The cuisine of Nicaragua - North America

North America Nicaragua NI

The foods of Nicaragua

Nicaraguan cuisine is a blend of indigenous, Spanish, and West African influences, with different dishes and ingredients depending on the region. Corn, rice, beans, plantains, yuca, and cheese are some of the common staples, as well as various meats, seafood, and fruits. Some of the most popular dishes are:

Vigorón: a dish of boiled yuca, crispy pork rind, and cabbage salad, served on a banana leaf.
Indio viejo: a thick stew of shredded beef, corn dough, tomatoes, onions, garlic, and herbs.
Gallo pinto: a mixture of rice and beans, seasoned with onion, garlic, and salt, often eaten for breakfast with eggs, cheese, or tortillas.
Nacatamal: a corn dough filled with pork, rice, potatoes, olives, raisins, and spices, wrapped in a plantain leaf and steamed.
Quesillo: a soft cheese wrapped in a tortilla, topped with sour cream, onion, and vinegar, and served with a soft drink called chicha,
Nicaragua - See the recipes Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon

Cooking in Nicaragua

Nicaragua desserts