Honduran cuisine

Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other commonly served dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans prepare and eat often are bean soup, mondongo soup (tripe soup), seafood soups, and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.

Other typical dishes are montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain leaves. Typical Honduran dishes also include a wide variety of tropical fruits such as papaya, pineapple, plum, sapote, passion fruit, and bananas, which are prepared in many ways while they are still green.

Common beverages served with dinner or lunch include soft drinks, agua de nance and horchata. A well-known domestic bottled soft drink is banana-flavored Tropical Banana.