What do honduras eat

Burritas are shredded meat, refried beans, cheese, and avocado rolled up in flour tortillas. These are different from Mexican burritos. Tamales in Honduran cuisine may include vegetables or potatoes as well as chicken or pork. Beware before you bite, as bones are sometimes left in the meat. Even if you have tried them in other Central American countries it's recommended that you try them in Honduras too.

The recipes vary from country to country. Sometimes they are served with homemade tomato sauce. Anafres is a traditional Honduras appetizer comprised of hot black beans and cheese, served with chips.

Tostones are crunchy deep-fried plantains, an indispensable side dish in Honduran cuisine. The dish is also known as platanos fritos and is most common for breakfast and dinner. Ceviche is a dish of chopped raw fish, shrimp, or conch mixed with onions, tomatoes and cilantro, and marinated in lime juice. Ceviche is served with fresh tortilla chips and is popular in every coastal region but you might be able to find some in the cities too. Tres Leches Cake Pastel de Tres Leches is a cake soaked in three kinds of milk, including evaporated milk, sweetened condensed milk, and cream.

Most of the time the cake comes with powdered cinnamon on top. Arroz con Leche is rice soaked in warm milk with sugar, cinnamon, and other spices.

It's also known as Honduran rice pudding. Spicy, savory, and zesty, all you can do is to let your mouth have a good time by engrossing into these exotic preparations.

Look them up before posting them…. I agree! My watermark is on the left corner. Do some research dude. You should be ashamed. This whole article is filled with misinformation. Not only did you do no research but you also managed to half ass this entire article.

You should really consider doing research before embarrasing yourself. You could have said exploration or colonization. Here we go again with people trying to put Pupusas as Honduran food.

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Keily Paz says:. September 5, at am. Cindi rios lobo says:. Tamales, steamed corn dough stuffed with different ingredients, are big here. Ticucos, a tamale with legumes, beans, and the herb loroco, are common, while a tamale called chorocos can be found only in San Manuel de Colohete.

Different types of chorizos, pollo en crema de locro chicken in loroco cream and lengua de res beef tongue , are standard plates. Only one formal restaurant I know of serves a wide range of traditional Lenca recipes: the outstanding and mostly organic Rinconcito Graciano in Gracias.

Elsewhere, you can find these dishes in family homes and small eateries along the trail. As you may have guessed, coffee is consumed throughout the country. Nearly all coffee served in Honduras is freshly brewed, and Nescafe is nowhere to be found. It is almost always served black with too much sugar -- at least, in my humble opinion. The restaurant chain Espresso Americano is a U. Inside, you will find a range of common coffee drinks, like cappuccinos and macchiatos, as well as pastries and light snacks.

To help combat the heat or just to fill your belly between meals, there is nothing better than a licuado, a blended milk and fruit shake. Aguas, or refrescos, are also common and blend fruit with purified water.

Horchata is a sweet milk-and-rice drink, sort of like a hot rice pudding, that can be found in the western part of the country. Beer is probably the libation of choice at bars and restaurants across the country. Soon, it became a tradition that would never get old. Even my best friend asks for macheteadas for breakfast when she sleeps over at my house. Horchata is a very popular beverage in several Latin American countries, and each country has its unique way of preparing it.

In Honduras, however, horchata is made out of ground rice and lots of spices, such as cinnamon, nutmeg, and vanilla. It is best served over ice and enjoyed year-round. Choripan is essentially, as the name itself describes it, pan bread, usually baguette with a chorizo in between. 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.