At La Cocina de Karla, with locations in Kenner and Harahan, a mix of Latin dishes is served from 6 a.m. to 9 p.m., seven days a week. Try the cheese and beef-filled pupusas, ever-present baleadas, flour tortillas filled with beans, Honduran cream, and cheese, avocado, meat, and eggs. There is also a choice of rotating specials, like the Nicaraguan-style pork nacatamales.

It’s been more than a decade since Beraca opened its family-friendly doors, a haven of familiar flavors and aromas for Hondurans missing a taste of home. Watch the women stretching dough for tortillas through a window into the kitchen as friends and families attack giant plates of pescado frito, a fried whole redfish served with rice and refried beans, salad, sweet plantains, and a tangle of pickled jalapenos, carrots, and onions.

Kenner has several excellent Honduran restaurants, but La Cocinita out by the airport is one of the very best and one of the oldest. Ricardo and Raul Ortiz specialize in plates of pollo con tajadas, Ceibenan specialties, and breakfast, which is also served at dinner. On weekends, go for seafood or beef tripe soup.

The chef/owner of Pollitos Azacur is proudly Garifuna, rooted in the indigenous Afro-Caribbean population that was forcibly settled on the Honduran coast centuries ago. Pollo frito is a specialty, served with sides of pickled onions and fried green bananas, along with the ubiquitous secret Honduran pink sauce. Grilled pork or carne asada is served with green bananas or sweet plantains, with a changing menu of mixed grill platters barbecued on the front patio.

Alma isn’t just excellent Honduran cuisine, it’s forward-thinking and open to possibilities. Chef and owner Melissa Araujo, who was born in La Ceiba on the Atlantic Coast, brings fine dining chops to dishes like baleadas sencilla filled with mashed refried beans, homemade crema, and salty queso duro. Fried-to-order chicharrones are addictive cracklins served with discs of fried green plantains and pickled onions. Great coffee and cocktails too.

Yet another Tulane Avenue Honduran gem, Tia Maria’s is a colorful eatery serving homemade Honduran staples and house specialties. Papusas, tacos, fried seafood, and slowly simmered stews keep company with specials like San Pedro maduro, a plantain topped with carne asada, pickled cabbage, and more of that pink sauce.

Don’t let the non-descript exterior deter. Las Delicias de Honduras is a scratch kitchen, from the flour tortillas, made by hand to the mixed seafood soup brimming with conch, shrimp, and chunks of fish. Opened by chef Carolin Frederick and her family, with musical performances some weekends.

This West Bank restaurant is cut from the same cloth as many of these little spots — an unassuming setting, clean and friendly, with a kitchen turning out fresh, authentic Honduran flavors. The seafood soup earns raves, same for Honduran tacos, whole fried redfish, and warm service.