On the stretch of road along Lago de Yojoa – Honduras’ largest natural lake an a fine bird watching spot (actually one of the best on earth), on the San Pedro Sula-Tegucigalpa highway, there’s a line of about 40 small restaurants all serving the same thing: a lake fish fried whole with skin and head served with a side of fried plantains. Pickled onions sit on a jar on the table. The style of cooking/dish is known throughout Honduras as “Estilo de Yojoa.” Not far from this chain of rustic eatieries on the same highway in both directions are a handful of men and woman who sell fresh fish by the side of the lake. Most are the actual fisherman and they hang the fish on a string from a stick and wait for passersby to sell to. Occasionally the makeshift fish stand will be unoccupied as the vendor runs to the lake with a bucket to fill with water to dump on the fish.

Nicholas Gill (470 Posts)

Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.