Atlantida’s Gastronomical Charms

Atlantida’s gastronomical charms are plentiful!

Discover Atlantida’s gastronomical charms! The unique and different history of Atlantida has provided differentiating elements that provide Atlantida with its own gastronomical identity.

Sea Food & Coconut
Without doubt, the influence of the Garifuna culture, awarded the status of Intangible World Heritage, as well as its closeness to the Caribbean Sea has helped create different cuisine, enhancing Atlantida’s Gastronomical charms. Sea food has been of easy access and influenced the local cuisine, includes fish, shrimp, lobster, conch and other local seafood’s. Traditional Garifuna dishes, such as the famous Conch Soup, fish fried in coconut oil and Machuca, are but a few of the most typical foods in Atlantida. Of course, cassava is also present in most dishes, as it is used in place of bread or tortillas.
On another note, the easy access to bananas during the peak of the banana companies in the region also had a direct impact in the local gastronomy. Fried plantains, fried bananas, prepared as chips or medallions are just some of the many ways they are used. These replace fried potatoes and usually accompany the local dishes that can be presented with chicken, pork or beef.
Another of the very typical foods in Honduras is the baleada, and while some claim it is native to San Pedro Sula, it is certainly native to the north coast of Honduras and is one of the very traditional foods to be found in Atlantida. A baleada is a large wheat flour tortilla that is stuffed with beans, cream and a bit of cheese. You can find a more “gourmet” baleada with avocado, chicken or beef, or just about anything you might want to put into it. Many restaurants in Atlantida offer baleadas, and this is one of the meals you will easily find throughout the street vendors that offer food in both Tela and La Ceiba. If you want to spice up your baleada, try adding a little dab of “Chile Cabro” sauce, but be careful, as it is tasty, but very, very spicy and hot! The chile cabro is actually a habanero pepper, the spiciest of all peppers!
Last, but not least, you might want to try a shot of “guifity” a local Garifuna beverage made of herbs, roots and spices. It is generally quite bitter, but many restaurants prepare their own unique recipe in a house cocktail using guifity that will make it more palatable. It is reputedly medicinal, and many swear by it as an aphrodisiac! Try it and let us know what you think!

Now that you know what to look out for, you are ready to go out and try some of Atlantida’s gastronomical charms! As they say in Spanish: Buen Provecho! Or in French: Bon Appetite!