ALL YOU NEED TO KNOW
IT IS TIME TO TRY OUT THE DELICIOUS FLAVORS OF THE HONDURAN CUISE!
FINDING OUT ABOUT
BALEADAS
A baleada is a popular and traditional Honduran dish, consisting of a warm, thick flour tortilla folded in half and filled with a variety of ingredients
. It's a staple of Honduran cuisine, enjoyed at any time of day, from breakfast to dinner.
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The simplest version, known as a baleada sencilla (simple baleada), includes:
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Refried red beans
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Crema (Honduran-style sour cream, also called mantequilla rala)
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Crumbled hard cheese (queso duro or queso fresco)
More elaborate versions of baleadas include:
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Baleada mixta: Adds scrambled eggs to the base ingredients.
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Baleada preparada: Includes scrambled eggs and avocado.
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Super preparada: Further adds meat like chorizo, steak, chicken, or ground beef.
FINDING OUT ABOUT
PUPUSAS
In Honduras, pupusas are a popular flatbread dish, similar to stuffed tortillas, made from cornmeal or rice flour and often filled with cheese, beans, or meat, and sometimes a combination. They are a common street food and can be found throughout the country, often served with a side of curtido (pickled cabbage slaw). ​
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Pupusas are thick, flat, griddle-cooked cakes made from masa harina (corn flour) or rice flour, similar to a thick tortilla.
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They are typically stuffed with a variety of fillings, including cheese (like mozzarella or queso fresco), refried beans, shredded pork (chicharrón), or a combination of these.
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Pupusas are often served hot with curtido, a tangy, slightly spicy slaw made of cabbage, carrots, and vinegar.
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Pupusas are a beloved food in Honduras and El Salvador, where they are considered a national dish. They are a staple street food and are often enjoyed by people of all ages and backgrounds.
FINDING OUT ABOUT
LOROCO
Loroco is a unique edible flower bud from a vine native to Central America. It's a popular ingredient in Salvadoran and other Central American cuisines, particularly in pupusas. The unopened flower buds are harvested for their delicate, earthy, and slightly sweet flavor, often compared to a mix of asparagus and broccoli.
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Loroco is native to Central America, including El Salvador, Guatemala, Honduras, and Nicaragua.
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Loroco is a good source of fiber, calcium, niacin, and vitamins A and C.
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Botanical Name: Fernaldia pandurata or Echites panduratus.
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Flavor: Loroco has a distinctive, pungent, and slightly sweet flavor.Some describe it as a combination of asparagus, broccoli, artichoke, and chard.
