Honduras’s kitchen is similar to other Central American traditions and is based on the mixture of Spanish and Indian culinary traditions. The basis of cooking here are the omnipresent legumes, rice, special savory bananas, fish and meat, as well as many herbs, vegetables and spices. Bananas – base base for everyday food and various exotic dishes. At least by the fact that about 70% of all local dishes are prepared with the use of these fruits, and the first American bananas, which in 1860 first hit the territory of the United States and European countries, were delivered from the territory of modern Honduras – From the island womb in Islas de la Bai. They are served to many dishes as a side dish (fried bananas "Planos", Sweetish "Mados" or roasted to crunch "Toosoness"), make them all sorts of sweets, puddings and even oatmeal (very popular at Garifuna "fly", For example), traditional cakes with filling in Tamal (here, grinding bananas can even act as a test component), pancakes, pies and cupcakes, and also in a special way and boils from the resulting mass of some kind of kissel.
Typical meat dishes are usually represented by various species "Arros" (dishes with rice) – it may be simple fried meat with a rice garnish (most often boiled or roasted to yellow), and a complex salad with rice and pepper, as well as various types of fish or seafood, which without rice just do not serve. The same traditional component of meat dishes serves a manique, which is crushed and included in many side dishes to meat, baking and pies. In everyday meat, the most important place is occupied by pork and poultry meat, first of all – the traditional chicken stewed with vegetables, it is also the main festive dish – in this case it is stuffed with all sorts of fillings, extinguished in coconut milk and served with a complex garnish from vegetables and pepper. Beef ("Baho") Most often serves as a component of festive dishes – it is fried on coals with bananas and maniola, extinguishing in coconut milk or baked with spices. Characteristic local dish are "Alligator sausages" (In fact, they are often more pork than meat of this reptile), thick welded soups with rice, milk and vegetables, a variety of vegetable soups – puree, as well as traditional for all Latin American countries "Tapado" (stewed dish of maniacs and meat).
Salads are consumed in huge numbers, and as quite traditional – from cabbage and tomatoes or corn with egg and oil, and sufficiently unusual salads from mango or avocado with tomato and egg.
The extended sea coast delivers a huge amount of seafood on the local table ("Kuriles") and fish, both sea and freshwater. The most popular dishes of this destination are the famous mollusc soup with vegetables and spices "Sopa de Karakol", Fish Dumps (a complex dish of a special way of cooked fish, paste hides behind this unpretentious name "Ashiot", Vegetables and Greens), Seafood Fritters, Excellent Green Shrimps with Curry, Traditional "Pescado-Frito-Kon-Tahadas" (roasted or baked fish with potatoes), fried in a chicken or pickled telepium fish with vegetables, spices and red pepper, as well as dozens and hundreds of others, no less colorful dishes.
Many dishes are served on the table not in plates or dishes, but in maize cakes. They often use instead of cutlery. In the Honduras kitchen to bakery products in general and various tortillas in particular, the relationship is very respectful – here there are about fifty species of only banana bread, not counting all sorts of pellets, baked with the use of manioki (cassava), yukki, corn, barley, millet and other grains. The traditional popularity is used by all the same tamal with filling of meat and various sauces, flat maize pieces with melted cheese and greens ("Kesillo") or with fried beans and cheese ("Baleadas"), traditional buns for garrifun with cinnamon, as well as cakes with yucca, bananas ("pan-de chat", "Pan-de-Guinea-Maduro" and dozens of others), jam or coconut chips.
The most original local drinks can be considered "Oricat" (Drink from rice and other grain, specially processed and fermented), "Pikuados" (Drink of milk and fresh fruit), "Frescoes" (A whole class of fresh fruit drinks, sugar and water) and "Batidos" (Fruit juices with milk), as well as a traditional drink of Miscito Indians – "Obul" (Banana puree, mixed with coconut milk and diluted with water).
Honduranians in incredible quantities use coffee. Despite the fact that the country itself grows a large number of coffee beans and exports them to many countries of the world, good coffee can only be tried in several cafes in big cities – the locals themselves are used for most of the drinks from high grains of highly mediocre quality.
Honduranians usually do not drink alcohol during lunch or dinner – in the traditions of local residents "Skip a glass" In the company of colleagues or friends in the evening, somewhere in the bar or cafe. The most popular alcoholic beverages are traditional for countries in the region "Aguardite", or "Guaro", – The local analogue of bread vodka (is very strong), rum (in the country there are about 110 varieties of this drink), as well as the traditional Indian "Chiche" from sugar cane or pineapple peel (the fruits themselves are usually grown in personal gardens and distilled here). Not bad Colombian varieties of beer, which are here many varieties are boiled (the best is considered Salvavida, Imperial, Port Royal, Nacional and Polar). Imported drinks are practically available everywhere.