Baku Kitchen! An independent reference of traditional food

Nicaragua

Ask what Nicaragua eats and the answer starts with this: corn-based criollo cooking: gallo pinto, banana-leaf nacatamales, street-side vigorón, and gritty pinolillo. Look for Gallo pinto (red beans and rice fried together, the daily staple), Nacatamal (large banana-leaf tamale with pork, rice, potato; Sunday breakfast) and Vigorón (boiled yuca, chicharrón, and cabbage salad on banana leaf). Rice fried with red beans and onion; Nicaragua and Costa Rica both claim it, and the name means spotted rooster for its speckled look. This atlas has 35 Nicaragua dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

35 dishes.

AtolilloAtolilloMilk pudding thickened with cornstarch, flavoured with cinnamon and vanillaBahoBahoBeef, plantains, and yuca steamed in banana leavesBuñuelos de yucaBuñuelos de yucaYuca-cheese fritters drenched in cinnamon syrupCajeta de lecheCajeta de lecheDense fudge of boiled milk and sugar, cut in squaresChicha de maízChicha de maízFermented maize drink served in gourds at Guanacaste fiestasCuajadaCuajadaFresh soft curd cheese eaten with hot tortillas and beansCususaCususaClear maize and cane moonshine distilled in rural backyardsEnchiladas nicaragüensesEnchiladas nicaragüensesTortilla pockets stuffed with seasoned rice and meat, fried and dressed with saladFlor de CañaFlor de CañaNicaraguan aged rum, smooth and dry, drunk neat or with limeFresco de cebadaFresco de cebadaPink cooler of toasted barley or rice flour with milk and cinnamonFritangaFritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantainGallina rellenaGallina rellenaHen stuffed with pork, capers, olives and vegetables, roasted then slicedGallo pintoGallo pintoRice and black beans with Lizano sauce; the daily startGüirilasGüirilasSweet young-corn tortillas served with cuajada cheeseGuiso de pipiánGuiso de pipiánYoung squash stewed with tomato, cheese and cream, eaten with tortillasIndio viejoIndio viejoShredded beef and corn masa stew with mint and sour orangeLeche agriaLeche agriaNaturally soured milk, thick and sharp, eaten with tortilla and gallo pintoMacuáMacuáNational cocktail of white rum and guava juiceNacatamalNacatamalLarge banana-leaf tamale with pork, rice, potato; Sunday breakfastPerrerrequePerrerrequeBaked cake of ground fresh corn with cheese and cream, cut in slabsPinolilloPinolilloToasted corn-and-cacao drink, stirred and pleasantly grittyPío quintoPío quintoRum-soaked sponge cake layered with custard and dusted with cinnamonQuesilloQuesilloSoft cheese and pickled onion in a tortilla with creamRepochetasRepochetasTortillas filled with cheese, folded and fried, topped with cabbage and creamRondónRondónLimón coconut stew of fish and ground provisionsRosquillasRosquillasBaked corn-and-cheese rings dunked in coffeeSopa de garroboSopa de garroboSoup of black spiny-tailed iguana with vegetables and limeSopa de mondongoSopa de mondongoTripe soup with yuca, plantain and corn in a rich brothSopa de quesoSopa de quesoMilky broth with corn dough dumplings and cuajada cheeseTajadasTajadasCrisp fried plantain strips alongside grilled meatsTisteTisteCold drink of toasted maize and cacao, whisked and drunk from a jicaraToñaToñaPale lager drunk very cold with fritanga foodTres leches cakeTres leches cakeSponge soaked in three milks with whipped toppingVigorónVigorónBoiled yuca, chicharrón, and cabbage salad on banana leafYoltamalYoltamalFresh young corn tamal steamed in its own husk, eaten with cream

  • Yoltamal

    Fresh young corn tamal steamed in its own husk, eaten with cream. Ready in 45 minutes prep and 1 hour…

  • Atolillo

    Milk pudding thickened with cornstarch, flavoured with cinnamon and vanilla. Ready in 10 minutes prep and 20 minutes cooking. Serves…

  • Baho

    Beef, plantains, and yuca steamed in banana leaves. Ready in 40 min prep and 4 hr cooking. 8 servings. A…

  • Buñuelos de yuca

    Yuca-cheese fritters drenched in cinnamon syrup. Ready in 40 minutes prep and 30 minutes cooking. About 30 fritters. A dessert…

  • Cajeta de leche

    Dense fudge of boiled milk and sugar, cut in squares. Ready in 15 minutes prep and 1 hour 30 minutes…

  • Chicha de maíz

    Fermented maize drink served in gourds at Guanacaste fiestas. A wine & spirit recipe from Costa Rica.

  • Cuajada

    Fresh soft curd cheese eaten with hot tortillas and beans. Ready in 30 min prep and 15 min cooking. Makes…

  • Cususa

    Clear maize and cane moonshine distilled in rural backyards. A wine & spirit recipe from Nicaragua.

  • Enchiladas nicaragüenses

    Tortilla pockets stuffed with seasoned rice and meat, fried and dressed with salad. Ready in 45 minutes prep and 30…

  • Fresco de cebada

    Pink cooler of toasted barley or rice flour with milk and cinnamon. Ready in 20 minutes prep and 30 minutes…