Get ready to embark on a culinary journey through the heart of Central America! Nicaragua, known for its rich cultural heritage and stunning natural beauty, also boasts an incredibly flavorful food scene. From hearty stews and savory dishes to sweet treats and comforting staples, Nicaraguan cuisine is a true reflection of the country’s warm hospitality and vibrant culture.
In this article, we’ll take you on a gastronomic adventure through 19 mouthwatering Nicaragua foods recipes that will transport your taste buds to the shores of Lake Managua. From classic Gallo Pinto with Fried Plantains to comforting Chancho con Yuca (Pork with Yuca), each dish is a testament to the country’s rich cultural traditions and love for bold flavors. So, grab your apron and let’s dive into the world of Nicaragua’s most beloved recipes!
Gallo Pinto with Fried Plantains
Gallo Pinto is a traditional Costa Rican dish made from fried rice and beans, often served alongside other popular ingredients like plantains. Here’s a simple recipe to combine Gallo Pinto with crispy fried plantains for a satisfying meal.
Ingredients:
– 1 cup cooked rice
– 1 cup cooked black beans
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 ripe plantains
– 1/4 cup milk or heavy cream (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the rice and beans, stirring well to combine. Cook for about 5 minutes, until heated through.
4. Meanwhile, slice the plantains into 1-inch rounds.
5. Fry the plantain slices in a separate skillet with enough oil to cover them, until golden brown (about 2-3 minutes per side).
6. Drain the fried plantains on paper towels and serve hot alongside the Gallo Pinto.
7. If desired, add milk or heavy cream to the Gallo Pinto mixture for an extra creamy flavor.
Cooking Time: About 20 minutes
Indio Viejo Stew with Corn Masa
This hearty stew originated from the Chihuahuan Desert, where slow-cooked beef and hominy come together in a rich, comforting dish. Serve with a side of warm corn masa for a truly authentic experience.
Ingredients:
– 2 pounds beef brisket or shank
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup hominy (dried maize kernels)
– 4 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Vegetable oil for browning
Instructions:
1. Brown the beef in hot oil, then set aside.
2. In a large pot, sauté the onion and garlic until softened.
3. Add the hominy, broth, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Add the browned beef back into the pot. Simmer an additional 2 hours or until the meat is tender.
5. Serve hot with warm corn masa (see below for recipe).
Corn Masa:
– 2 cups masa harina
– 1/2 cup warm water
– Vegetable oil for brushing
Mix the masa harina and water to form a dough. Knead until smooth, then divide into small balls. Flatten each ball into a disk shape, then brush with oil.
Cooking Time: 3-4 hours (including prep time)
Vigorón with Yuca and Chicharrón
Vigorón with Yuca and Chicharrón Recipe
A classic Dominican dish that combines the flavors of yuca, chicharrón, and pickled vegetables, Vigorón is a hearty and satisfying meal. This recipe makes 4-6 servings.
Ingredients:
– 2 large yucas
– 1 pound chicharrón (fried pork rinds)
– 1/2 cup pickled cabbage (curtido)
– 1/4 cup chopped cilantro
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Peel the yuca and cut it into large chunks.
2. Boil the yuca in a large pot of salted water until tender, about 15-20 minutes.
3. Drain the yuca and let it cool slightly.
4. Cut the chicharrón into small pieces and fry them in vegetable oil until crispy, about 5-7 minutes.
5. Warm the pickled cabbage according to package instructions.
6. Assemble the Vigorón by placing a portion of yuca on a plate, topping with fried chicharrón, and serving with pickled cabbage and cilantro.
Cooking Time: 30-40 minutes
Nacatamales with Pork and Olives
Nacatamales are a staple dish from Nicaragua, similar to tamales, but wrapped in banana leaves instead of corn husks. This recipe combines the traditional filling of pork and rice with the added savory flavor of olives.
Ingredients:
– 2 pounds pork shoulder, cooked and shredded
– 1 cup cooked white rice
– 1/4 cup chopped fresh cilantro
– 1/4 cup pitted green olives, sliced
– 1 tablespoon vegetable oil
– Salt to taste
– Banana leaves for wrapping
Instructions:
1. In a large mixing bowl, combine cooked pork, cooked rice, chopped cilantro, and sliced olives.
2. Mix well until all ingredients are fully incorporated.
3. Lay a banana leaf flat on a clean surface. Place about 1/4 cup of the pork mixture in the center of the leaf.
4. Fold the banana leaf over the filling to form a neat package, folding the sides first and then the top.
5. Repeat with remaining ingredients.
6. Steam Nacatamales for 45-50 minutes or cook them in boiling water for 20-25 minutes.
Cooking Time: 45-50 minutes (steaming) or 20-25 minutes (boiling)
Sopa de Mondongo with Vegetables
This hearty Latin American soup is a comforting blend of tripe, vegetables, and aromatic spices.
