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.
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Repochetas
Tortillas filled with cheese, folded and fried, topped with cabbage and cream. Ready in 30 minutes prep and 30 minutes…
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Rondón
Limón coconut stew of fish and ground provisions. Ready in 40 min prep and 1 hour 15 min cooking. 6…
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Rosquillas
Baked corn-and-cheese rings dunked in coffee. Ready in 40 minutes prep and 25 minutes cooking. About 30 rings. A snack…
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Sopa de garrobo
Soup of black spiny-tailed iguana with vegetables and lime. Ready in 30 minutes prep and 1 hour 30 minutes cooking.…
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Sopa de mondongo
Tripe soup with yuca, plantain and corn in a rich broth. Ready in 1 hr prep and 3 hr 30…
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Sopa de queso
Milky broth with corn dough dumplings and cuajada cheese. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…
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Tajadas
Crisp fried plantain strips alongside grilled meats. Ready in 10 minutes prep and 15 minutes cooking. Serves 4. A salad…
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Tiste
Cold drink of toasted maize and cacao, whisked and drunk from a jicara. Ready in 30 min prep and 30…
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Tres leches cake
Sponge soaked in three milks with whipped topping. Ready in 30 min prep and 30 min cooking. 12 servings. A…