Honduras Restaurants and Recipes

Delicous Honduran Recipes

Tasty Honduran Recipes

Honduras Restaurants and Recipes

When you travel to Honduras your taste palate can be satisfied no matter what part of the world you are visiting from. Throughout the country there are restaurants for everyone from the rich and famous to the backpacker budgets. The variety of Honduran restaurants available serve up all kinds of cuisine, so you should be able to find anything from spicy hot to super mild. Below is a list of the various restaurants that may be found throughout Honduras. Each Honduras city features at least a few 5 star restaurants as well as the many every day specialty houses.

You will enjoy everything from the famous Honduran Baliada Preparada, to the every Sunday afternoon “Pescado Frito” (Fried whole fish) which is customary Sunday Fare. For those of you in a hurry there are fast food stands in just about every town near the central parks. In addition, the influence of USA as well as other world wide chains have setup shop in almost every large town so there is no lack of places like, Burger King and Kentucky Fried chicken as well as Pizza Hut, TGI Friday’s, Applebees and many others.

Almost all original Honduras restaurants feature food made from authentic Honduran recipes.  Restaurants of the Bay Islands use local ‘islander’ recipes, which differ from ‘mainland’ foods one would find in popular cities in Honduras such as Tegucigalpa and San Pedro Sula.

Honduras Restaurants and Recipes

Honduras Enchilada

The foods of Honduras can vary by mainland location as well, based on which ethnicity is most prevelant.  The Honduran Pech, Tawahka, and Lenca descendants each combine different ingredients based on plants and spices native to their region of the country.  Therefore, the flavors people experience at restaurants in Trujillo, where there is a high Garifuna population, will differ from food in the Copan region where the Chortí Mayans live, and recipes in La Moskitia, where a Miskito culture resides.

We offer you restaurant reviews and a selected Best of Honduran Restaurants for your Honduras Travels.

If you plan to cook, prepare in advance, and be certain to stock up on favorites when you find them. Grocery shopping in Honduras can be a challenge, as items may be limited depending on the resources available to bring food supplies to a specific location.

Here are some staple Honduran recipes for you to enjoy making while you are away from our country.

Baleadas are to Honduras what burritos are to Mexico.

Take a fresh warm tortilla (6”, 8” or 12”—your call) and add your favorite fixings:
° Pintos, simmered or mashed
° Shredded cheese
° Sweet/sour cream

Others enjoy and will add these to their baleadas:
° Simmered beef
° Minced onions
° Diced jalapenos
° Egg
° Avocado

Fold, roll, however you care to do it—and dig in.

Honduran Enchiladas

These are not regular enchiladas. Made in the style of a tostada, golden fried corn tortillas, topped with a combination of ground meat, egg, cheese, tomatoes, and cabbage a favorite appetizer. For those of you in the USA we recommend you use GOYA products unless you can find an authentic Honduran grocery store in your area.

Ingredients
Sauce:
2 tbsp. Vegetable Oil
1 cup finely diced onion
1 cup finely diced green bell pepper
2 tsp. Minced Garlic or 4 cloves fresh garlic, minced
1 rounded tbsp. Sofrito
½ tsp. Ground Cumin
1 can (15 oz.) Tomato Sauce
1 packet Sazón without Annatto
1 tsp. Worcestershire sauce
Meat:
1 lb. lean ground beef
1 lb. lean ground pork
1 tsp. Adobo with Pepper or to taste
2 tbsp. Vegetable Oil
1 cup finely diced onion
½ cup finely diced green bell pepper
2 tsp. Minced Garlic or 4 cloves fresh garlic, minced
To Assemble the Enchiladas:
12 Corn Tortillas
Vegetable Oil for frying
Garnish:
2 cups finely shredded cabbage
2 tomatoes, sliced
2 hard boiled eggs, sliced
½ cup grated parmesan cheese
Directions
Sauce:
1. In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes.
2. Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water.

Meat:
1. Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander.
2. In same skillet, heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes. Return meat to skillet and cook, stirring to combine, for 5 minutes.

To Assemble the Enchiladas:
1. In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm.
2. Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas.

“Pescado Frito con Tajadas”:
Honduran Fish and Chips

A trip to your average roadside comedor will fill you up without lightening your wallet.

When looking for a cheap savory meal look to fish and chips. The Garifuna-run restaurants do it best with fresh catch of the day fried whole with thick cut plantain fries, head and shoulders above spuds. Unlike in the UK where deep frying is the only way to make pasty codfish and potatoes taste good, the Garifuna begin with a head start. Red Snapper filets or smaller ones fried whole come with half-ripe plantains, firm with a touch of sweetness. (At Lake Yojoa you can’t get Fresh Fried Bass anywhere else in the world to match.)

Ask around for a comedor (eatery) until you find what you’re looking for. Serve with a squirt of lime, liberal amounts of chile sauce and cold beer.

Ingredients:

snapper filets 4-6 inches (2 per person) or
8-10 inch whole fish (1 per person) or
any firm white-fleshed fish

thin batter made from flour and water

corn starch or fine ground corn meal

fresh ground pepper

salt

1 ½-2 semi-ripe plantains per person (green ones are good too but less sweet, look for partly yellow ones) sliced at an angle to produce longer, tapered, oval shapes

enough oil for ¾ -1 inch depth in thick iron skillet for deep frying.

Preparation:

Heat oil on med-high until just starts to smoke. Fry the plantains first until just brown on edges. Season fish with salt and pepper and dredge the fish in corn starch/meal before dipping in batter. Fry until deep golden brown.

Serve with lime wedges, your favorite chile paste/sauce. Plantains good with ketchup, better with mayo.

Enjoy!

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