Central America: Pantry and Common Ingredients

The pantry of most Central Americans will certainly contain three ingredients first cultivated here — corn, chiles and beans. Corn is treated with lime and formed into a flour for tortillas, pupusas, gorditos, sopes, tostada and tamales. It also forms the basis for many drinks like atoles, chicha and pinolillo. Peppers with varying heat are dried, toasted and ground to a powder to season all kinds of dishes. Hot chile powder is even sprinkled on watermelon! Beans of all colors form an essential and fiber-rich source of daily protein.

The Central American Pantry

Breads and Grains

Cornmeal, Masa Harina, Rice, Wheat

Vegetables and Beans

Cabbage, Chayote, Chili Peppers, Corn, Garlic, Huitlacoche (corn fungus), Mushrooms, Nopales (cactus pads), Onions, Pozol (hominy), Radishes, Tomatillos, Tomatoes, Zucchini
Plantains, Potatoes, Yuca (cassava)
Black Beans, Pinto Beans

Fruits, Nuts and Seeds

Avocado, Bananas, Coconut, Guavas, Limes, Mangoes, Oranges, Pineapples, Strawberries, Tamarind, Watermelon
Almonds
Pepitas (pumpkin seeds), Sesame Seeds