The gastronomy of Central American countries is diverse, thanks to the combination of pre-Hispanic, Spanish, Creole, and also African influences, as is typical on the Atlantic coast of Central America.
Brothers at the table
Honduran and Salvadoran cuisines are very closely related, sharing the same historical and cultural origins, except for the Atlantic coast of Honduras, which has a strong African influence.
In traditional Honduran cooking, due to its pre-Columbian roots, corn, beans, papaya, squash, and cassava are predominant; but there is also influence from Spanish cuisine with fruits, vegetables, and various farm animals.
As a result, we have Honduran dishes that can satisfy even the most demanding palates.
Honduran cuisine also offers some exotic dishes, such as a ceviche made with curiles, which are black shells harvested from the Gulf of Fonseca in the Pacific Ocean; they are served in their ink and eaten fresh. They also appear in a delicious ceviche.
The delicious chandinga
We cannot forget the chandinga, a delicious dish prepared with a mixture of liver, heart, kidney, and pork belly, all chopped into pieces.
Turtle eggs are creamy and served seasoned with a little English sauce, lemon, and salt.
It might sound a bit repulsive, but cow’s eyes are well accepted by many people. With a little effort, you might be able to swallow them by closing your eyes.
Ceviche
Ceviche is a very well-known dish worldwide and in Honduras it is no exception. There are various versions of this delicious delicacy, but undoubtedly, shrimp stands out as its main ingredient.
Finally, there's a ceviche made with cow tongue, which is tender meat and quite pleasant to the palate.
