Food, eating habits and cusine of Honduras

The Honduran cuisine features a wide selection of tropical fruits such s papaya, pineapple, plums, passion fruits and bananas, with beans and corn tortillas as the mainstays of the diet which, when added with corn and scrambled eggs, also forms as typical Honduran breakfast. The ideal meal of the people, which is served at homes and restaurants for breakfast, lunch and dinner all-year round, consists of fried plantains, white cheese, rice, fried meat, scrambled eggs, semi-sweet mantequilla cream, cabbage and tomato salad, or a slice of avocado, and a cup of sweet coffee or soft drinks. A representative dish of the country is called baleada which is made of flour tortilla folded and filled with refried beans, cheese, sour cream, and roast meat or scrambled eggs. The other popular and typical dishes inland include grilled meat with diced tomatoes, onion and bell pepper; carne asada or roasted meat; chicken with rice and corn; fried fish with pickled onions; fried or baked plantain; montucas or tamales filled with meat and vegetables; stuffed tortillas; and tamales wrapped in banana leaves.

In the coastal areas, a popular dish usually consists of seafood and meat, which is sometimes cooked with coconut milk. You can also select from other Honduran meals such as burritas, a combination of shredded meat, fried beans, avocado and cheese mixed up in flour tortillas, or pastaritos de carne, or deep-fried flour pastries rolled-up with meat, potatoes and rice. If you enjoy snacks and side dishes, you can also choose from anafres, a traditional appetizer consisting of black beans and cheese; tostones or crispy deep-fried plantains; and ceviche, which is made of minced raw fish, shrimps of conches combined with onions, cilantro flavoring leaves, and tomatoes.