Enchiladas, Anafres and Baleadas can be found in almost every street corner in Central America.
But in the Honduran capital, we got a taste of the culinary renaissance taking over the nation’s tables.
Wilfredo Oseguera is Editor-in-Chief at the country’s first culinary magazine: “Buen Provecho.”
“Hondurans prefer in September, to have foods that take us to our roots, our tradition,” said Oseguera. “But above all I recommend Baleadas, to win over any special guests this independence day.”
The most popular Honduran dish is the Baleada, made with a flour tortilla, beans and cheese. But most recently, gourmet chefs are giving their own twists to traditional favorites.
Fusion dishes are all the rage right now, such as the alfredo pasta with spicy shrimp, prepared by Buen Provecho’s Chef Maria Jose Cardona.
“We have a country with a very complete range of ingredients, which we can use to fusion with all types of foods,” said Cardona.
The Intercontinental Hotel’s executive Chef, Juan Carlos Bonilla, moved to Tegucigalpa from Guatemala a few years ago and is a fan of the region’s flavors.
“In the last six to eight months, I have seen a great growth of gastronomic offerings based on Honduran ingredients,” Bonilla said.
And of course, we can’t forget about dessert.
“Honduran desserts are special because we make them seasonally,” said patisserie Chef Juan Jose Navarro.”
As the temperatures dip, rosquillas en miel can be found in most kitchens. The cornmeal cakes are left to simmer in simple syrup, absorbing different spices like cinnamon, and cloves. A splash of dark rum is added to give it a “little kick.”
