In 2014, the Nicaraguan Institute of Culture and the country's mayors' offices began collecting data on dishes, drinks, desserts and breads that exist nationwide.

"It was concluded that there are 1,060, and logically this will continue to grow as data from the entire territory is available. This is under construction and is constantly being updated."

We leave you with a compilation of nine Nicaraguan dishes that will, without fear of being wrong, make you hungry.

Typical assortment

Imagine a plate where you find gallopinto, salad, cheese and fried ripe plantain, tostones, indio viejo, chorizo ​​and vigorón… in Nicaragua they serve it in the vast majority of restaurants, for $7,00 you can enjoy all the meals of the largest nation in Central America.

Tipitapa style fish

Rich in phosphorus, a whole red snapper should be seasoned with salt, pepper, garlic, lemon juice and a touch of vegetable oil; let it rest for seven minutes and cook for 12… ready! Serve with tostones, rice and tipitapa sauce (sautéed tomato with onion, bell pepper, butter, garlic, simple chicken broth, white wine and tomato sauce).

baho

It is a typical dish offered in much of the territory. It is beef (dried beef and brisket) marinated, exposed to the sun for three days and then cooked with yuca, green and ripe plantains, tomato and onion. When it is served, cabbage with tomato is added; a touch of chili to the salad will give it the best flavor.

Old Indian

All Nicaraguans enjoy it, it is accompanied with rice and in some regions tortilla, ripe plantain or green banana is the ideal base. It is also known as marol, picadillo, masa de cazuela and guiso. The main ingredient is corn dough with beef or chicken, tomato, bell pepper, onion, garlic, mint, achiote, sour orange or lemon cannot be missing in this dish.

Nacatamal

It is like a gift, opening the chagüite wrapper will “take you to glory”, it is the aroma that predominates on Sundays in Nicaragua. Everyone enjoys cooked corn dough with pieces of pork, potato, rice, tomato, garlic, chiltoma and other ingredients that captivate those who decide to try the nacatamal.   

Vigoron

Granada, one of the most touristic cities in Nicaragua, boasts having the best vigorón, a dish made from cooked yuca and pork rinds. The tradition is to enjoy it in chagüite leaves; the magical flavor is provided by a mixture of cabbage, tomato, beetroot/carrot, cucumber and vinegar.

Tripe soup

Masatepe, in Masaya, is the home of this soup, one of the most delicious typical Nicaraguan meals, prepared in any season. A good portion of tripe and the vegetables of your choice, with a cabbage salad at lunchtime, will give you a unique culinary experience.

Paty

Characteristic empanadas from the Nicaraguan South Caribbean, diners savor it at any time of the day. This meal is made of flour, ground beef, goat chili, pepper, onion, chiltoma, salt to taste and achiote.

run down

Typical of the two autonomous regions of the country, people from this area have transferred this gastronomy to the Pacific and Central regions. The dish contains fish or shellfish, seasoned with green plantains, coconut milk, vegetables, tubers, peppers, sweet chilies, and spices.