Nicaraguan cuisine includes a mixture of the indigenous Miskito people, Spanish cuisine
and Creole cuisine. When the Spaniards first arrived in Nicaragua they found that
the Creole people present had incorporated foods available in the area into their
cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced
cuisine, traditional cuisine differs on the Pacific and the Caribbean coast. While
the Pacific coast's main staple revolves around local fruits and corn, the Caribbean
coast's cuisine makes use of seafood and coconut.
As in many other Latin American countries, corn is a main staple. Corn is used in
many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is not
only used in food; it is also an ingredient for drinks such as pinolillo and chicha
as well as in sweets and desserts. Other staples are rice and beans. Rice will be
eaten when corn is not and beans are consumed as a cheap protein by the majority
of Nicaraguans. It is common for rice and beans to be eaten as a breakfast dish.
There are many meals including these two staples; one popular dish, Gallo Pinto,
is often served as lunch, sometimes with eggs. Nicaraguans do not limit their diet
solely to corn, rice, and beans. Many Nicaraguans will have small gardens of their
own full of vegetables. They also eat flowers from time to time.
Commonly used ingredients including fruits and vegetables are: jocote, grosella,
mimbro, mango, papaya, tamarind, pipian, apples, avocado, yuca, and quequisque. Herbs
such as culantro, oregano and achiote are also part of the cuisine.
Platos (Dishes)
- Arroz a la plancha
- Arroz aguado
- Arroz con pepino
- Arroz con pollo
- Berenjenas rellenas
- Brochetas
- Camarones al ajillo
- Carne asada
- Carne desmenuzada
- Carne enchorizada
- Carne Pinchada
- Carne sofrita
- Coctel de conchas
- Corazon asado
- Costillas asadas de cerdo
- Cusuco frito y desmenuzado
