Granada. A stunningly well-maintained colonial city, right on the lake, in the centre of Nicaragua. With it’s colourful buildings, manicured streets, fabulous central park, and the simple fact that it’s connected to nearly everything in the country – if you’re visiting the country, you’ll likely be spending some time in Granada. During our first visit to Nicaragua back in 2015, we were only in Granada for one full day before moving on, so on our most recent visit, we decided …
Santa Ana, El Salvador. Most travellers come here for two reasons: to stay at one of the best hostels in Central America, or to hike the incredible volcano just outside of town.
We did neither.
Juayua is a small village on the Ruta de la Flores in El Salvador, a popular tourist route consisting of several small villages in the cool highlands of the Northwestern edge of the country. Aside from the main pull with backpackers of the hikes to surrounding waterfalls in the area, our reason for visiting Juayua was much more specific.
This might very well be one of the easiest recipes you’ll ever make. It originally accompanied another recipe on this site. However, seeing as cordita compliments so many other foods, we decided it deserves its own post. During our first day in El Salvador is when we encountered cordita for the first time. The simple yet perfect pupusa, national dish of the country, is never served without this delicious slaw. Almost like a Latin sourkraut, the sharpness of the vinegar, …
Vigoron. Found on street corners and kitchens throughout Central America, primarily Nicaragua and Costa Rica. While technically a salad, it resembles one only in the vaguest way. While consisting of only three components, it requires all three to avoid it being a confusing or outright unenjoyable mess. We first saw this interesting mixture for the first time on the streets of Santa Ana. Though we were curious, the long, chaotic lines surrounding the food carts steered us away from trying. …
Here’s a quick tip: If you’re ever a hungover culinary student roaming the school walk-in cooler for a quick recovery snack: Make sure that banana you grab isn’t a plantain, or you’re going to have a really bad time. Fry them up and make Tostones on the other hand, and you’re good to go. Plantains are a very close relative to the common banana and are a staple in Latin and Caribbean cuisine. While physically larger, the biggest difference is …
The torta: essentially just the name given to any Mexican sandwich. During our time in Oaxaca, this was one of the first foods we immediately fell in love with, and has remained one of our top choices when grabbing a bite on the side of the road. This is one of those comfort foods that you eat without remorse: forget about caloric intake, don’t bother counting carbs, or getting enough ‘green’ in your meal.
Some pretentious food types and Chefs will proclaim that condiments are a cop-out, that if the cooks really knew what they were doing, the eater wouldn’t need to add anything more. As an occasionally pretentious food type and former Chef myself, I can attest to this fact.
During our month in Guatemala, we weren’t overly impressed with food options. Seeing as Mexico, home to one of the worlds greatest cuisines, is right next door; we were surprised to find that the food scene was lacking. Not to say it wasn’t around, it just wasn’t as prevalent as it’s neighbour to the North.
From high-end restaurants, to cramped, smoke-filled markets and late-night street carts, finding a bite to eat is never an issue. Whether your searching for roasted chicken in complex moles, to charcoal grilled beef, or sandwiches overflowing with greasy chorizo, you’ll get your fix.