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In ShortTortillas, beans and cheese are familiar staples at this formica-clad joint in Park Slope, but in the hands of a native Honduran, the results can be pleasantly unexpected. A pancake-like flour tortilla is folded over creamy, salty cheese and black beans to yield the baleada, while tacos at Honduras Maya are rolled into a tube and fried, resembling a Mexican flauta. Sopa de caracol is another specialty from the north Caribbean coast that drenches plantains and yucca in a conch stew.
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