Thick corn flatbreads stuffed with quesillo cheese and loroco buds, served with a tangy curtido cabbage slaw.  If loroco is hard to find, use finely chopped tender broccoli florets instead.

Masa harina (corn flour)

Warm water

Salt

Loroco buds, chopped (tender broccoli florets)

Quesillo or mozzarella cheese, grated

White cabbage, shredded

Carrot, grated

Onion, thinly sliced

Cider vinegar

Dried oregano

Chilli flakes

Tomato salsa

LOROCO & CHEESE PUPUSAS WITH PICKLED SLAW

PREP CURTIDO

MAKE FILLING

FORM DOUGH

SHAPE PUPUSAS

COOK

FREEZE & REHEAT

Soft flour tortillas folded around refried beans, tangy crema, crumbled cheese and a splash of hot sauce.  Simple yet utterly satisfying.

Flour tortillas

Refried red beans

Honduran or Mexican crema (sour cream)

Cotija cheese (feta)

Avocado, sliced

Hot sauce

Lime wedges

HONDURAN BALEADA WRAPS

WARM TORTILLAS

ASSEMBLE

FINISH

Puffed corn tortillas tinted with annatto, topped with shredded stewed chicken, crisp lettuce, tomatoes, pickled onions and avocado.  A crunchy yet tender bite.

Masa harina

Annatto (achiote) paste

Cooked shredded chicken

Lettuce, shredded

Tomato, diced

Red onion, thinly sliced

White vinegar

Coriander leaves

Oil for frying

BELIZEAN ANNATTO CHICKEN SALBUTES

PICKLE ONIONS

MAKE DOUGH

FRY TORTILLAS

ASSEMBLE SALBUTES

A hearty plate of tender boiled yuca topped with crunchy fried pork and a zesty curtido of cabbage, tomatoes and onions.  Traditionally served on a banana leaf.

Fresh yuca (cassava), peeled

Pork belly or chicharrón

White cabbage, finely shredded

Tomatoes, diced

Lime juice

Banana leaves (optional)

NICARAGUAN VIGORÓN PLATTER

BOIL YUCA

FRY PORK

MAKE CURTIDO

A rich, nutty stew of chicken simmered with roasted pumpkin seeds, sesame seeds, tomatoes, chillies and vegetables.  Serve with rice or tortillas.

Chicken thighs

Pepitoria (roasted pumpkin seeds)

Sesame seeds

Tomatoes, halved

Tomatillos or green tomatoes

Dried ancho chillies

Onion, quartered

Garlic cloves

Carrots, chopped

Potatoes, cubed

Green beans, trimmed

Chicken stock

Black pepper

GUATEMALAN PEPIÁN STEW

TOAST SEEDS & CHILLIES

CHAR VEGETABLES

SIMMER STEW

Golden fried cassava pockets filled with savoury beef, sweet peppers and olives, served with a creamy herb sauce.  Perfectly portable and crisp.

Canned cassava (yuca), drained

Flour

Vegetable oil

Onion, finely chopped

Red pepper, diced

Garlic cloves, minced

Minced beef

Tomato purée

Ground cumin

Green olives, chopped

Fresh coriander, chopped

Sour cream

Milk

Spring onion, finely sliced

Salt and pepper

PANAMANIAN CASSAVA MEAT POCKETS

MAKE CASSAVA DOUGH

COOK FILLING

SHAPE POCKETS

MAKE SAUCE & SERVE

Toasted buns filled with grilled hot dogs, spicy chorizo, creamy guacamole, steamed cabbage and a trio of sauces—a Guatemala City favourite.

Hot dog wieners

Chorizo sausages

Cabbage, shredded

Avocados

Hot dog buns

Butter

Ketchup

Mayonnaise

Mustard

GUATEMALAN STREET SHUCO DOGS

COOK CABBAGE

MASH AVOCADO

GRILL MEATS

TOAST BUNS

Soft, slightly sweet pancakes made from fresh corn blended with cheese and sugar, cooked on a griddle and served with sour cream and extra cheese.

Fresh corn kernels

Grated mozzarella or Gouda cheese

Caster sugar

Sea salt

Fresh cheese for serving

NICARAGUAN SWEET CORN GÜIRILAS

BLEND BATTER

SERVE

Crispy patacones made from green plantain slices that are fried, flattened and fried again.  Serve with refried beans or avocado dip.

Green plantains

Refried beans or guacamole

COSTA RICAN TWICE‑FRIED PLANTAIN BITES

PREP PLANTAINS

FIRST FRY

FLATTEN

SECOND FRY

SERVE & STORE

Comforting soup with tender masa dumplings filled with cheese simmered in a flavourful vegetable broth thickened with masa slurry.

BATCH STREET

CENTRAL AMERICA