Baleada is one of the most famous Honduran dishes consisting of a thick wheat flour tortilla filled with mashed fried beans and optionally, various other ingredients such as cheese, eggs, avocados, hot sauce, and Honduran-style sour cream known as mantequilla.

Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts.

Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.

Sopa de caracol is one of the most notable dishes in Honduran cuisine, consisting of large pieces of conch cooked in coconut milk with the addition of conch broth, cassava, plantains, and spices such as coriander, garlic, and chili. For added flavor, it is not unusual to add more vegetables, be it onions, carrots, or finely diced tomatoes.

Macheteadas is a traditional snack. This sweet and dense fried dough is usually prepared with leftover baleada flour tortilla dough. It consists of flour, salt, sugar, baking powder, coconut oil, and warm water, sometimes with the addition of milk and eggs.

Anafre de frijoles is a traditional dish that's usually served as an appetizer. It consists of fried red or black beans, melted cheese, and fresh corn tortilla chips. The combination of these ingredients is served in anafre, a small clay pot with hot coals underneath it.

Tapado de pescado is a flavorful Honduran specialty soup featuring ingredients such as white fish (snapper, haddock, bass), coconut milk, plantains, yucca, squash, yams, onions, and seasonings. The soup has a slightly sweet flavor due to the usage of coconut milk, and a creamy texture due to the richness of various vegetables.

Sopa de capirotadas is a hearty Honduran soup filled with dumplings made with cheese and cornmeal. It is traditionally prepared only during Lent and Easter, and was originally used as a meal for those who could not afford fish, which is traditionally consumed during Lent.

Pan de coco is a sweet bread roll filled with desiccated coconut and sugar. Its name can be translated to coconut bread, and it is a very popular snack bread throughout Honduras and the Philippines. The Honduran version uses coconut milk in the preparation of the dough and is usually served with stews, its density making it ideal for soaking up the juices, while the Filipino version is commonly served as a dessert, preferably accompanied by a cup of tea.