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
1–12 of 28
Alborotos
A Honduran confection of popped maize bound with a cooked sugar syrup and sometimes formed into clusters or balls.
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Arroz con Pollo
A Cuban one-pot dish of rice cooked with chicken, sofrito, tomato, stock, and warm spices until tender and savory.
Atol de Elote
A warm Salvadoran sweet corn atol made by cooking fresh corn with water, sugar, and commonly milk and cinnamon until thick and smooth.
Baleada
A Honduran folded flour tortilla filled traditionally with refried beans, cheese, and cream, with egg and other fillings common in variations.
Bunuelos Hondurenos
Honduran buñuelos are fried savory-sweet dough balls made primarily from cassava, cheese, egg, and sugar, with wheat flour used in some versions.
Carne Asada
Carne asada is Salvadoran-style beef marinated with aromatics and spices, then grilled until browned and tender.
Carne Guisada
Carne guisada is a Cape Verdean-style beef stew slowly cooked with onion, garlic, tomato, and sometimes potatoes.
Catrachas
Honduran fried corn tortillas are spread with refried beans and topped with crumbled cheese and onion.
Chorizo Olanchano
A Honduran sausage associated with Olancho, typically made from seasoned pork and cooked by grilling, frying, or stewing.
Enchiladas Hondurenas
Honduran fried corn tortillas are topped with seasoned ground beef, cabbage, tomato, cheese, and hard-boiled egg.
Montuca
A Honduran steamed corn-masa parcel wrapped in banana leaf and filled with seasoned meat, vegetables, and sometimes sweet corn or other regional additions.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.