在這湖巴爾博亞寶石,奔馳羅德裏格斯rare Saldavoran dishes like pito con huevo, a red, meaty pito flower cooked with eggs and alguaishte, a pumpkin seed based dish that’s akin to a Mexican mole. The crisp, fried rellenos, or egg-battered vegetables stuffed with chayote or bamboo shoots are accompanied by a delicious tomato sauce are as good as any market stall in El Salvador.

While Honduran food is not as well known in Los Angeles, but these baleadas, which are thick and come in tasty flour tortillas come filled with smoky refried beans, scrambled eggs, cheese, and cool cream and sliced avocado that will speak to the taco and burrito tendencies of all Angelenos. Now that you’re convinced, try the conch soup for a tropical themed brew of plantains, coconut and fresh herbs that’s a definitive dish in Honduran cuisine.

一個新人sp的中美洲地區rawls along the border of Hollywood and East Hollywood between Santa Monica and Melrose, Monica Ramos’s Guatemalan grill and kitchen is making a name for her home cooking and shucos (Guatemalan hot dogs). Guatemalans come from all over to try the shucos, a formidable hot dog with sauerkraut, guacamol (avocado spread), large wieners, and thin squirts of ketchup, mayo, and mustard that’s the best in town. Ramos’s carne guisada, or beef in gravy, is rich and zesty. When on the menu, frijoles blancos, a tender pork and white beans with a tangy recado (stew) of tomatoes, chiles guaques, and seasonings is a must-try.

In Guatemalan neighborhoods all over the country, nights fill the air with smoky churrasco: barbecued steak, longaniza (sausage), carne adobada (pork in achiote marinade), and chicken served with refried beans, thick corn tortillas, and coditos (macaroni salad). One of the best examples is the night market at 6th and Bonnie Brae in Westlake. Shopping carts converted into street grills serve churrasco, as well as fried chicken with French fries, aGuatemalan street foodessential. Also consider the many types of Guatemalan tamales, plus wavy tostadas spread with flavorful beans or guacamol (avocado spread). Everything can be washed down with a crowd favorite, fresco (fresh water) de crema, an ultra rich, sugary drink of corn starch, evaporated milk, and vanilla.

A respected institution in MacArthur Park, traditional cook and Latino community activist Doña Bibi has been cooking stellar Honduran food since 1997 in LA’s biggest Central-American neighborhood. Bibi is very proud of her sopa de caracol, a creamy pot of conch, shrimp, green bananas, yucca, carrots, and cabbage flavored by peppers, onion, and a signature green tint from annatto oil. Baleadas con todo, which are beans, cream, avocado, and egg, are a locals favorite, but for homesick Hondurans, pescado lago de Yojoa, Bibi’s fried tilapia with fried green banana strips and pickled cabbage, is a weekend getaway to thetouritic lakeon a plate.

Chef Wendy Centeno is one of the bichos (Central American slang for young people) spreading Salvadoran food culture all over Los Angeles with her made-to-order pupusas, amply stuffed with loroco and cheese, pork with beans and cheese, beans and cheese, and more. Her pupusas are gluten-free, with vegetarian and dairy-free fillings available. She also serves sliders, tacos, and loaded steak fries with Salvadoran influences that play to LA’s many dining trends. Centeno’s modern pupusería can be found throughout Los Angeles at several food trucks. Check Instagram for their latest locations.

Julio Orellana doesn’t consider his celebrated Byzantine-Latino Quarter seafood spot Guatemalan, but the soul of the restaurant resides in an overflowing goblet of blood clams and their liquor seasoned with onions, cilantro, mint, avocado and tomato with a squeeze of lime and a splash of tomato juice that’s 100 percent Chapín.

The Belizean cuisine atWinston Miranda’s food truckincludes savory panades, a fried empanada made with corn masa blended with recado (achiote paste) stuffed with beans, salbutes, fried puffy corn tortillas topped with shredded chicken, and garnaches — refried bean tostadas. But go here for the Garifuna dishes. Hudut are green plantains mashed into a ball to eat with fish and coconut stew, the most representative dish of his culture. There’s also with tapou, a fish and green plantain soup, and bundiga, a thick fish and coconut stew with okra and green bananas.

This might be the best spot in town for Salvadoran cuisine, with multiple stands making umami-rich blood clam cocktails seasoned with salsa Perrins (Worcestershire sauce), fresh green mango dressed with ground pumpkin seed powder and lime, cheesy pupusas, and riguas — a flat corn cake with milk and cream, toasted on a comal. Savor theSalvadoran street food fairas you shop for fresh shucked beans, Salvadoran cheeses, pickled vegetables, and a delicious assortment of tamales.

自2018年以來,最新的尼加拉瓜餐廳在洛杉磯has gained a strong following of Nica clientele that comes for antojitos típicos, traditional plates, and solid customer service. There’s an extensive breakfast menu that includes the classic gallo pinto, rice and beans with fried cheese and plantains, and pickled cabbage salad. In addition, try the popular snacks like vigorón, boiled yucca, pickled cabbage, crackling, and finally quesillo, homemade Nicaraguan cheese in a corn tortilla. Plates like salpicón (minced meat) come piled high with gallo pinto, fried cheese triangles, tajadas verdes (green plantain strips), fried plantains, and pickled cabbage.

Cecilia Galán has taken over the kitchen at the former Rincon Usuluteco space, along with partners Eduardo Marroquín and Lesly Galán, bringing new life to their yuca con pescaditas, boiled then fried, yucca with curtido and poeciliids, tiny freshwater fish that are fried to a crisp. There’s a full menu of rellenos, egg-battered pacayas (bamboo shoots), green beans, güisquiles (chayotes), and stuffed bell peppers topped with tomato sauce. Don’t miss the caldo siete mares, a creamy seafood soup thickened by tart, Salvadoran cream.

Offering a touch of inner-city rancho and dishes like huevos con loroco, an edible flower whose bitter notes are a primary theme in Salvadoran cuisine, this small chain offers great food and ambience. There’s a fine, hearty sopa de pata, or cow’s foot soup flush with vegetables, stained brick red with achiote and thickened by cooked rice that really hits the spot.

The famed tortas mexicanas, Salvadoran tortas that are named for their resemblance to Mexican tortas, from Parque Hula Hula in San Salvador have become amore common Salvadoran dish in LA thanks to Carlos Cortez.Tortas Hula Hula are pan flautas (long bread roll), layered with smashed avocado, mustardy curtido, beef patties, ham, salsa dulce, and mayo, and mataniños on skinny rolls packed with mortadella, and dressed similarly. They are assembled with care by Cortez at his Avalon Gardens cart.

This is a place for serious nica street food bites like quesillo de nagarote, a corn tortilla covered in a melted soft cheese, a dollop of crema nicaragüense and chilero (spicy onion salsa) paired with tiste, and toasted cacao and corn drink. You can even get bottles of chilero, Nicaraguan salsa to go, perfect for the restaurant’s pezcozones, or egg-battered squash stuffed with dry shredded cheese.