Once the battle for the conquest of Nicaragua calmed down, military and conquerors settled in the metropolis they founded in this territory, they began a completely new life, resumed the calendar, and started looking back at the festivities and traditions of their motherland.
The indigenous people of this land knew broths and soups, although due to the climate they did not occupy the prominent place they have had in the extreme climates of the European continent. However, as part of the transculturation, they began to adopt certain dishes from the colonizers, fused them with some local elements, and also incorporated certain aspects of their own gastronomy.
Thus, cheese soup was born, which constituted a substitute for those Lenten soups of the Spaniards. The problem was that during that time there was basically no bread, as wheat flour became a prohibitive good due to the difficult supply, high taxes and tariffs, and the dangers posed by pirates in the adventure from the old to the new world, so it had to be replaced with corn.
Instead of adding bread to the soup, cakes were made, and on other occasions, donuts or rings that imitated bread. The corn dough was used to thicken it. To give it more flavor, cheese was added to the dough over time. This is how cheese soup became one of the representative dishes of Lent in Nicaragua.
