Typical food and drinks in Nicaragua
With the so many choices of beverages and food, Nicaragua definitely does not lack anything in its gastronomy in terms of delicious dishes and refreshing drinks. They are absolutely worth trying if you never tasted them before and you will most likely want to have a second plate soon enough.
Below are some examples of the typical food served in Nicaragua.
Gallo Pinto is essentially what Nicaraguans eat every day. It is fried rice mixed with onion, sweet pepper, red beans and garlic. Most consider Gallo Pinto a national symbol for its widely cooked and eaten all over the country.
Vigoron is originally from Granada. It is a dish consisting of salad made out of cabbage and tomato topped with yucca and chicharron. Vigoron is normally placed on a plate covered with a plantain tree leaf and is sold extensively at Granada's Parque Central.
This soft-textured dish literally means old Indian. It is made of shredded meat or chicken prepared with tortilla dough, onions, garlic, sweet pepper and tomato. Some broth is added before serving to add softer consistency. Although Indio Viejo is of Nicaraguan origin, it is now also enjoyed in Costa Rica and other parts of Latin America.
Quesillo is a quick snack that is made of cheese wrapped with a tortilla and topped with onions, vinegar, fresh cream and salt. The dish is originated from La Paz Centro and Nagarote in the department of León. Due to its runny content, it is normally confined with a thin plastic sheath.
The dish that is normally enjoyed on Sunday morning with bread, coffee or coke is dough of ground corn and butter, topped with slices of pork or chicken, rice, potatoes, tomatoes, onion and sweet pepper. The mixture is then wrapped in a leaf of plantain tree, tied with a small thread and steamed or pressure cooked for 5 hours. A vegetarian Nacatamal can be made too by replacing the meat with tofu, chickpeas or cheese.
Ceviche is actually a shared seafood dish in Central and South America. It is basically a fresh raw fish marinated in citrus juices and spiced with chilli peppers. Sometimes additional seasoning like onion, salt and pepper is added. In Peru, ceviche is normally eaten with side dishes like corn and sweet potatoes. But in Nicaragua, it is served as a starter with crackers.
As the name suggests, Tres Leches (three milk) is prepared with three types of dairy products: evaporated milk, condensed milk and heavy cream. This milk mixture is added in a cake batter together with flour and eggs and just before putting it in the oven, a meringue is added. Coming in different flavors, Tres Leches is particularly famous as a cake that people buy for birthdays and celebrations.
A Nicaraguan traditional drink, Pinolillo or Pinol is made of ground toasted corn a little bit of cacao mixed with water or milk. Choices on the taste are sweetened and unsweetened. The latter, however, gives a tang of bitter taste. This rough-textured drink is usually served out of a gourd from the shell of jicaro fruit.
Below are Nicaragua's national drinks
Flor de Caña
Flor de Caña is a renowned brand of rum distributed by Compañía Licorera de Nicaragua. It is acknowledged as one of the best rums in Latin America and has won more than 100 international awards since the year 2000. The rum is widely drunk straight or mixed in cocktails. One popular cocktail that gives a hint of Flor de Caña is Macuá
Macuá was named Nicaraguan national cocktail in October 2006. It won a competition that determined to find the country national drink. The competition was sponsored by Flor de Caña, and Macuá came as the winner with its delicate mix of white rum and fruit juices (usually lemon or guava).
Toña and Victoria
One cannot escape from having a Toña or a Victoria, Nicaraguan national beers. These two brands are produced by Compañía Cervecera De Nicaragua, and by far what the beer lovers drink in the country.
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