comida de centro america

Mots Croisés

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central america food

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Melany Liy

United States

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comida de centro america


Mots Croisés comida de centro americaVersion en ligne central america food par Melany Liy 1 is a rooster cooked in a fermented corn drink. The dish is consumed in both rural and urban areas. Because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child. 2 are a sweet and dense snack food that Hondurans prepare using leftover baleada (wheat flour tortilla) dough. These are fried and delicious, but given their high calorie and fat content, you’ll want to enjoy in moderation! 3 is a hearty tripe and cow's feet soup from El Salvador in Central America. It is also prepared with local vegetables such as chayote, corn, manioc (cassava or yuca), chili and tomatoes 4 ________________________ is a type of traditional Nicaraguan tamale made with corn dough which is stuffed with chicken or pork, then wrapped in plantain leaves and steamed. This savory dish usually also contains ingredients such as bell peppers, garlic, potatoes, rice, bitter orange, onions, mint, and chile peppers. 5 Otra de las comidas típicas de Guatemala son los __________________________, un plato nacional a base de maíz con el que se prepara una masa que lleva tomate y un relleno de carne de res, pollo, cerdo o una combinación de los tres. 6 _____________is a drink made with broken corn kernels, milk and spices. In Panama 7 The Costa Rican __________, much like its name, is a mix of several Costa Rican recipes, and it’s a beloved dish throughout the country. The word chi-frijo is a combination of two Spanish words, chicharrón (fried pork belly) and frijoles (beans). Not quite soup, not quite dry dish, its a combination of flavors distinctly Costa Rican. 8 One of Belize’s most popular snack foods, salbutes are tiny fried corn tortillas that are topped with a delicious mix of cabbage, chicken, avocado, chicken and locally-made hot sauce. 9 A ______ is a sweet type of tortilla made from young white maize. They are usually eaten with crema and cuajada, a type of salty Nicaraguan crumbled white cheese 10 Guatemala doesn’t really have a national dish, but ______________is probably the closest thing to it. This spicy stew, borne out of the fusion of the Spanish and Maya cultures, is one of the oldest dishes in Guatemala. 11 A _____________ (Spanish, "married man") is a Costa Rican meal using rice, black beans, plantains, salad, a tortilla, and an optional protein source such as chicken, beef, pork, fish and so on. The term may have originated when restaurant customers asked to be treated as casados, since married men ate such meals at home. 7 6 9 2 4 10 8 11 1 3

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comida de centro america

Mots Croisés

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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comida de centro americaVersion en ligne

par Melany Liy

is a rooster cooked in a fermented corn drink. The dish is consumed in both rural and urban areas. Because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child.

are a sweet and dense snack food that Hondurans prepare using leftover baleada (wheat flour tortilla) dough. These are fried and delicious, but given their high calorie and fat content, you’ll want to enjoy in moderation!

is a hearty tripe and cow's feet soup from El Salvador in Central America. It is also prepared with local vegetables such as chayote, corn, manioc (cassava or yuca), chili and tomatoes

Otra de las comidas típicas de Guatemala son los __________________________, un plato nacional a base de maíz con el que se prepara una masa que lleva tomate y un relleno de carne de res, pollo, cerdo o una combinación de los tres.

_____________is a drink made with broken corn kernels, milk and spices. In Panama

One of Belize’s most popular snack foods, salbutes are tiny fried corn tortillas that are topped with a delicious mix of cabbage, chicken, avocado, chicken and locally-made hot sauce.

A ______ is a sweet type of tortilla made from young white maize. They are usually eaten with crema and cuajada, a type of salty Nicaraguan crumbled white cheese

Guatemala doesn’t really have a national dish, but ______________is probably the closest thing to it. This spicy stew, borne out of the fusion of the Spanish and Maya cultures, is one of the oldest dishes in Guatemala.