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Hearty and filling describes the cuisine of Western Honduras. The region combines the indigenous-influenced food of the highlands—chicken, pork, beans, rice, and lots of corn—with the abundant and varied fruit from the nearby lowlands around San Pedro Sula. The plato típico (traditional dish) is everywhere at local restaurants, and the combination of meat, rice, beans, and cheese always makes a filling, inexpensive lunch. The pupusa, a golden-fried patty of corn, beans, and cheese, usually served with a vinegary blend of cabbage and onion called repollo, has made inroads from nearby El Salvador.Charcoal-grilled corn on the cob makes another tasty treat. One of the country's best-kept secrets is frita de elote (a deep-fried, sizzling mash of corn and sugar), sold by competing little girls along the road near Lago de Yojoa. Restaurants have it on their menus, too.
Considered one of the finest restaurants in town, this is the place to come for a quiet meal. A touch of elegance is added by the white- or melon-colored tablecloths. Dishes include such specialties as pork with onion sauce. The wine list includes some decent Chilean options.
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