Home› The Americas›Mexico & Central America›Honduras

Food of Honduras

Nixtamalised corn is the whole foundation — masa for tortillas, tamales and pupusas. Above it sit the mole pastes of Oaxaca, cochinita pibil from the pib pit, and a chile vocabulary hundreds of words deep.

Find recipes Watch it cooked Cookbooks Show on the map

From Wikipedia

Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other commonly served dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans prepare and eat often are bean soup, mondongo soup, seafood soups, and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.

Honduran cuisine on Wikipedia Text under CC BY-SA 4.0

Articles

No articles for Honduras yet. Save a Markdown file to content/articles/ with country: Honduras in its front matter.