Search results
Feb 22, 2022 · A quick guide to 10 of Nicaragua's tastiest traditional dishes from nacatamales to Indio Viejo.
- Gallo Pinto
- Nacatamales
- Vigorón – Yuca and Cabbage Salad
- Quesillo
- Indio Viejo
- Rondón
- Baho
- Carne Pinchada
- Churrasco
- Rompope
Gallo Pinto is a dish made using rice and red beans as a base. Prepared along with peppers, bell peppers, onions, and garlic, Gallo Pinto is considered the national dish of Nicaragua. The name “gallo pinto” means “spotted rooster” in Spanish. It refers to the fact that the dish is multi-coloured due to the usage of rice and black (or red) beans, ma...
Nacatamales are similar to tamales. They are usually made using corn masa, meat, onion, tomatoes, fruit pieces, rice and spices. The mixture is wrapped in plantain leaves then steamed or boiled. It is also common to add ingredients such as bell peppers, rice, onions or sometimes raisins, prunes and olives on special occasions. “Nacatamal” translate...
Vigorón is a traditional Nicaraguan salad dish prepared using boiled yuca (cassava), cabbage and pork rind. Generally eaten with bare hands, it is served over a banana leaf. People in Nicaragua usually eat it as an appetizer but many also enjoy it as a main dish or as a snack. In his book Granada, Dr. Alejandro Barberena Pérez mentioned that María ...
Quesillo is a dish prepared using a thick corn tortilla wrapped around soft cheese (with a similar consistency to mozzarella cheese), pickled onions and a sauce of sour cream or liquid cheese and vinegar. They are either served covered in a plastic bag or on a plate. As per tradition, people add a substantial dash of homemade chili sauce before con...
Indio viejo is a stew dish prepared using maize dough with shredded beef and onion. It is thick in consistency and its appearance is somewhat similar to porridge. Indio viejo’s origin dates back to the pre-Columbian era, when the dish was prepared using a mortar. It has a slightly sweet taste that comes from the use of yerba buena and bitter orange...
Rondón is a stew prepared using fish, shrimp, lobster and any other seafood cooked in a pot containing root vegetables such as yuca (cassava), plantains, potatoes, carrots, bell peppers, chilli peppers, and fish stock (which is sweetened with coconut milk). It can also be optionally prepared using beef, pork or turtle meat. The name “rondón” is a p...
Baho is a dish prepared using beef, green plantains, mature plantains, yuca (cassava), onions and peppers. The ingredients are added to a large cooking pot and are then gradually steamed together. The pot is sealed at the top with layers of banana leaves which helps the ingredients to absorb all the flavors. Generally served on a banana leaf, the d...
Carne Pinchada is a widely consumed Nicaraguan fast food prepared using meat (either chicken or beef) as the main ingredient. The meat is initially marinated in an alcoholic sauce prepared from Tona or Victoria beer or wine which provides the dish with a unique taste. The meat is then grilled and served on a stick. Carne Pinchada literally translat...
Churrasco is a traditional Latin American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazilbut is also a widely followed cooking method in many other countries across South and Central America.
Rompope, also known as Mexican eggnog, is a dairy-based alcoholic drink similar made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last. It is popular in many Central and South American co...
- Salpicon. Easy to make and delicious, salpicon is the Nicaraguan version of mincemeat. It combines ground beef, with onions, peppers, and garlic. Finish off with a squeeze of fresh lime.
- Indio Viejo. Literally meaning “Old Indian” this beef stew has been around since pre-colonial times. It has been said that this dish gained its name when European colonizers asked an Indigenous man what he was eating.
- Vigorón. A hearty and inexpensive meal, vigorón is a plate of crispy fried pork and yucca topped with a pickled cabbage salad. While North Americans may be accustomed to hotdogs being sold by vendors at baseball games, Nicaraguan vendors carry plates of delicious vigorón.
- Nacatamal. While living in Nicaragua, Nacatamales were my favorite. They are typically served on Sunday morning with coffee and fresh bread. But I could eat them morning, noon, and night.
May 18, 2024 · Lizano sauce. 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, celery, and onions.
Apr 3, 2018 · Gallo pinto is considered the national dish, as Nicaraguans eat it from morning to night regardless of the time of day. This is also a very popular dish in neighboring Costa Rica. Although its name means "spotted rooster" in Spanish, this dish contains no trace of chicken and it is 100% vegetarian.
Sep 28, 2017 · This is Gallo Pinto – a simple and delicious rice and bean dish and perhaps the most traditional dish of Nicaragua. At breakfast, it is usually served with fried or over-easy eggs. For lunch and dinner, it can accompany anything from skirt steak and carne asada to chicken and fish.
