Saborea Nicaragua: Una aventura gastronómica única
Explora los sabores auténticos de Nicaragua en una experiencia gastronómica inolvidable.
Nicaragua is the largest country in Central America, bordered by the coasts of the Pacific Ocean and the Caribbean Sea. It is known worldwide for its extraordinary geography of active volcanoes and gigantic lakes (such as Lake Cocibolca), its historic colonial cities of Granada and León, its world-class surfing waves on the Costa Esmeralda, the mystical Somoto Canyon and the unspoilt beauty of the Corn Islands.
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Creole Flavors, Sacred Corn and Pinolera Tradition
Nicaraguan gastronomy is abundant, tasty and deeply rooted in corn, a sacred heritage of the native Mesoamerican peoples (hence the affectionate nickname of 'pinoleros'). It is characterized by the combination of corn in multiple textures, marinated pork, fresh and fried artisan cheeses, sweet and sour cabbage salads and the omnipresence of Gallo Pinto at any time of the day.
Must-Try Dishes
Gallo Pinto
The undisputed national emblem. White rice and Creole red beans fried together in a pan with onion, garlic and oil until the grain takes on a shiny dark color and loose texture, served with crispy fried cheese, warm tortilla and ripe plantain.
Nacatamal
The king of Sunday breakfasts. Soft dough of nixtamalized corn seasoned with lard, annatto and sour orange, filled with juicy pieces of marinated pork or chicken, rice, potato slices, tomato, onion, mint and prunes, wrapped in banana leaves and steamed for hours.
Vigorón of Granada
The most famous street dish in the country, traditionally served on a banana leaf. It consists of a generous base of tender cooked yucca, covered with crunchy pork rinds with meat and topped with a refreshing salad of chopped cabbage, tomato and chili with banana vinegar.
Quesillo
Typical specialty of Nagarote and La Paz Centro. It consists of a soft, hot corn tortilla that wraps an elastic white cheese cooked in hot water, generously bathed with chopped onion pickled in vinegar and plenty of fresh farm sour cream with a pinch of salt, served in a plastic bag.
Old Indian
One of the oldest pre-Hispanic stews in Central America. Made from corn dough dissolved in meat broth, shredded beef, sour orange, abundant fresh mint, annatto, onion and garlic, cooked until achieving a dense and very aromatic porridge texture.
Baho
Festive dish patiently steamed overnight in a large pot sealed with banana leaves. It contains layers of sun-cured beef ('cecina'), green plantain, sweet ripe plantain and cassava, served hot with sour cabbage salad and chillies.
Typical Drinks
Pinolillo and Tiste
The traditional corn drinks par excellence. Pinolillo is made with toasted white corn ground with cocoa and spices (cinnamon and cayenne pepper), mixed with cold water or milk and sweetened to taste. The tiste adds a sweeter touch and a dense texture.
Flor de Caña Rum
One of the most awarded aged rums in the world, produced sustainably in Chichigalpa at the foot of the San Cristóbal volcano. It is made from local sugar cane and aged in white oak bourbon barrels with no added sugars.
Toña Beer
Nicaragua's most popular national lager beer. Light, soft and extraordinarily refreshing, it is the favorite companion on hot afternoons in the Pacific and on surf beaches.
Fresh Cocoa with Milk
Delicious and comforting cold drink prepared by cooking and grinding Creole cocoa beans with cinnamon, mixed with cold fresh milk, a pinch of cane sugar and plenty of ice.
Traditional Sweets
Nicaraguan Tres Leches
Light and fluffy cake completely bathed in a creamy mixture of condensed milk, evaporated milk and fresh milk cream, covered with a layer of soft toasted meringue and a red cherry.
Yuca Fritters with Panela Honey
Crispy and golden fried spheres on the outside and tender on the inside, made with fresh grated cassava mixed with salty Creole white cheese, served submerged in a hot panela syrup (sweet of rapadura) flavored with cinnamon.
Perrerreque (Oven Thing)
Rustic baked sweet bread made with sweet corn dough, grated artisanal salted cheese, butter, cane sugar and a touch of cinnamon, with a dense texture and a sweet and salty flavor.
Artisan Cajetas
Traditional sweets made in copper pans by reducing milk with sugar, or patiently cooked local fruits such as coconut cajeta, milk cajeta, papaya cajeta or zapoyol dough.
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Pinolillo and Tiste
The traditional corn drinks par excellence. Pinolillo is made with toasted white corn ground with cocoa and spices (cinnamon and cayenne pepper), mixed with cold water or milk and sweetened to taste. The tiste adds a sweeter touch and a dense texture.
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