Nacatamales

Vigoron is a traditional Nicaraguan dish. It consists of a cabbage salad known as curtido (chopped cabbage, tomatoes, onions, and chilli pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork belly or fried pork rinds), …

Vaho is a mix of meat, green plantains and yuca cooked in banana leaves. Vaho is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans of the country.

Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon.

Nacatamal is a traditional dish found in Nicaragua, and Honduras similar to the tamal. it is usually eaten together with fresh bread and coffee with milk. A nacatamal is made up of mostly nixtamalized corn masa (a kind …

Macua is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua.

Limonada Cimarrona is a lemonade type, used as a "chaser" in Nicaragua, specially used with white dry rums, or local "guaro". Instead of using plain water, soda water is used with the juice of lemons and with salt …

Guirila is a tortilla made from young white corn. They are thick, sweet, filling, and usually eaten with crumbled white cheese.

Tajadas is a dish of fried plantains that are sliced long.Tajadas is a typical food of Caribbean countries including Nicaragua, Colombia, Honduras, Panama, and Venezuela. It is sometimes served with grated cheese.

Salpicon is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Slow-cooked, shredded beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado for an incredible …

Rondón is an Afro-Caribbean dish eaten in several Latin American countries that share a coast with the Caribbean Sea. It consists of a soup made up of different types of seafood (fish, crabs, small lobsters or shellfish), with …