Central American Food: Best Dishes and Street Food You Should Try


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When you think of Central American food, what comes to mind? For many, not too much. Read on for some of the best dishes and street food you might find south of the border from Mexico taken from the five months we traveled through Guatemala, Honduras, El Salvador, Nicaragua and Costa Rica. ¡Buen provecho!

Best Central American Food
Best of Central American food.

There's not a lot really known about Central American food. Mexican food, sure. But what about the food just south of it?

The prevailing spirit of the food there is captured quite nicely by plato tipico, the ubiquitous phrase scrawled on sandwich boards across the region.

Central American Food, Plato Tipico
Plato tipico – rice with beans and hot dog bits in Leon, Nicaragua.

And what does a typical Central American plate consist of, you ask? It varies almost imperceptibly as one crosses borders: wash basin soup, a chunk of fried meat, rice or potatoes, beans and corn tortillas — all in a spice orientation that cries out for the nearest bottle of hot sauce.

But there were good food moments during the months we spent traveling through in Central America. And some very tasty, genuine ones at that.

From pupusas to pepian, if you look hard enough here are some of the best street food and dishes you'll find in Central America.

Note: We do not cover Mexican food as part of this Central American food article. Why? Well, Mexico is technically part of North America. Additionally, although Mexican cuisine influences and is connected to the cuisines of its cousins further south, it deserves its own article. If you are curious about Mexican food, check out our article on Oaxacan cuisine.

Central American Street Food and Snacks

Pupusas: The Salvadoran Staple

Although the pupusa (stuffed tortilla fried on a griddle) hails from El Salvador, it is standard fare across Central America. The dough is made from moist, freshly ground corn. Fillings vary, but bean paste and cheese are typical.

Central American Food, Pupusas
The best pupusas in Juayua, El Salvador.

Best pupusa:Pupusa competition is fierce, but a street stall in Juayua, El Salvador takes the prize. Take a seat at one of the rickety tables behind the grill and enjoy pupusas filled with a combination of bean, cheese and a dab of chicharron (pork rind) paste. Pile on generous helpings of curtido (slightly pickled cabbage topping) and hot sauce. Four pupusas for $0.80 makes for an inexpensive and filling meal.

Central American Food, Topped Pupusa
A pupusa piled high with curtido (pickled cabbage) in Juayua.

Baleadas: The Honduran Standard

After two months of eating corn tortillas in Guatemala, we welcomed a change of grain in Honduras. Baleadas, stuffed wheat flour tortillas, are thicker and less symmetric than their Mexican cousins and are most often spread with a thin layer of refried beans, shredded cheese, and sour cream before being turned over into a half moon. In the morning, scrambled eggs are tossed in for an ideal breakfast comfort food creation.

Central American Food, Baleadas
Baleadas for breakfast in La Esperanza, Honduras

Best baleadas: A small no-name cafe on the main square in La Esperanza, Honduras. The stand at the very back of the market in Copan Ruinas, Honduras is pretty good, too.

Taco Guatemalteco vs. Taco Nicaraguense

Each country features a different take on the taco, but Guatemala's tacos chapines (or tacos Guatemaltecos) proved the tastiest in the region. Shredded pork or chicken cooked au jus on a comal, served in between sauce-soaked corn tortillas, topped with cabbage salad, lime juice and hot sauce.

Central American Food, Street Tacos
Street tacos, Xela Style in Guatemala.

Versus the Nicaraguan taco – shredded meat and mayonnaise stuffed into a thick rolled tortilla, deep-fried and topped with cabbage and thin sour cream. There is no contest.

Best street taco: Unable to resist following the local crowd, we disregarded our Guatemalan host family's warning about eating on the street at Democracia market in Xela, Guatemala. Five quetzals ($0.70) for a large taco serving with four tortillas. Fresh, delicious…and no stomach ills.

