We’re slowly but surely making our way through Central America. Tomorrow, we leave for Honduras — specifically, about three days in Roatan, the largest of the Bay Islands right in the Caribbean, and then about 1.5 days in the San Pedro Sula area on the mainland. I hadn’t shared with that many people that I was going to Honduras this weekend. But the very few times I did, I was either met with total crickets as though I said nothing, or “I don’t normally say this, and you know me. But… just be careful when you’re there.” I felt excited to be going to a place that not a single person I knew had been before.

Roatan is actually a major stop for massive cruise ships that go through the Caribbean, so for Westerners who like cruises in the Caribbean, it may be a known spot. It’s the largest of the Bay Islands, which were once a former British colony (and before that, inhabited by the local Paya people, and decimated by the Spanish). Though the British colonization was relatively brief, that had a lasting impact on the islands, as English proficiency is extremely high there relative to mainland Honduras. Roatan is also known for having crystal clear waters and having beaches where you don’t have to swim too far out to see parts of the Mesoamerican Barrier Reef, the largest coral reef system in the Western hemisphere.

Honduras is also very famous for its biodiversity, as well as its coffee, which we’ve grown to love and taste more and more since our 2019 Colombia trip. Honduras is the largest coffee producer in all of Central America and the sixth largest coffee producer in the world. Oddly enough, though, we rarely see Honduras on coffee bean bags we’ve seen or bought. From Central America, at least here in the U.S., we’re more likely to see the bean origin being from Guatemala or Costa Rica. I added a bunch of coffee spots to our saved maps list, and I’m eager to see what Honduran coffee is all about.

Baleadas, which are thick tortillas that are cooked on a griddle, usually stuffed with refried beans, mantequilla (their version of sour cream), cheese, and different proteins like fried pork, beef, or eggs, are an unofficial national dish of Honduras that I’m looking forward to trying. I’m waiting for us to have it for the first time and for Chris to predictably remark that it’s like a chapati or paratha… because he likes to think all flat breads cooked on a griddle were stolen from India. And Central American fruit — here we come again!

I have a feeling we will see some American tourists in Roatan, but likely few if any in San Pedro Sula. And that is a real thing to look forward to.