is often referred to as the national dish of Guatemala. It shows a blend of Mayan and Spanish cultures and a taste of both. Pepián is characterized by its thick and rich consistency, and it usually contains meats such as beef, chicken, or pork, along with fruits and vegetables such as carrots, potatoes, corn, pear, and squash.
The flavor is slightly bitter because of the roasted spices that are blended together, then added to the stew. It can be found in diners or bought from street food vendors, who often serve pepián with rice and corn tortillas on the side. Pepián is also very popular in Chile.
MOST ICONIC Pepián
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