Best sit-down tacos: Doña Berta in Xela, Guatemala. What puts this joint at the top of the list? Its condiments. Four varieties of salsas featuring every desired level of heat. Nine quetzals ($1.20) for three chicken tacos. At 10 Avenida and 6 Calle.

Enchilada

In Guatemala, a fried tortilla topped with all manner of ground meat and colorful vegetables and — brace yourself — mayonnaise! And if you are thinking to yourself “this looks a lot like a tostada to me,” you are not alone.

Central American Food, enchilada
Guatemalan Enchilada.

Chuchito

Guatemalan corn tamale roasted in a corn husk. Something like a Mexican tamale, but often much drier and doorstop-like, particularly after languishing atop hot coals for hours.

Central American Food, Chuchito in Guatemala
This chuchito (similar to a Mexican tamale – shredded meat and vegetables stuffed in a ground corn) was smothered in fresh guacamole, salsa and cabbage. Delicious.

Chile Relleno

The fried, stuffed pepper staple. A sweet pepper stuffed with shredded meat and vegetables, covered and fried in batter. Smothered in tomato sauce and, in Guatemala, stuffed between tortillas.

Central American Food, Chile Relleno
Chile Relleno, Guatemala style.

Taquito

Taquitos are essentially rolled corn tortillas stuffed with meat or beans. Usually, it is then fried to give the tortilla a crispy texture. Rather addictive.

Central American food
Fried Chicken and potato stuffed taquitos are just one of the many street food offerings in Antigua.

Tamales

Guatemalan tamales are composed of ground rice meal and served warm in a plantain leaf. For the most authentic, grab a few for a sunrise street breakfast at the San Francisco El Alto market. Nicaraguan tamalas, known affectionately as “Nicatamales” are made in a similar way and are rather delicious as well.

Central American Food - Tamales
Unwrapping a nicatamale, the local version of tamale filled with rice, meat and vegetables.

Anafres

A Honduran dish composed of giant tortilla chips, bean fondue and cheese. A very exotic Honduran way of saying “big tortilla chips and bean dip.”

Central American Food, Anafres in Honduras
Anafres, a fancy type of nachos served with refried beans at Llama del Bosque in Copan Ruinas, Honduras.

Vigoron

A Nicaraguan fritanga favorite of steamed yucca, topped with chicharron (pork rinds) and cabbage.

Central American Food, Vigoron in Nicaragua
Vigoron is a Granada culinary specialty consisting of yucca steamed and topped with pork rinds (chicharron) and cabbage.

Shrimp Ceviche

Yes, we know. The real ceviche is in Peru. But there's this happy dude named Chon on the fringes of Antigua, Guatemala who knows how to mix it up with just the right combination of lime juice, salsa picante, vinegar, and English sauce (Worcestershire more or less). Look for him in front of El Calvario church, suspend your bias and ignore the fact that eating shrimp out of a plastic cooler sounds dicey.

Central American Food, Ceviche
Shrimp ceviche, Guatemalan style, served with limes, salt, hot sauce, “English sauce” (aka, vinegar), saltines, and, of course, a Gallo beer.

If you miss Chon, check out Carolina cevicheria in the underground food court beneath the main market in Xela. Good licuados (shakes), too.

Favorite Central American Dishes and Meals

Tapado

Every now and then, a Central American dish will inspire you to find the nearest kitchen so you can attempt it yourself. That's tapado, a Garifuna-influenced coconut milk-based soup stuffed full of seafood (crab, conch, whole fish, sea snails and shrimp), green plantains and fresh herbs (basil, cilantro, parsley).

Central American Food, Tapado
Our first taste of tapado in Livingston.

Our favorite tapado was served by Antijitos Gaby in Livingston, Guatemala. It's so loaded, so rich that one bowl ($8) will feed two people for the entire day.

Pepian

Holiday-time often makes for some of the best eating. In Guatemala, Semana Santa (Holy Week) is no exception. Special breads, dishes, sweets and drinks are all prepared for the week-long festivities.

