The Yuca con Chicharron is a typical dish of Honduras and El Salvador that for preparation Boil the cassava with a little salt
until soft. Prepare the chirmol chopping and mixing diced tomatoes, onion, green pepper and chili pepper, salt, pepper and vinegar or lemon.
Chop cabbage finely and then washed with hot water or chlorinated water.
Cassava can be eaten warm or hot. Place pieces in a bowl and add in order: cabbage, chilmol and finally the pieces of pork .
Leg can also be made with pork in tomato sauce instead of pork or both
Cassava can be eaten warm or hot. Place pieces in a bowl and add in order: cabbage, chilmol and finally the pieces of pork .
Leg can also be made with pork in tomato sauce instead of pork or both
Ingredients
2 lbs. Cassava
10 oz. chopped cabbage
chicharron to tasteSauce:
1/4 of tomato sauce
1 pinch of salt
1 pinch of pepper and cumin
2 tbsp. vegetable oil
1 cube of chicken
1 1/2 cup hot water
onion to taste
This cocktail was created by 
markets are crowded with vendors shouting and offering the traditional dried salted fish, which when prepared is the favorite dish at this time of rest and Christian reflection. As I walk along Market Street San Isidro, I stop and talk with sellers showing dried fish, which bring between 65 and 70 Lempiras (3 us dollars) per pound. On the street, many people stop to buy. They seem not to mind the massive presence of flies attracted by the strong smell of fish. The average person asks for two, three and four pounds of fish. Most of the fish sold in public markets of La Ceiba, comes from the Mosquitia. The most desirable is the bass, because they consider it the most delicious. In every sales position, not only the dry fish is found, but also abounding in all sizes are squash and sweet panels (melasa) with which the people cook delicious traditional desserts. 
Multi Cultural Cooking Network 