Honduran cuisine has a range of influences, from Africa, Spain, and even the Caribbean.
There is also a Mesoamerican influence that is worth looking out for.
Their dishes tend to feature a lot of fresh vegetables, beans, meat, coconut, and coconut milk while being filling and routinely delicious.
In this guide, we will detail 25 traditional Honduran foods that you will want to try. We will also provide a bonus section dedicated to dips.
You should expect Honduran cuisine to feature seafood and one of their favorite dishes is Conch Soup.
Sauté onions in margarine then add garlic, hot peppers, and bell peppers before throwing in cassava, chicken consommé, and carrots.
Add water and milk then mix followed by coconut milk and water to cook covered before adding green bananas and seasoning.
Next comes the annatto oil before flattened conch meat is finally added with culantro and cilantro before removing from the heat and serving.
To make this Honduran Bean Soup, you will need to soak black beans in water for around five hours.
Sauté the onion with garlic and bell pepper then pour in the beans and cover with boiling water leaving a two-inch gap above the beans.
Add cilantro and gently cook the mixture covered for an hour, stirring occasionally. Sear pork chops until browned and then add them to the pot with more boiling water.
Next, peel a cassava and plantain then cut both into pieces and add them to the pot with cumin, salt, and pepper.
Mix it all together and cook again while covered until the cassava starts to crack which should take half an hour. Serve the soup with grated cheese, white rice, avocado, and tortillas.
Pupusas are essentially an Honduran stuffed masa flatbread so are quite similar to Nacatamales.
You still need to create a masa dough from masa harina mixed with water which you can divide into balls and then press in an indentation into each one for a filling.
That could be grated cheese, refried beans, or sautéed jalapeño peppers, basically whatever you want.
Form a disc from each ball then roll out and fry each one until blistered and lightly browned.
Honduran Quesadillas is actually a cake made from cheese which is eaten during the holidays. Beat together margarine and sugar until fluffy then gradually add eggs.
In a bowl, combine flour, rice flour, and baking powder then add them with the milk alternately and slowly stir in Parmesan cheese to transfer to a prepared baking dish.
In another bowl, combine sugar, flour, and sesame seeds to sprinkle over the batter then bake until a toothpick comes out clean.
These Honduran Enchiladas are more like tostadas for a tasty street food treat. There are various stages to creating a batch but they can still be quickly prepared.
Cover potatoes with water in a pan and then cook until tender and set aside.
In a skillet, brown ground beef then add green peppers, tomatoes, and garlic before adding beef broth, tomato paste, ground cumin, salt, pepper, and the cooked potatoes.
For the chimol salad, combine diced red onion with green pepper, tomato and cucumber (remove the seeds from both), chopped cilantro, olive oil, vinegar, ground cumin, salt, and pepper.
In another bowl, create a cabbage salad from shredded cabbage, vinegar, and salt.
Next up, create a tomato sauce by mixing together water and beef broth with tomato paste to cook until dissolved while stirring.
Finally, fry the tortillas individually then add the beef and potato mixture, followed by the cabbage salad, chimol salad, slices of hard-boiled eggs, and Cotija cheese.
If you simply want a versatile Honduran foodstuff then you can create a batch of tortillas to fill with whatever you desire.
Pulse together flour, baking powder, and salt in a food processor then gradually add water and cooking oil until you get a ball of dough by adding as much, or as little flour, as you need.
Wrap the ball in plastic wrap and allow it to rest for between half an hour and an hour.
Roll out the dough into a rope then cut out sections to roll into balls and either use a tortilla press or simply roll them out yourself.
Yes, Hondurans have their own version of tacos, and theirs are topped with onion sauce, chopped cabbage, or white sauce. Cook and then shred chicken breasts to set aside.
Next, cook onion, green bell peppers, and tomato in oil until softened then add the shredded chicken with chicken bouillon and pepper to cook until golden brown.
Spoon the chicken mixture into the corn tortillas, secure them with toothpicks then fry in hot oil until crispy and golden.
Drain the tacos on paper towels and create a serving tomato sauce with water, tomato sauce, more chicken bouillon, and salt to cook until thickened then pour over the tacos.
If you need a Honduran recipe for the holiday then try to create Nacatamales.
These are sizably different from Mexican corn husk tamales, for a start they are wrapped in large plantain leaves.
Start by making the masa which can be white and use masa flour and lard with chicken bouillon and culantro, or red with cooked, boneless chicken breasts.
These Nacatamales are also packed full of fillings which can range from olives to white rice, capers, sweet peas, chopped potatoes, and even raisins.
One typical Honduran snack is Catrachas which are essentially bean tostadas.
Warm up your tostadas in the oven until crispy then spread on some refried beans which you then top up with Honduran crema, though you can use Mexican crema, or even sour cream.
