Chef Herando Moreno runs a cooking school, Escuela de Gastronomia, in San Pedro Sula, Honduras teaching Honduran and Latin American cooking. He also has a popular TV cooking show.
One local favorite is Tapado Olanchano; which, as he explains, “…is traditional to the interior of Honduras which is largely a ranching area. Olancho is the largest department in Honduras.” Many recipes that come from farming areas might be considered the “everything” meal made up of anything that is available at that time of the year. The ingredients vary from family to family and from region to region. Regardless, all these one pot meals are hearty as was necessary for hard working farm families.
Tapado Olanchano
Beef cook with water and salt (or use beef and beef broth)
12-15 sausages
1 lb. Pork ribs
1 lb. Pork skin (pork rinds)
3 green plantain
3 ripe plantain
Fried yucca (or potatoes)
3 tomatoes
2 green Peppers
½ garlic head
Cilantro
1 onion minced
cumin
Lightly fry minced onion, green peppers, garlic, cilantro, and tomatoes. Add to beef broth along with the ribs, pork rinds, plantains, yucca, and seasonings. Cook for 2 hours.
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