Top 11 Central American Snacks

Pupusa de queso con loroco is a variety of Salvadoran cheese pupusa, a thick corn tortilla that oozes with a mixture of gooey cheese and finely chopped loroco flower buds. The most traditional type of cheese used for the filling is quesillo, a kind of semi-soft white cheese, but other types of cheese may also be used. Some of the most commonly used optional cheese varieties include queso fresco, mozzarella, farmer’s cheese, or Monterey Jack. The other key ingredient to the filling is loroco, the edible green buds of Fernaldia pandurata, a flowering vine that thrives throughout Central America. Loroco flower buds may be used fresh, frozen, or pickled, and they impart a unique aroma and flavor to the pupusas. Once stuffed, the corn tortillas are usually cooked in a skillet or griddle until they’re golden brown with dark spots on both sides. Like other types of pupusas, these cheese pupusas are traditionally accompanied by tomato salsa (salsa roja), pickled cabbage slaw (curtido), and chili sauce on the side. In El Salvador, pupusas are usually enjoyed for breakfast or dinner, although they are also a popular street snack.Expand

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country. It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. They can be eaten plain with a beverage, wrapped around a filling, or topped like an open-faced sandwich with things like cheese, shredded pork, sour cream, and eggs. They can be eaten any time of day, but typically they're eaten for breakfast, as a snack, or a quick dinner.Expand

Carimañolas are Colombian snacks made with mashed cassava that is filled with chicken, beef, or cheese before being deep-fried. These fritters are traditionally torpedo-shaped and can be served for breakfast or as an appetizer before a bigger meal. The meat filling is usually flavored with onions, bell peppers, garlic, cumin, and tomato paste. It is recommended to serve carimañolas warm with ají sauce on the side.Expand

Panades is a Belizean version of an empanada, consisting of a deep-fried, crescent-shaped corn flour dough filled with either white fish or beans, which can be red or black. These tasty, crunchy snacks are traditionally paired with a delicious salsa topping made from cabbage, peppers, and onions.Expand

Tostadas de salsa is a traditional dish originating from Guatemala. The dish consists of toasted tortillas topped with red salsa. The salsa is typically made with a combination of tomatoes, onions, garlic, hot peppers, oil, salt, and coriander. The ingredients are boiled, blended, then cooked a bit more with the seasoning mix until the salsa thickens. It is then spooned over the tostadas and served warm. The dish is traditionally served as a snack or appetizer, especially during festive events and holidays.Expand

Chuchitos are traditional Guatemalan-style tamales that are usually made for holiday celebrations and festivities, but are also eaten any day of the year. Chuchito, meaning a small dog or a puppy, consists of warm corn masa dough stuffed with succulent pieces of meat such as pork or chicken and a mild tomato or chili sauce. The mixture of these ingredients is wrapped in a dried corn husk and steamed until the dough develops its typical texture and flavor and is cooked thoroughly. Alternatively, chuchitos can be grilled after they're steamed, giving them a unique, smoky flavor along with their nice visual appearance. Eaten for both breakfast and dinner, these "puppies" can be found on most street corners and local markets in Guatemala. If bought on the streets, the vendors usually unwrap them from the husks and add a bit more sauce or a sprinkle of grated cheese in order to further intensify the flavors.Expand

Catrachitas is a popular Honduran snack consisting of deep-fried tortilla chips topped with hot sauce, cheese, and mashed refried beans. When served at home, the toppings can vary from one family to another, but in restaurants, catrachitas are usually served in a clay pot filled with melted cheese, mashed beans, and bits of sausage, similar to the Swiss fondue pot. There is also a similar variation on catrachitas called de chilindrinas, consisting of deep-fried tortilla strips that are topped with cheese and hot tomato sauce.Expand

Anafre de frijoles is a traditional dish that's usually served as an appetizer. It consists of fried red or black beans, melted cheese, and fresh corn tortilla chips. The combination of these ingredients is served in anafre, a small clay pot with hot coals underneath it. The clay pot has several holes in order to let oxygen in and keep the coals lit. Other ingredients that can be added to anafre de frijoles include chorizo and hot peppers. This unusual and visually appealing dish is also served as a snack accompanying a few bottles of cold beer.Expand

Macheteadas is a traditional snack. This sweet and dense fried dough is usually prepared with leftover baleada flour tortilla dough. It consists of flour, salt, sugar, baking powder, coconut oil, and warm water, sometimes with the addition of milk and eggs. The dough is fried in oil until golden brown on both sides. Warm macheteadas are sometimes served for breakfast, drizzled with honey, agave syrup, or maple syrup, and it's recommended to serve them with a cup of milk or coffee on the side.Expand

Tortilla con quesillo is a Honduran snack consisting of two corn tortillas stuffed with melting, salty cheese. The concoction is then pan-fried and traditionally served with a tomato-based sauce. Apart from cheese, some cooks like to add mashed refried beans inside the tortillas.Expand