TAMAL is dish made of corn-based dough boiled in a leaf wrapper but not all tamales are created equal. Cuban tamal has a unique taste made with regular fresh sweet corn. HALLACAS are Venezuelan corn tamales filled with beef, chicken, pork, capers, raisins and olives bound with string within plaintain leaves.AREPAS made of ground corn dough or cooked flour in the cuisine of Colombia and Venezuela Similar to Salvadoran PUPUSA.All over the Caribbean with small variations is the PASTELON.
Tamales de Pipian de Colombia- are a staple in the Valle del Cauca region in Colombia. There are different variation of tamales for every region of the country. Here are two additional types of tamales: Tamales Antioqueños and Tamales Tolimenses. Tamales de Pipían are the smallest of the various tamales and are filled with a potato-peanut mixture
A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón , refried beans or cheese.
We find it all over the Caribbean, with small variations but always the same result, a light and delicious dish.Pastelón de Yuca, a dish whose origin is the subject of some friendly dispute among Dominicans, Cubans and other inhabitants of the Caribbean islands. Yuca, or cassava, originates in South America and was one of the most used staples in pre-Columbian times.