Nicaraguan Cuisine
Nicaraguan food consists of a diversity of cultures that have resided within the country since the pre-Columbian years. The cuisine is a mixture of Spanish, Creole, Garifuna, and Indigenous Nicaraguans. Nicaraguan cuisine also varies from coast to coast. The Pacific coast main ingredient for there dishes are fruits and corn while the Caribbean coast use seafood and coconut.
Famous Dishes
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Sopa de Mondongo is a Masaya specialty that uses up all of the animals body parts. This soup is made out of stomach of a cow sometimes bone marrow or hoof jelly, vegetables and served with avocado and tortillas. In Nicaraguan folklore it is that this soup contains healing powers.
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Gallo de Pinto is a humble breakfast dish for many Nicaraguans. This dish consists of red beans, rice and added ingredients depending on the location but always served with warm tortillas.
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Vigoron is a traditional dish in Nicaragua that is sold in outdoor market, corner stands, and parks. This dish contains pork rinds, yucca, cabbage, tomatoes, and white vinegar served using banana leaves.
Dessert
Dessert
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This is a traditional dessert that uses Nicaraguan signature ingredients ; yucca and coconut.
Fun Facts:
- Nicaraguan's use a lot of oil to fry their food. Ranging from fried enchiladas to fried banana.
- The signature drink of Nicaragua is El Macua (named after their national bird)