Best of all these dishes: pepian, a dish of lightly-browned chicken served in a rich sauce of roasted sesame seeds, squash seeds, tomatoes and dried chili peppers.

Central American Food, Pepian in Guatemala
Pepian and Rice: The Results of our Cooking Class

Once we learned how to make pepian with our Spanish teachers in Xela, we sampled it whenever we had the chance. But the first taste was the best; no others approached the depth of the sauce shepherded in the tiny kitchen of our Spanish language school. Check out the recipe and video showing how we prepared it.

Gallo Pinto

The unofficial national dish of Costa Rica, but variations of it can be found across Central American. Gallo pinto (spotted rooster) is essentially rice and beans (usually black beans) cooked together. It's often eaten at breakfast, but we've eaten it at every time of the day in Costa Rica.

Fish Tacos

Although fish tacos are also adopted from Mexican cuisine, that doesn't make them any less tasty in Central America. Some of the best fish tacos we came across was in Manuel Antonia in Costa Rica at Cafe Milagro. The Pacific coast of Nicaragua comes in as a close second for Central American fish tacos.

Central American Food, Fish Tacos
Beautiful and tasty plate of fish tacos at Cafe Milagro – Manuel Antonio in Costa Rica.

Casado

This is another typical Costa Rican meal of rice, black beans, fried plantains, fresh vegetable salad, and corn tortilla, accompanied by some sort of grilled or fried meat or seafood. This is often what you'll find as the lunch special at local restaurants where you'll be able to choose which type of meat to go with your meal.

Central American Seafood

Central America, full of lakes and flanked by the Atlantic and Pacific oceans, has an odd relationship with seafood. Perhaps, like coffee, all the good fish is exported. Or maybe the waters have been polluted and over-fished. Whatever the cause, seafood is not the people's food. It's neither plentiful nor inexpensive.

But there are always bright spots.

Just when you've thrown in the kitchen towel in your quest for something edible in Nicaragua, you'll stumble over the fish at Monkey Island Guest House on Isla de Ometepe. Rubbed and grilled…just nice.

Central American Food - Seafood
Grilled fish at Monkey Island Guest House – Isla de Ometepe, Nicaragua.

Another place to go for good seafood (as well as other meat and vegetarian dishes) is the regular weekend food festival (La Feria Gastronomica) in Juayua, El Salvador. Although Juayua is not on the coast, it's still pretty close to the water so the seafood is fresh. We got a plate could of freshly grilled prawns with green onions, rice, and other fixings.

Central American Food, Grilled Prawns
A plate of giant grilled prawns and a three-color sauce at the weekend food festival in Juayua, El Salvador.

Best Brunch in Central America

Is brunch a Central American institution?

Not by a banana republic mile. But there are enough gringos running around the place. And some of them do right by brunch.

Central American Food, Brunch in Nicaragua
Delightful breakfast outside of Esteli, Nicaragua.
  • Hotel Marina Vista Rio in Rio Dulce, Guatemala: Eggs benedict. The real deal. Perfectly poached eggs, slightly tangy hollandaise sauce, and homemade English muffins.
  • Finca La Casita near Esteli, Nicaragua: A locally run organic farm two kilometers from Esteli, Finca La Casita serves up homemade organic yogurt, freshly baked bread and fresh cheeses in a peaceful garden setting. The prices are reasonable and so worth the $1 taxi ride.

Condiments and Hot Sauce

Coban Chili Sauce

Most restaurant tables in Central America feature a bottle of commercial hot sauce whose red fluorescence often draws doubts as to the organic nature of its composition. Enter coban chili sauce from Coban, Guatemala.

This is real honest-to-goodness chili sauce — as in roasted, crushed Coban peppers mixed with a little oil. We wondered, if only for a moment, whether we were back in Asia. Then we ate rice, beans and tortillas; our whereabouts were clear again.

