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From the Inside and the Caesar Salad to the Snail Soup
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1 Articles
Guido Ojeda, the Argentine chef who cooked in Punta del Este, Dubai and Iceland and now promotes Honduran gastronomy.A flight to Panama with its corresponding connection to San Pedro Sula, Honduras, and then a plane trip are necessary to get to Roatan from Montevideo. Almost 20 hours later, the reward: the Caribbean. It is clear why that corner of Central America, with all that it has to offer, is not the most common option for a Rioplatense. By…
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