The cuisine of Honduras, like that of its Central American neighbors, puts a heavy emphasis on corn, peppers, tomatoes and beans. A love for pupusas is shared with Salvadoran neighbors in the west. Nacatamales are as popular in Honduras as they are in Nicaragua to the south. Coconuts are used more widely in Honduran cuisine than in neighboring countries and numerous fish dishes reflect a long Caribbean coast. Popular dishes include sopa de caracol (conch soup), carne asada, and baleadas. A panoply of tropical fruits makes for great desserts.
Typical Honduran Dishes
A list of typical Honduran dishes and foods. Use it to help you plan a Honduran-style meal, party or festival.
Appetizers
- Sartén de Cuajada (Mix of cheese, cornmeal and bell pepper with tortilla chips)
- Totopos (Toasted tortilla chips)
Soups and Stews
- Sopa de Caracol (Conch soup)
- Tapado (Meat or fish and vegetable stew)
Salads
- Ensalada de Aguacate y Camarones (Shrimp and avocado salad)
- Ensalada Palmito (Hearts of palm salad)
Meats
- Candinga (Pork liver with onions and peppers)
- Carne Asada (Grilled beef)
- Chanfaina de Menudos de Marrano (Stewed pork heart and liver)
Vegetables and Beans
- Plátanos Fritos (Fried ripe plantains)
Breads and Grains
- Balleadas (Wheat tortillas stuffed with cheese and beans
- Montucas (Corn tamales)
- Nacatamales (Corn tamales stuffed with pork)
- Pupusas (Thick tortillas)
- Tamales de Elote (Fresh corncakes)
- Ticucos (“Travel” tamales)
Desserts
- Capirotada (Cheese and cornmeal balls in syrup)
Beverages
- Garifuna Giffitty (Herbal liqueur)
- Horchata (Sweet rice beverage)
- Ponche de Piña Navideño (Christmas pineapple punch)
- Rompopo (Eggnog with aguardiente)
Honduran Recipes
Try these recipes from Honduras.
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