4.5
Rate It
Directions
4.4
Rate It
Directions
Nacatamal is a type of traditional Nicaraguan tamale made with corn dough which is stuffed with chicken or pork, then wrapped in plantain leaves and steamed. This savory dish usually also contains ingredients such as bell peppers, garlic, potatoes, rice, bitter orange, onions, mint, and chile pep... Read more
Tres leches cake is a dense, moist dessert consisting of a sponge cake covered with three types of milk: evaporated, condensed, and whole milk. Although its origins are quite murky, most sources claim it was invented in Nicaragua, but the cake is popular throughout Central America, the United Sta... Read more
Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, ce... Read more
A regional specialty of León, arroz con pescado is a savory dish that consists of rice, shredded fish, and tomatoes. The combination is typically further enhanced with the addition of spearmint and bitter oranges. Common snook (known as róbalo in Nicaragua) or snapper are among the ... Read more
Indio viejo is a Nicaraguan dish made with vegetables such as garlic, onions, sweet peppers, and tomatoes. Water-drenched tortillas are first ground into a dough; then the beef is shredded and fried with vegetables, tortilla dough, and achiote paste. When all of these components are combined, it ... Read more
Sopa de cola is a traditional soup made with oxtail. Typically, the soup is prepared in a large metal pot over an open fire. The pieces of oxtail are cooked long and slow in water to which a great variety of vegetables, herbs, spices, and seasonings are added at staggered intervals throughout the... Read more
Arroz a la plancha is a traditional rice specialty hailing from Nicaragua. The rice is cooked a la plancha, referring to the unique cooking method that involves grilling food on a round, flat metal plate. To prepare this dish, rice is first boiled in water or stock until tender, then por... Read more
This Nicaraguan one-pot meal consists of chicken or pork, tomatoes, onions, bell peppers, garlic, mint, and rice. The name of the dish can be translated as watery rice, and despite the inclusion of various vegetables and meat, it is rice that turns this dish from a soup into a stew, givi... Read more
Carne desmenuzada is a traditional meat dish originating from Nicaragua. The dish is usually made with a combination of meat (usually beef), onions, garlic, tomatoes, tomato sauce, oil, mustard, sugar, salt, pepper, and Worcestershire sauce. The beef is cooked with onions and garlic until fully t... Read more
Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, mil... Read more
Pio quinto is a traditional custard cake that is drenched in rum, then dusted with cinnamon. It is traditionally made with a combination of flour and pinol (toasted white cornmeal). Sometimes, raisins and prunes are added to the cake for extra flavor. The cake is often served at special ... Read more
Sapote is an erect evergreen tree that contains white latex in all parts of the plant. It‘s native to the region that stretches from southern Mexico to Nicaragua, but sapote is grown throughout tropical America and in some countries in Southeast Asia. The fruit is round to elliptic with rou... Read more
Morro refers to seeds that come from the fruit of the morro tree (lat. Crescentia alata), which is native to Central America and parts of Mexico. The tree is part of the calabash family, and its fruit is commonly used in various regional cuisines and cultural practices. The seeds themsel... Read more
Peach palm fruit is the edible fruit of the peach palm tree (lat. Bactris gasipaes). This tropical palm is cultivated for both its fruit and its heart of palm, making it an impor... Read more
White sapote (lat. Casimiroa edulis) is an evergreen tree that’s native from southeastern Mexico south to Costa Rica. The tree produces smooth-skinned fruit with a soft pulp and white seeds. Depending on the variety, the flavor can range from bland or bitter to sweet. When ripe, th... Read more
Cuchinito or exploding cucumber is a tropical fruit that’s often enjoyed as a vegetable. The plant is native to warm and humid regions from Mexico to Ecuador. The fruits are light green and covered with long and soft spines. When ripe, the fruit bursts open and expels small seeds. Once full... Read more
Named after a tropical bird native to Nicaragua, Macuá is a combination of white rum and fruit juices from lemon and guava. The cocktail was invented by Dr. Edmundo Miranda Sáenz, who created it at the end of 20th century, but it gained popularity in 2006, when it was selec... Read more
Pinolillo is a nutritious Nicaraguan drink made with toasted cornmeal, cocoa powder, and spices such as cinnamon and cloves. The base can be made with milk or water, and the drink can be served plain or sweetened with sugar or honey. Pinolillo is has a dense and slightly gritty texture, ... Read more
Gifiti, which translates as bitter, is an alcoholic drink of the Garifuna, indigenous people that were mostly exiled to Honduras, Guatemala, Belize and Nicaragua. The drink is made with various herbs and roots that are macerated in rum. The combination of botanicals is versatile... Read more