Indio viejo is a traditional dish from Nicaragua. It is a thick stew or soup made with corn and previously shredded meat.
Our daily corn
Like many other Latin American countries, corn is a basic food in Nicaragua. It is widely used in different dishes, such as nacatamal and indio viejo. It is also an ingredient for drinks like pinolillo and chicha, as well as in sweets and desserts.
Indio viejo is one of the oldest native dishes in Nicaraguan cuisine. The ingredients are native to the region, such as corn and meat.
It is said that the name of this dish comes from a lie told by an indigenous leader to two Spaniards who passed through a tribe located in Ometepe.
The Europeans saw the indigenous people eating, and when asked what they had, one responded that they were enjoying an old Indian.
They called it that because it was made from one of the oldest members of the tribe who had just died.
Some of its origins
The Spaniards, in the end, decided not to try the dish. But, the truth behind this legend is that the leader of the tribe told this lie because he did not want to share the food.
Indio viejo is served throughout Nicaragua. Some states give it a different name, but the ingredients are the same.
This stew is usually prepared on special occasions, such as patron saint festivals and other social events like weddings or outdoor banquets.
Indio viejo
Indio viejo is a typical Nicaraguan stew that combines meat, vegetables, and spices to create traditional and comforting flavors. It is a recipe that has been passed down from generation to generation, conveying the taste and history of Central American cuisine.
Traditionally, old tortillas are used to thicken the stew. This process starts the night before and is very simple. The tortillas are cut into smaller pieces and soaked in water... Don't miss the chance to try it!
