Cuisine of Nicaragua
Encyclopedia
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
. 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
.
n 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
.
, papaya
, guayaba, guanábana, coconut
, pina
, and pitahaya among others. Pinolillo
is very popular among Nicaraguans, as many times they refer to themselves as pinoleros.. Many drinks are also made from grains, and seeds, mixed with milk, water, sugar and ice. Other drinks include:
Nicaragua
Nicaragua is the largest country in the Central American American isthmus, bordered by Honduras to the north and Costa Rica to the south. The country is situated between 11 and 14 degrees north of the Equator in the Northern Hemisphere, which places it entirely within the tropics. The Pacific Ocean...
they found that the Creole people
Creole peoples
The term Creole and its cognates in other languages — such as crioulo, criollo, créole, kriolu, criol, kreyol, kreol, kriulo, kriol, krio, etc. — have been applied to people in different countries and epochs, with rather different meanings...
present had incorporated foods available in the area into their cuisine
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
. 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
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
and the coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
.
Main staple
As in many other Latin AmericaLatin America
Latin America is a region of the Americas where Romance languages – particularly Spanish and Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,500 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...
n countries, corn
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
is a main staple. Corn is used in many of the widely consumed dishes, such as nacatamal
Nacatamal
A nacatamal is a Nicaraguan dish similar to the tamal and yet unlike the tamales typical of Mexico, Honduras, Guatemala, El Salvador and elsewhere in Latin America, the nacatamal is unique to Nicaragua both in its name and its culinary combination...
, and indio viejo. Corn is not only used in food; it is also an ingredient for drinks such as pinolillo
Pinolillo
Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua. It is made of ground toasted corn and a bit of cacao. It can be mixed with water or milk, served sweetened or unsweetened. If unsweetened, it is rather bitter. It can also be used in cooking some local dishes, such as...
and chicha
Chicha
For the musical genre, see Peruvian cumbiaChicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages...
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
Jocote
Spondias purpurea is a species of flowering plant in the cashew family, Anacardiaceae, that is native to tropical regions of the Americas. It is most commonly known as Jocote, which derives from the Nahuatl word xocotl, meaning "fruit." Other common names include Red Mombin, Purple Mombin, Hog...
, grosella, mimbro, mango
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
, papaya
Papaya
The papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, pipian, banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
, avocado
Avocado
The avocado is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel...
, yuca
Cassava
Cassava , also called yuca or manioc, a woody shrub of the Euphorbiaceae native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates...
, quequisque, and herbs such as culantro
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
and achiote
Achiote
Achiote is a shrub or small tree from the tropical region of the Americas. The name derives from the Nahuatl word for the shrub, achiotl. It is also known as Aploppas, and its original Tupi name urucu. It is cultivated there and in Southeast Asia, where it was introduced by the Spanish in the...
.
Platos (Dishes)
- Arroz a la valencianaArroz a la valencianaArroz a la valenciana or Arroz à valenciana is a typical Latin American dish, and sometimes used in Filipino cuisine...
- Arroz aguado
- Arroz con pescado
- Berenjenas rellenas
- Brochetas
- Camarones al ajillo
- Carne asadaCarne asadaIn Mexican cuisine, "Carne asada" is an item that consists of thin beef steak. The meat can be marinated by rubbing with olive oil and salt or with spice rubs such as lemon and pepper or garlic salt, lime, or Worcestershire sauce, before being cooked on a grill. The meat can be served alone or...
- Carne desmenuzada
- Carne enchorizada
- Carne PinchadaCarne PinchadaCarne Pinchada is a Nicaraguan dish consisting of meat marinated in an alcohol sauce, using beer, wine, etc. It's usually served on a stick....
- Carne sofrita
- Costillas asadas de cerdo
- Cusuco frito y desmenuzado
- Chancho adobado
- Chancho frito
- Chicharróncon ChimichurriChimichurriChimichurri or Chimmichurri is a variant of green sauce, though there is a red version as well , also used as a marinade, for grilled meat...
- Ensalada de aguacate
- Filete en tocineta
- Gallina Rellena
- Gallo PintoGallo pintoGallo pinto is a traditional dish of Costa Rica that was introduced by nicaraguan immigrants. During the 1980's many nicaraguans immigrated to Costa Rica influencing their food and music. Though many variations exist, the dish at its most basic is composed of pre-cooked rice and beans fried together...
- Guacamol Nica
- Guiso de berenjenas
- Guiso de chayote
- Guiso de pipian
- GüirilaGüirilaA Güirila is a tortilla made from young white corn. They are thick, sweet, filling, and usually eaten with crumbled white cheese.Güirilas are cooked on a hot metal sheet in banana leaves to prevent them from sticking or burning....
- Higado asado
- Higado en caldillo
- Higado frito
- Indio Viejo
- Lengua
- Lengua fingida
- Lomo de venado
- Lomo entomatado y encebollado
- Lomo relleno
- NacatamalNacatamalA nacatamal is a Nicaraguan dish similar to the tamal and yet unlike the tamales typical of Mexico, Honduras, Guatemala, El Salvador and elsewhere in Latin America, the nacatamal is unique to Nicaragua both in its name and its culinary combination...
