Top 10: Foods to try in Honduras
The Honduran Gastronomy is quite varied since it has pre-Hispanic, Spanish, Creole and African influence as is typical of the Central American Atlantic coast. Our cuisine is heavily based on beans, corn, and plantains. This was a difficult one, but here is our list of "comida catracha" you Can't leave without trying:
Baleadas
A Honduran staple! Our baleadas are what a Taco is to a Mexican. A basic baleada is a soft flour handmade tortilla filled up with refried beans, cheese and mantequilla/ crema (Honduran sour cream). You can go all out and add almost anything like avocado, scrambled eggs, pickled vegetables, chorizo or meat. Get creative!
Tajaditas con Carne
Tajadas are life! Tajadas can be plantain or green bananas, it is basically either of, finely sliced and fried to crunchy perfection! Then it is topped with juicy beef mince, encurtido (pickled spiced peppers and onions) and cheese! Think of it as our version of nachos!
Sopa de Frijoles
There is always a pot with beans at any Honduran household. When we boil the beans we use the stock to make this delicious, hearty soup. It’s common to add smoked porch chops or chicharrón (Pork rind) as the protein. Some people add a boiled egg and top with cheese and avocado as shown on the picture.
Pescado Frito
With a bast coast, both Atlantic and Pacific, plus our rivers and lakes. There is no lack of fresh seafood available. There are several fish fry eateries depending on where you get your fish from. The principle is the same: Fried! On the picture we are featuring a fresh water fish from “Lake Yojoa” served with Tajadas (green banana fries) Encurtido (Pickled Spicy onions) and of course Coconut rice and beans, to die for.
Yuca con Chicharrón
Chicharrón are pork rinds. The perfect combination between crispy and meaty parts. In this plate, Chicharrón are place on a bed of Yuca Fries, usually toped with encurtido (Spicy pickled onions) and salsa. You’ll lick your fingers! photo
Sopa de Caracol
Hungover? No problem. This creamy coconut based soup will sort you out. Sopa de Caracol hey! (like the song) is a specialty of the Caribbean coast. The base is coconut milk, vegetables and seafood stock. It has Yuca, green bananas and your choice of seafood, in this case, garlic marinated Conch, YUMMM!
Anafres
Anafres are usually enjoyed as a starter. You can say it’s our version of dip fondue with: Fried beans, chorizo and cheese which is melting constantly as it is served in an “anafre” traditional clay pot as shown on pic. It is served with crispy tortilla chips, Dip in!!!
"Pollo Chuco"
Chuco, pronounced “shoe co” is a slang word for sucio which means, dirty. This doubled breaded spiced Chicken is deep fried in a huge vat of oil making it both delicious, yet dirty. Served with green bananas or green plantain chips, salsa and mayo based dressing.
Desayuno Típico
We just don’t do basic breakfast. The desayuno típico or traditional breakfast has refried beans, mantequilla, cheese, avocado, fresh made corn tortillas and ripe plantain fries which are sweet, make sure to dip ’em on the mantequilla (sour cream)
Ceviche
A seafood delicacy popular in the coastal regions of the country. The dish is generally made from fresh raw fish, shrimp or conch, marinated and cooked in lime juice. It is seasoned with salt and fresh pepper, onion, cilantro, some people add pepper and diced tomato. Usually served with side dishes that complement its flavours such as avocado, lettuce, plantain or corn chips. Shown in the picture, ceviche from la Hamaca hotel kitchen, featured on the best hostel food around the world
