Looking to find Recipes from Central America, mainly Honduras. I only know how to make american food and my fiance misses eating his type of food… Can anyone help?
Here’s a couple of links to help: 
http://www.recipezaar.com/r/331
http://www.honduras.net/foods/index.html
Hi seijas…welcome to RecipeSecrets. I see you’ve made your first post! Great…but as a gentle reminder…here are the Forum Rules as established by the site owner/operator/webmaster/guru:
Recipe Exchange
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Many new members miss this point. The members here are more than willing to help, but, you also have to contribute…as an example; if you have 5 recipe requests, you should have 5 recipe posts. The reason is outlined above. You’ll likely find, in most instances, the responses will far exceed your expectations and posts! The forums are typically self-policed…with comments and recommendations from other members. But that’s why this site is first class, and so are it’s members and their respective contributions.
Once again, welcome to the membership…post up your recipe(s), and then make your request(s)…in a balanced manner. Looking forward to your recipe contributions. Regards,
B-man 
Here’s one I created for entertaining Anglos as well as my Mexican and Costa Rican friends.
PLATO GRANDE DE ENTRIMES DE FRUTA (Large Fruit Hors d’Ouvre Plate)
Contents:
1 Whole, fresh Pineapple, pealed, cut in half lengthwise and sliced. 1 Medium Jicama, pealed, quartered and sliced
1 Quart fresh, large Strawberries, washed, dried and stemmed & halved
1 Medium Mexican Meridol Papaya, peeled, seeded and sliced into half-moon pieces
2 Medium Mangoes, pealed and sliced lengthwise into 1/4" spears
1 Small seedless Watermellon, quartered and cut into 1/2" slices
1 1/2 lb Red Seedless Grapes, washed and dried, left on stems
6 Large Bananas, peeled and cut into 1" chunks
2-3 Large, ripe (yellow-green color) Limes, cut into 8 wedges
Juice of 1/2 Lemon and 1 lime, 14 cup bottled water,made into a fruit wash 1/2 Bunch chopped Cilantro (Optional).
Dry Dip:
1/4 Cup Chili Pasillo powder (or Chili Powder) 1 tbsp ground Corriander (OMIT if using Chili Powder blend) 1/4 Cup Brown Sugar 1/8 Cup Sea Salt, fine ground. COMBINE all intredients and mix thoroughly. Place in a small bowl.
Prepare all fruit and dip in lemon-lime wash, arrange in alternating colors on a large platter. Place a small bowl of dry dip in center. If using Cilantro, sprinkle over entire plate except dip. Serve with hot Bollios and Roqueford Cheese, Mexican or Honduran wines or Margaritas and enjoy!
Serves 10-12 as an appetizer.
Mark (Chef Marco) Roberts.
Here’s one I created for entertaining Anglos as well as my Mexican and Costa Rican friends.
PLATO GRANDE DE ENTRIMES DE FRUTA (Large Fruit Hors d’Ouvre Plate)
Contents:
1 Whole, fresh Pineapple, pealed, cut in half lengthwise and sliced. 1 Medium Jicama, pealed, quartered and sliced
1 Quart fresh, large Strawberries, washed, dried and stemmed & halved
1 Medium Mexican Meridol Papaya, peeled, seeded and sliced into half-moon pieces
2 Medium Mangoes, pealed and sliced lengthwise into 1/4" spears
1 Small seedless Watermellon, quartered and cut into 1/2" slices
1 1/2 lb Red Seedless Grapes, washed and dried, left on stems
6 Large Bananas, peeled and cut into 1" chunks
2-3 Large, ripe (yellow-green color) Limes, cut into 8 wedges
Juice of 1/2 Lemon and 1 lime, 14 cup bottled water,made into a fruit wash 1/2 Bunch chopped Cilantro (Optional).
Dry Dip:
1/4 Cup Chili Pasillo powder (or Chili Powder) 1 tbsp ground Corriander (OMIT if using Chili Powder blend) 1/4 Cup Brown Sugar 1/8 Cup Sea Salt, fine ground. COMBINE all intredients and mix thoroughly. Place in a small bowl.
Prepare all fruit and dip in lemon-lime wash, arrange in alternating colors on a large platter. Place a small bowl of dry dip in center. If using Cilantro, sprinkle over entire plate except dip. Serve with hot Bollios and Roqueford Cheese, Mexican or Honduran wines or Margaritas and enjoy!
Serves 10-12 as an appetizer.
Mark (Chef Marco) Roberts.
