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Breakfast in Central America

Posted by nations habits Sunday, November 7, 2010
Breakfast in Central America

Staples for breakfast in Central America include egg dishes, chorizo and other sausages, tortillas, pan dulce (sweet bread), fresh fruit and fruit juices, and fried plantains. As is only appropriate for the region to which chocolate is native, chocolate beverages are especially popular in the morning. They tend to be much thicker and frothier than their counterparts in America, and they are often flavoured with spices such as cinnamon or achiote. In Chiapas, tascalate combines chocolate, ground pine nuts, sugar, vanilla and achiote. And, since Central and South America now help supply the world's addiction to coffee, it is available in many forms, among them cafe con leche (sweetened, with lots of milk) and café de olla (with cinnamon and brown sugar). Huevos rancheros is only one of a number of egg-based dishes, many of which are local specialties. On the Yucatan peninsula, huevos motuleños -- eggs in the style of town of Motul -- are a popular choice. The dish is made by spreading refried beans onto fresh tortillas, then adding a fried egg or two, chopped ham, peas, and cheese. The Costa Rican national dish is gallo pinto, which means "spotted rooster." The dish is indeed spotted; it is a combination of fried rice and black beans, lightly spiced, that might be served with sour cream and fried or scrambled eggs at breakfast time.
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