Rompopo is the Honduran version of eggnog. This traditional seasonal drink only uses the egg yolks (use the whites for your morning omelets!) and it can be made with or without alcohol.
This pork roast will surprise and delight your family and friends. This recipe is not only delicious and super easy to make, but you can also use the leftover meat for sandwiches!
Dominican chambre stew combines meat, red beans, rice and auyama (squash) in a hearty and rich stew that is preferably accompanied by sliced avocado. Any other type of legume will do, although red beans and gandules (green pigeon peas) are most commonly used. This dish is very affordable and has an […]
This succulent fish stew with bacalao, or salted cod, is just perfect to warm up on a chilly day.
Mojo Criollo is an “indispensable” garlic sauce used in many Latino kitchens. In Puerto Rico, mojo is commonly used as aliño (marinade) for various cuts of meats, especially pork. In Cuba it’s also served over boiled yuca or any other root vegetables, and also fried mashed plantains, a popular side […]
Pacayas are the flowers of date palms that grow commonly in Guatemala and Salvador, and as an abundant food source are commonly used in the cuisine of these Central American countries. (An interesting side note: Pacaya also happens to be the name of Guatemala’s largest volcano, which erupted last in […]
Chilly temperature is the perfect excuse to indulge in a rich cup of Mexican hot chocolate. The main difference in champurrado from a traditional hot chocolate is the addition of cinnamon, vanilla and masa mixture that results in an aromatic, thicker, yet delicious hot beverage. For an authentic champurrado, use […]
Fall is here! Let’s start enjoying the flavors of warming pumpkin spice drinks, squash, apples, cinnamon, cranberry sauce, creamy and hearty soups, stews and so much more! This soup will satisfy the cravings for fall flavors while at the same time provide excellent nutrition with all goodness in butternut squash […]
Tapado Costeño Hondureño is so representative of the Honduran cuisine. This rich soup uses a variety of seafood, more preferably, conch, but any white fish will do. Freshly pressed coconut milk gives the best flavor. Canned coconut milk is a good substitute, especially given that fresh coconut milk may be […]
Don’t be intimidated by the appearance of huitlacoche! Also known as corn mushroom, corn smut or Mexican truffle, huitlacoche is a fungus that grows on corn. At first sight, it may not look appealing to eat even the adventurous foodie. Its earthy flavor and mushroom-like texture, however, more than make […]
I’m Suellen Pineda, a Honduran-born, bilingual Culinary Registered Dietitian Nutritionist with a deep appreciation for real food and ingredients, especially those that reflect one’s culture.