Nicaraguan cuisine is a blend of Creole, Native American, and Spanish cuisine that follows the origins of its people. Like in many Central American countries, corn is a staple food, and its flour is used for many recipes for both main dishes and beverages.
Typical Dishes
The 'Gallo Pinto' or spotted rooster is the national dish, based on the two very common ingredients of white rice and red beans from Central America, it is a type of mixture that after cooking and frying leaves a unique combination of flavors and textures.
This two-color dish is consumed at all times of the day, whether for breakfast, lunch, or dinner. It is often accompanied by scrambled eggs and fresh cheese that is also fried.
It is often served with 'tostones', fried plantain rings planted with dough.
Gallo pinto with coconut
Gallo Pinto with Coconut is an exquisite variation of the Nicaraguan classic. Coconut milk and bacon blend with beans and rice, creating a unique combination of flavors. Ideal for experimenting in the kitchen and enjoying an authentic and delicious dish.
Nacatamales, which is a corn dough filled with pork or chicken, accompanied by cassava and wrapped in a plantain leaf to be steamed.
The plantain leaf gives all the flavor to this very nutritious dish, they are also very commonly consumed in the country. They are found everywhere and are often sold directly in homes where they are made on weekends.
Vigoron is the typical dish of Granada, where you can find the best specialists. With a strong vinegar flavor, it is a small salad of cabbage and carrots accompanied by pork cracklings and meat of your choice, it can be beef and pork.
Pupusas are a style of small pancake made of dough and the ingredient of your choice.
Quesillo, which is a corn tortilla with cheese and pickled onions, fried or grilled, you can add grilled beef or chicken, accompanied by banana or fried potatoes and grilled corn, to which you add a little salt and butter to enjoy while walking the streets and avenues of Nicaragua.
A bit further on the coast, ceviche is also very common, which is a dish made of fish marinated in lemon, cilantro with onion and tomato. On the side of Corn Island, lobsters and prawns are sold in abundance, with fresh fish, they are part of the daily dishes of the Nicaraguan coastal area.
Nacatamal
Nacatamal is a traditional dish from Nicaragua consisting of a corn cake filled with meat, potatoes, rice, and vegetables wrapped in plantain leaves. Its distinctive aroma and flavor make it a delicious choice for special celebrations.
Typical Drinks
Commonly called 'frescos', it is a type of natural fruit juice made to order. The fruits are cut and mixed, a little water is added, and everything is poured into a small plastic bag that can be taken to drink anywhere.
The most common are the hibiscus-based agua de jamaica of beetroot color, very tasty with or without sugar, and typical grass teas from Granada, made with good garden herbs infused and mixed with water.
Corn-based atoles are also highly consumed, especially in the morning or at night as they are preferably served hot.
There are two types of national beer, the intense and very tasty Toña and the slightly lighter, two home-made beers in Nicaragua.
However, the national drink of Nicaraguans is white or amber rum, as long as it is Flor de Caña, the internationally renowned national brand. The distillery can be visited in León and tastings and guided tours are organized.
New Corn Atol
New Corn Atol is a comforting drink for rainy days. With the sweet aroma of tender corn, cinnamon, and vanilla, it's perfect for enjoying with family. Its preparation is simple, blend the corn with water, strain, cook with milk, sugar, cinnamon, and vanilla until it reaches a thick texture. Ideal for pairing with toast or cookies.
Definitely a tour of the main dishes and drinks of Nicaragua that you should not miss.
