gastronomy

Gastronomy of Honduras Honduras made up of its people is an effect of its three cultural sources hence their culinary reflects their historical and cultural geographies that make the country trends. Honduran cuisine in northern Honduras On the northern coast of Honduras Garifuna food there, the Miskito and Creole. Instead of tortillas, eat bananas (green or ripe) cooked, also machuca (mashed green plantains with coconut and many other ingredients) or cassava (thin bread cassava of Garifuna). Honduran cuisine in central Honduras In the central area you can eat a combination of food in the north, like fried fish or chicken, beef or pork served with rice and salad or vegetables, tripe soup, beans, covered or seafood (although instead of machuca prefer bananas or eat tortillas), you can also eat pupusas and food in the south like seafood soup, chicken soup, donuts, tustacas, corn quesadillas, it is also common to prepare tamales, corn tamales and montucas, among others. Honduran cuisine in the south of Honduras In the southern part of Honduras there are many shrimp producing areas; plus fruit like melons, watermelons, pineapples, mangoes and sugarcane to the sugar production occurs are grown, developing artisanal fisheries. Dining area West of Honduras In western Honduras and a special traditional dish is prepared, the "baked piglet" exclusive recipe of some families who have inherited the tradition in the city of Santa Rosa de Copan.