The Food of Nicaragua
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These notes were made during a week long trip to Nicaragua in 2005. These are just our food experiences and you may have a totally different experience depending on your budget, where you travel and where you eat.
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Notes made in March 2005
Many people may find that Nicaraguan food is very oily. However, do not let it scare you off from trying some of their delicious traditional dishes.
Gallo Pinto - a traditional and typical dish (also common in Costa Rica). It is composed of a mixture of fried rice with onion and sweet pepper, red beans boiled with garlic. The ingredients are mixed and fried all together.
Picante - a tasty tomato chili salsa used as a sauce with many meals.
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Quesillo - another traditional Nicaraguan food, originally from the regions of La Paz Centro and Nagarote. It is a tortilla with cheese, a dash of salt, pickled onions, cream and rolled up for take-away.
Platanos - a green banana served in many different ways as an accompaniment to a meal or on its own. Similar to a potato, you can thinly fry them, thickly fry them, boil them or mash them.
Sweet drink - shaved ice with fruit syrup poured on top, served in a plastic cup with a spoon or in a plastic bag which you can bit the corner off and suck. Refreshing for a hot day, but very sweet like many Nicaraguan drinks.
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More Information
- read the food diary from other Central American countries: Honduras, Belize, Costa Rica, Mexico , Guatemala
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Books about Foods
of Central America -
photos from Nicaragua
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Travel Guide to Nicaragua
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