Honduran Cuisine

A fusion of Mesoamerican, Spanish, Caribbean and African cooking in which coconut and coconut milk feature in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Common soups are bean, mondongo (tripe), seafood and beef soups, generally mixed with plantains, yuca and cabbage and served with corn tortillas. On the coast and the Bay Islands seafood and some meats are prepared in many ways, including with coconut milk, and tropical fruits such as papaya, pineapple and sapote are common.