A FOOD TRADITION

Miskito Cuisine of Honduras

Miskito cuisine is rooted in the Honduran Mosquitia and the Caribbean lowlands, with close cultural connections across the Nicaraguan border. Cassava, plantains, rice, coconut, fish, shellfish, and occasionally hunted meats are central, reflecting riverine, coastal, and forest environments. Cooks commonly grate, press, boil, smoke, or roast cassava, and use coconut milk to enrich fish and seafood broths. Luk-luk, a hearty fish soup, rondón, a coconut-based mixed seafood or meat stew, and cassava bread are recognizable examples associated with the wider Miskito and Caribbean food world. The tradition should not be collapsed into either national Honduran cooking or Garifuna cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.