Ingredients:
– 1 pound beef tripe (mondongo), cleaned and cut into bite-sized pieces
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 can diced tomatoes
– 4 cups beef broth
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine tripe, potatoes, onion, garlic, and bell pepper.
2. Pour in diced tomatoes and beef broth. Add oregano, salt, and pepper.
3. Bring mixture to a boil, then reduce heat and simmer for 1 hour, or until tripe is tender.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 1 hour
Quesillo with Pickled Onions
This recipe combines the rich flavors of quesillo (Bolivian cheese) with tangy pickled onions, creating a delicious and addictive snack. Perfect for any gathering or as a quick lunch.
Ingredients:
– 1 cup quesillo cheese
– 1/2 cup pickled onions (see below for recipe)
– 1 tablespoon unsalted butter
– Salt to taste
Pickled Onions Recipe:
– 1 large red onion, thinly sliced
– 1 cup vinegar (apple cider or white wine)
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cut the quesillo into small cubes and place in a medium saucepan.
2. Add butter to the saucepan and stir until melted.
3. Reduce heat to low and simmer for 5-7 minutes or until cheese is creamy.
4. Stir in pickled onions just before serving.
5. Season with salt to taste.
Cooking Time: 10-12 minutes (includes pickling onion preparation)
Chancho con Yuca (Pork with Yuca)
This hearty Puerto Rican dish is a staple of the island’s cuisine, where tender pork and creamy yuca come together in perfect harmony. With just a few simple ingredients, you can create a flavorful and comforting meal that’s sure to become a family favorite.
Ingredients:
– 1 pound pork shoulder, cut into 2-inch pieces
– 2 large yuca tubers, peeled and cut into 1-inch pieces
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 teaspoon oregano
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the yuca, oregano, cumin, salt, and pepper. Stir to combine.
5. Return the pork to the pot and pour in enough water to cover.
6. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the pork is tender.
Cooking Time: 45 minutes
Rondón Seafood Stew with Coconut
A flavorful and aromatic stew that combines the freshness of seafood with the richness of coconut, perfect for a cozy dinner.
Ingredients:
– 1 pound mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 cup coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seafood, diced tomatoes, coconut milk, and curry powder. Season with salt and pepper to taste.
5. Bring the stew to a simmer and let cook for 10-12 minutes or until the seafood is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Tajadas with Fried Cheese
Inspired by traditional Mexican cuisine, this recipe combines crispy fried tortilla strips (tajadas) with melted cheese for a satisfying snack or appetizer.
Ingredients:
– 6-8 corn tortillas
– Vegetable oil for frying
– 1 cup shredded Oaxaca cheese (or Monterey Jack)
– 1/2 teaspoon salt
– Optional: garlic powder, chili flakes, or paprika for added flavor
Instructions:
1. Cut the tortillas into thin strips and fry in hot oil until crispy and golden brown.
2. Drain the tajadas on paper towels and season with salt to taste.
3. In a separate pan, melt the shredded cheese over medium heat, stirring occasionally.
4. Add fried tajadas to the melted cheese and stir until well coated.
5. Serve immediately, garnished with your choice of herbs or spices.
Cooking Time: 15-20 minutes
Bahío with Shredded Beef and Plantains
This classic Latin American dish combines tender shredded beef, sweet plantains, and crispy tortillas for a flavorful and filling meal. Serve it as a main course or as a delicious addition to your favorite sides.
Ingredients:
– 1 pound shredded beef (such as brisket or round)
– 2 ripe plantains
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4-6 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin and season with salt and pepper to taste.
5. Add the shredded beef and cook until heated through.
6. Slice the plantains into 1-inch rounds and fry in hot oil until golden brown, about 2-3 minutes per side.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the Bahío by placing the beef mixture onto a tortilla, topping with plantain slices, and adding your desired toppings.
