Chile and Peru bicker fiercely over the Pisco Sour’s origin (and that of pisco, too), but by most accounts, the drink’s genesis is tied to a United States citizen. Expat bartender Victor Morris is believed to have concocted the frothy, smooth cocktail at his Lima bar around 1915 or perhaps the early 1920s. Blending pisco, lime juice, egg white and Angostura bitters, the Pisco Sour is earthy, sweet and tart—a cocktail worth fighting over.
Read MoreIndulge in the rich and velvety delight of Pollo en Crema y Loroco, a dish that might just become your next favorite way to savor chicken!
This effortless Honduran recipe showcases succulent chicken enveloped in a sumptuous cream sauce brimming with loroco, a beloved edible flower from Central America.
Perfectly balancing elegance and simplicity, this dish is quick enough for a hectic weeknight yet impressive enough to serve to guests. Ready in just around 45 minutes, it promises both convenience and exceptional flavor.
Read MoreHonduras is known for its rich coffee culture and the high-quality beans it produces. With its ideal climate and fertile soil, the country has become one of the top coffee producers in the world. In this blog post, we will explore the rich flavors of Honduran coffee and delve into the factors contributing to its unique taste. From the growing conditions to the processing methods, we will uncover the secrets behind Honduras's delicious cup of coffee.
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