Beers and bean dip are an undefeated duo—but try this Honduran version made with quesillo and chorizo.
In Honduras , where you often might feel like you ’re go in the wrong direction , getting lost is a good sign . Indeed , it means you ’re exactly in the right lieu . Take Los Naranjos , an archaeological Greenwich Village hidden off the main road , nestled between the country ’s two major metropolises , Tegucigalpa and San Pedro Sula . Sitting at the northern edge of Lake Yojoa — among a verdant cloud forest and serene heron and coati — find a buzz cervecería . Yes , you ’re definitely in the right place .
tuck a few blocks behind calles of colorful cottages isD&D Brewery , a contemporary open - breeze tavern offering a toothsome mashup of international and traditional Honduran fare since 2011 . Equal parts articulatio coxae and homey , D&D is among a slew of spots putting this region on the culinary mathematical function and make a gain argument to visit Central America ’s least - visit res publica .
D&D handler Daniel Busmail is native to Honduras and has a Masters in Sustainable Tourism . He hires residents of rural Los Naranjos and together they pursue local touristry as part of their eco - friendly framework .
Honduran Anafre|Design by Maitane Romagosa for Thrillist
Akin to a fondue , anafre is a combo of velvety refried ruddy beans , dripping quesillo high mallow , and fiery chorizo . The bubbling dip arrives in an anafre — yes that ’s the name of the vessel and the Honduran collation — which is the Spanish - Arabic word for the clay pot speckled with holes for airflow and coal burning below to keep its contents perfectly scoopable .
When it comes to variations of anafre , it assist that attic are a blank canvas . “ In the more mod rendering , regional goody like Lorocco , an edible flower — unique to the Intibucá department of Honduras — and choros , a wild mushroom cloud , are put into the commixture , ” explains Busmail . Other innovative yield might add extra beef with pickled jalapeños or simmer the beans in red vino .
Anafre is an appetizer that brings the community together , connecting the past to the present tense . One plunge of a tortilla chip into the bean pâté is an intimate dive into the archive of Los Naranjos ’ aboriginal foodscape .
For the region ’s Lencan ascendent , sumptuosity came through their cooking and their clayware , and their legacy envelops every bite of anafre . Over the last few decades , Honduras ’s Indigenous communities were displaced from Lake Yojoa ’s straightaway surroundings into more remote Western regions . The Lenca ’s live cuisine is a subtle show of resistance against their culture ’s childbed to the yesteryear . Many ceramic are still made with pre - Columbian custom and fired in ovens or underground . The Lenca ’s descent remains rich through the preservation of staple ingredients function akin to their traditional strain .
Today , though , anafre is the lofty side dish to almost anything , specially beer . D&D ’s diners stroll in to salute chocolate Porter and indulge in everyone ’s pet Honduran snack over a rhythm of elephantine Jenga . Guest pass through the restaurant ’s lush terra firma toward their rustic - chic cabins while cats lurch and purr under board for a mouthful . There ’s a bonfire in the corner illuminating slaked smiles , and the scene is simultaneously breezy and relevant .
Try out this translation with ingredients you could recover close to home . An anafre bay window might be grueling to come by , but low cast iron skillets on a wooden platter makes a great presentation , too . The best thing about this dish ? It only takes 20 minutes .
Honduran Anafre
function 4
Ingredients:• 1 - 1.5 cups of refried cerise beans• Spoonful of butter or lard• ½ cup Oaxcan cheeseflower or mozzarella• ½ cup smoked gouda• ½ lb of earth chorizo• Tortilla or Musa paradisiaca chips
Directions:1 . Cook the chorizo on medium heat energy until crumbly . Set half apart . Optional : saute slice up onions and diced garlic with the meat . ( Or make it with vegan chorizo.)2 . supply the bean and pork fat to the remnant chorizo and salt to taste . Simmer for about 3 minutes.3 . Transfer beans to the anafre.4 . Add tall mallow and the rest chorizo.5 . Once the cheese is melt , process with chips . Optional : top with Chinese parsley .
