Nicaragua

Amir Sotoodeh

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Rice, Beans, and Mayan Heritage – Discover the Cuisine of Nicaragua

Nicaraguan cuisine, like many Central American cuisines, is built upon the combination of three fundamental ingredients: corn, beans, and plantains. It is known as Comida Nica and is hearty, often fried, and utilizes techniques inherited from the indigenous peoples (Taino and Maya).

National and Most Famous Dishes

Gallo Pinto: The most important national dish, served for breakfast, lunch, and dinner. It is rice and beans cooked and mixed together. Unlike the Costa Rican version, the Nicaraguan style is cooked with onions, bell peppers, and sometimes coconut milk (on the Caribbean coast).
Nacatamal: A large, filling dish similar to a tamale. The corn dough (masa) is filled with pork, rice, potatoes, mint, onions, and olives. Everything is wrapped in a banana leaf and steamed for several hours.
Vigorón: A popular street food, originally from Granada. It consists of steamed yuca, crunchy pork rinds (chicharrón), and cabbage salad dressed with vinegar (curtido).
Indio Viejo: A historical dish, meaning “Old Indian.” It is a thick beef stew mixed with soaked tortilla and seasoned with annatto, mint, and sour orange juice.
Quesillo: Soft cheese wrapped in a corn tortilla, drizzled with sour cream, onions, and salt. It is a popular street vendor item.
Rondón: A seafood soup typical of the Caribbean coast. It is made with fish, shrimp, lobster, plantains, and root vegetables, all cooked in coconut milk.

Key Ingredients and Beverages

Pinolillo: The national drink. It is a sweet corn-based beverage mixed with cocoa and cinnamon, consumed cold.
Plantain: Used in both sweet form (Tajadas) and starchy form (Tostones or Maduros).
Cacique/Ron: The national spirit, usually rum, which is a popular alcoholic beverage.