Honduran diets consist primarily consist of beans rice and corn like many countries in southern and Central America. The frequent use of the coconut sets Honduran cuisine apart from most of the region. Meat is also a frequent in Honduran diet fish, carne asada, chicken, and pork are often fried or grilled with chimol. Common tropical fruits like papaya, pineapple, plums, zapotes, bananas sometimes prepared while still green and plaintain, often wrapping tamales in banana leaves instead of cornhusk. Starting with a heavy breakfast consisting of fried eggs, fried plaintain, avocado, smashed re-fried beans, sour cream, and slices of cheese. Sometimes including chorizo or other roasted meats, tortillas, and Honduran coffee, this breakfast is so popular even international fast food chains like burger king have adapted there menu. Sopa or soup is also popular among all of Latin American culture including Honduras, Sopa de Caracol, or Sopa Marinera is a representative dish of their specific region. Cooking conch in coconut milk prepares it; this broth is then spiced with yucca, cilantro, and green plaintains known as guineo verde. The soup can be served with a variety of seafood including crab, fish, or shrimp. Carne Asada or Carneada is a national dish and a “plato tipico” of Honduras and many other Southern and Central American countries. Preparing the meat becomes a social event with drinks and music; the meat is usually marinated in sour orange juice, salt, pepper and spices, and is then grilled. Rice and beans are often prepared together and cooked in coconut milk with cilantro and spices. Fried Yojoa Fish is another region specific dish that is specifically found in Yojoa Lake. The fish is spiced and salted and then deep fried and served with pickled onions, jalapenos, red cabbage, and deep fried plaintains. Baleada is a common street dish made of flour tortilla folded and filled with mashed refried beans; quesillo or parmesan cheese and sour cream, often added are roasted meats and scrambled eggs. Yucca con chicharron is another type of side dish made of yucca served with raw cabbage with lemon. On top are chicharrones, which are deep fried season pork fat and skin, tomato hot sauce and mojo (made with oil, garlic, onion, spices such as oregano and bitter orange or limejuice. Finally the most important element served with almost every dish is maiz or corn, which is the main ingredient in tortillas, which are served as a side with almost every dish. Corn comes as a form of inheritance from the Maya-Lenca ancestors; the maya believed the corn to be sacred, and that the father gods created men from it. As for my experience with Honduran cuisine I ate at Honduras Kitchen on 4th street in Long Beach, Ca. I ordered the plato tipico, which is filled with grilled beef, chorizo sausages, chismol, fried plaintains, refried beans, tortillas, and sour cream. All of which I had eaten before, and enjoyed which was no different then this experience. I also enjoyed a plate of carne asada traditionally prepared and served with plantains, rice, and refried beans, as well as tortillas, which were among the best I have ever had. The portions were gigantic but delicious and because I am already so fond of southern and Central American cooking, I cannot wait to enjoy these delicious sweet and savory flavors again very soon. In addition the restaurant plays Honduran TV shows and plays Honduran music. Overall the experience was on I am very glad to have had.
Urbanizing Honduras 
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