Add some crumbled Cotija cheese, and a few drops of Tabasco sauce then they are ready to serve.
For a delicious batch of Black Beans and Rice, start by blitzing together sweet onions, tomato, garlic, ground cumin, coconut oil, salt, and pepper.
It should still be a bit chunky and you can cook it in a saucepan until fragrant then stir in the black beans and bring it to a boil.
Leave the mixture to simmer then add brown rice and combine before cooking for another ten minutes on a low heat.
11. Refried Beans
To go with many Hispanic and Honduran dishes, you could really do with a side dish of Refried Beans.
Toast chopped onions in oil then remove and set aside before adding more oil to the pan.
In a food processor, blitz together the toasted onions, bean broth, ground cumin, salt, and cooked, cooled red beans.
Once smooth, fry the beans in the hot pan and stir them to ensure the whole mixture is cooked evenly.
Pork Crackling is such a simple and rewarding dish. You will need some pork belly that you can pat dry then rub on a mix of baking soda and salt.
Leave the meat in the refrigerator for a few hours then rinse off the salt rub and cut the pork belly into pieces while leaving the skin attached.
Place the pork belly in a skillet then cover it with water to slowly braise for a couple of hours until only fat is left.
When the pork fat has rendered, turn up the heat and then fry until golden and crispy. Drain any excess fat on a paper towel then add salt and some freshly squeezed lime.
Expect to find Yuca Con Chicharron served with hot sauce as well as raw cabbage and lemon.
Cut a peeled cassava into sticks then cook in water until tender then drain and fry pork rind until golden brown.
For the chimol sauce, combine onion, tomatoes, hot pepper, cilantro, seasoning, and lime juice.
Then there is a salad which uses grated cabbage, carrot, onion, and red hot pepper which is briefly immersed in boiling water.
Oregano and freshly squeezed lime juice with salt are added before it is all served together.
Another ingenious way that the Hondurans use coconut is to make bread with it.
You could grate a coconut or use some frozen unsweetened coconut but make sure it is fully defrosted to room temperature.
First, stir together sugar and yeast in warm water then leave to prove and bubble up.
Combine the flour and salt then add the yeast mixture, grated coconut, coconut milk, and shortening to eventually create a tacky dough that you can leave to prove in a well-oiled bowl.
Divide the dough and leave to prove in greased loaf pans then bake until the top is golden brown.
15. Yucca Cake
Hondurans also love their sweet desserts, one of which is Yucca Cake which uses one of their staple crops.
In one bowl, combine cinnamon, allspice, nutmeg, sugar, and salt while combining eggs, coconut milk, evaporated milk, coffee, butter, vanilla extract, and yucca in another bowl.
Blend the two mixtures together and pour the batter into a prepared baking dish. Bake until a toothpick comes out clean then serve with sweetened condensed milk.
16. Fried Plantains
As bananas are grown locally, Fried Plantains are commonly found in Honduras. For this recipe, you will need two black plantains, some oil, and a frying pan.
Cut the ends of the plantains off then cut them in half, cut the halves in half and remove the peel.
Simply fry the pieces in hot oil until golden brown then drain on paper towels and serve warm as a snack.
For a filling meal, you can create a batch of meat pies, Honduran-style.
Brown the ground beef and drain any excess grease before adding cilantro, rice, and salt then set aside to cool.
In a bowl, combine masa harina, chicken bouillon, paprika, and pepper then cut in lard until the masa is crumbly.
Gradually add warm water then mix until fully incorporated and roll out balls to create tortillas.
Add the beef mixture for a filling, close up the pies and then seal them with indentations from a fork.
Fry each pie in hot oil until a deep golden brown color then drain on paper towels and serve with tomato sauce.
In a bowl, sift together baking powder, flour, salt, and coconut oil then make a well in the middle and add water to work until you get a dough.
Knead the dough until soft and flexible then divide it into around 12 pieces to create balls and allow it to rest.
Flatten the balls into tortillas, make three to four slits with a sharp knife and fry the tortillas until golden brown on each side.
Drizzle over some honey, agave, and maple syrup.
Yes, Chicken with Rice may sound simple yet in Honduras, it is a staple dish. Start by sautéing onion and garlic then lightly brown the chicken and cover with just enough water in a pot.
Add chili powder, curry powder, bay leaves, saffron, and salt, bring to a boil then simmer until the chicken is cooked before adding frozen mixed vegetables.
Remove the chicken and leave to cool before straining the broth and reserving the vegetables.
Fry the rice in butter then add broth and cook until the rice has absorbed the liquid while you shred the chicken.
When the rice is cooked, add the chicken and vegetables then mix it all together and season to taste.
20. Arroz Con Leche
Several cultures and cuisines have their own take on rice with milk, essentially a rice pudding.
Rinse the long-grain white rice until the water is running clean then add the rice to an Instant Pot with whole milk, water, and Kosher salt.
