By Caroline Phillips

The food of Honduras puts emphasis on its corn, peppers, tomatoes and beans.Coconuts are used more widely in Honduran cuisine than in neighboring countries and numerous fish dishes reflect a long Caribbean coast. Popular dishes include sopa de caracol (conch soup), carne asada, and baleadas. Tropical fruits makes for great desserts.

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Step 1. Your first step is either to make the "masa" or tortilla, or you can often purchase masa already made to use. To make the masa, purchase instant corn masa flour called, "Maseca" in your grocery store's flour aisle. The instructions are on the back, but you generally mix 1 cup of the Maseca mixture for every 2/3 cup of water, and add 1/8 teaspoon of salt. Combine the Maseca with the salt first, then add in the water. Mix 2 to 4 minutes until the dough is soft.

Step 2.Mix grated cheese. If you have seasoned pork meat, that was cooked the night before and left over, this is incredible in the pupusa. I flavor my pork meat with a pinch of chile seasoning, salt and pepper, and sometimes diced cilantro for extra flavor. Mix all these ingedients together and place to the side.

Step 3.Preheat a skillet or griddle and add about a half of a teaspoon of crisco shortening to the grill. You should use a medium-high heat to allow the cheese to melt properly.
Step4Divide the dough into eight balls. Press a hole in the center of the dough and add about a tablespoon and a half of the filling.Use a tortilla press and line it with wax paper to keep the mixure from sticking. Press until the tortilla is about 5 to 6 inches in diameter and make sure the mixture is moist enough so the edges aren't cracked.

Step 5.For the curtido, shred up cabbage, (about a 1/4 of a head), chop a couple of scallions, grate a carrot, add a pinch of sugar, a pinch of oregano, crushed red pepper flakes and add 2 cups of water and a 1/4 cup of vinegar, and I like a teaspoon of olive oil. Let sit in the refrigerator overnight after you mix.


People that live in chile snack alot this something that you can make and it will be googd for your health and last a while. People normally eat this for dinner or lunch it is great with rice or rea fried beans. I chose this because i love spanish food. This looked very tasty and had vegtables and good meat in it. VERY NUTIOUS! In chile there tyipical cusine is lots of vegtables with meat. Freash fruits and lots of BANANAS!
Cant wait till we can bring chile to our classroom!! :)

By: Erika Downes
Chayotes María

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10 Servings
Cooking Time: 30-60 mins.
4 quarts water, salted
6 medium chayotes, washed
1/3 cup flour
3 cups skim milk
1 cup evaporates skim milk
1/2 cup low fat sour cream
1 1/2 tablespoon chopped fresh parsley
3 scallions, minced
pepper to taste
small amount of salt (optional

1. In large saucepan, bring 4 quarts of salted water to a boil.
2. Add chayotes, cover and cook until they are tender when pierced with a skewer, about 30 minutes.
3. While chayotes are cooking, prepare sauce.
4. In small bowl, whisk together flour and 1/2 C. skim milk until smooth.
5. In large, nonaluminum saucepan, stir together remaining skim milk and evaporated skim milk. Bring to simmer over medium heat.
6. Very gradually whisk in flour mixture. Stir until sauce boils and thickens.
7. Reduce heat to very low and cook for 2 minutes, stirring occasionally.
8. Stir in sour cream, parsley and scallions, and season to taste with salt (optional) and plenty of pepper.
9. Drain chayotes and cut into 1/4-inch thick slices. Put sliced chayotes in serving bowl, pour sauce over and serve immediately.
Nutrition Analysis Per Serving:
Calories, 91; Total fat, 1 gram; Saturated fat, 0 grams; Cholesterol, 3 milligrams; Sodium, 77 milligrams*; Dietary fiber, 0 grams; Carbohydrates, 14 grams; Protein, 6 grams

In Honduras, often there is no rice served with the standard fare, even breakfast. A typical breakfast tended to be refried beans (instead of whole beans mixed with rice like further south in Central America) eggs as you like, very salty fetta-like cheese, and usually cream. There is more yoghurt available in shops and restaurants and is often served with granola and fruit. Cereal is very limited and is served with hot milk. Main meals are often served with pickled vegetables, carrot, onion and jalapenos. Coriander (cilantro) is also commonly used in dishes.