Estofado de carne de cerdo y res estilo hondureño
Su elaboración es sencilla y deleitarás a tus comensales con su exquisito sabor, resultado de la combinación de la suculenta carne de cerdo y de res, marinadas con la auténtica sazón hondureña.
Stories say that one of the butcheries near La Merced neighborhood in Barcelona was considered the birthplace of oxtail stew.
A Delicious Stew
The women of the bullfighters were responsible for preparing the stew to sell afterward.
The original way of preparing the stew involved placing the various ingredients—cleaned beef tripe, oxtails, vegetables, and seasonings—into a clay pot. They seasoned it with pepper, saffron threads, a bit of oil, and cooked it slowly to achieve the perfect result.
For Hondurans, stew is a true delicacy. There are different versions depending on the region of the country, each with its own special Honduran seasoning.
An Arrival in the Country
This dish arrived in Honduras through cultural and gastronomic exchanges during colonial times.
From there, the stew became part of Honduran cuisine, transforming into one of the most popular main dishes for locals.
Hondurans often accompany their stew with white rice, salad, or sometimes replace the rice with mashed potatoes. Although there are many types of stew—beef, fish, pork—the seasoning that is always essential regardless of the type is cilantro.
