Typical Nicaraguan Gastronomy.

The main base of typical Nicaraguan food is corn and its derivates (In the pacific, north and center),
an influence that comes form its indigenous culture, a characteristic that it shares with the rest of the
central American countries and part of Mexico.

In the pacific zone in addition to corn, the people eat rice, and fried beans, beef, chicken, pork, fish
and shellfish in less quantity. Also dairy products such as cheese, milk, cream and butter.

In the north and center the food is based on white corn, red beans and rice. White corn is for
elaborate several products from solid to liquid. The consumption of fruits and vegetables is also usual
in the form of juices.

On the Caribbean coast there is an afrocaribbean influence, the food is based on coconut and
shellfish (crabs, lobsters, turtle and shrimps) that provide particular flavors and aromas added with
chilies, wich provide its own flavor, rich and different from the rest of the country.

In Nicaragua the food is rich in flavors, an example of this is the fritanga where you can find several
dishes. The land of lakes and volcanoes has an inmense variety of dishes to taste. I will present the
ones you cannot lose.

Gallo Pinto: It is used at mealtime and is considered national symbol. It’s basic ingredients are rice
and fried beans, added with pepper mint and onion.

Nacatamal: El nacatamal is made with corn and butter, stuffed with pork (or chicken) accompanied
with rice, onions, tomatoes and potatoes.

Vigoron: The vigoron is originally form Granada served on a banana leaf with cooked cassava, pork
rinds o chicharron and coleslaw with tomato, onion, vinegar and mimbro.

Quesillo: The quesillo is from different areas of leon and Chontales, they are prepared on a corn
tortillas, first you put the quesillo on a corn tortilla after you add onion pickled in vinegar, fresh cream
and a little salt.

Mondongo soup.

It is prepared from beef tripe, broth with vegetables; it’s normally served with rice tortillas, avocado,
salad or curd.

Indio Viejo: meat is prepared with onions, garlic, sweet pepper and tomato. In addition, some tortillas
are put into water and this has to be ground until they form dough. The meat is shredded and then
fried with vegetables, the dough, and orange juice. Finally, you add broth.
Arroz-con-Piña Drink: for this drink you boil a “four leaf clover”, a pineapple and rice, until the rice is
soft enough. The drink is then being cooled and blended, adding water. Afterwards, remove the solid
part, leaving only the liquid part. Add a little bit of vanilla, strawberry and sugar, as you desire.

Chicha-de Maíz: this drink needs a process of a couple of days. The corn is left in water for an entire
night so it gets soft. Grind it the next day and then place it in water, adding red colorant. The next step
is to cook it. When it cools, you add a type of candy called “dulce” and more water. The next day, you
add more water and sugar.

Tres Leches: this is a dessert prepared with milk, condensed milk and cream. This is where the name
comes from (three milks). You prepare a cake with flour and eggs, and then you add the mixture of
these three milks. Finally, place a crown of meringue.

Cajeta de Coco: to do this use coconut, the coconut’s water, yucca and a candy called “dulce”. The
coconut and the yucca are cut in thin strings. The water and the “dulce” are cooked until they make
up a kind of honey, to which you add the strings of coconuts and yucca. You then mix those and that's
it!

Rosquillas: These appetizers are the specialty of Somoto, in the department of Madriz. Corn dough is
combined with cheese, egg, butter and lard. You give them a circular form and you bake them until
they toast.

Rondon: traditionally from Bluefields. Rondon is prepared with turtle meat, fish, and red meat or pork.
Sometimes you combine two of these meats. When preparing, cook the meat with pepper, hot
pepper, a herb named nargan, onion, sweet pepper, banana, yucca and quequisque.

Gaubul: this is a typical drink in the Nicaraguan Caribbean, almost unknown in the Pacific and center
of the country. To create this drink, make a mixture of green banana (cooked beforehand and mashed
in water), milk and coconut water, and a little bit of sugar.

Nicaragua has a inmense variety of dishe and beverage that came from the mixed race with Spain.