Central America includes Guatemala, Nicaragua, Honduras, Belize, Costa Rica, El Salvador and Panama. Many Indian tribes including the Mayans, who had a highly developed culture and cuisine, originally inhabited the area.  The Spaniards arrived in the 1500’s bringing with them their customs and foods such as bananas and sugarcane.  The cuisine of Central America combines native techniques and ingredients with those from Europe and Africa.  The Mayan influences include beans, chili peppers, corn, peanuts, pineapples, squash, and tomatoes.  They also domesticated turkeys and kept bees for honey.  They hunted deer and other game and gathered fruit and vegetables as needed.  The Europeans, primarily Spaniards, brought with them rice and pork, which have both become central components of Central American cuisine.  Each of the Central American countries has its own characteristic cooking traditions.  In Guatemala we find that seasonings are mild and that bean dishes are a primary staple.  Some dishes that may seem unusual are fried iguana, boiled iguana eggs, and baked parrots.  Honduran cooking emphasizes seafood; they use conch and sea turtles.  Hot papusas, a corn dog filled with meat and black beans and cheese is considered a specialty.  Nicaragua is known for a variety of meat soups, tripe soups and tamales; pork and beef dishes are also featured.  In Costa Rica, rice is commonly eaten.  Casado is a fish, meat, or chicken dish that includes rice, beans, and cabbage.  One of the Panamanian favorite dishes is Sancocho, a stew containing pork, beef, ham, tomatoes, potatoes, squash, sausages and green bananas.

Meal Patterns

Generally three meals plus one or two snacks are eaten daily.  The midday meal is typically the largest meal of the day.  Appetizers are commonly served with the midday meal and at supper, and may consist of tiny baby ears of corn and little pieces of charcoal-broiled foods, cheese filled pastries, or soft boiled turtle eggs.  Hot sauces and chili peppers may be served as mealtime condiments.  A late afternoon coffee break is a common occurrence.  Sandwiches, such as empanadas, tortillas or arreglados are eaten almost daily.  Guava paste and custards, cakes, and fritters served with syrup are popular desserts.  Fruit flavored ices and ice creams are often served as snacks.

Etiquette and Mealtime Behavior

When invited for a meal, it is proper to be on time, or ideally five minutes prior to the designated time.  In Nicaragua, however, it acceptable to arrive about five minutes late.  It is not customary to bring gifts.  An aperitif or cocktail may be served prior to a meal, but they are usually not accompanied by hors d'oeuvres.  The host will sit at the head of the table and the hostess, if present, will sit at the other end of the table.  Honored guests sit at the right of the host and hostess.  The hostess, or host if not present, will normally indicate when it is proper to begin eating.  It is proper to make positive comments about the food.  Conversations can cover any topic.  To indicate that you have completed a particular course or meal, the fork and knife are crossed on the plate with prongs down.  After the meal, coffee is often served.  If in a private home, the coffee and dessert may be served in the living room.  It is appropriate to linger and talk for as much as one hour if it is a business meal - longer if it is a personal meal.  It is considered appropriate to send a note or card commenting on the opportunity to meet and the pleasures of the meal and company.

The Central American Approach

Back | Next | Meals with International Guests Menu

Last Updated: February 17, 2006