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Typical Honduran cuisine, from snail soup to pupusas

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The typical Honduran cuisine It is the result of the synthesis of the indigenous Mayan and Aztec component with the Spanish influence. On the one hand, there are ingredients and recipes from these pre-Columbian peoples. And, on the other hand, the use of products and dishes from Spain.

These two components were then joined by the african influence. As a result, Honduran gastronomy is strong and very varied, but always delicious. So that you know its tastiest dishes, in this article we are going to tell you about typical Honduran cuisine.


atol de chuco

Chuco atole bowl

As we have just explained to you, the gastronomy of the Central American country is based on ingredients that were already used by the pre-Hispanic peoples. These peoples settled in Honduras used lots of vegetables. Among them, cassava, pumpkin, tomato, potato or sweet potato. But, above all, beans and, even more, the corn. It was part of most of their dishes. In fact, even then tortillas and tamales were made for filling.

They also consumed fruits such as pineapple, guava, avocado or papaya. And, as far as drinks go, her favorites were coffee, chocolate and atole. This name is given to a liquid obtained by cooking corn and then sweetened with sugar, vanilla, cinnamon or other species.

With the arrival of the Spaniards, products like pork and chicken, legumes like chickpeas and fruits like oranges and lemons. They also brought rice, wheat and olive oil to the New Continent. Even grapes, and therefore wine, came to America with the Hispanics.

All these ingredients and products have shaped the typical Honduran cuisine. Logically, each region of the country has its own dishes. But now we will tell you about those that are consumed throughout the country.

Snail soup and other broths

Snail soup

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A symbol in typical Honduran cuisine: snail soup

The snail soup It is one of the national dishes of Honduras. Despite its name, it is not made with land snails, but with medium or large sea snails. Likewise, despite its name, it is not a soup per se, but rather a whole stew.

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If we mention its ingredients, you will understand. Because, in addition to snails, it contains onion, coconut milk, white yucca, green plantain, sweet pepper, coriander, garlic, achiote, celery, pepper and cumin. Either way, it’s a delicious dish. It looks quite like the seafood soup Honduran style. This contains shrimp, fish, crabs, but also yucca, banana and coconut milk.

Apart from these two recipes, the Central American country offers many other soup recipes. Among other things, we advise you to try the one with the guts, which is made with cow’s stomach and leg; the capirotada soup, which resembles the onion and cheese of France; the carob broth vague bean soup with pork ribs.

On the other hand, although it is not a soup either, but rather a hearty stew, we would like to tell you about the covered in coconut milk. It contains beef and pork, chorizo ​​and yucca, tomato, green plantains, onion or chili. But also seafood like prawns and crabs. All this is cooked in water and, logically, coconut milk.

The baleada and other tortillas and tamales

a shot

The baleada, another of the national dishes of Honduras

The shot It is another of the quintessential Honduran dishes. It is a wheat flour tortilla stuffed and folded in half. Its diameter is about twenty centimeters and inside it contains mainly red beans and grated cheese. However, bananas, avocados, some kind of meat, and even a fried egg are also usually added.

This recipe is so popular in Honduras that since 2018 the National Baleada Day. And he even has his own legend. It says that in San Pedro Sula there was a woman selling these tortillas. He had survived a shooting and people, when they went to buy them, said: let’s go to the shooting.

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But this is not the only such recipe that is made in the Central American country. The nacatamales belong to Nicaragua, but were adopted by Hondurans. They are made by wrapping a dough made from corn, rice, meat and assorted vegetables in banana leaves.

Similar are the mountains, which also have a paste, although in this case made with pork, milk, vegetables, ripe chili and tomatoes. It is also wrapped in banana leaves. Finally, the catracha bean These are corn tortillas with added beans and grated cheese.

