Of Spanish origin, when they arrived in Honduras, it was made with sausages, plantains, yuca, etc.
With no refrigeration at that time, they hung seasoned pieces of meat with salt and spices for several days in the sun to prevent worms from infesting it.
Some of the tradition
The strong spirit of its inhabitants makes it a very independent territory, rich in history and gastronomy, as the saying goes in Olancho, "it's wide to enter and narrow to leave".
How not to want to return to that beautiful department where the people are friendly, helpful, and have a beautiful heart, plus they offer the best and most delicious foods and drinks, besides the famous "Olanchano Tapado".
They find coyol wine, mondongo soup, dairy products (butter, cheese, quesillo, etc.), yellow rice, among other native recipes and those most enjoyed by residents and visitors alike.
Other stories recount that the Olanchano tapado originated when a housewife started inventing new dishes, resulting in the lively tapado, which has become a tradition for the people that continues to this day.