Hi Mark,
Welcome and Great Post thanks for sharing Sky
First, thanks for the welcome and the nice comment, sky. Now, Seijas, here’s another:
CARNE ASADA ESTILLA SANTA ANNA
SANTA ANNA STYLE GRILLED STEAK
Ingredients:
2 lbs. Flank Steak (not tenderized) 12 Small Bulb Onions
12 Large Chili Caribe* or Jalipenos 12 slices Medium Root Vegetable
(Casava, Yucca Root or Sweet Potato) Olive or Peanut oil and brush.
To Prepare:
Trim and pierce Flank Steak with a cooking fork, cut into 3 pieces per pound. Place in marinade (Recipe follows) for 12-24 hours, refrigerate, turn four times during marinading. On cooking day, wash, trim and prepare vegetables, leaving onions and chilis whole, slice root vegetable into 1/2" thick slices. Set aside, soaking onions and chilis in bottled water. Chlorine tends to alter flavor so avoid tap water.
Marinade Ingredients:
1 Large Onion, finely chopped 1 Bottle Mexican Beer (12 oz)
1/2 Cup Tiquila (cheap is OK) 1/4 Cup Olive or Peanut Oil
3 large Chili Caribe or Jalipeno peppers, stemmed, seeded and finely
chopped
1/4 Cup dry Oregan Leaves, crushed
3 large Bay Leaves, broken into small pieces
1 bunch Fresh Cilantro, coarsely chopped
Combine all ingredients and pour into a large, strong Basting Bag, add meat and merinade over night or for best tenderizing leave for 24 hours.
Cooking the Meat and Vegetables:
On a grill, start a wood, charcoal or gas fire. Brush oil on grate and place over fire. Add the meat, basting with oil, timing it for Rare, Med. Rare, or Medium - DO NOT grill longer than Medium. Turn ONLY ONCE. Reserve in warmer. At the same time as meat, place drained vegetables on grill, brush with oil and turn frequently, brush with oil one more time, leave on grill until Medium servings are taken off. Remove from fire, arrange all on serving plates, on which Guacamole and a Rice Dish of your choice have been placed. Serve with Fresh-Made Pico de Gallo. Serve with Mexican Red Wine, Beer, or Iced Tea.
Preparation time: 45 min., not counting marinading. Grilling time: 4-7 minutes. Serves: 6.
*Chili Caribe or Caribbean Yellow Chilis are mild in flavor and heat, can be found at most Supermarkets or at Wal-Mart. They are small and hear-shaped, DO NOT confuse with Yellow Hungarian chilis.
Seijas, here’s the Recipe for Pico de Gallo.
Ingredients:
4 Chili Serrano* (or to taste), no not seed.
1 Medium White or Brown Onion
3-4 Medium Tomatoes (do not peel or seed) 1 Large Clove Garlic
1 bunch Cilantro
Juice of 1 Ripe Lime.
To Prepare:
Make a fine dice of Tmatoes, Onions, and Chilis, coarsely chop Cilantro, crush Garlic in a press. Add Lime Juice and thoroughly combine all ingredients. Allow to marry flavors for at least 1 hour, set aside in a cool place (DO NOT refrigerate) Leftover can be refrigerated, but brought to room temperature before serving. For a larger quantity increase ingredients according to desired amount of salsa.
Preparation Time: 30 min. Shelf Life: 1 1/2 to 2 days. Makes 1 pint.
Chili Serranos can be found in most Supermarkets or at Wal-Mart.
Chef Marco (Mark Roberts)
Seijas, here’s the Recipe for Pico de Gallo.
Ingredients:
4 Chili Serrano* (or to taste), no not seed.
1 Medium White or Brown Onion
3-4 Medium Tomatoes (do not peel or seed) 1 Large Clove Garlic
1 bunch Cilantro
Juice of 1 Ripe Lime.
To Prepare:
Make a fine dice of Tmatoes, Onions, and Chilis, coarsely chop Cilantro, crush Garlic in a press. Add Lime Juice and thoroughly combine all ingredients. Allow to marry flavors for at least 1 hour, set aside in a cool place (DO NOT refrigerate) Leftover can be refrigerated, but brought to room temperature before serving. For a larger quantity increase ingredients according to desired amount of salsa.
Preparation Time: 30 min. Shelf Life: 1 1/2 to 2 days. Makes 1 pint.
*Chili Serranos can be found in most Supermarkets or at Wal-Mart.
Chef Marco (Mark Roberts)