| Modern Central American farmers-aided by the | | | | the region,crossing borders and connecting people of |
| region's fertile volcanic soil-still cultivate ancient crops | | | | different nations, ethnic groups, and lifestyles. One of |
| and newer Spanish additions,producing a wealth of | | | | these common foods is sopa de frijoles (bean soup). |
| different foods. In Belize farmers raise sugarcane, | | | | While variations exist from country to country and |
| along with delicious tropical fruits such as bananas and | | | | cook to cook, this simple, hearty soup is found all |
| papayas. In neighboring Guatemala, important crops | | | | around Central America. Other widespread favorites |
| include corn,the spice cardamom, and valuable coffee | | | | are fried plantains, countless variations on basic rice |
| beans. El Salvador, too, is home to crops of coffee, | | | | and beans, and rich desserts such as arroz con leche |
| sugarcane, and corn, along with beans and rice, and | | | | (rice pudding). A host of national specialties also exists. |
| Hondurans harvest pineapples, melons, and citrus fruits. | | | | Guatemalan cooks take great pride in their pepian, a |
| Farther south, Nicaraguan farmers raise peanuts, | | | | thick stew of chicken and potatoes in a rich tomato, |
| coffee,bananas, sesame, and soybeans, while Costa | | | | pepper, and pumpkin seed sauce. Guatemalans also |
| Ricans farm foods such as plantains (a relative of the | | | | enjoy escabeche, a tart salad of pickled vegetables, |
| banana), rice, beans, and potatoes. | | | | and jocon-meat in a green sauce of cilantro, green |
| Panamanians produce harvests of coffee, bananas, | | | | onions, and tomatillos (a relative of the tomato). In the |
| sugarcane,and vegetables. Fishing crews throughout | | | | nations of Belize and Honduras, which lie in northern |
| Central America also pull in valuable catches of fish, | | | | Central America, nearby Caribbean islands have lent |
| shrimp, and other seafood along the coasts. Farther | | | | their flavors to local cuisine. Favorites here include |
| inland, farmers tend to livestock such as cattle and | | | | tropical-tasting pan de coco (coconut bread), along |
| sheep, and in rural areas, many households keep a | | | | with Caribbean standards such as johnny cakes |
| few pigs and chickens of their own in yards or nearby | | | | (biscuits) and fried fish. Other Belizean favorites are |
| fields. Luckily for local diners, this wide range of | | | | stewed chicken and stewed beans, prepared by |
| resources has given Central America a diverse | | | | slowly cooking the chicken, beans, or other main |
| culinary tradition. Regional cooks are masters at using | | | | ingredients in a thick, spicy sauce. Honduran diners |
| the best produce and grains to create fresh, delicious | | | | feast on specialties such as sopa de caracol, a thick |
| meals. The blending of native tastes with the Spanish | | | | soup made with conch (a type of shellfish), coconut |
| colonists' favorite foods also brought new variety to | | | | milk, and potatoes or yucca (a root vegetable similar in |
| Central American tables, as did influences from African | | | | texture to a potato). Another popular dish in Honduras |
| slaves and Caribbean immigrants. | | | | is pinchos, grilled meat kabobs often served with |
| Many popular dishes are eaten by diners throughout | | | | vegetables, beans, and cheese. |