From Belize to Panama, Central American cuisine blends Indigenous, Afro-Caribbean and Spanish roots. Each city boasts a signature dish made with local ingredients and traditional techniques.

Swipe ahead to explore these eight stops and discover new dishes to try.

Dangriga, Belize: Garifuna Hudut

Hudut combines mashed plantains (green and ripe) with a coconut soup and fresh fish. It originated in Garifuna culture and is often served at family gatherings and celebrations. The flavor is creamy, with herbs and a touch of chili to taste. Order it with rice or yucca and a squeeze of lime.

Photography: Facebook/DYFA Garifuna Radio 917 FM

Antigua Guatemala, Guatemala: Pepián

Pepián is a thick, traditional stew from the Andean highlands made with dried chiles, tomatoes, and toasted seeds (pepitoria and sesame). It's cooked with chicken or beef and thickened with the ground seeds. The toasting imparts smoky notes and a deep color. It's usually served with white rice and tamales; a classic in homes, restaurants, and celebrations, with pre-Hispanic and mestizo roots.

Photography: Facebook/CuscunAntigua

San Salvador, El Salvador: Pupusas

Pupusas are thick corn or rice tortillas filled with cheese, beans, pork rinds, or loroco (a type of edible flower). They are eaten with curtido (pickled cabbage) and homemade tomato salsa. Pupuserías (pupusa restaurants) bring life to the city and offer versions for all tastes. Ideally, they should be eaten freshly made: golden brown on the outside and soft on the inside.

Photography: Instagram/@kuskatans.v

La Ceiba, Honduras: Baleadas

Baleadas are folded wheat flour tortillas filled with refried beans, cheese, and cream; sometimes they also include egg or avocado. They're a local fast food: hearty, inexpensive, and delicious. They're a popular breakfast or dinner option at street stalls and eateries. They're made fresh and served piping hot.

Photography: Instagram/@tradicion.hondurena

La Ceiba, Honduras: Conch Soup

Conch soup is a creamy Caribbean dish made with sea snails, coconut milk, yucca, and plantain. The broth is smooth and fragrant (thyme, garlic, cilantro), with optional spiciness. It's commonly eaten on the Atlantic coast during days off. It's served with tortillas or bread to soak up every last drop.

Photography: Instagram/@pescadores.sps

Granada, Nicaragua: Vigorón

Vigorón is a street food made with boiled yucca, pork rinds, and pickled cabbage with tomato and vinegar. It's usually served on a leaf, which adds aroma and makes it easy to eat on the go. It's a fresh, crunchy, and tangy snack. There's always a plate ready in the central park.

Photography: Facebook/cocinatradicionalautentica

San José, Costa Rica: Gallo pinto

Gallo pinto is a stir-fry of rice and black beans with cilantro and a touch of local salsa (like Lizano). It's served as a daily breakfast with egg, sour cream, and ripe plantain, and it also appears in simple lunches at sodas and homes. Each family has their own preferred seasoning. It's usually accompanied by tortillas or bread and freshly brewed coffee.

Photography: Instagram/@somosdesayunoscr

Panama City, Panama: Sancocho

Sancocho is a simple and comforting chicken broth with yam and cilantro. It's served piping hot, sometimes with white rice and a squeeze of lemon. It's a home remedy, a late-night meal, and a dish for gatherings. It's usually ordered in generous bowls and enjoyed at a leisurely pace.

Photography: Instagram/@mercaitopanama