Honduran gastronomic tourism: flavor, roots and experiences
HONDURAS CUISINE IS ESSENTIAL TO CLOSE THE CYCLE OF EVERY TOURIST’S EXPERIENCIE, AS WELL AS KEEPING THE ROOTS OF OUR KITCHEN ALIVE.
Gastronomic tourism is a way of doing tourism that is waking up in Honduras. The cuisine of our country is essential to close the cycle of the experience of every tourist. The local cuisine of each department becomes another guide of the visit, it is actually anaddedalternative of tourism. It is a very particular way to get to know Honduras better, focusing on the displays of the culinary culture of each region. It is not important only for those Hondurans who love to eat, or who work in the field (with the rise of cooks and chefs in the country), In fact, it is meant especially for adventurers, those who feel the culinary roots of the place or who simply feel pride in the flavors of their land. Forhonduras, this category of tourism is growing and spreading in almost all of the 18 departments that comprise it. In this special edition of the magazine Honduras Tips, we trace the route through the northwestern part of Honduras, and passing to the center and south, from the Caribbean coast of the Bay Islands to the South Pacific coast in Choluteca, beginning to recognize, discover and above all describe the flavors that reign in each of these regions that make up the richness of mixed blends of Honduras. In the Caribbean coastal areas, we find a fusion of Caribbean, Creole and Garifuna cuisine, with a unique flavor and millenary history. While the Lenca, Chortís andmayainfluence predominates in the western area, not only in the used ingredients such as flowers, plants and herbs, but also in thecooking methods, the prior food preparation and the occasional Creole tradition of mixture of flavors. Moving on to the central corridor we get to enjoy other blends of flavors in meats, sour and bittersweet combinations, until we reach the south where the feeling of the Pacific and its volcanic sand give away other types of seafood and side dishes that reflect the warmth of its people and influences of the Central American southern. It is time to enhance and recognize the food routes of our country, not only its dishes but also the local ingredients, especially for future generations who will receive all that wisdom and knowledge from their ancestors, keeping alive the culture and our Honduran cuisine. Without a doubt the gastronomic tourism in Honduras, comes to reinforce the culinary roots of each region, activating the local economy but above all generating national pride for our meals, our foods and our ancestral customs that are still valid. We invite locals and foreigners to continue rescuing, discovering and keeping alive our culinary roots.