Ropa Vieja

In Cuba, ropa vieja isn’t just a popular dish, but it’s also a remnant of Cuba's colonial past and is attached to an old legend of desperation turning into a miracle.

This beloved stew consists of shredded beef with tomatoes, bell peppers, and onions, and is made with flank steak, which is cooked low and slow.

La Bandera

If you ever have lunch in the Dominican Republic, it will likely be la bandera, a hearty dish served with savory double-fried plantains and a side salad.

La bandera translates to "the flag," and this dish gets its name from the fact that each element represents one of the colors on the Dominican flag — red, white, and blue.

Pupusas

Pupusas are El Salvador's most famous culinary export, which is essentially a type of stuffed flatbread made with a cornmeal dough called masa.

The most popular fillings are beans, cheese, and chicharron (fried pork). Another classic filling is loroco, an earthy edible flower from Central America.