Baleadas

Waking up knowing I’m going to eat a baleada is a childhood memory that stands above all my other food memories. Whether it was before or after school, for weekend lunch or just as a snack, it was always a good time to have baleadas with my family. The baleada is one of the most famous dishes of Honduras, and in my opinion it is a national treasure. Perfectly creamy refried beans, crema hondureña and a heavy dose of crumbled queso duro stuffed into a silky-smooth tortilla is an irresistible combination that can also be topped up with carne asada, avocado, eggs or chorizo. Baleadas are thought to have originated on the North Coast of Honduras, possibly in La Ceiba, where it is said that a woman was selling some of the best street food around. Legend has it that she, or perhaps someone around her vending site, was gunned down. Afterwards, locals wanted to go and eat “adonde la baleada,” which translates roughly to “where they shot her.” As tragic as this story is, there is no doubt that those baleadas were delicious if people still flocked to that spot!

Pescado a la Tipitapa

This traditional Nicaraguan dish comes from a small city in Nicaragua called Tipitapa. It’s a dish consisting of a whole fried fish topped with a stewed tomato and onion sauce. Traditionally this dish is made with Gaupote, a type of fish found in the nearby lakes, but red snapper is often used as a substitute as it’s easier to find here in the states. It’s a dish I grew up eating a lot for special occasions.

Nicaraguan Guacamole

This traditional Nicaraguan Guacamole is delicious on its own, served on the side of classic Nicaraguan dishes like Gallo Pinto or Chancho Frito or served with fried Tostones for a delicious appetizer. It’s a simple recipe flavored with plenty of fresh lime juice, onion and mixed with hard-boiled eggs which might sound odd but works so well together!