Welcome to the Celtnet Central American Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Central America. Here you will find all the recipes for each and every country on the continent of Central America (Belize, Guatemala, El Savador, Honduras, Nicaragua, Costa Rica and Panama [Mexico is also included as many consider it a part of Central America]) gathered into one place. All the countries of Central America are represented here, along with a (growing) number of recipes representing each. These recipes also cover as many historical periods as possible. So you will find the foods of indigenous peoples as well as the cuisines of later migrants.

This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

You can also browse recipes from the following geographical regions of the Americas:

North America Central America South America The Caribbean

Alphabetical list of recipes from the Central America follows (limited to 100 recipes per page). There are 51 recipes in total:


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Adobo Sauce
     Origin: Mexico
Chipotle Chilli Sauce
     Origin: Mexico
Mole Verde
(Green Mole)
     Origin: Mexico
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Chipotles in Adobo Sauce
     Origin: Mexico
Mushroom and Epazote Soup
     Origin: Mexico
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Coconut Crust
     Origin: Belize
Papadzules
     Origin: Mexico
Belizean Baked Chicken
     Origin: Belize
Curtido
(Cabbage Salad)
     Origin: El Salvador
Plantain Porridge
     Origin: Panama
Belizean Bread Pudding
     Origin: Belize
Duck in Green Pumpkinseed Sauce
     Origin: Mexico
Pumpkin and Chanterelle Tamales
     Origin: Mexico
Belizean Chicken Breakfast
     Origin: Belize
Easy Enchiladas
     Origin: Mexico
Pupusas
     Origin: El Salvador
Belizean Chicken Stew
     Origin: Belize
Ensalada de habas y zanahorias
(Broad Bean, Epazote and Carrot Salad)
     Origin: Mexico
Quesadillas con Epazote
(Quesadillas with Epazote)
     Origin: Mexico
Belizean Fried Plantains
     Origin: Belize
Fish Serre
     Origin: Belize
Re-fried Beans II
     Origin: Mexico
Belizean Potato Salad
     Origin: Belize
Fry Jack
     Origin: Belize
Red Bean Soup with Guacamole Salsa
     Origin: Mexico
Belizean Rice and Beans
     Origin: Belize
Guacamole
     Origin: Mexico
Red Chicken Mole
     Origin: Mexico
Belizean Scrambled Eggs
     Origin: Belize
Guatemalan Cucumber Soup
     Origin: Guatemala
Refried Beans
     Origin: Mexico
Belizean Sweet Potato Pone
     Origin: Belize
Jamocillo with Pecans
     Origin: Mexico
Simple Mole Poblano
     Origin: Mexico
Black Beans
     Origin: Mexico
Mexican Caramels
     Origin: Mexico
Stewed Chayote with Tomato and Epazote
     Origin: Mexico
Cafe de Olla
     Origin: Mexico
Mexican Cornbread
     Origin: Mexico
Taco Seasoning
     Origin: Mexico
Carne Gisada Con Papas
(Beef and Potatoes)
     Origin: Mexico
Mexican Fish Rub
     Origin: Mexico
Three-bean Salad
     Origin: Mexico
Chicken Breasts with Cuitlacoche
     Origin: Mexico
Mexican Spanish Rice
     Origin: Mexico
Torta Español
(Spanish Omelette)
     Origin: Mexico
Chilaquile
     Origin: Mexico
Mexican Wedding Biscuits
     Origin: Mexico
Tostadas
     Origin: Mexico

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Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.


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