Bar Snack · Bubbling Bean Pot
Anafre
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The dish is served still bubbling over its own tiny charcoal burner, also called an "anafre," so the pot keeps cooking right at the table.
Refried beans mashed with chorizo and melted cheese, kept hot over a small clay charcoal stove, scooped up with fried tortilla chips. Tegucigalpa's street-side bars serve it as a shared late-night snack.
Why it's made this way: Tegucigalpa's bar and cantina culture built anafre into its signature communal street snack, rarely presented quite this way outside the capital.
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Part of World of Street Food — 690 dishes from 118 countries.
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