Worldwide Diversity and Taste: Focus on the Cuisines of Central America

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. From Salvadoran Pupusa to the Sancocho in Panama, Central American cuisine offers a variety of tastes that include local spices, plenty of indigenous fruits and vegetables and a good helping of influence from the richness of their cultures and migration. There are also many shared foods including the use of plantains, tamales, tortillas and regional drinks. This book focuses on the culinary delights of Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama.

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