Delicious Dishes of Honduras: A Relishing Food Culture

The rich culture of Honduras has led to the creation of some incredible dishes, recipes that have stood the test of time and can’t be duplicated anywhere else in the world. Whether you’re Honduran or not, here are a few delicious dishes that you have to try if you find yourself there.

Honduran Cuisine

A typical Honduran breakfast might consist of huevos revueltos (scrambled eggs), refried beans, and tortillas. For lunch or dinner, you might enjoy baleadas (tortillas filled with beans and cheese), carne asada (grilled steak), or pescado frito (fried fish).
And don’t forget about the snacks! Popular Honduran snacks include plantain chips, yuca fries, and tamales. For something sweet, try tres leches cake or bananas foster.

Honduran dessert dishes you shouldn’t miss out on include merengue, flan, and brazo gitano. These treats are easy to find in your favorite restaurants throughout San Pedro Sula. The city is home to some of Honduras’ most delicious cuisine, which can be found all over town and delivered right to your door! If you’re interested in enjoying these mouthwatering meals, why not try ordering something from our list of favorites?

Sopa de Caracol (Conch Soup)

Sopa de Caracol is a Honduran soup made with conch, yuca, and coconut milk. It is a popular dish for lunch or dinner. The soup is often served with desserts such as fried plantains or cassava pudding.
Sopa de Caracol is a Honduran soup made with conch, yuca, and coconut milk. It is a popular dish for lunch or dinner. The soup is often served with desserts such as fried plantains or cassava pudding.
The soup gets its name from the main ingredient, conch, which is a type of shellfish. Conch is commonly found in the Caribbean Sea and has a chewy texture.

The Honduran soup has many variations. Some recipes call for adding carrots, onions, tomatoes, and celery. Others add potato and beans. There are also many regional variations on Sopa de Caracol. In Trujillo, white corn kernels are added to the soup. In La Ceiba, vegetables like pumpkin and squash are included. And in Tegucigalpa, chayote is added to the recipe.
Soup is one of the most common dishes prepared throughout Honduras because it can be easily adapted to local ingredients and tastes. The classic Honduran Sopa de Caracol includes yuca (cassava), but people living near banana plantations will substitute bananas for yuca since they’re much more readily available there.

Arroz con Leche (Rice Pudding)

This dish is a type of rice pudding that is popular in many Latin American countries. It is made with milk, sugar, rice, and cinnamon. Arroz con leche is usually served as a dessert, but it can also be eaten for breakfast or as a snack. This dish is often made with leftover rice, so it is a great way to use up any extra rice you may have.

This dish is popular in many Latin American countries, but there are some distinct variations on how it is prepared. Some cooks add grated coconut or raisins to their arroz con leche, while others bake it in the oven and top it with whipped cream. It is also common to cook a sweetened rice-and-milk mixture like arroz con leche in layers. Cook one layer, let it cool and set, then layer again with more rice and milk until you run out of ingredients or room!

In Honduras, there are two variations on arroz con leche. The first is a very traditional recipe, sometimes known as arroz con dulce or sweet rice. This version includes milk, eggs, and raisins but has no added sugar. Cooks prepare it by slowly simmering rice with water or milk in a large pot until most of it has been absorbed.

Coco Frio

In Costa Rica, gallo pinto is usually served with natilla (a sour cream), eggs, avocado, and/or plantains. It is also a popular dish to eat for breakfast, lunch, or dinner.
Honduras has its own version of gallo pinto which includes different spices such as cumin and chili pepper. The Honduran dish is often served with meat, such as chicken or beef.

Pupusa de queso – There are many different varieties of Pupusas (made from a thick corn tortilla and stuffed with cheese, pork, beans, or meat). However, there is only one variety that can be considered a national food in Honduras; La Pupusa de Queso. The Pupusa de Queso is made from corn flour with lard, water and salt. It’s stuffed with quesillo (Honduran string cheese) and then cooked on a comal on top of which cooks another tortilla and it is served with curtido ( pickled cabbage), salsa roja con chiles chipotle cilantro , cabbage slaw and homemade tomato sauce.

Churrasco a la Parrilla – Chicken, beef or pork cooked on an open fire on skewers and served with rice and beans. This dish is usually accompanied by tortillas. Churrasco can be eaten throughout Central America but has a different name in each country. Guatemala’s version is called churrasco en leña . In El Salvador it’s called churrasquito . In Nicaragua it’s called churrasqueo de puerco or pollo entomatado.

Pan de Bono

This Honduran dish is a cheesy bread that’s perfect for any meal. The dough is made from yuca flour, cheese, and eggs, and it’s traditionally shaped into a disc. Pan de bono is typically served with a dipping sauce, like chimichurri or salsa.

Molletes – Molletes are made with fried tostones (fried green plantains), that are usually topped with refried beans, Honduran cheese, sour cream and crumbled bacon. It’s a very common breakfast dish in Central America.
Tripas in Salsa – These cow intestines in salsa sauce can be found throughout Central America and is one of those popular dishes you’ll find at any outdoor market in San Pedro Sula or a restaurant any day of the week.
Ensalada de Carne – This is a Honduran specialty, similar to steak tartare. It’s made with raw steak that has been marinated in lemon juice and chilis and it’s served with garlic, onions, and tomatoes. It’s one of those dishes that you have to try at least once in your life!

Honduran Breakfasts

Traditional Honduran breakfast items include Baleadas, fried plantains, meat, and refried beans wrapped in a flour tortilla. There are many variations of Baleadas, but the most common include cheese, sour cream, and refried beans.
Other breakfast items include Honduran enchiladas, which are similar to Mexican enchiladas, and consist of a corn tortilla filled with chicken or beef and covered in a tomato sauce.
Honduran dishes are typically served with rice and beans, salad, and plantains.

Typical lunches and dinners include dishes such as Pupusas, tamales, stuffed tortillas, Chicharron con Pollo (pork or chicken fried with onions), and chicken or beef stir-fry. Hondurans enjoy their food with hot sauces, salt, cilantro, limes, and tomatoes.
Pupusas are traditional plates for lunchtime; they come in two varieties: one made from fresh masa dough and another made from dried masa dough. The fresh variety is usually eaten plain while the other is usually filled with pork or cheese before being deep-fried. Tamales are steamed corn husks stuffed with meat and vegetables that have been seasoned before being boiled; they can be eaten alone or paired with beans and/or plantains on the side.