Gallo Pinto is a breakfast dish made of rice and beans. The cuisine itself has roots in both Costa Rican and Nicaraguan culture, and is typically referred to as just “pinto” by the locals. When the beans and rice are mixed together, the create some coloring variations that make it look like the...

Salpicon is a healthy Nicaraguan dish made with diced lean beef, onions and peppers. in Nicaragua salpicón is a just a dish simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt and black peppercorns. Salpicón is traditionally served with white rice and...

Baleadas, a street food from Honduras,believed to have originated on the northern coast of Honduras. It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans, crema, and crumbled queso duro. This is usually called baleada sencilla. Another common variety of baleada is...

Sopa de caracol is a conch soup from Honduras. Various versions of this seafood soup are popular throughout Latin America and the Caribbean. The light color and sweetish flavor of the soup are the result of adding the coconut milk. In order to accentuate its slightly sour flavor, some cooks add a...

Tapado de pescado is a flavorful Honduran specialty soup featuring ingredients such as white fish (snapper, haddock, bass), coconut milk, plantains, yucca, squash, yams, onions, and seasonings. The soup with mostly seafood in a thick creamy sauce has a slightly sweet flavor due to the usage of...

Tapado Olanchano is a famous dish from the northeastern part of Honduras, departement Olancho.The dish is a mixture of salty meat, rib and Creole chorizo. In addition a great variety of ingredients such as: ripe banana, green banana, yucca, coconut, sweet potato, carrot, potato. The key to this...

Honduran enchiladas are very different from Mexican enchiladas. Instead of stuffing meat, beans and cheese in a soft tortilla rolled around and covering it with sauce, Honduran enchiladas are more similar to the Mexican tostada. Honduran enchiladas are made in the style of a tostada. Crispy corn...

Sopa marinera is a flavorful Honduran soup consisting of fish or seafood such as crabs and shrimps, plantains, cassava, and coriander, cooked in coconut milk. The soup is extremely healthy due to the fact that all of the ingredients are cooked for only 15 minutes, preserving most of the nutrients...

Montucas are one of Honduran tamales, better known as “Tamalitos,” sweet corn tamales are definitely a favorite Honduran street food. This is a typical recipe in the southern part of Honduras. Montucas are a traditional dish similar to nacatamal. Montucas are filled with meat and vegetables....

Pastelitos are little fried pastels. That is a Hondora style stuffed, fried pie made with ground beef cooked with wine, tomato, onion, sugar, and raisin, before being stuffed into the pastry. The golden-brown preparation is soft yet crunchy with a delicate taste of the filling. A very common snack...

Honduran Red Beans and Rice or Casamiento is a flavorful Honduran dish that can be enjoyed as a side dish or main meal. Red beans and rice is a popular side dish served in just about every home in Honduras. What’s different about this bean and rice dish is that the red beans aren’t kidney beans....

Sopa de frijoles is a delicious traditional black bean soup from Honduras, usually prepared with pork rind or small pork ribs. These frijoles are prepared in different ways in Honduras. They are usually prepared with chicharron (pork rind), small pork ribs but also boneless oxtail. Fruits and...

Candinga is a traditional Honduran stew that's simple, yet hearty. It's made with a combination of pork liver, oil, onions, bell peppers, tomatoes, stock, and seasonings. The ingredients are simmered over low to medium heat until they become tender. The stew is seasoned with salt and pepper, and...

The plato típico or typical plate in Honduras pretty much encompasses all of the foods that are locally grown in the area. Plato tipico be mean the dish for breakfats, for lunch and for dinner. The dish then is including a variety of foods prepared separately according to timing of the various...

Parches are a Guatemalan tamal. Although tamales are usually made with maize dough, the Guatemalan version called paches uses mashed potatoes, along with optional ingredients such as achiote powder, allspice, and lard. These parches are typically filled with a combination of tomatoes, green onion,...

Revolcado o chanfaina is a delicious Guatemalan curried stew that is prepared with pig's head and offal, that are simmered in a spicy tomato sauce. People usually add annatto seeds (roucou) that have an intense red color and are rich in carotenoids and vitamin A.This dish, like Guatemalan...

Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de Todos los Santos). It is served chilled and may be made with dozens of ingredients. Mostly are family favorite ingredients: Vegetables,...

Jocón or pollo en Jocón is one of the most popular traditional chicken dishes in Guatemala. Also known as chicken in salsa verde in Mexico, the generous handfuls of cilantro, scallions, tomatillos and green jalapeno chiles really make this emerald green stew shine. This jocón is a recado, a style...

Kak’ik is a traditional Guatemalan soup features dark turkey meat in a delicious, lightly-spiced red broth. One of the most famous Mayan dishes in Guatemala, it’s perfect for a hearty meal when it’s chilly outside. The key ingredients of Guatemalan kak’ik turkey soup include dark turkey meat,...

Tapado garifuna, a delicious seafood soup with coconut milk, is a traditional dish from the Caribbean coast of Guatemala and Honduras.The fragrant coconut broth, packed with fresh fish, lobster, shrimp, plantain and yucca, makes it ideal for lunch or dinner. This most famous dishes that highlights...