Honduran cuisine

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Honduran cuisine is a fusion of indigenous Lenca, Spanish, Caribbean and African culinary arts. Dishes are typically based on rice, corn, beans, poultry, beef, pork, and seafood, which are generally found throughout the country.

Overview[edit | edit source]

Honduran cuisine has elements of the cooking styles of the country's various cultural groups. The Lenca, for example, have a diet based on corn, beans, and local vegetables. The Garifuna, on the other hand, rely heavily on seafood and coconut products.

Common Dishes[edit | edit source]

One of the most representative dishes of Honduran cuisine is the baleada, a thick, soft tortilla filled with mashed fried beans, cheese, and often other ingredients such as scrambled eggs or avocado. Another popular dish is pupusa, a thick corn tortilla filled with cheese, beans, or pork rinds.

Sopa de caracol (conch soup) is a popular soup in Honduras, especially on the Caribbean coast. It is made with conch meat, yucca, green bananas, and other vegetables, and is seasoned with coconut milk and spices.

Beverages[edit | edit source]

Traditional Honduran beverages include horchata, a sweet drink made from rice, cinnamon, and sometimes vanilla or cocoa, and tamarindo, a tart drink made from tamarind fruit. Agua de sapo (frog's water) is a refreshing drink made from brown sugar, ginger, and lime juice.

Desserts[edit | edit source]

Honduran desserts often feature tropical fruits, such as bananas, pineapples, and mangoes. Tres leches cake is a popular dessert, as is flan, a caramel custard.

See Also[edit | edit source]

References[edit | edit source]


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Contributors: Prab R. Tumpati, MD