Dinner94

Dinner across the region means slow-cooked stews, grilled and roasted meats, seafood and soups built on rice, beans, corn and root vegetables.
Belizean stew chicken simmered in red recado is the anchor, with boil up, chirmole, cow foot soup and crab stew beside it. The coast contributes hudut and sere; the wider region brings Jamaican brown stew, Cuban ropa vieja, Puerto Rican pernil and Haitian soup joumou.
Belize is the heart of this collection. The rest of the Caribbean and Central America is where its cousins live.

Bowl of Honduran sopa de capirotadas, golden fried masa and cheese cakes floating in an achiote-tinted tomato broth with peppers and onion, tortillas alongside
Honduran Sopa de Capirotadas Recipe DinnerHonduras

Honduran Sopa de Capirotadas Recipe

Sopa de capirotadas is a savory Honduran Lenten soup of small fried dumplings made from corn masa and cheese, simmered in a tomato and achiote broth. Despite the shared name, it is not the Mexican capirotada, a sweet bread pudding. Honduran families eat it during Semana Santa as a meatless meal. The first time you make this, the part that surprises people is the order of operations. You fry the dumplings before they ever touch the broth. That single step is what holds the whole dish together, and most cooks…
Isela Post
August 4, 2026