Thursday, March 3, 2016

roatan in the press

The next morning I took Freddie's advice and sampled the baleadas, a Honduran dish that begins with a flour tortilla. The kitchen at a rusty corrugated shack off the beach was already hopping in the light of dawn, with locals chatting to the rhythmic slap-slap of fresh tortillas being handmade, then flipped onto a hot stove. I lined up for the Honduran take on tacos — warm, soft tortillas filled with refried beans, cheese, shredded chicken and fresh avocado — then took the breakfast wraps back to our patio overlooking the beach, something that would become a routine before we started each lazy tropical day in Roatán.
- Los Angeles Times 

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