Honduras

Arroz con Leche is the Hispanic rice pudding of rice slow-cooked in sweetened milk perfumed with cinnamon and vanilla.

A warm, thick Central American drink made by blending fresh tender corn kernels with water or milk, thickening with masa, and sweetening with sugar.

A thick, fresh-made wheat-flour tortilla folded in half over a base of refried red beans, crema hondureña, and crumbled queso seco — the canonical street food of Honduras.

A Honduran street snack of a small, crisp-fried corn tortilla spread with seasoned refried red beans and finished with a generous crumbling of queso seco.

A raw Honduran table salsa of hand-diced ripe tomato, white onion, fresh cilantro, and lime juice, served uncooked as an all-purpose condiment alongside virtually every savory dish.

Enchiladas Hondureñas are deep‑fried corn tortillas layered with seasoned ground beef, fresh cabbage slaw, diced tomato and melted cheese, served hot as a main dish.

A Garifuna dish of mashed green (and ripe) plantain pounded smooth and served with a coconut-milk fish broth ladled over it.

A large Central American masa dumpling enriched with pork fat and stuffed with pork, rice, vegetables, and olives, wrapped in plantain leaf and steamed.

A soft, slightly sweet Honduran coconut bread of the Caribbean (Garifuna) coast, made by working coconut milk and grated coconut into a yeasted wheat dough, eaten with beans or fish.

A Central American beverage made from finely ground toasted corn (often with cacao, sugar and cinnamon) stirred into water or milk to make a refreshing or warming drink.

Honduras's canonical everyday plate: a single serving of grilled carne asada, refried beans, white rice, corn tortillas, and chimol assembled together on one plate.

A Honduran dish of fried chicken served over a bed of thin crispy fried green-plantain slices, topped with a tangy cabbage curtido and sauces.

Hard, subtly sweet baked ring biscuits made from masa (cornmeal) and aged cheese, a Central American snack eaten with coffee.

A rich, coconut milk-based soup featuring tenderized conch meat simmered with starchy root vegetables and plantains, native to the Caribbean coast of Honduras.

A long-simmered soup of beef tripe and vegetables cooked for hours in a tomato-and-herb broth until tender.

A Honduran soup of beef on the bone slow-simmered into a clear savoury broth packed with yuca, corn, chayote, and plantain.

Thin lengthwise or diagonal slices of green (unripe) plantain deep-fried until crisp, a crunchy Central American side and snack.

A Honduran festive tamal of seasoned corn masa stuffed with pork (or chicken) and vegetables, wrapped in banana leaf and steamed.

Boiled cassava topped with crisp fried pork chicharrón and a tangy pickled-cabbage curtido slaw, a Honduran everyday plate.