Nicaraguan food is great. Enjoy your time in Nicaragua
Nicaraguan food includes a mixture of 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.
Nicaraguan food is a variety. As in many other Latin American countries, corn in Nicaragua 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 Nicaraguan food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts.That’s why Nicaraguan are called PINOLEROS too. 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 and sometimes for dinner. The most popular Nicaraguan food is GALLO PINTO. It’s not true that Nicaraguan eat Gallo Pinto every day. There are many meals including these two staples; one popular dish, Gallo Pinto, is often served as breakfast, 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. Generally if you stay with a Nica host family they serve a big meal.
Commonly used ingredients include fruits and vegetables include: jocote, grosella, mango, papaya, tamarind, pipian, banana, avocado, yuca, and quequisque. Herbs such as culantro, oregano and achiote are also part of the cuisine.
Nicaraguan food makes use of fruits, some of which are only grown in that particular region due to their location. Many fruits are made into drink, such as melon.
Normally Nicaragua food is prepared with oil.