Food in Honduras

Maize, beans, rice and sorghum are among the staple foods in Honduras. Tortillas, beans, rice, plantains, cassava, meat, poultry, fish, seafood, coconut and dairy products shape everyday cuisine. Many households combine their own production with purchases from local markets, neighborhood shops, larger markets and supermarkets. Small neighborhood food shops (Pulperías) sell food and everyday goods. Restaurants, merenderos, bars, street stalls and informal vendors supplement the supply. The availability of maize and beans follows two main harvest windows: the first harvest usually falls between April and July, and the second between August and March. Rice also comes from a late postrera harvest with irrigation. More than 500,000 families work in family farming. According to a 2026 FAO-SAG statement, approximately 56 percent of consumed food came from this production; a 2022 FAO assessment describes 92 percent of agricultural holdings as family-based and identifies food production as a focus for 57 percent. The reference years and measurements differ, so the figures cannot be directly equated. The Caribbean coast and the Bay Islands are known for Garífuna and Caribbean cuisine, fish and seafood, coconut, cassava and plantains. Examples include sopa de caracol, machuca, casabe or kazabe, and coconut bread. Garífuna kazabe has been documented in 36 communities. In the center, west and highlands, maize, beans, meat and dairy products are more prominent. Lenca recipe traditions are documented, among other places, in La Paz in Santa Elena, Guajiquiro, Cabañas and Opatoro. In the south and along the Pacific, local fruits, dairy products, beef and pork, artisanal fishing, seafood soups, ceviche, pupusas and rosquillas can be found. Baleadas, tamales or nacatamales, carne asada, pollo con tajadas, pastelitos, yuca con chicharrón, soups, tustacas and quesillo are frequently mentioned dishes, although no single dish is legally established as the national dish. State food policy combines supply, agriculture, health and crisis preparedness. Article 123 of the Constitution refers to adequate food for children. Article 347 prioritizes agricultural production for domestic supply and fair prices for producers and consumers. The Food and Nutrition Security Act is based on Decree 25-2010 (Decreto 25-2010); Honduras also pursues the Zero Hunger to 2035 program (Hambre Cero al 2035). These rules do not automatically mean that every individual is entitled to a direct food allocation. Since 2026, new Healthy and Sustainable Dietary Guidelines (Guías Alimentarias Saludables y Sostenibles) have applied to people over two. They promote fresh and local foods, sustainable food systems and the protection of Honduran food culture. At the same time, they address overweight, obesity, micronutrient deficiencies and diet-related noncommunicable diseases. Individual therapeutic or medical diets belong to the health sector and depend on the specific medical situation. The Sanitary Regulation Agency (Agencia de Regulación Sanitaria, ARSA) issues sanitary permits for food businesses, transport, factories and storage facilities and registers food and beverages. A business license is valid for two, four or six years depending on the procedure. The National Service for Agrifood Health and Safety (Servicio Nacional de Sanidad e Inocuidad Agroalimentaria, SENASA) monitors the safety of primary agricultural and animal production as well as food, plant and fishery chains. A license or registration confirms a procedure or operating status but does not guarantee the quality of every individual product, especially in informal sales. Complaints about unsafe food or violations should include specific information and evidence and be submitted to the responsible authority. For private food handling, clean practices, separate handling of raw and cooked products, sufficient heating, safe temperatures and clean water matter. At restaurants and sales stalls, formality, oversight, selection and prices vary. ARSA procedures may be handled online or in person; special routes exist in some cases for businesses and microenterprises. Fees and processing times depend on the procedure, its risk level and the current tariff. SENASA registrations and inspections may also be subject to fees. Food prices are stated in Honduran currency units (Lempira). The Central Bank of Honduras measures food prices in the consumer price index; in February 2026, the food group contributed 0.10 percentage points to the monthly change, including food consumed away from home. Individual prices for meals or staple foods have no fixed nationwide value. Region, season, city, tourism, transport, income and local infrastructure affect actual costs. Sustainable diets in Honduras include family farming, local foods, school and home gardens, climate-resilient varieties, irrigation, biofortification and sustainable marine and coastal production. The Directorate General of Fisheries and Aquaculture supports sustainable fishing; the National Center for Atmospheric, Oceanographic and Seismic Studies (Centro Nacional de Estudios Atmosféricos, Oceanográficos y Sísmicos) monitors drought and agrometeorological risks, among other things. No nationwide consumer procedure for reporting food waste has been established. Therefore, invented authorities or reporting channels should not be given.