Santa Rosa de Copán- Foods and Beverages

Honduran Cuisine

The Honduran gastronomy is varied, incoorporating pre-Hispanic, Spanish, native, and African elements, typical of many of the cuisines of the Central American Atlantic coast. The Honduran gastronomy is strongly linked to that of El Salvador, since both have the same cultural and historic origin.

The Honduran traditional kitchen is dominated by corn. Corn was historically the alimentary base of the pre Hispanic and Mesoamerican cultures that inhabited this region. The foods of Honduras vary from region to region, but is generally composed of fried beans, cream, cheese, tortillas, and hot coffee. Also, fried ripe banana and avocado are often a part of the meal, and during the corn harvest, Hondurans enjoy tamalitos, montucas, riguas, nacatamales, and ticucos, among other specialties.

Honduras has several different dishes that are prepared especially on holidays. For example, on certain days during Easter Holy Week, a dry fish soup is prepared in advance, since it is believed that one should not work or cook during these days. Also, candies are made in advance and preserved so they can be eaten during the holidays. These foods, although nowadays purely symbolic, carry on Honduras’s customs and traditions.

Santa Rosa offers a great variety of foods and beverages that make up the traditional kitchen. The food is the combination of recipes inherited from the 3 different ethnic groups of our country. Below, you can find recipes and information about several of our local specialties.

FRIED BANANA CHIPS

EMPANADAS

BALEADAS AND BOLIBALEADAS

PASTELITOS

TORTILLAS

TRIPE SOUP

FRIED CHICKEN

REFRIED BEANS

CATRACHAS

TICUCOS

ENCHILADAS

CORN ATOL