There’s no denying the Central American sweet tooth. It would be borderline sacrilege to create a meal without a sweet end or pass a day without picking up a sweet good on the street. Desserts in the region are mainly composed of bread, milk, eggs, and fruit tending toward richness while definitely highlighting the main goods the region produces—flan being a classic Central American dish and Latin America’s answer to Italy’s Panna Cotta and France’s Crème Brule. You’d be hard pressed to walk any street in Central America and Latin America at large without finding hoards and hoards of different ways to enjoy the sweet decadence of dulce de leche. Learn to indulge the Central American way and enjoy sweet endings favored all over Central America!
Recipes:Raspados de Frutas Tropical (Central America), Batido (Panama), Flan de Leche (Nicaragua), Pastel de Tres Leches con Mango (Central America), Semita de Piña (El Salvador), Empanadas de Guava (Guatemala)
Class Type: Series, hands-on cooking class
Class Notes: Come see how the Central Americans satisfy the sweet tooth
A native of Santa Monica, California, Nissa Pierson, Owner and Director of Ger-Nis International, has been surrounding by all things Latin American since birth. At age 12, she moved to Nicaragua where she got to know the country’s attributes and people, which started her wheels turning that put her in motion to where she is today, working in favor for the small-business growers abroad. Though not a huge dessert fan, Nissa finds the cultural fondness in Central America for sweets alluring and loves the fruity components most of the sweets contain. Aside from being a passionate spokeswoman for fresh herbs, organics and fair-trade, she can’t get enough spice (in her food and in her life), good conversation and debates, kickboxing, riding the surf, and seeing the world around her in a new light. Contact Nissa