International Coffeehouses: Honduras

Traditional Folk Music

Honduras is a small Central American country known for the production of bananas. The Italian explorer Christopher Columbus arrived at Honduras in 1502. Columbus or a later explorer called the land "honduras", the Spanish word for depths, because of the deep waters off the northern coast of the country. Honduras has four main land regions: (1) the Mountainous Interior, (2) the Northern Coast, (3) the Northeastern Plain, and (4) the Southern Coast. Historians know little of what is now Honduras before the arrival of the Spaniards in the early 1500's. An eastern center of the Maya civilization had thrived at Copán until the 800's. Copán had beautiful stone palaces, pyramids, and temples. Its people were advanced in science and other learning.  Tegucigalpa, the capital, is also Honduras's largest city. Other large cities include Choloma, La Ceiba, and San Pedro Sula. About 90 percent of all Hondurans are mestizos (people of mixed white and Indian ancestry). Almost all mestizos speak Spanish. 

Citations:

https://media.worldbookonline.com/image/upload/q_auto/f_jpg,w_630,c_limit/content/lr002931.jpg

Euraque, Dario A. "Honduras." World Book Advanced, World Book, 2017, www.worldbookonline.com/advanced/article?id=ar261060. Accessed 11 Aug. 2017.

Citations:

Image 1: Mayan terracotta painted vase Mellizo Contador type with twin dancers from Travesia Cortes, Honduras, Classical period, 250-900 AD.

Image 2: Map of Caribbean islands including Cuba Hispaniola and Coastline of Honduras Guatemala and Gulf of Mexico by Willem Blau c.1650

Chiltomate Sauce 

This recipe of the ancient Maya is served warm with tacos or Hallacas. (makes about 2 cups)

Ingredients

3 tomatoes, halved

1 habñero chile, seeded and coarsely chopped

1 clove garlic, coarsely chopped

1/2 tablespoon corn oil

1/2 white onion, thinly sliced

1/8 teaspoon sea or kosher salt

Instructions

Heat a cast-iron skillet over medium-high heat. Lightly oil the tomatoes and place them skin side down in the skillet. Fry for 10 to 12 minutes, until browned and the skins are softened. Allow the tomatoes to cool completely. Place in a mortar or a blender with the chile and garlic and process to a coarse texture. Heat the oil in a sauté pan over medium-high heat. Add the onion and cook to 4 to 5 minutes, until translucent. Do not let the onion brown. Add the tomato mixture, and cook for about 15 minutes, until the liquid evaporates. Stir in the salt. Serve warm.