Chicken Chuco and other meats

american skewers

American skewers: another chicken recipe from Honduran cuisine

We now turn our tour from typical Honduran food to meats. It is very popular in the Central American country cutlery olacano, from which a soup is even extracted. It carries several types of meat, especially pork, beef, and different sausages. These ingredients are salted the day before. They are then cooked in water to remove excess salt. And the dish is prepared in a fountain by adding yucca, plantain, chili onion, cilantro, garlic, and coconut milk, among other ingredients.

Just as widely consumed in Honduras is the chicken chuco or with slices. It is marinated, floured and fried poultry meat to which onion, coriander, sweet pepper and fried green plantain are added. The name tajadas is due to the latter, since it is divided into elongated pieces.

As you can see, cassava is one of the basic ingredients in Honduran cuisine. It is also associated with chicharrón. The latter is the frying of the fat and skin of pigs or other animals. The pork rind yucca It contains both ingredients, but also onion, various types of peppers, tomatoes, and vinegar or lemon.

Breads and similar stuffed recipes


the pupuses

In Honduras, different types of bread are eaten. Some are like in Spain, while in other cases they are native creations. For example, he coconut bread Yes the banana one, Marquesote, donuts or cakes. But perhaps the most typical is the cassava cassava. It is an unleavened bread made, again, with cassava flour, which is roasted on a griddle or griddle. This recipe is of pre-Columbian origin.

On the other hand, although it is not bread itself, but corn or rice tortillas, here we are talking about the pupae. Because at first glance they look like a stuffed bun, especially with cheese, pork rinds, squash, loroco and beans. It is also a Mayan recipe and, out of curiosity, we will tell you that it is even more deeply rooted in The Savior what in Honduras. In fact, Salvadorans consider it their national dish, and if you visit the country, it won’t take long for you to see pupuserías.

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Shrimp ceviche

Fish also has a fundamental role in typical Honduran cuisine. The fried mojarra with slices bears the fish of this name accompanied by green bananas, radishes, carrots, cucumber, sweet pepper or cabbage. For his part, the packaged fish It is so called because it is placed inside banana leaves and then roasted. It is then served with white rice, beans and even chickpeas.

It’s also delicious Yojoa Lake Style Fried Fish. It is made very simply, since it is enough to fry the fish coated in flour. The green plantain is then sliced ​​and fried as well to serve as a side dish.

There is no shortage, as in other countries of Latin AmericaThe ceviche in Honduras. One of the tastiest is the shrimp. It is made with this seashell bathed in lemon juice and accompanied by chili peppers, onion, ground garlic and coriander. It is then wrapped in a tortilla and eaten. This is delicious.

With the same shells creole shrimp. This recipe is prepared by adding butter, garlic, tomato sauce, onion, achiote, green pepper and coriander. All this is fried in a frying pan and an exquisite dish remains. Also fried are coconut shrimpin this case previously coated with this grated fruit.

Finally, the curil cocktail It is a cold recipe that is prepared with the so-called bivalve mollusk. We add onion, garlic, hot pepper, tomatoes, pepper and a so-called English sauce.

Desserts and pastries


several poles

We end our tour of typical Honduran cuisine by telling you about some desserts. The tustaca It is a delicious cake made with corn flour, butter and salt and covered with honey or caramel. It is usually taken with coffee for breakfast or as a snack.

The totopost It’s also made with cornmeal, but it’s more like a cookie. It’s so easy to make, just add butter and grated panela. For their part, the riots They fascinate children because they are popcorn bound by hardened honey. More elaborate is sweet sapodilla, which is prepared with this fruit, but also contains lemons, orange juice, cloves, brown sugar, vanilla, cinnamon, water and a little rum. Similar are the honey coyolesas it is also a common type of fruit in Honduras.

Before, we told you that cassava is widely used in Honduran cuisine. And we can tell you the same about the banana. This is used for everything, even to create delicious desserts. This is the case of banana tartfrom banana bread or the bananas in glory.

In conclusion, we have shown you some of the tastiest recipes that make up the typical Honduran cuisine. Many are shared with their neighbors The Savior, Nicaragua That is Guatemala, but many others are purely indigenous. Don’t feel like trying these delights?

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