Whether in San Pedro Sula, the Bronx, or New Orleans, any local Honduran baleada spot will have a version of this pungent, Latin American condiment. Used to add bright crunch to all sorts of dishes from breakfast to dinner, the thinly sliced vegetable medley may be either quick-pickled in vinegar (as in this recipe from writer Bryan Ford) or lactofermented over a longer period of time. Encurtido is not just a celebration of sweet and spicy flavor; it’s also a triumph of visually appealing shapes, textures, and colors. This combination heightens the senses, complementing each bite and serving as a reminder of the beauty of Honduran cuisine.
Featured in "O Glorious Encurtido"
- 8 small beets (14 oz.), peeled and cut in 1-inch chunks
- 1 cup distilled white vinegar
- ½ cups sugar
- ¼ cups Kosher salt
- 2 medium carrots (5 oz.), peeled and thinly sliced
- ½ medium red onion (3 oz.), thinly sliced
- ½ medium white onion (3 oz.), thinly sliced
- ½ cups small cauliflower florets (2 oz.)
- 1 medium jalapeño (1½ oz.), thinly sliced
- ¾ cups cilantro, leaves and stems, finely chopped
- 1 tsp. freshly ground black pepper
- 1 tsp. dried oregano