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Nicaragua

Gallo pinto, vigorón and slow-cooked nacatamales.

Iconic recipes

Banana-leaf wrapped masa with pork, rice and vegetables.

Stir-fried red beans and rice with onion, pepper and a splash of Lizano-style sauce.

Large banana-leaf tamales of masa, achiote-spiced pork, potato and rice.

Granada's banana-leaf plate of boiled yuca, crisp chicharrón and tangy cabbage slaw.

Soft warm tortilla rolled around stretchy cheese, pickled onions and crema.

Nicaraguan rice and red beans fried with onion, pepper and a touch of vinegar.