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When I was a child, my family used to have a tradition of baking apple pies together every fall. We would gather the ripest apples from our backyard and spend hours peeling, slicing, and mixing the ingredients... Read more
In the heart of Central America, Honduras is an incredibly diverse country with a unique gastronomy reflecting indigenous Mesoamerican, Spanish, African, and Caribbean influence. In different parts of the country you’ll encounter distinctive customs, traditions, and of course foods contributed by these various cultures. Not surprisingly, getting to know typical Honduran dishes is the easiest way to dip into Honduran culture and history.
Like some of the country’s Central American neighbors, the staple ingredients of Honduran cuisine include corn, beans, tomatoes, salty cheese, a grilled meats (chicken, pork, beef) and seafood. Avocado often accompanies the latter dishes. Tropical fruits like plantain and coconut are used a lot too. Not a day goes by in Honduras without eating corn tortillas and tajadas, the sliced and fried green plantains that are an obligatory part of any lunch.
Tortillas, made and consumed since the time of the Mayans, are a pillar of Honduran cuisine, culture, and history. Women selling handmade tortillas can be seen everywhere in this country. Tortillas in Honduras are made with both corn and wheat flour. They’re folded, pan-fried, deep-fried, or served on the side in countless Honduran dishes, including some of those examined here.Read more
It wasn’t until our third trip to New Orleans that the local noodle soup called ya-ka-mein crossed our path. A popular festival food and hangover cure that combines noodles with green onion,...
The very rich, chocolatey Brooklyn blackout cake is associated with an iconic chain of Brooklyn bakeries called Ebinger’s, which went bankrupt in 1972 after 74 years in business. Ebinger’s...
The New Jersey-invented sloppy Joe has nothing to do with the messy ground beef sandwiches of your elementary school’s cafeteria. It is a double-decker sandwich on excellent thin-sliced rye bread,...
ArmeniaWhen I was a child, my family used to have a tradition of baking apple pies together every fall. We would gather the ripest apples from our backyard and spend hours peeling, slicing, and mixing t… Read more
Minato City, Tokyo, JapanGrowing up in a family of foodies, I was exposed to a wide range of flavors and cuisines from a young age. My parents loved to travel, and we would often explore different countries and cultures … Read more
North CarolinaOver the years, I’ve found that I connect both my good memories shared with family and friends and my sad memories with particular foods that remind me of people or things, or a certain coo… Read more
rahim yar khanChaunsa, the King of Mango: Originating from the Rahim Yar Khan district of Pakistan, chaunsa mangoes got their name after Sher Shah Suri defeated Humanyun, one of the Mughal emperors, at a battl… Read more
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