Posole (Spicy Pork and Hominy Stew)
Salvadoran beef tongue tacos with lettuce, tomato, and cilantro, as served at Tu Casa in Portland, Maine.
Nicaraguan-style Repochetas. A grilled quesadilla, topped with slaw, Mexican crema and cilantro and eaten like a taco!
how to make lunch sexier than dinner: yellowtail ceviche with orange, cardamom, and pomegranate
Ropa vieja -- "old clothes" -- a classic filling for burritos or tacos.
Oh its unique alright, spinach ravioli with chorizo, chicharron and queso de oaxaca in a goat cheese cream sauce with chile.
Costa Rican "Arroz con Pollo" or "Chicken and Rice. It's Asian fried rice with a Costa Rican twist. Takes longer to make, but the flavors are well worth it.
Rick Bayless' Salt-and-Pepper Ceviche.
Nicaraguan Shark Ceviche
In Praise of Sardines shares his Lobster in Coconut Sauce, enjoyed in Belize
Audio Slideshow at NYT: Mexican Provincial ~ here's a dish offered at D.O, pimientos with Camembert.