If one day you wake up with a chuchaqui (hangover), remember that Ecuadorians claim to have the formula to combat even the worst one imaginable: a delicious fish broth called encebollado.

From the crack of dawn to late at night, Hondurans heading to and from work are greeted by a now familiar sight: street stalls selling baleadas – a popular meal packed with a favorite Honduran ingredient: beans. In this case, frijoles refritos.

A tradition that is now part of world gastronomy; one which continues to expand as ingredients and cultural layers are added yet retains the character and soul of Peru.

Whether chomping on vigorón in Granada or riding the waves at Playa El Tránsito, Nicaragua is best experienced by skipping the well-trodden tourist trails and following the lead of the locals.

The introduction of Mexican cuisine to the US came about in waves: first, in the 1800s when American soldiers stationed in Texas discovered the spicy flavors. Then in the 1900s when the Mexican Revolution drove immigrants across the border.