Honduran Home Style Cooking
I lived in Washington, D.C. for nearly ten years. As a result, I became fascinated with ethnic foods from around the world. In D.C., you can find a representative dish from most of the world’s countries. Those years established my fascination with all types of ethnic cooking. I was especially fond of Latino cooking from countries other than Puerto Rico and Dominican Republic (My parents’ home countries). It was the first place that I experienced real Mexican food other than the hard shell tacos with ground beef that my mother would make for us. Cuban, Nicaraguan, Argentinian, Chilean. All the nations of Latin America and the Caribbean.
I’ve tried my hand at home cooking those dishes. Some were more successful than others. But busy schedules have, to be honest, put a hold on the home cooking. I’ll just have to live vicariously through these food posts.
Last week, we looked at Mexican Home cooking, specifically Mole. This week, I wanted to try something different, a Honduran Baleada.
What is a Baleada
According to the Great Honduran Food website, “Baleadas are one of Honduras’ most characteristic and famous foods. A baleada is a wheat flour tortilla, generally quite thick, filled with mashed fried beans and folded in half. This simple flour tortilla can be also filled with a broad variety of other ingredients. The final result is a tortilla filled with food, often sold on the street, easily held in the hand and eaten on the go.”
Types of Baleada
The website lists a number of of variations including:
Simple baleada (sencilla baleada) is usually an oversized flour tortilla (about 8 to 12 inches in diameter) filled with mashed refried red beans, sprinkled with queso duro (a hard salty cheese) and queso crema (a type of cheese that can be described as a blend of heavy cream, cream cheese and sour cream)
Special baleada (baleada especial) contains all the ingredients of simple baleada and scrambled eggs
Super special baleadas can include vegetables like avocado, plantain, hot sauce, chismol, bell peppers, onions or hot peppers. They might include pork or beef, which could have been processed, cubed or slow cooked to provide a versatile meat that is easily made into baleada filling.
I know what you’re thinking. I’ve done these before and didn’t call them baleada. Right, so have I and now we know what they are.
Want to try one. Check out the Honduras’ Kitchen in Long Beach, 1909 E. 4TH ST. (562) 624-8849