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About Central American Cooking Beef is an important meat in Central American cooking because of the large number of cattle ranches, which provide beef both for local consumption and for export. The flavor of Central American beef is very different from that of the beef of North and South America, in part because the animals are grass-fed and thus leaner, but also because the Criollo breed of cattle is itself quite distinctive. The flavor and texture of its meat more closely resemble veal than beef. It was customary for a middle-or upper-class family to have beef at least once a day, especially in Nicaragua. New dietary trends have changed a few old traditions so that now people mindful of their health are eating less red meat, yet beef is still a luxury for the poor. For those who prefer to eat less red meat, beans are a common substitute. Beans are said to be one of the staple foods of the poor, but they are very popular among all social classes. Once boiled, the beans may be sautéed with onions, sweet peppers, garlic, salt and pepper, and some of the cooking broth may be added. The result is a simple yet tasty dish. A common preparation consisting of beans, boiled plantains, and cheese forms a one-pot vegetarian meal that is nutritionally balanced as well as pleasing to the palate. Many of the most popular dishes of the region are studies in simplicity, since light food is a welcome reprieve in the hot climate. Contrary to popular belief, Central American cookery is not spicy, except in Guatemala where the chili pepper plays an important role as a spice. Elsewhere, chili pepper is an optional ingredient, except in some dishes where it is considered critical, but one is always given the option to choose between something spicy or not. At most meals, a bowl of hot sauce or a salsa consisting of a mixture of tomatoes, garlic, onions, and sweet and hot peppers marinated in lime juice provides added spice and flavor for many dishes. There are many other variations of salsas containing chili peppers, such as encurtido, a mixture of chopped vegetables pickled in vinegar with hot peppers. In this case, the spicy vinegar brings out a variety of subtle flavors in the dishes eaten with it. Most meat preparations are marinated in a mixture of black pepper and sour orange or lime juice, giving them a cleaner and more complex taste. The sour juice is important in tenderizing, flavoring, and sterilizing the meat. Rice is a key element in every Central American meal and is one of the important culinary contributions from Spanish cookery. After careful rinsing, rice is usually sautéed in oil with onions until toasted; water is then added, with a little salt to taste. Toasting causes the grains to remain fluffy, and the onions impart a subtle aroma and flavor that complements many entrees. In fact, Central Americans commonly judge the abilities of cooks based on the fluffiness of their rice, for it is said that if one masters the art of cooking rice, one has mastered the art of cooking. There are numerous rice dishes in the region that are similar to Spanish paellas, such as arroz a la Valenciana in Nicaragua. This consists of a mixture of chicken, pork, shrimp, and sausage cooked together with rice and vegetables. Arroz con pollo is another popular dish served throughout the region from Guatemala to Panama. Although the recipe varies, the essential mixture and texture is common, consisting of chicken and vegetables cooked together in a stew; rice is then added. This recipe has much more broth than the Nicaraguan arroz a la Valenciana, and achiote is added as the substitute for saffron. |
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