Cuisine at the Crossroads

Investigations at sites across northwestern Honduras—inside and outside the Maya area—have revealed diverse food activities and ingredients. Paralleling the evidence from durable artifact assemblages, we see transformation over time in materials and practices, as well as the movement of elements across the landscape. Botanical evidence points toward a dynamic overlap between northern and southern societies, with northwestern Honduras serving as a sort of regional crossroads. In this article, we compare cuisines from several ancient communities in northwestern Honduras, using microbotanical and macrobotanical residues. We briefly address the political and historic context of the region and provide abridged biographies of several culinary taxa. Of particular interest are milpa annual crops such as maize and squash, managed and cultivated palm species, wild and managed herbaceous species, edible fruit species, and root and tuberous crops such as lerén, sweet potato, and manioc.