Honduran cuisine is a fusion of African, Spanish, and indigenous cuisines. Its most notable feature is that it uses more coconut than any other Central American cuisine in both sweet and savoury dishes. Regional specialities include fried fish, tamales, carne asada and baleadas.
 
Other popular dishes include chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and islands, seafood and some meats are prepared in many ways, some of which include coconut milk.
 
Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plaintains, cassava and cabbage, and served with corn tortillas.
 
Other typical dishes are the montucas or corn tamale, stuffed tortillas and tamales wrapped in banana leaves. Also part of Honduran typical dishes is an abundant selection of tropical fruits such as papaya, pineapple, plums, zapotes, passion fruit and bananas which are prepared in many ways while they are still green.

sub-cuisine of: