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  • Hacienda San Lucas (Western Honduras): On a hillside overlooking the Copán valley, this rustic 100-year-old family-owned hacienda dishes out an authentic Maya Chortí five-course candlelight dinner focusing on fresh, local ingredients and revived recipes that are prepared with traditional tools. Their tamales, ticucos, corn chowder, and fire-roasted chicken with Maya adobo sauce -- like mole, minus the chocolate -- have been celebrated widely by the international media. If you're really into it, the staff will even bring you into the kitchen to make authentic Honduran tamales.
  • Eating a baleada (the North Coast): The Honduran version of the taco, or pupusa, is a corn tortilla with refried black beans and fresh cream. It is the country's iconic snack food and is served in street side stalls and sit-down restaurants almost anywhere you go for less than the price of a local phone call. Spice it up with eggs, chicken, avocado, loroco, or anything else your stomach is growling for.
  • Lenca recipes at Rinconcito Graciano (Western Honduras): Lenca recipes passed down through generations not only have been preserved, but also use mostly organic ingredients from local farmers at this small Gracias restaurant in the colonial heart of the city. Many of the dishes, which are served on locally made clay plates, such as chorocos (a type of tamale from San Manuel de Colohete) and lengua de res (tongue) are rarely found outside of local homes in the region. The owner is heavily involved with preservation of the colonial history and Lenca culture, and is a driving force behind tourism in the region.
  • Garífuna-style dining (the North Coast): Step into almost any Garífuna village, like Travesia or Sambo Creek, and look for the simple thatched-roof eateries, usually right on the beach, for what will likely be an entire afternoon or evening of food and drinks. Try tapado -- a seafood stew that combines fish, shrimp, green plantains, achiote, and herbs with coconut milk -- or dulce de coco -- shredded coconut cooked in sugar, formed into bars, and sold by the bag.
  • Lago de Yojoa fish shack strip (Western Honduras): The dozens of nearly identical shacks right on the highway with carbon-copy menus and stellar views of the lake and mountains are the unequivocal favorite rest stops for Hondurans traveling between San Pedro Sula and Tegucigalpa. Each serves fresh fish -- often fried whole -- caught right from the lake and dished out with a side of plantains.
  • Beer and birds at D&D Brewery (Western Honduras): Sick of not being able to find a decent pint in Honduras? American Robert Dale decided to brew his own. Now, you can drink blueberry soda or a porter at the only microbrewery in the country and chat about the toucans and motmots you spotted earlier that day. Hungry? Try their real American breakfasts, pancakes, burgers, burritos, pork chops, and a few Honduran staples.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.