Hondurans have creative ways to prepare the foods they eat every day, such as corn, beans and rice. Other common foods include plantains (similar to bananas), cassava and peppers. People enjoy tamales (made of ground corn and filled with meat and sauce) and tortillas con quesillo (tortillas filled with melted cheese). Other common dishes include tapado (a stew made from cassava and meat) and baleadas (tortillas folded over and filled with refried beans, crumbled cheese and cream). Street vendors sell crispy tajaditas (fried plantain chips) or sliced green mangoes sprinkled with salt and cumin.

Honduran breakfast foods include fried beans, eggs, cheese and fried bananas. At lunch or dinner, they may eat rice, tortillas, meat, cheese, salad or soup. Portions are smaller at supper, which is a lighter meal.

Honduran adults like to drink coffee with every meal, as well as between meals. Children and adults also drink orchata, which is made from rice and seeds. Milk is usually mixed with fruit in a drink called licuados. Soft drinks are common, and frescos (drinks made from fruit, sugar and water) are popular. Safe drinking water is not always available, so those who can afford it buy bottled drinks. Hondurans do not usually drink alcohol with meals, but they may drink at a party. Some common alcoholic drinks are aguardiente or guaro (which tastes like licorice), wine and beer. Chicha is a home-brewed drink made from pineapple skin.

Many Hondurans cannot afford to buy much food in the market, so they grow what they can in their own garden, if they have one. They may also sell produce from their garden, so that they can buy other things. Food preparation in Honduras can be time-consuming, since Hondurans make more of their food from scratch, even grinding corn to make tortillas. Many people roast their own coffee beans at home.

   Did you know?
Many Hondurans grow pineapples in their gardens. Every part of the pineapple is used for something. The skin is used to make tea, chicha or vinegar for preserving vegetables. The fruit is used to make juice, jam or pies. The tops are put in buckets of water until they sprout roots and can be replanted in the garden.
   Cassava Stew

1.3 kg cassava
1 small cabbage, shredded
450 g tomatoes, diced
Salt and pepper to taste
900 g crispy fried pork
375 ml tomato sauce


Boil the cassava for 20 minutes, or until it can be pierced by a fork. Remove from the water and break into small pieces on a serving dish. Mix the shredded cabbage and diced tomatoes in a small bowl with salt, pepper and vinegar to taste. Place the cabbage and tomato mixture on top of the cassava. Break the crispy fried pork into small pieces and sprinkle on top, then pour the tomato sauce over. Serves five.