Honduran anafre

Akin to a fondue, anafre is a combo of velvety refried red beans, dripping quesillo cheese, and fiery chorizo. The bubbling dip arrives in an anafre—yes that’s the name of the vessel and the Honduran snack—which is the Spanish-Arabic word for the clay pot speckled with holes for airflow and coals burning below to keep its contents perfectly scoopable. When it comes to variations of anafre, it helps that beans are a blank canvas. “In the more modern versions, regional delicacies like Lorocco, an edible flower—unique to the Intibucá department of Honduras—and choros, a wild mushroom, are put into the mix,” explains Busmail. Other innovative takes might add extra kick with pickled jalapeños or simmer the beans in red wine