Anafre de Frijoles

“Conozco un lugar por la universidad donde te lo venden a 50 Lempiras, con tortillitas fritas. Es un atentado al estómago, pero es delicioso, y nunca pasa nada. Con mi novia conocimos el lugar en uno de nuestros bloques libres, pero jamas pensábamos en comer allí, siempre nos íbamos mejor al McDonald’s; nos daba miedo. La gente que normalmente va es gente que trabaja en los alrededores (porque sí tiene buena comida: pupusas, tacos fritos, tacos normales, etc.). El lugar no es muy atractivo: puerta de hierro para entrar, todo adentro de madera, mesas y sillas plásticas…pero tienen SkyTV, y es super popular en la U porque queda allí nomás. Un día decidí comer allí y le pedi un anafre a la joven que atiende. Best decision ever. Vino en su anafre tradicional y las tortillitas en un plato plástico de Salva Vida. El anafre es lo mejor, porque tiene chorizito, quesito, frijolitos…es un snack perfecto para acompañar con una cerveza.”

  Not only is this one of the most delicious appetizers on our menu, but the art behind the clay pot is part of the charm of the experience. ‘Anafre’ is the name of this traditional clay pot that holds the gooey bean dip warm, set over lit coals inside. This Honduras version of a fondue is packed with life. Its preparation is simple, with the popular refried red beans, mashed together with sausage and cheese. The dip, served with optional jalapeño peppers, comes together into a bubbly, mouth-watering topping to a fried corn tortilla chip and is a great complementary dish for meats; but is also quite popularly enjoyed as a snack to a couple of rounds of cold beer!

Collaboration made by Daniel, a young, new law professional in Tegucigalpa. He takes pride in his work as a Junior Associate in a local law firm as well as in his participation as an active member of the professional group Honduran Young Arbitrators.
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