- Pechuga con queso
- Pechuga desmenuzada
- Pescozon
- Pescado a la Tipitapa
- Platanos fritos
- Posta en caldillo
- Punta de Salon henchida
- QuesilloQuesilloQuesillo refers to different Latin American food or dishes depending on the country:-Bolivia:Quesillo in Bolivia means small fresh cheese. Popular farm cheese of the Cochabamba valley. Usually made from raw cow milk, pepsin and acid coagulation, maize size curd, dry salted, hand formed palm size...
- RelampagoRelampagoRelampago is a fictional character, a comic book superhero self-published by creator Judge Margarito C. Garza. The character made his first appearance in Relampago! #1 making him the first Mexican American superhero in the American comic book industry. The character's debut series only ran for...
- Repocheta
- Rondón
- SalpicónSalpiconSalpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.In Mexican cuisine,...
- Sopa de albóndigas
- Sopa de cola
- Sopa de frijoles
- Sopa de Gallina con Albóndigas
- Sopa de mondongoSopa de MondongoSopa de mondongo is a soup made from slow-cooked diced tripe and, vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables originating from Latin America and the Caribbean.-Variations:Many variations of sopa de mondongo exist in Latin America...
- 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
- TostonesTostonesTostones or patacones are a popular side dish in many Latin American countries. The dish is made from sliced green plantains cut either length-wise or width-wise and are twice fried...
- Ubre
- VahoVahoVaho is a mix of meat, green plantains and yuca cooked in banana leaves. It is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and afro-Nicaraguans of the country....
- Venado asado
- VigorónVigoronVigorón is a traditional Nicaraguan dish. It consists of a cabbage salad known as curtido , boiled yuca, and chicharrones wrapped in plantain...
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 melonMelon
thumb|200px|Various types of melonsThis list of melons includes members of the plant family Cucurbitaceae with edible, fleshy fruit e.g. gourds or cucurbits. The word "melon" can refer to either the plant or specifically to the fruit...
, papaya
Papaya
The papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, guayaba, guanábana, coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
, pina
Pina
Pina may refer to:* Eben Mazuh Habonim Haita le Rosh Pina* Rosh Pina* 6521 Pina, a main-belt asteroid* Pina Records, a Puerto Rican record label* Pina , a film directed by Wim WendersPeople with the given name Pina:...
, and pitahaya among others. Pinolillo
Pinolillo
Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua. It is made of ground toasted corn and a bit of cacao. It can be mixed with water or milk, served sweetened or unsweetened. If unsweetened, it is rather bitter. It can also be used in cooking some local dishes, such as...
is very popular among Nicaraguans, as many times they refer to themselves as pinoleros.. Many drinks are also made from grains, and seeds, mixed with milk, water, sugar and ice. Other drinks include:
- Achiote con limon
- Achiote con toronja
- Agua de arroz
- Arroz con Pino
- Arroz con piña
- AtolAtoleAtole is a traditional masa-based Mexican and Central American hot drink. Chocolate atole is known as champurrado or atole...
- Avena (drink)Avena (drink)Avena is the Spanish word for "oatmeal." In Nicaragua, Colombia, and some other Latin American countries, the word is used to refer to a drink prepared using oatmeal....
- Avena con leche
- Avena con limon
- CacaoHot chocolateHot chocolate is a heated beverage typically consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and sugar...
- CaimitoCaimitoCaimito may refer to:*Chrysophyllum cainito, a tropical fruit also known as the "cainito" and the "star apple"*Caimito, Sucre, town in Colombia*Caimito, Cuba, a city in the province of La Habana...
- Cebada
- Cebada con limon
- Cebada con Milca
- Coyolito
- Chia
- ChichaChichaFor the musical genre, see Peruvian cumbiaChicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages...
- Chicha bruja
- Chicha de caña
- Chicha de coyol
- Chicha de jocote
- Chingue
- ChocolateChocolateChocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...
- Espinaca (Made with spinach berries)
- Fresco de guayabilla
- Guabul
- GranadillaGranadillaGranadilla is the fruit of the plant Passiflora ligularis.It may also refer to:*Granadillo , a species of tree in the pea family, Fabaceae*Granadilla de Abona, a municipality of Tererife...
- HorchataHorchataHorchata or orxata is the name of several kinds of traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts .-Etymology:...
- Limonada cimarronaLimonada cimarronaLimonada cimarrona is a lemonade type, used as a "chaser" in Nicaragua, specially used with white dry rums, or local "guaro". Instead of using plain water, soda water is used with the juice of lemons and with salt added to taste....
- Linaza
- Linaza con tamarindo
- MameyMameyMamey is a commune in the Meurthe-et-Moselle department in north-eastern France.-See also:*Communes of the Meurthe-et-Moselle department*Parc naturel régional de Lorraine...
(Nothing to do with sapodilla) - Mamon
- MacuáMacuáThe Macuá is a cocktail made with white rum and fruit juices, usually lemon and guava juice. The Macuá is noted as the national drink of Nicaragua. The drink is named after a tropical bird native to the country.-History:...
(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
- GofioGofioGofio is the Canary Islands name for flour made from roasted grains or other starchy plants , some varieties containing a little added salt...
- 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 QuintoPio QuintoPio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is...
- Raspados
- Requeson
- Sopa borracha
- Suspiros
- Toronja en miel (en jarabe)
- Torta de leche
- Tres leches cakeTres leches cakeA tres leches cake, or pastel de tres leches , or pan tres leches , is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.When butter is not used, the tres leches is a very light cake, with many air bubbles...
- TurronTurrónTurrón , torró , or torrone , or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are...