Nicaragua
Gallo pinto, vigorón and slow-cooked nacatamales.
Iconic recipes
Nacatamal
Banana-leaf wrapped masa with pork, rice and vegetables.
Gallo Pinto
Stir-fried red beans and rice with onion, pepper and a splash of Lizano-style sauce.
Nacatamal
Large banana-leaf tamales of masa, achiote-spiced pork, potato and rice.
Vaho (Managua)
Sunday steamed feast of citrus-marinated brisket, yuca and ripe plantains cooked over banana leaves.
Indio Viejo (Masaya)
Pre-Columbian Masaya stew of shredded beef thickened with toasted corn masa, sour orange and mint.
Vigorón (Granada)
Granada plaza classic: boiled yuca, crispy chicharrón and tangy cabbage curtido served on a banana leaf.
Quesillo (León)
La Paz Centro street snack: soft cheese, pickled onions and cream wrapped in a warm corn tortilla.
Repocheta (Chinandega)
Chinandega fritanga favorite: crispy fried tortillas topped with refried beans, melted cheese and pickled cabbage.
Nacatamal Esteliano (Estelí)
Northern Estelí Sunday nacatamal with fatty masa, achiote pork, rice, potato, mint and sour orange.
Güirila (Matagalpa)
Sweet fresh-corn tortilla from Matagalpa griddled on a comal and served with cuajada and cream.
Rosquillas Somoteñas (Madriz)
Somoto's iconic crunchy corn-and-cheese rings, wood-oven baked and famously exported from Madriz.
Sopa de Queso Chontaleña (Chontales)
Chontales ranch soup of fresh cheese balls stuffed with masa, simmered in tomato broth with mint.
Cuajada con Tortilla (Boaco)
Boaco ranch breakfast of hand-patted corn tortilla with fresh cuajada, gallo pinto and sweet plantain.
Rosquillas de Carazo (Carazo)
Santa Teresa, Carazo bakery classic — smaller, buttery corn-and-cheese rings with a delicate crunch.
Pinolillo (Nueva Segovia)
Nicaragua's national drink — Nueva Segovia toasted-corn and cacao powder shaken with milk, ice and sugar.
Caballo Bayo (Jinotega)
Jinotega fiesta grand platter of many stews — pork, chicken, beef, tripe — with tortillas, beans and pickles.
Rondón Costeño (RACCS)
Bluefields Caribbean coconut seafood stew with fish, shrimp, yuca, plantain and dumplings — the Creole classic.
Patacones con Frijoles Molidos (Rivas)
Rivas plantain-country plate of twice-fried green plantain patties served with silky mashed red beans.
Vigorón
Granada's banana-leaf plate of boiled yuca, crisp chicharrón and tangy cabbage slaw.
Nicaraguan Quesillo
Soft warm tortilla rolled around stretchy cheese, pickled onions and crema.
Nica Gallo Pinto
Nicaraguan rice and red beans fried with onion, pepper and a touch of vinegar.