A FOOD TRADITION
Honduran National Cuisine
A diverse Honduran cooking tradition combining Indigenous Mesoamerican, Spanish, and regional Central American influences.
Dishes linked to this cuisine
13–24 of 28
Nacatamal
A Honduran steamed corn-masa parcel wrapped in banana leaf and filled commonly with pork, rice, vegetables, and seasonings.
Pastelitos de Carne
Honduran fried corn-masa pastries filled with seasoned ground beef, potato, onion, garlic, and tomato.
Pescado Frito con Tajadas
A Honduran meal of fried fish served with fried green plantain slices and a fresh cabbage, tomato, and onion salad.
Pollo con Tajadas
A Honduran meal of seasoned fried chicken served with fried green-plantain slices, cabbage, and fresh vegetables.
Riguas
Honduran fresh-corn cakes cooked on a griddle and often served with cheese or other dairy accompaniments.
Rosquillas
Costa Rican rosquillas are baked or fried corn-based rings or cookies, commonly enriched with cheese and sometimes egg or butter.
Semita
Semita is a traditional Salvadoran sweet yeast bread or pastry filled or layered with fruit preserve and typically sweetened with sugar.
Sopa de Capirotadas
A Honduran soup of cheese-filled corn-masa dumplings served in a seasoned beef broth.
Sopa de Frijoles
A Honduran bean soup typically made with red beans, pork, aromatics, and seasonings in a savory broth.
Sopa de Gallina India
A traditional Salvadoran soup made by simmering native hen with rice, corn, root vegetables, cabbage, and herbs.
Sopa de Mondongo
A Costa Rican tripe soup slowly cooked with beef broth, vegetables, and aromatic herbs until the ingredients are tender.
Sopa de Res
A hearty Salvadoran beef soup simmered with beef, bones, cassava, corn, cabbage, plantain, and other vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.