Honduran cuisine

Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños.

The gastronomy of Honduras before the conquest was based on the consumption of grains such as Corn, beans, and cocoa, and crops such as pumpkins, chili peppers, Tomatoes, and several types of squash.

pre-Hispanic peoples also consumed the meat of the guajolote, fish, and some mammals such as Deers as well as other products such as honey and various fruits such as pineapples and papaya for the preparation of various desserts and drinks This would be the basis of the Honduran diet that would be mixed with Spanish cuisine, which brought with it the consumption of beef, sausages, oils, and wheat.

[1] Street vendors often sell breakfast baleadas made of flour tortillas, refried beans, and crema or queso fresco.

Vendors sell small tamales made of sweet yellow corn dough, called tamalitos de elote, eaten with sour cream; fresh horchata and pozole is also common.

This soup was made famous throughout Latin America because of a catchy song from Banda Blanca called "Sopa de Caracol."

While it is a type of dish, a carneada or carne asada, like its Mexican counterpart, is usually more of a social event with drinks and music centered on a feast of barbecued meat.

The meat is usually accompanied by chimol salsa (made of chopped tomatoes, onion and cilantro with lemon and spices), roasted plátanos (sweet plantains), spicy chorizos, olanchano cheese, tortillas, and refried mashed beans.

The basic style is a flour tortilla, folded and filled with refried beans and queso fresco or sour cream (crema).

The rolled tacos are then deep-fried and served with raw cabbage, hot tomato sauce, cheese and sour cream as toppings.

Catrachitas are a common simple snack, made of deep-fried tortilla chips covered with mashed refried beans, cheese.

First ground pork meat is placed, next raw chopped cabbage or lettuce, then hot tomato sauce, and a slice of boiled egg.

Rice, beans, and tortillas are a staple of the Honduran diet, and some would argue there is little difference in quality between the streetside vendors and top restaurants.

[4][5] However, according to Frommer's, "Tegucigalpa's dining scene is considerably more varied when compared to the rest of the country, but lacks the quality and depth of other Latin American cities.