I've gotten used to the ingredients that Honduran cuisine revolves around. Rice, beans, corn and wheat tortillas, plantains, avocados, an embarrassment of spectacularly ripe tropical fruits, a simple almost mozzarella-ish cheese called olancho, mantequilla cream (like slightly beaten whipping cream with a touch of salt), eggs, beef, chicken and pork.
Today I discovered what can be considered the national dish of Honduras. Sopa de Mondongo - a beef broth with tripe, corn, plantains, cabbage, potatoes and squash with hints of clove, coconut milk and chillies. Hearty and wonderful.
Funny thing is, it is only served on Sundays. And I mean only. You won't find it anywhere Monday to Saturday.
