Honduras isn’t known for its culinary specialties, but the discerning traveler will find plenty of ways to fill the belly and satisfy the taste buds at the same time. With the infinite variations on plato típico, the national dish, seafood dishes of the north coast, and the omnipresent and addictive baleadas, Honduran cooks do surprisingly well with limited resources.
Hondurans eat a light desayuno (breakfast) when they get up, a decent-sized almuerzo (midday meal) between noon and 2 p.m., and cena (supper) between 6 and 8 p.m. This, of course, pertains only to those Hondurans who can afford it—a good-sized portion of the population makes do on little more than some beans, rice, tortillas, and, with luck, a small piece of meat or vegetable.
© Chris Humphrey and Amy E. Robertson from Moon Honduras, 5th Edition