Commercial Hot Sauce

As for the commercial stuff, you've got your choice. Picamas red, Picamas green, Lizano and all those odd, vinegary Honduran tabasco sauces. Which one do we recommend carrying in your backpack? Picamas red from Guatemala.

Avocado

Is avocado a condiment? In our world, sometimes yes. The ideal topping for any Central American meal.

Best Coffee in Central America

The story of coffee in Central America is simple: the good stuff is packaged for export. With a few exceptions, what's left to consume are the dregs.

Coffee plantations are strewn across Central America, but you won't often find folks drinking much of their local joe. The pleasant exception: La Esperanza, Honduras. Coffee beans of all varieties are sold at the local market — some raw, some roasted. And stalls inside the market serve up decent, strong cups of coffee for $0.20.

Central American Food and Coffee
Coffee Break in the Market in La Esperanza, Honduras

Best barrista coffee

One of the by-products of the Spanish language student base in Xela, Guatemala: coffee shops to keep students buzzing on caffeine. The best cup: $1 café cortado at Memories Coffee Shop (and toy museum) on 15 Avenida 3-64.

Central American Beer

The argument over the best beer in Central America is about as relevant as the discourse on the best wine in the Czech Republic.

Most Central American beers are some form of a very light pilsener (think Gallo, Salva Vida, La Victoria, Toña). But Moza, Guatemala's darker and bitter brew is the exception and perhaps the most interesting of the bunch. Of the regular brews circulating, Port Royal from Honduras gets our nod for most drinkable.

Beer distributors in Central America are remarkable for their distribution efficiency. Even the smallest, most remote tiendas (shops) feature industrial-strength refrigerators set below freezing so bottles give off satisfying plumes of frost when they hit that hot, humid Central American air.


We know, we know. What about Panama and Belize? When we get around to visiting them (after South America), we’ll be sure to give them their due. Until then, we focus on the CA-4 (Guatemala, Honduras, El Salvador, and Nicaragua) plus Costa Rica.

About Daniel Noll
Travel and life evangelist. Writer, speaker, storyteller and consultant. Connecting people to experiences that will change their lives. Originally from the U.S. Daniel has lived abroad since 2001 and most recently has been on the road since 2006. When he's not writing for the blog you can keep up with his adventures on Twitter, Facebook, and Instagram. And you can learn more about him on the About Page and on LinkedIn.

24 thoughts on “Central American Food: Best Dishes and Street Food You Should Try”

  1. On the coffee front: Perhaps it all depends where you go. I loved Panamanian coffee, although I think much of it is sent to Costa Rica to be packaged for sale there. We visited coffee plantations in Boquete where you can taste and find some of the best and most expensive coffee on the planet. One in particular is called Geisha, and I believe it sells for something like 100 dollars a pound.

    As for Argentina… I’m taking you for a cortado when you arrive. Strong, excellent coffee that’s almost always taken lip-pursingly sweet.

    Besos!

    Reply
  2. Interesting, I am from costa rica, but have never visited other central american country, it seems like the tapado has to be my favorite, we also have it here and it is called sopa de mariscos, outstanding dish

    Reply
  3. What a great post. I\ve been living in these countries for over 7 years and am amazed how different the same meal could be! Especially the Tamale, it’s like night and day from coutnry to country.

    Reply
  4. What a well structured post! And the photographs compliment it so well. OK, I am just hungry now. I gotta go out for Mexican. I think that will be easy to find here. Yummy!

    Reply
  5. Oh. My. Gosh.
    I’m starving now! Thanks for this comprehensive collection of Central American foods. As a traveling foodie, one of the reasons I travel is to eat….and eat….and eat…..(smiles)

    Reply
  6. How lovely to find such a great post on food that generally fails to incite popular imagination! Around the Tecpán area, a dish called estofado accompanies all special occasions, such as weddings. It’s made from five different kinds of meat all stewed together in a tomatoe-y kind of sauce (way, way more subtle than pasta sauce…almost sloppy joe in nature) for many, many hours. Women sometimes stay awake all night making it. It is served with rice, “ensalada rusia” (Russian salad), and tamalitos.

