Honduran Catrachas
Catrachas are one of Honduras' simplest and most satisfying snacks — crispy fried corn tortillas spread with refried red beans and showered with grated hard cheese. The name is a nod to catracho, the affectionate term for a Honduran, which tells you just how national this little dish is.
They are essentially a Honduran take on the tostada: a corn tortilla fried until crisp, then topped while still warm so the beans spread easily and the cheese clings. Some cooks add a spoonful of chismol salsa, a few slices of avocado or a sprinkle of dried oregano.
Catrachas are everywhere in Honduras — sold from street carts, served as an appetizer or botana with drinks, and made at home as a quick after-school snack. They sit comfortably alongside baleadas, enchiladas and pupusas in the family of beloved corn-based antojitos.
The key is good refried beans and a salty, crumbly cheese such as queso seco. Fry the tortillas until they are properly crisp so they hold up to the toppings.
Honduran Catrachas Recipe
Prep: 5 min · Cook: 10 min · Yield: 4 servings
Ingredients
- 8 corn tortillas
- Oil, for frying
- 1 1/2 cups refried red beans, warmed
- 1 cup grated queso seco or cotija cheese
- Chismol salsa, to serve (optional)
Instructions
- Heat about 1/2 inch of oil in a pan over medium-high heat.
- Fry the tortillas one at a time until golden and crisp, about 1 minute per side, then drain on paper towels.
- While still warm, spread each crisp tortilla with a layer of refried beans.
- Top generously with grated cheese so it softens against the warm beans.
- Serve right away, adding a spoonful of chismol or a slice of avocado if you like.
Frequently Asked Questions
What are catrachas?
Catrachas are a Honduran snack of crispy fried corn tortillas spread with refried beans and topped with grated hard cheese. The name comes from 'catracho,' meaning Honduran.
What is the difference between catrachas and tostadas?
They are very similar. Catrachas are the Honduran version, typically topped simply with refried beans and dry cheese, while tostadas elsewhere often carry more toppings.
What cheese is used on catrachas?
A salty, crumbly hard cheese such as queso seco or queso duro is traditional. Grated cotija or a firm feta make good substitutes.
What do you serve with catrachas?
They are eaten on their own as a snack or appetizer, often with a spoon of chismol salsa or avocado, and pair well with a cold drink.
