Honduran food is simple, filling, and cheap. The national dish — if one were to pick one — is the plato típico: grilled beef, fried beans, rice, fried plantain, sour cream, cheese, and a stack of corn tortillas. It is served everywhere, costs almost nothing, and is reliably good.
The baleada is the defining street food: a thick wheat flour tortilla folded around refried beans and crumbled cheese, often with sour cream. Simple baleadas are sold from carts throughout the country for a few lempiras; fancier versions add scrambled egg, avocado, or meat. Breakfast in Honduras is a serious affair — eggs, beans, plantain, tortillas, and strong coffee.
Along the Caribbean coast and in Garifuna communities, the food shifts dramatically. Tapado is a seafood stew cooked in coconut milk with yucca, plantain, and malanga — one of the best things to eat in Honduras. Sopa de caracol (conch soup in coconut milk) is another north-coast staple, widely considered the national soup. Fried fish with rice and beans is the standard meal in coastal towns and the Bay Islands.
Eating out is inexpensive by any measure. A meal at a local comedor costs US$2–4. Even mid-range restaurants in the cities rarely break US$10 a person. The Bay Islands are an exception — prices there are closer to what you'd pay in North America.
Drinks: Coffee is excellent, as you'd expect from a major coffee-producing country. Look for locally grown varieties in the western highlands around Santa Rosa de Copán. Cerveza Salva Vida is the standard local beer. Pinol, a corn-based drink, is the traditional national beverage, though you're more likely to encounter it at festivals than in restaurants.