All about Nicaragua food and drink:
Take a culinary tour of Central America! Explore the food and drink of every Central America country.
Nicaragua food and drink is representative of the diversity of its residents. Spanish, Creole, Garifuna and Indigenous Nicaraguan cuisines all influence modern Nicaragua food, which most travelers find delicious – and exceptionally inexpensive. Getting hungry? Have a taste of Nicaragua food and drink! Be sure to follow the links for Nicaragua recipes and other information.
Breakfast in Nicaragua:
Chicharrones: Deep-fried salty pork skin.
Vigoron: A classic Nicaragua meal founded in Granada, featuring chicharron, yucca and a cabbage salad.
Nacatamal: A Nicaraguan tamale – corn flour stuffed with meat (especially pork, mashed potatoes and/or veggies, tied in a plantain leaf, and boiled.
Indio Viejo (“Old Indian”): An elaborate stew-like dish composed of shredded meat, onions, tomatoes and peppers fried with precooked corn meal, then thinned with orange juice and broth. Adorned with mint.
Snacks & Sides in Nicaragua:
Tostones: crunchy deep-fried plantains, an indispensable side dish in Nicaraguan cuisine. Also known as platanos fritos.
Gallo pinto: Rice and beans. Mixed with coconut milk on Nicaragua’s Caribbean coast.
Tres Leches Cake (Pasel de Tres Leches): A cake soaked in three kinds of milk, including evaporated milk, sweetened condensed milk and cream.
Beverages in Nicaragua:
Nicaragua’s bounty of tropical fruits are used in many non-alcoholic beverages, blended with water, milk or yogurt. In Nicaragua, it’s best to err on the safe side if you’re not sure the water is purified; also order your drink sin hielo, or without ice.