1. Paella
2. Baleada
Paella is a rice dish that originated in the Valencia region of Spain, which takes its name from the wide pan that it’s typically cooked in. Paella comes in a variety of forms, but the basic ingredients include short-grain rice, chicken, vegetables and saffron — the last ingredient of which the rice gets its golden hue. This hearty meal is traditionally eaten right out of
3. Arepas
Baleadas are a traditional Central
These small pockets of food
American meal that originated
can be enjoyed at any time of
in northern Honduras. There
day. Arepas originated in South
are many types of baleadas,
America and is eaten almost
but it basically consists of a
every day in certain countries.
tortilla smeared with refried
Using corn flour, salt and water,
beans and topped with crema
small dough patties are made
and cheese. Scrambled eggs,
and stuffed with various meats,
chicken and ground sausage
cheeses and vegetables. It can
are sometime used as well.
even be split to make a sandwich!
the pan, and is great for serving large families.
Chile 10. Relleno Chile Relleno originated in the
6. Mole
4. Ceviche Popular to the coastal regions of western Latin America, ceviche is a seafood dish that can be served as an appetizer or main dish. To make it, raw fish is cured in a citrus-based mixture, generally with lemons and limes. The citric acids denature the protein, making it appear cooked. This process can take as little as a few minutes, but traditionally, it would be marinated for about three hours. Then, fresh vegetables and other spices are added as a garnish.
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Puebla municipality of Mexico in
5. Pupusa A pupusa is a griddle cake made from corn masa flour that can be filled with meats, cheeses, vegetables and more. Both El Salvador and Honduras claim to be where pupusas originated from, and in the former, it was declared the national dish — with a day to celebrate it. After forming the dough, add the filling and flatten it into a disk. These are then cooked on a skillet for a few minutes, and served with salsa.
Mole, which means “sauce” from the Nahuatl word mōlli, originated in Mexico. The term is used for a number of sauces, including mole amarillo, mole chichilo, mole negro, mole poblano and much more. Each type of mole begins with a variety of chili peppers that are roasted and then ground into a paste. Next, water is added to the paste and simmered until it thickens. This sauce is served with all kinds of traditional Mexican meals.
8. Tamales
the mid-1800s. This spicy main
As early as B.C. 8000 to B.C
meats and spices. The stuffed
5000, tamales were being made
pepper is then dipped in an egg
throughout Indigenous groups
7.
Elote
Named after the Nahuatl word for “an ear of corn,” elote is a popular treat sold from food carts on the streets of Mexico. The elotes are cooked and served hot, with
course consists of a poblano pepper stuffed with cheese,
9. Huevos Rancheros
batter, covered in corn masa flour
leaf. In addition to the masa or
Huevos rancheros is a popular
a popular late-night snack!
dough, tamales are usually filled
breakfast meal that’s hearty and
with various meats, cheeses,
full of flavor! The most common
in Mesoamerica. The traditional main course meal is made of masa that is steamed in a banana
vegetables and even fruits!
butter, mayonnaise and grated
and fried. This dish was also the inspiration for jalapeño poppers,
variety includes flour tortillas topped with tomatoes, peppers,
cotija cheese. Chile powder, salt,
onion and cilantro, with a sunny
pepper and lemon juice are often
side up egg on top. The meal is
added for extra flavor and spice.
usually served with refried beans, rice, avocado or guacamole.
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