    On the other hand, my novio is the best taquero in Tecpan and I ain’t lyin’! 🙂

    Cheers!

    Lisa Munro

    Reply
  7. I love this piece. You really captured the highs and lows, the sodden and the crispy, insipid and tasty. I only hope Chile can roll out something for you that wows you. Anthony Bourdain found stuff to like. Hope you do, too!

    Reply
  8. These foods look so amazing and I love that photo of the coffee! I am always drawn to the tortilla and flat bread food variations. I was so disappointed to find that they are lacking where we are in Brazil (and the other parts of the country I’ve visited as well). There are some good foods here, but I could definitely go for some of the things you’ve got pictured here often! I’ve been told the same thing about coffee in Brazil, but we have managed to find some really great brands around the market.

    Reply
  9. Another great food article from my favorite travelers. However, I do have to take exception to your comment about Middle American food. My wife cooks Middle American food since we live in the middle of America and I’m always telling her how great her cooking is. lol

    Reply
  10. @Leigh: It definitely depends on where you go. I don’t doubt that some of the world’s best coffee is grown in Central America. What we found surprising was how difficult it was to find decent brew. I suppose we expected to be stumbling into good coffee wherever we went. Didn’t happen. But it’s possible to find, particularly in coffee resorts. We’ll hold you to the cortado in BA offer. Looking forward to connecting in person.

    @Lisa: Estofado sounds good. In fact, I’ve had these dreams on-and-off about sloppy joes ever since you made this comment. I’m also interested to know both the origins of the salad being referred to as ensalada rusia and your novio’s secret to the best tacos.

    @Eileen: “the sodden and the crispy, insipid and tasty” – perhaps that should have been the title! I’m sure we’ll find something we like in Chile. We can’t be tougher than Anthony Bourdain, can we?

    @Pete: Sorry, didn’t mean to offend. I grew up in Pennsylvania, with something that resembled a middle American table (with a heavy influence of Eastern Europe). And my mom was a terrific cook. So it is possible to make a good Middle American meal, but it’s just not the stuff of cuisine dreams (mac-n-cheese aside).

    Reply
  11. Wow!! What should I say… this is a lot of well researched and detailed post. Didn’t know there were soooo many street foods.

    Found you through Chris Guillebeau’s blog. Amaazing work!

    Reply
  12. @Neel: Thanks for the kudos and glad to see you here. I hope we are ethical food photographers…everything is 100% real, 100% photographed by us…and usually eaten by us, too.

    Reply
  13. Sorry to hear about the coffee, it would be hard to go very long with a good cup. On the other hand, Chile Relleno mmmm…

    Thanks for all of the great info!

    Reply
  14. @Bryan: Bad coffee — it happens, even in Latin America. And good chile rellenos, those certainly happen, too. A give and take, it is.

    Reply
  15. @Lorenzo: Thanks. It was all fun to find and eat. Looking forward to adding a Belize section, too. Funny, I had a chance to do a deep dive into Belize cuisine visa Belize food-focused press trip at the end of last year, but had to turn it down as we were in SE Asia. A lot of long flights and layovers to make it around the world that way. The world’s big, but we’re still hungry. We’ll round out our Central America food collection one of these days.

    Reply
  16. @Sandra: Love to hear this. Glad you found this to be an honest treatment of Central American food. Agreed about the pepian!

    Reply
  17. Great list, Honduran coffee is the very best, I’m Honduran and have visited all Central American countries except Costa Rica, we have a different version of tapado, the one in the picture is called sopa marinera. Baleadas and Honduran fried shrimps are the very best. Nicaraguan fried cheese is really good ,too.

    Reply

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