- Nicaraguan cuisine
-
Life in Nicaragua 
Art Cinema Cuisine Culture Demographics Education Holidays Human Rights Literature Music Politics Religion Tourism Nicaraguan cuisine is as diverse as its inhabitants. It is a mixture of indigenous and Spanish/Creole food. When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine.[1] Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to 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 the coconut.
Contents
Cuisine
Main staple
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. Nicaraguans do not limit their cuisine to corn; local grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as jocote, grosella, mimbro, mango, papaya, tamarind, pipian, banana, avocado, yuca, quequisque, and herbs such as culantro, oregano and achiote.[1]
Typical Nicaraguan dishes
Platos (Dishes)
- Arroz a la valenciana
- Arroz aguado
- Arroz con pescado
- Berenjenas rellenas
- Brochetas
- Camarones al ajillo
- Carne asada
- Carne desmenuzada
- Carne enchorizada
- Carne Pinchada
- Carne sofrita
- Costillas asadas de cerdo
- Cusuco frito y desmenuzado
- Chancho adobado
- Chancho frito
- Chicharróncon Chimichurri
- Ensalada de aguacate
- Filete en tocineta
- Gallina Rellena
- Gallo Pinto
- Guacamol Nica
- Guiso de berenjenas
- Guiso de chayote
- Guiso de pipian
- Güirila
- Higado asado
- Higado en caldillo
- Higado frito
- Indio Viejo
- Lengua
- Lengua fingida
- Lomo de venado
- Lomo entomatado y encebollado
- Lomo relleno
- Nacatamal
- Pechuga con queso
- Pechuga desmenuzada
- Pescozon
- Pescado a la Tipitapa
- Platanos fritos
- Posta en caldillo
- Punta de Salon henchida
- Quesillo
- Relampago
- Repocheta
- Rondón
- Salpicón
- Sopa de albóndigas
- Sopa de cola
- Sopa de frijoles
- Sopa de Gallina con Albóndigas
- Sopa de mondongo
- Sopa de pastora
- Sopa de pato
- Sopa de pescado
- Sopa de punche (cangrejo de mar)
- Sopa de queso
- Sopa de res o de hueso
- Sopa de verduras
- Sopa Siete Mares
- Substancia de carne o de higado
- Tacos al Pastor
- Tajadas con ensalada
- Tamal Relleno
- Tostones
- Ubre
- Vaho
- Venado asado
- Vigorón
Refrescos (Drinks)
Nicaraguan cuisine 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, papaya, guayaba, guanábana, coconut, pina, and pitahaya among others. Pinolillo is very popular among Nicaraguans, as many times they refer to themselves as pinoleros.[2]. Many drinks are also made from grains, and seeds, mixed with milk, water, sugar and ice.[3] Other drinks include:
- Achiote con limon
- Achiote con toronja
- Agua de arroz
- Arroz con Pino
- Arroz con piña
- Atol
- Avena (drink)
- Avena con leche
- Avena con limon
- Cacao
- Caimito
- Cebada
- Cebada con limon
- Cebada con Milca
- Coyolito
- Chia
- Chicha
- Chicha bruja
- Chicha de caña
- Chicha de coyol
- Chicha de jocote
- Chingue
- Chocolate
- Espinaca (Made with spinach berries)
- Fresco de guayabilla
- Guabul
- Granadilla
- Horchata
- Limonada cimarrona
- Linaza
- Linaza con tamarindo
- Mamey (Nothing to do with sapodilla)
- Mamon
- Macuá (Nicaragua's national drink)
- Nancite (Yellow cherries drink)
- Naranja con remolachas
- Naranja con zanahorias
- Papalon (Beach grape drink)
- Papaturro
Postres (Desserts)
- Almendras en miel (en jarabe)
- Almibar o curbaza
- Arroz en leche
- Atol
- Atol pujagua
- Atolillo
- Ayote en miel
- Bienmesabe
- Botellitas de miel
- Brujas
- Buñuelos de yuca o platano
- Cajeta de ajonjoli
- Cajeta de coco
- Cajeta de coyol
- Cajeta de leche
- Cajeta de pina
- Cajeta de zapoyol
- Cosa de horno
- Coyol en miel (en jarabe)
- Crispeta
- Cuznaca
- Chiricaya
- Dulce de limon (cidra)
- Dulce de nancite
- Dulce de naranja
- Dulce de pina
- Dulce de papaya
- Dulce de toronja
- Dulce de remolacha con zanahoria
- Enchiclados
- Espumillas
- Gofio
- Gofio con anis
- Grosellas en miel (en jarabe)
- Hicacos en miel (en jarabe)
- Jalea de guayaba
- Jalea de mango
- Jalea de patriotas (bananas)
- Jocotes cocidos
- Leche burra
- Maduro asado
- Maduro en gloria
- Maduro horneado
- Mamones en miel (en jarabe)
- Mazapan
- Melcocha
- Motas de atol
- Nancites cocidos
- Nancites en conserva
- Perrerreque
- Piñonate
- Pio Quinto
- Raspados
- Requeson
- Sopa borracha
- Suspiros
- Toronja en miel (en jarabe)
- Torta de leche
- Tres leches cake
- Turron
See also
References
- ^ a b "Try the culinary delights of Nicaragua cuisine". Nicaragua.com. http://www.nicaragua.com/cuisine/. Retrieved 2006-05-08.
- ^ http://www.juridicas.unam.mx/publica/librev/rev/derhum/cont/44/pr/pr35.pdf
- ^ Ellis, Stefanie. "Fritanga: Welcome to Nicaragua.". STLToday. http://www.stltoday.com/stltoday/entertainment/reviews.nsf/restaurant/story/957B48C2A78B7980862572F20000BA72?OpenDocument. Retrieved 2007-06-07.
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