Baleadas: Flour tortillas filled with refried beans, a hard, crumbly cheese, sour cream and often pickled onions. Avocados, scrambled eggs or meat can be added.
These are a common staple of the country. Enchiladas: A flat corn tortilla, fried and topped with ground beef or pork, cheese and a non-spicy tomato sauce. Tamales: Fresh corn cakes sometimes served with cheese, chillies or raisins. Sopa de caracol: Conch soup, made with coconut milk, conch or crab or fish , cassava, green plantains and coriander. Yojoa fish: Spiced, fried whole fish from Yojoa Lake; a popular delicacy served fresh at lakeside stalls and restaurants.
Anafres: Black bean stew with melted cheese, served with corn chips. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.
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These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. I Accept Show Purposes. Choripanes are mostly filled with chimichurri sauce, a sauce made up of cilantro, parsley, and oregano. For the ancient Mayans, corn was considered a sacred food. Thanks to their devotion to corn, Latin American countries can now enjoy the ancestral drink that is atol de elote, a sweetened, thick, pureed corn beverage finished off with cinnamon and vanilla.
The Mayans enjoyed it as a warm drink, but now we can also enjoy it as a bowl for breakfast, and even served cold as a dessert. The ultimate appetizer, with a rustic flare. Refried red beans, cheese, and sometimes even chorizo served with fresh tortilla chips are all placed in a furnace made out of clay.
The cheese melts and the beans boil, making the perfect dip and the best starter. The semita or semita de yema is a sweet bread that drives Hondurans mad, and the rosquilla is a slightly savory corn cookie shaped like a donut. A creamy and tasty soup that is as tropical as it gets.
Sopa de caracol is a specialty of the Caribbean coast of Honduras. Simple, yet extremely satisfying. All you need to prepare catrachas are crunchy tortillas, refried beans, and queso fresco.
Sometimes, catrachas are topped with avocado or red sauce to add flavor and spice. Pilones are essentially the Honduran version of popsicles. From coconut to green mango to coffee, creativity is an understatement with the long list of flavors that are created every single day in the hottest regions of Honduras. Last but not least, arroz con leche , also known as rice pudding , is a classic dessert all around the world.
In Honduras, however, it is often prepared in a giant casserole and meant to be enjoyed by a large crowd, family, friends, or simply members of the community. Topped with cinnamon and cloves, this dessert is a favorite that will never get old.
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