Set the Instant Pot to the ‘Porridge’ setting and allow for a ten-minute natural pressure release before opening the pot.
Finally, add a can of condensed milk and vanilla extract before serving in bowls with a sprinkling of ground cinnamon.
21. Chicken Skewers
By combining cilantro leaves, chicken bouillon, and canned chipotle chilies in adobo sauce, you can create Honduran Chicken Skewers.
First, blitz together chopped onion, cilantro leaves, chicken bouillon, garlic, sugar, and chipotle chilies with olive oil in a food processor.
Combine a teaspoon of the mixture with mayonnaise then leave in the refrigerator.
Use the rest of the mixture as a rub to coat boneless chicken pieces on skewers to marinade in the refrigerator for half an hour. Grill the chicken on all sides then serve with the mayonnaise.
You can create a really tasty Honduran salad with just a few ingredients, though one of them may be difficult to source.
Hearts of palm can be bought in cans and will need to be drained for this recipe.
First, blitz garlic cloves into a paste and then create a coarse purée with the hearts of palm then gradually add the extra virgin olive oil.
Place the purée in a serving bowl and then stir in diced tomatoes and finely chopped scallions and let it sit at room temperature before serving.
Honduras is also known for its drinks, namely Horchata which is a refreshing rice drink.
To make your own, soak rice overnight in water then add the rice and the water to a food processor with cinnamon to purée until smooth.
Strain the mixture into a pitcher and stir in more water with vanilla extract and sugar. Serve chilled over ice and garnish with a cinnamon stick.
Pozol is a delicious drink made from maize and raw cacao which is popular in Honduras.
Whisk together masa harina and cacao powder then gradually add warm water. Form a masa ball and wrap it in plastic wrap to prevent it from drying out.
Create the syrup by cooking and whisking together light brown sugar, vanilla extract, a cinnamon stick, and water.
Remove the cinnamon stick, pour the syrup into a mason jar to cool then cut the masa into pieces.
Dissolve the masa in cold water then add the syrup and whip it all up to serve with ice.
For a Spanish take on French toast, try to create Torrejas.
First, create some cinnamon-infused milk by boiling the milk with a cinnamon stick then removing it from the heat and leaving it to steep for half an hour.
Separate the eggs, beat up the egg whites then incorporate them with yolks and flour. Dip brioche pieces in the milk then the egg mixture to fry on both sides.
Separately create a panela syrup by combining water, ground cinnamon, black peppercorns, ground ginger, nutmeg, and panala in a pan.
Boil the syrup over a low heat until the panela has dissolved and the syrup has thickened to pour over the brioche pieces.
Bonus Section: Honduran Dips
To serve up a batch of tacos or tostadas, you should prepare a dip. That could be a Mango Avocado Salsa, a Hondureno, or a Pico De Gallo.
For a quick, tangy salsa, create this Honduran specialty. Peel and then chop up avocados then mix with finely diced tomatoes, red onions, and red peppers.
That could be it but you would be recommended to add a sprinkling of garlic powder and some freshly squeezed lime juice.
Leave the salsa to sit in a bowl or you can cover it with plastic wrap and refrigerate overnight for the flavors to develop.
Hondureno is essentially a chorizo, bean, and cheese dip which is rather like a Latin American fondue bowl.
Warm up a skillet to cook the chorizo until crumbly then remove half and set aside. Add butter to melt and cook the remaining chorizo with refried beans to warm through.
Finally, spread on shredded Oaxaca cheese and the rest of the chorizo then cook on low until the cheese melts and serve with tortilla chips.
Pico De Gallo is a classic dip made from finely chopped onion, a jalapeño pepper, lime juice, sea salt, red tomatoes, and finely chopped cilantro.
Leave the mixture to marinate for some even deeper flavors.
Are There Any Overlapping Ingredients or Flavors in Colombian and Honduran Cuisine?
Both Colombian and Honduran cuisines offer distinct flavors and ingredients that showcase their unique culinary heritage. While there may be some overlapping ingredients, such as staples like beans and rice, their preparation and combination with other flavors differ greatly. For truly authentic colombian recipes, it is essential to explore traditional Colombian dishes that encapsulate the cultural diversity of this vibrant country.
When you consider Honduran cuisine, you should look to incorporate plenty of fresh vegetables and spices.
A lot of their food is also deep-fried which may be a surprise. From Fried Plantains to Macheteadas and Pastelitos, each is deep-fried until golden brown.
Frequently Asked Questions
If there is a Honduran national dish, is it likely to be the Plato Tipico which is essentially a pile of food. You can expect plenty of carbohydrates, plantains, beans, fresh cream, marinated cabbage, and tortillas.
Hondurans can count corn, bananas, and rice among their naturally grown foods. A lot of Honduran food also uses red and black beans in their range of ingredients.