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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.
Housed in a charming wooden building, this longtime favorite has sweeping views of the valley from its second-story dining room. Wonderful smells emanate from the meats on the grill, which is crowned with a stone skull reminiscent of those at the nearby ruins. One of the favorite dishes here is the carne encebollado, sizzling beef topped with onions and accompanied by a mound of french fries.
A long-time local favorite that has morphed into a favorite of visitors offers down-home dining at bargain prices. Pull up a chair to one of the wooden tables and partake of a pupusa, the specialty here. The dish originated in neighboring El Salvador and they are that country's answer to the crepe, with a filling of chicken, pork, or beans and tangy cabbage.
Named for a colorful flower, this cheerful little place is tucked away on a side street. It feels much larger than it really is because of the sloped wooden ceiling that soars above the dining room. This is the place to come for barbecued meats—try the pinchos, which are chunks of beef brought to your table on long skewers. Open for breakfast, lunch, and dinner, this is a longtime favorite in Copán.
An eclectic open-air dining room on the second floor makes Twisted Tanya's great for a romantic dinner or a special occasion. There's usually a prix-fixe menu, with several selections for the main course. Even if you already know what you want, the waitstaff enjoy holding up the menu board and describing each item to you with a flair.
This is the best restaurant in the city. Tables are set in a pretty, overgrown garden beside a trickling fountain. Enjoy the hint of a breeze as you sample pechuga marsala (chicken breast with vegetables). The plato típico is also quite satisfying. Ask the manager to show you around the historic building.
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