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In Central America and South still eats a lot of food the traditional, typical for this region and the effluent from the climate. You can not imagine a visit to one of the countries in the region, without even attempting arepas (tortillas) or corn cakes, fried plane trees (not to be confused with bananas), beans (especially black beans) and all kinds of drinks with fruit and rice. Hispanics also love all kinds of meat, including chicken and beef, and, depending on the region, fish. Corn and corn flour (pan de maíz)
Maize is the main cereal grown in Central and South America. Maize is consumed unprocessed, but also very often used in the form of flour. A special kind of processed corn flour in Venezuela and Colombia used to prepare arepas (cake that is eaten as breakfast), and further north or Guatemala, pub and kitchen Honduras, Mexico pancakes are called tortillas and can vary in appearance and form, though still have a base of corn. In Mexico, Guatemala and Honduras corn tamale pub and kitchen is also preparing (swirls corn), which served sweet or dry form, wrapped in corn leaves. The same can also be filled pub and kitchen tamale otherwise not like beans or cheese and served with sauce and avocado. Beans (frijoles or caraotas)
Frijoles (Mexico, Guatemala, El Salvador, Honduras, Peru) and caraotas (Venezuela) are all kinds of beans, which are present in the all-American cuisine. However, depending on the region residents delight in various forms pulses, eg. In Venezuela, pub and kitchen Guatemala, Cuba and the Yucatan popular is the black beans, although already in other areas are already being used in the form of a wide range of soups hours fasolowych cooked beans from the pot (caraotas de la olla), pastes (dips) and fillings. Platanos maduros / manchos
Platanos maduros, a close cousin of the banana, is characterized by a farinaceous taste and the fact that they do not eat it raw. It also contains less sugar than regular bananas, and the kitchen is chosen already well-ripe black (hence the name "maduros" means "mature"). Platanos maduros but passionately served in the form of fried, boiled, and the preparation of all kinds of cakes, breads and desserts. It is hard to imagine a meal, which was not accompanied by, from breakfast composed of scrambled eggs, fried Platanos maduros and bean paste, and ending with the podwieczorkach and main dishes. Rice
Although rice to America arrived quite late (with Columbus) was next to the primary grain corn consumed in Central America. Rice is in addition to dishes with beans, meat and pastry base and beverages (popular in Guatemala is horchata pub and kitchen rice drink). Of course, the most common form of rice, the rice długozianristy white. Vegetables and fruits
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