CUISINE
Regional differences are evident in the food of Honduras, where the corn, beans, and squash of pre-Colombian Mexico overlap with the staple root crops of South America. In the central and western areas, corn is the base for tortillas and many other dishes. Hondurans enjoy more than 20 kinds of tamales, all made from steamed cornmeal that can be filled with meats, beans, vegetables, and chilies. In the eastern lowlands, cassava root and rice are more important, eaten along with pumpkin, plantain, coconut, and seafood. Tapado Olanchano and tapado costeno are both soups with beef and plantain, but the costeno (from the coast) also features cassava, guineo bananas, and coconut, while the more western Olanchano has pork ribs and corn. Use your international cell phone rental to discover the cuisine of Honduras.
Catholicism also affects the cuisine, and Hondurans favor sopa de tortas de pescado seco (dry fish cakes in soup) on days when red meat is forbidden. Many kinds of tropical fruit add sweetness and variety to the diet. The Copan-style pork roast uses a whole pig, stuffed with spiced corn dough and roasted in special adobe ovens. Use your Honduras cellular phone rental to make a reservation at a local restaurant.
A popular crop is pineapple. In Honduran cuisine, every part of the pineapple is used. The skin is used to make either a tea or vinegar. The flesh is mashed and put in pies, made into jam or juice. The top of the pineapple is put into a bucket of water until roots appear, and then replanted.
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