Hondurans love soup. It is served at most family gatherings, and at nearly all semi-formal dinners, being the true measure of the cook’s culinary abilities. As a main dish, some restaurants serve nothing else. Most traditional “sopas” have variations throughout Latin America, maintaining their regional distinctiveness by the use of locally obtained flavorings and spices. Most are clear, not thick, and the successful combination of homegrown ingredients, along with the culinary techniques of diverse ethnic cultures is truly an art.
A few of the classics which no visitor should pass up:
SOPA DE MONDONGO: This is the king of Latin American soups. Available throughout the Americas south of Mexico, in hundreds of local variations, it has its roots in the Caribbean island of Dominica in Spanish Colonial days. According to historians it began among African slaves as a means to use animal products not considered fit for the master’s table, along with ve