Honduras
Baleadas, sopa de caracol and Garifuna seafood.
Iconic recipes
Baleadas
Folded flour tortillas with refried beans, cream and cheese.
Baleadas
Soft flour tortilla folded over refried beans, crema and crumbly queso.
Sopa de Caracol
Garifuna conch soup in coconut broth with yuca, plantain and culantro.
Chuleta con Tajadas (Atlántida)
La Ceiba plate of griddled pork chop over crisp green plantain tajadas with chismol and repollo.
Sopa de Mondongo (Cortés)
San Pedro Sula weekend tripe soup with yuca, plantain, corn and fragrant culantro.
Nacatamal Olanchano
Banana-leaf tamal from Olancho with masa, seasoned pork, potato, olives and capers.
Enchiladas Hondureñas (Francisco Morazán)
Crisp fried tortillas topped with seasoned beef, cabbage, tomato sauce, egg and queso seco.
Rosquillas de Maíz (Choluteca)
Southern Honduras crunchy corn-and-cheese rings baked in a clay oven, perfect with coffee.
Torrejas de Semana Santa (Comayagua)
Holy Week bread pudding-style fritters simmered in spiced panela syrup with cinnamon.
Tajadas con Chismol (Yoro)
Fried green plantain slices topped with fresh Honduran chismol salsa — everyday Yoro comfort.
Baleada Sencilla (Cortés)
The classic San Pedro Sula street breakfast: thick flour tortilla with refried beans, mantequilla and queso.
Baleada Mixta (Cortés)
Loaded San Pedro Sula baleada with seasoned beef, avocado, egg and pickled onions.
Sopa de Caracol Isleña (Islas de la Bahía)
Bay Islands Garífuna conch soup in coconut milk with yuca, plantain, carrot and culantro.
Pan de Coco Garífuna (Colón)
Trujillo-style Garífuna coconut bread rolls, soft and fragrant, baked over fresh coconut milk.
Ereba (Cassava Bread) (Gracias a Dios)
Traditional Garífuna flatbread from La Mosquitia made of grated, pressed and griddled bitter cassava.
Yuca con Chicharrón (Copán)
Copán market plate of boiled yuca and crispy pork with pickled cabbage curtido and chismol.
Frijoles Fritos con Mantequilla (Lempira)
Highland Lempira refried red beans mashed with lard and topped with Honduran mantequilla and queso.
Curtido de Repollo (Santa Bárbara)
Tangy cabbage and carrot slaw served alongside baleadas, enchiladas and fried yuca throughout Santa Bárbara.
Baleadas
Soft flour tortilla folded over refried beans, crema and crumbled queso.
Sopa de Caracol
Garífuna conch chowder in coconut milk with yuca and plantain — Honduras's coastal anthem.
Baleadas
Honduran flour tortillas folded over refried beans, cream and crumbled cheese.