The word 'típico' means typical or traditional, and this meal is exactly that - a snapshot of Honduran everyday cooking. In restaurants and homes across the country, some version of this plate appears on the table almost every day.
The star of the plato típico is usually carne asada - grilled beef seasoned simply with garlic, salt, and a squeeze of lime. The meat is cooked over a wood or charcoal fire, giving it a smoky, slightly charred flavour that is hard to beat.
Tajadas - thin slices of fried green or ripe plantain - are a must. Green plantain tajadas are crispy and starchy, a bit like thick crisps. Ripe plantain tajadas are soft, sweet, and slightly caramelised, almost like a dessert. Many people love having both on the same plate.
Red beans and white rice cooked separately (rather than mixed together) are served alongside. The beans may be whole in a rich sauce or refried smooth. A dollop of Honduran sour cream and perhaps a wedge of avocado complete the plate.
Corn tortillas made fresh on the comal are always part of the meal. Honduran tortillas tend to be slightly thicker than in neighbouring countries, and eating with your hands - tearing a piece of tortilla and scooping up beans - is completely normal and encouraged.