Savory Smells of Honduras
By Ryan Norton
Corsair Staff Writer

Garlic, meat, potatoes and onions were simmering together producing a scintillating aroma that wafted through the apartment of International Dance Club’s Saul Reyes as he and his father Ramon prepared their Honduran Pastelitos.

Saul became emotional when explaining when he learned to make the dish. “It really touched me a lot watching my father cooking my grandma’s recipe. In our family anyone will cook,” said Reyes.

Though Pastelitos are found in all parts of Honduras, the Reyes family themselves hail from the Caribbean part with his mother coming from San Pedro Sula and Ramon from a little village called Olanchito.“Everybody in my family likes to cook,” said Reyes.

This traditional Honduran meat cake is a quick, easy, and tasty dish that brings the flavor of this Central American country to your table in about 30 minutes.

Preparation for the dish begins by cooking the filling of meat, garlic, onions and potatoes in a saucepan over medium heat. First put a splash of oil in the pan. Then add one pound of ground beef, a finely diced small onion, one medium diced potato and a minced half clove of garlic with a pinch of salt and pepper.

Cook over medium heat for 20 minutes or until meat is cooked the consistency

of clay. Flatten the ball, using your hands or possibly by placing it between two cutting boards.

With both the tortillas and the filling ready, bring a frying pan with about an inch of cooking oil to a screaming hot temperature. While heating the oil begin filling the tortillas by placing a large spoonful of the meat mixture center of a tortilla, folding it over and then pinching the sides together making sure that none of the filling is sticking out of the sides.

Once the oil is ready carefully place the pastelito in the pan and cook for five to six minutes per side. After cooking both sides, top with chopped cabbage and diced tomato and enjoy the taste of Honduras.