Honduran cuisine
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Honduran Cuisine combines the food of the indigenous Maya-Lenca[citation needed] population with Spanish food, Mexican food etc. Its most notable feature is that is uses more coconut than any other Central American cuisine in both sweet and savory dishes. Regional specialties include fried fish, tamales, carne asada, and baleadas.
In addition to the baleadas, also popular are meat roasted with chismol carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk.
Among the soups the Hondurans enjoy are bean soup, mondongo soup (soup of intestines), seafood soups, and beef soups, all of which are mixed with plaintains, yucca, and cabbage (among other things), and complemented with corn tortillas.
Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped in banana leaves, among other types of food. Also part of Honduran typical dishes is an abundant selection of tropical fruits such as papaya, pineapple, plums, zapotes, passion fruit, and bananas which are prepared in many ways while they are still green. All of which makes of the Honduran cuisine something really different, delicious and special.
Soft drinks are often drunk with dinner or lunch.
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[edit] Sopa de Caracol
Conch soup is one of the most representative dishes of the Honduran cuisine. This soup was made famous throughout Latin America because of a catchy song from Banda Blanca called "Sopa de Caracol." Conch soup is unique to Honduras,especially in the Caribbean region. The conch is cooked in coconut milk and the conch's broth, with spices, yucca, cilantro, and green plaintains known as guineo verde. Varieties include crab, fish or shrimp, known as Sopa Marinera.
[edit] Carne Asada or Carneada
In Honduras a Carneada or Carne Asada would be as in its Mexican counterpart a social event with drinks and music all centered around the preparation of the meat. The cuts of beef are usually marinated in sour orange juice, salt, pepper and spices, and then grilled. Usually accompanied with chismol sauce (chopped tomatoes, onion and cilantro with lemon and spices), roasted Plátanos (sweet bananas), spicy chorizos (honduran sausages), olanchano cheese, tortillas, guacamole and refried mashed beans.
Carneada is considered one of ' national dishes, known there as Plato Típico when served in honduran restaurants.
[edit] Rice & Beans
Rice & Beans is a popular side dish in the Honduran caribbean coast which consists in rice and beans cooked in coconut milk with cilantro and spices. The name comes from the Bay Islands where the majority of the population speak caribbean English.
[edit] Fried Yojoa Fish
A famous dish throughout the country, which is found in the Yojoa Lake. The fish is spiced and salted to later be deep fried. It is served with pickled onions and jalapeños, pickled red cabbage, and deep fried Plátanos (plaintains) (Tajaditas).
[edit] Baleada
The baleada is one of the most common street foods in Honduras. It is basically made up of a flour tortilla which is folded and filled with refried mashed beans, quesillo or parmesan cheese and sour cream. Many people however add to the baleadas roast meat or scrambled eggs to the taste.
[edit] Yuca con Chicharrón
The yucca is served with raw cabbage with lemon. On top of the cabbage, chicharrones which are deep fried seasoned pork fat and skin, tomato hot sauce and Mojo (not to be confused with the Mojito cocktail), made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice.
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