| Corn was present in most of the different foods | | | | day, different and keeping all of them some things in |
| prepared in the region at Pre-Columbian times, and | | | | common, such as the use of corn and the tasty and |
| their love for it was such, that the name the Mayas | | | | good looking dishes, so colorful. |
| gave to corn was "Kana", meaning: our mother. Corn | | | | There are also some exotic dishes in Central America, |
| covered most of their necessities and if they didn't | | | | and we could name fried palm flowers in El Salvador, |
| have it, they felt a hunger period was coming on. They | | | | the chicharron, (fried pork rinds) also in El Salvador or |
| would miss corn even though all the other available | | | | chicken feet which is a treat for the Panamanians. |
| nourishments could feed them properly. | | | | But what is up to our days a very important fact |
| The entire region has similar recipes, with local | | | | about the Central American cuisine is that it is very |
| differences and some local recipes very definite in | | | | healthy, uses lots of vegetables, salads of all kinds, |
| each country. This is because, all recipes coming from | | | | plenty of fruits and food is tasty, rich and healthy and |
| old days have similar origins, and when the Spanish | | | | very nourishing. Travelers to any Central American |
| came brought their own recipes to all the regions they | | | | country enjoy the food, like all the different recipes |
| conquered. Only after those days, each country | | | | using corn, and love their mixtures. |
| started getting a defined cuisine, being them all, to this | | | | |