Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions.

The name of the dish means spotted rooster, referring to the fact that the combination of beans and rice results in a spotted, speckled visual appearance. It is typically served as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and sometimes with all three meals of the day. 

Berenjenas rellenas or stuffed eggplants is a traditional savory specialty originating from Spain. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplants are typically cut along the middle and baked until tender before they have their pulp removed, although they’re occasionally left raw and cooked with the filling.

A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most commonly used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley. 

This variety of tamales comes from El Salvador, but it is also popular in Honduras. Tamales pisques are made with seasoned corn masa that is mixed with refried beans, and the combination is then neatly wrapped in plantain leaves. The tamales are then steamed, and the dish is ready for consumption after it has cooled down a bit.

It is recommended to serve tamales pisques with tomato sauce or curtido – a fermented cabbage relish that is a staple of Salvadoran cuisine.

Casamiento is a traditional dish hailing from El Salvador. It's usually made from leftover beans and rice that are mixed together. The dish can be enriched with the addition of sautéed bell peppers and onions When paired with scrambled eggs, casamiento makes for a great breakfast.

It's typically served with fried plantains, fresh tortillas, cheese, or crema. The name of the dish means wedding, reffering to the marriage of rice and beans.

Picadillo de papaya is a traditional dish originating from Costa Rica. The dish is usually made with a combination of green papaya, onions, celery, achiote, hot peppers, oil, salt, thyme, baking soda, and ground meat, either beef or pork. The papaya is peeled, cut into pieces, and placed in a mixture of baking soda and salted water.

It is then mashed or ground, boiled in water, drained, and added to a sauce consisting of oil, onions, hot peppers, celery, thyme, achiote, and ground meat. The dish is shortly simmered and it’s then ready to be enjoyed.

Piloyada antigueña is a Guatemalan salad made with piloye beans as the key ingredient. The beans are cooked and combined with other ingredients: onions, chorizo, pork, butifarra sausage, tomatoes, garlic, vinegar, olive oil, slices of hard-boiled eggs, cilantro, and fresh cheese.

Some versions of this hearty salad can also contain chicken. The dish is usually prepared on Sundays and it's typically served cold.