Honduran Cuisine combines the food of the indigenous Maya-Lenca 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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