There are many typical Nicaraguan dishes and each region produces different variants of them. But the most important one that can never be lacking on Nicaraguan tables is the GALLO PINTO.
It’s a national icon and the majority of the population eat it several times a day. At breakfast, lunch, dinner and even during the most special occasions like birthdays.
They can change the ingredients with it is accompanied (as pictured with eggs, tortillas and cheese) but the simple and unique essence of this dish is given by the mixture of onion, rice, red beans and boiled garlic, fried together to create a compound tasty and crunchy.
Moreover, what makes so special the Nicaraguan cuisine is the exclusivity of fruit and vegetables that only in this magical tropical country can be found. Walking through a local market among the thousand colors and perfumes immediately leap to the eye a geometric arrangement such as to create a framework of Giuseppe Arcimboldo.
Not only Mango, Tamarind, Banana, Jocote, white Pineapple and Calala. But also Yucca, Coriander and Achiote are settled in baskets and shelves as well as the Arcimboldo did in his portraits.
Do not they look the same? For those who do not know, Giuseppe Arcimboldo was an Italian painter best known for creating imaginative portraits like heads made entirely of fruit, vegetables, flowers and books. Walking among the markets of Nicaragua is so wonderfully inspiring!
The Banana and Maduro as well can never miss. They can be eaten as chips between a beer and another one or accompany the main dishes instead of potatoes.
Despite the fact the most important coffee plantations are in this tropical land when you want to regenerate you can refresh yourselves with a tropical fruit juice. Slightly more cheerful with a few drops of FLOR DE CANA or more creamy and sweet with or YOGURT MILK!!
Are you not a little thirsty? So, do not miss the teaching of our HOUSE MUM JUANA in preparing the MELON juice, Papaya and Pineapple:
CHEERS!
Micaela Reynaudo
Administrative Manager