Honduras: San Pedro Sula Simmered Beef


1 lb. bottom round of beef. Trim any excess fat
2 T. olive oil
1 small chopped onion
4 cloves minced garlic
1/8 C white flour
1 can (14-15 oz.) stewed tomatoes (preferably with green chilis)
1 can (7 oz.) diced green chilis
1 jalapeño – diced
¼ C water
1/4 C red wine
½ t. oregano
1/2 t cumin
Salt to taste.

Cooking Instructions:

Cut meat into 1 inch pieces. Brown meat in olive oil. Add onion and garlic, cooking until soft.

Sprinkle the flour over the browned meat; cook 2 minutes. Then, add remaining ingredients. Stir. Cover and simmer on very low for 1 to 1.5 hours, checking and adding water/wine as needed. Stir occasionally

To serve, garnish with sour cream or plain, unsweetened yogurt on tortillas/tacos with cheese, lettuce, diced tomatoes, your favorite finishings.

Servings: 6

Honduras: Mixed Greens with Sweet Potatoes and Feta Cheese


¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
1 T olive oil
1 T fresh lime juice
1 T balsamic vinegar
3 cloves of garlic
½ t of Dijon mustard
¼ C of buttermilk
8-10 oz of fresh greens
4 oz fresh feta cheese

Cooking Instructions:

Steam the sweet potato for 5-8 minutes. Just tender. Remove and drain on paper towels. Get the steamed potatoes very dry.

Heat 2 t of olive oil in medium skillet over medium heat. Add potatoes, shaking pan often for 15 minutes. Remove when crisp and drain again on paper towels.

Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk. Whisk in a blender.

Place greens and cheese in a salad bowl and toss with the dressing. Top the salad with the sweet potatoes.

Serve with tortillas.

Servings: 4

Honduras: Tortillas


1 cup of masa mix
1/2-3/4 cup of water

Cooking Instructions:

Mix for 2 minutes or until you have a solid ball. Add only a little at a time until the right consistency occurs.

Divide into 8 pieces. Moisten a kitchen towel and keep it over the dough during the entire time.

Place one piece of the dough on your tortilla press between pieces of wax paper. Press firmly and peel the tortilla off the press.

Toss the tortillas onto an ungreased iron griddle, turning just as they begin to burn. Keep tortillas warmed under a kitchen towel while others are cooking.

Servings: 2

Honduras: Ceiba Conch Ceviche


29 oz. can of conch – Drain and rinse in cool water until the ‘soapiness’ disappears.
2 Mexican or Key limes [use your standard supermarket “Persian” limes if not available]
1 small serrano pepper [jalapeno if you like more heat]
4 cloves of garlic
½ walla walla, vadalia or another sweet onion
1 celery rib
½ red bell pepper
½ green bell pepper
fresh cilantro (parsley if cilantro isn’t available)
1 T. first press, extra virgin olive oil
sea salt
freshly ground pepper

Cooking Instructions:

Chop conch pieces into ¼ inch chunks. Squeeze the limes and place the conch in the juice.

Dice the vegetables into 1/8-1/4 inch pieces. My taste runs to smaller dicing. Press the garlic. Chop the parsley (or cilantro) and add the olive oil. Salt and pepper to taste. Toss the vegetables and add to the conch and lime juice.

Chill at least 4 hours. Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.

Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.

[Note: We also like this recipe wit



3 very ripe plantains
3 tbsp. flour
4 tbsp. melted butter
2/3 cup cooked white beans
2/3 cup shortening

Cooking Instructions:

Boil and mash plantains; add flour and butter and mix thoroughly.

Fry the beans in 1 tbsp. shortening for about 5 minutes.

Heat remaining shortening in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake.

Fry the “pancakes” for about 5 minutes, place a teaspoon of the fried beans on each and fold.

Fry the stuffed pancakes, covered, three minutes on each side or until brown.

Honduras: Conch Soup


1 pound of conch
2 shredded coconuts
3 green bananas
2 carrots
2 pounds of yucca – it is better if you use yellow yucca
2 garlic teeth
2 large onions – yellow or white
2 green peppers
2 bouillon cubes
1/2 cup of coriander – small leaf
1/2 cup of coriander – broad leaf
1/8 cup of margarine
1 cup of coconut milk

Cooking Instructions:

Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine.

Add the bouillon cubes and the coriander.

Liquefy together the meat and the milk of the coconuts, sift the mixture – you may need to add some water to get it all out.

Should end with approximately 3/4 liter of coconut milk.

Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes.

Add the bananas and simmer for another 7 minutes or until the bananas are soft.

Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.

Honduras: Carne Asada (Mexican grilled steak)


Flank or skirt steak — 2 to 3 pounds
Onions, thinly sliced — 1 to 2
Oranges, juice only — 2 to 3
Salt and pepper — to season
Oil — 1/4 cup


In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.

Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.

For a Mexican-style Fiesta: serve carne asada in tortillas with shredded cabbage, salsa mexicana, sliced red onions and guacamole. Side dishes could include frijoles de la olla, fresh radishes and grilled scallions, or cebollitas.