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Hearty and filling describes the cuisine of Western Honduras. The region combines the indigenous-influenced food of the highlands—chicken, pork, beans, rice, and lots of corn—with the abundant and varied fruit from the nearby lowlands around San Pedro Sula. The plato típico (traditional dish) is everywhere at local restaurants, and the combination of meat, rice, beans, and cheese always makes a filling, inexpensive lunch. The pupusa, a golden-fried patty of corn, beans, and cheese, usually served with a vinegary blend of cabbage and onion called repollo, has made inroads from nearby El Salvador.Charcoal-grilled corn on the cob makes another tasty treat. One of the country's best-kept secrets is frita de elote (a deep-fried, sizzling mash of corn and sugar), sold by competing little girls along the road near Lago de Yojoa. Restaurants have it on their menus, too.
This Italian restaurant in the Zona Viva is part of a small Central America-California chain, with a branch in Tegucigalpa, too. You'll find inside seating and a popular patio dining area. Enjoy generous servings of pasta, fish dishes, salads, and a good wine selection at affordable prices, along with the requisite checkered tablecloths.
This is the best restaurant in the city. Tables are set in a pretty, overgrown garden beside a trickling fountain. Enjoy the hint of a breeze as you sample pechuga marsala (chicken breast with vegetables). The plato típico is also quite satisfying. Ask the manager to show you around the historic building.
