MAIN INGREDIENTS
Ceviche Tico is a Costa Rican version of the famous ceviche, available in many versions throughout the country, consisting of white fish or shrimps marinated in lime juice, chilis, coriander, garlic, and onions. When all of the ingredients have been combined, the concoction is chilled for at least three hours before consumption.
It is said that the secret to making a ceviche Tico lies in in using a small variety of inexpensive ingredients. This light appetizer is usually served with crackers, tortilla chips, or boiled green plantains on the side.
MOST ICONIC Ceviche Tico
Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.
MAIN INGREDIENTS
Tostadas de salsa is a traditional dish originating from Guatemala. The dish consists of toasted tortillas topped with red salsa. The salsa is typically made with a combination of tomatoes, onions, garlic, hot peppers, oil, salt, and coriander.
The ingredients are boiled, blended, then cooked a bit more with the seasoning mix until the salsa thickens. It is then spooned over the tostadas and served warm. The dish is traditionally served as a snack or appetizer, especially during festive events and holidays.
MAIN INGREDIENTS
Carimañolas are Colombian snacks made with mashed cassava that is filled with chicken, beef, or cheese before being deep-fried. These fritters are traditionally torpedo-shaped and can be served for breakfast or as an appetizer before a bigger meal.
The meat filling is usually flavored with onions, bell peppers, garlic, cumin, and tomato paste. It is recommended to serve carimañolas warm with ají sauce on the side.
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