I've been looking for this soda everywhere since I got back from the states. Did not disappoint. Thank you
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Introducing
New Arrivals
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— Recipes from Carla’s kitchen —
Tastes like home, tastes like Honduras
“Cooking our food here in the UK is like going home for a little while. I’m sharing the recipes from my table, step by step. They’ll turn out amazing!”
CarlaCo-founder of Kerrrico8 baleadas
- 1 pack (400 g) baleada flour
- 3 tbsp (45 g) vegetable shortening
- ½ tsp salt
- About 220 ml warm water
- 1 tin refried red beans (frijoles volteados)
- 150 g grated hard cheese (queso duro, or feta)
- 150 ml mantequilla rala (Honduran cream) or soured cream
- Hot sauce, to taste
- Optional: scrambled egg, avocado or grilled steak
- Mix the flour and salt, then rub in the shortening with your fingertips until it looks like damp sand.
- Add the warm water little by little and knead for about 5 minutes, until the dough is soft and no longer sticky.
- Shape 8 balls, brush them with shortening and cover. Let them rest 20 minutes — don’t skip this!
- Stretch them by hand until thin, about the size of a plate. If one tears, no worries — on to the next!
- Cook on a very hot dry griddle for 40–60 seconds per side, until they puff up with golden spots.
- Spread with warm beans, cheese and cream, fold in half and enjoy with hot sauce!
Gold Star baleada flour 400 gClover vegetable shorteningCampofresco refried red beans 760 gDon Julio hot sauce 135 ml
18 pastelitos
- Dough
- 400 g Maseca corn flour
- 1½ tsp ground achiote
- 1 tsp salt
- 550–600 ml warm water
- Filling
- 400 g minced beef
- 2 small potatoes, finely diced
- ½ onion, ½ green pepper and 2 garlic cloves, chopped
- 1 tbsp tomato paste
- Salt and a pinch of cumin
- Oil for frying
- To serve: pickled cabbage with tomato and culantro, plus chilli
- Fry the onion, garlic and pepper; add the beef and brown it. Stir in the potato, tomato paste, salt, cumin and ½ cup of water; cover for 15 minutes until the potato is soft and dry. Let it cool.
- Mix the Maseca with the achiote and salt, adding the water gradually until the dough is soft, like modelling clay.
- Make 18 balls and flatten them between two sheets of plastic into thin discs of about 12 cm.
- Add a spoonful of filling, fold into a half-moon using the plastic and seal the edge with a fork.
- Fry at 180 °C for 3–4 minutes, turning, until golden and crisp. Drain on kitchen paper.
- Serve them hot with pickled cabbage, tomato, culantro and a few drops of chilli. You won’t stop at one!
Maseca Extra Suave corn flour 820 gMama Gollita ground achiote 100 gCampofresco tomato paste 174 gChile D'Juticalpa extra-hot aged sauce 135 ml
+ 2 h marinating
- Chicken
- 1.2 kg chicken pieces (thighs and drumsticks)
- 3 tbsp mustard
- 3 tbsp Lizano sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Don Julio garlic sauce (ajo listo)
- Salt and 1 tsp black pepper
- 1 cup plain flour, to coat
- Oil for frying
- To serve
- 4 green bananas, for the tajadas
- ¼ cabbage, shredded, with encurtido and a squeeze of lime
- Dressing: ½ cup mayonnaise, ½ cup ketchup and 2 tbsp mustard
- Chimol and Don Julio hot sauce, to taste
- Score the chicken and rub it well with the mustard, Lizano sauce, Worcestershire sauce, garlic sauce, salt and pepper. Chill for at least 2 hours (overnight is best).
- Toss the cabbage with the encurtido, lime juice and a pinch of salt; keep it cold so it picks up flavour.
- Press the chicken into the flour and fry at 170 °C for 16–18 minutes, turning, until golden and cooked through.
- Peel the green bananas, slice them long and thin (keep them in salted water so they don’t darken) and fry at 180 °C until crisp. Salt them straight away.
- For the dressing, mix the mayonnaise, ketchup and mustard.
- Build the plate: tajadas, chicken on top, plenty of dressing, then the cabbage, chimol and Don Julio hot sauce. Just like the street stalls in San Pedro Sula!
Honduran green bananas 1 kgLizano sauce 280 mlDon Julio garlic & parsley sauce 330 mlDMP pepper and cumin 230 gDon Julio hot sauce 135 mlDon Julio Worcestershire sauce 480 mlMama Gollita pickled vegetables 227 g
+ overnight soaking
- Soup
- 450 g silk red beans
- 300 g pork chicharrón (crackling with some meat)
- 3 green bananas (guineos), peeled and cut into chunks
- 1 onion, 1 green pepper and 4 garlic cloves
- 1 bunch culantro (wide-leaf coriander)
- Salt, pepper and a pinch of cumin
- Corn tortillas
- 2 cups Maseca corn flour
- About 1½ cups warm water and a pinch of salt
- To serve
- Don Julio hot sauce, Honduran cream and avocado
- Soak the beans overnight; the next day drain and rinse them.
- Simmer them in 2.5 litres of water with the onion, pepper and garlic for 1½–2 hours, until soft (about 40 minutes in a pressure cooker).
- Blend a cup of the beans with a little broth and stir it back in, so the soup turns nice and thick.
- Peel the green bananas, cut them into chunks and add them with the chicharrón, culantro, salt, pepper and cumin. Simmer 20–25 minutes, until the banana is tender.
- Meanwhile, mix the Maseca with salt and warm water, shape small balls, flatten them and cook on a hot griddle for about 1 minute per side.
- Serve it piping hot with the tortillas, a drizzle of cream, avocado and Don Julio hot sauce. Tastes like Sunday at home!
— The Kerrrico family in numbers —
+12,000Latin products delivered
+200towns and cities across the UK
+2,000people in the Kerrrico family
4.9 ★average rating from 280+ reviewsGoogle 5.0 ★ · Judge.me 4.99 ★
#1the first Honduran shop in the UK
Se ve, se siente y sabe a… ¡Kerrrico!
— The Kerrrico family —
What drives us
Our mission is to be the bridge between the authentic food traditions of Latin America and people in the United Kingdom, offering products of the highest quality, freshness and flavour. We want to bring the best of Latin culture to every table, creating an authentic taste experience that brings families and communities together.
To be the go-to shop for Honduran and Central American products in the United Kingdom and Europe, so that no catracho far from home has to live without the flavours of their land.
As a Honduran family, we are deeply grateful for the unconditional support you have given us since day one of this project — a dream that today is a REALITY thanks to you.
God bless you abundantly
Fam. Slzr Monts
— We couldn't live this dream without —
Our brands
The flavours we grew up with, brought from back home to your table in the UK.
