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Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol , fried fish , tamales , carne asada and baleadas .
A baleada (Spanish pronunciation:) is a traditional Central American dish, believed to have originated on the northern coast of Honduras. [ citation needed ] It is composed of a flour tortilla , filled with a smear of mashed "refried" red beans (a variety of bean native to Central and South America), crema ( mantequilla blanca ), and crumbled ...
A woman making pupusas in Ahuachapán, western El Salvador Traditional pupusas in El Salvador are cooked over wood fire, using a pottery griddle called a comal. A pupusa is a handmade maize or rice tortilla stuffed with ingredients. Stuffing can include cheese, refried beans, squash, loroco, and chicharrón. [6]
By 1987 about 750,000 hectares of Honduran land had been seriously eroded as a result of misuse by cattle ranchers and slash-and-burn squatters who planted unsuitable food crops. The Honduran government and two banana companies—Chiquita Brands International and Dole Food Company—owned approximately 60 percent of Honduras's cultivable land ...
Currently based in a village in Sichuan, China, he's immersing himself in local cuisine, uncovering authentic cooking techniques, and sharing the best street food experiences. 10) The Food ...
Pan de coco, literally "coconut bread" in Spanish, is a dense, cake-like bread from the Garifuna people of the Caribbean coast located in Honduras.Its dough features coconut milk as its main ingredient, and typically does not incorporate eggs or milk.
Latinos Define Their Identity In Stunning Photo Essay
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