Cooking Time: 15-20 minutes
Pinolillo with Cacao and Corn
Pinolillo is a traditional Mesoamerican drink made from roasted and ground cacao, corn, and spices. This recipe combines the classic flavors of pinolillo with the added richness of melted cacao for a decadent treat.
Ingredients:
– 2 cups dried corn kernels (hominy)
– 1/4 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/2 cup milk or water, warmed
– Pinch of salt
Instructions:
1. In a blender or food processor, grind the corn kernels into a fine powder.
2. In a medium saucepan, combine the powdered corn, cacao powder, sugar, cinnamon, and anise.
3. Add the warmed milk or water and stir until the mixture is smooth and well combined.
4. Bring the mixture to a simmer over medium heat, whisking constantly.
5. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the Pinolillo has thickened slightly.
6. Remove from heat and add a pinch of salt to taste.
Cook Time: 10-15 minutes
Rosquillas Nicaraguan Cheese Biscuits
These crispy on the outside, cheesy on the inside biscuits are a staple in Nicaraguan cuisine. Perfect for snacking or serving alongside your favorite dishes.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup grated queso fresco (or similar white cheese)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon butter, melted
• 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, queso fresco, and salt.
3. Add melted butter, beating until the mixture resembles coarse crumbs.
4. Beat in the egg until the dough comes together.
5. Turn the dough out onto a floured surface and knead for 1-2 minutes.
6. Roll out to about 1/4 inch thickness.
7. Cut into desired shapes (e.g., rounds or strips).
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Sopa de Albóndigas with Chipotle
This hearty soup is a staple of Mexican cuisine, made with flavorful meatballs and simmered in a rich chipotle-spiced broth. Perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 chipotle pepper in adobo sauce, chopped
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, paprika, salt, and pepper. Mix well.
3. Form into meatballs and bake for 15-20 minutes or until cooked through.
4. In a large pot, combine chicken broth, diced tomatoes, and chipotle pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add cooked meatballs to the soup and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 30-40 minutes
Tres Leches Cake with Caramel Drizzle
Tres Leches Cake with Caramel Drizzle Recipe
Moist vanilla cake soaked in a mixture of three types of milk (evaporated milk, condensed milk, and heavy cream), topped with a rich caramel drizzle. This sweet treat is perfect for special occasions or as a comforting dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 cups whole milk
– 1 cup evaporated milk
– 1 cup sweetened condensed milk
– 1 cup heavy cream
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and milk.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into prepared baking dish and bake for 25-30 minutes or until toothpick comes out clean.
6. Let cake cool completely before pouring in the tres leches mixture (1 cup evaporated milk, 1/2 cup condensed milk, and 1/2 cup heavy cream).
7. Refrigerate for at least 3 hours to allow cake to absorb liquid.
8. Drizzle with caramel sauce before serving.
Cooking Time: 25-30 minutes
Arroz a la Valenciana with Chicken
This classic Spanish dish from Valencia combines flavorful chicken, succulent seafood, and aromatic rice for a satisfying meal. With its rich saffron-infused flavors and tender textures, Arroz a la Valenciana is sure to please.
Ingredients:
– 1 1/2 cups uncooked Arborio rice
– 3 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 cup mixed seafood (shrimp, mussels, clams)
– 1 onion, diced
– 2 tomatoes, diced
– 1 cup chicken broth
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. Add onion and seafood; cook until seafood is tender, about 3-4 minutes.
4. Add tomatoes, chicken broth, saffron mixture, salt, and pepper. Stir to combine.
5. Add cooked rice to the skillet, stirring to coat with sauce. Cook for 2-3 minutes or until rice is lightly toasted.
6. Return chicken to the pan; stir to combine. Simmer, covered, for 20-25 minutes or until rice is tender.
Cooking Time: 30-40 minutes
Chilate with Toasted Corn and Cacao
This recipe combines the flavors of toasted corn, rich cacao, and creamy chilate to create a unique and delicious treat. Perfect for a warm afternoon or as a sweet surprise anytime.
Ingredients:
– 1 cup dried white corn (chilate)
– 2 tablespoons unsalted butter
– 1/4 cup toasted corn kernels (or 1-2 cups cooked, mashed corn)
– 2 tablespoons cacao powder
– 1 tablespoon honey or maple syrup
– Pinch of salt
Instructions:
1. In a medium saucepan, melt the butter over low heat.
2. Add the chilate and cook for 5-7 minutes, stirring occasionally, until it resembles a creamy paste.
3. Stir in the toasted corn kernels (or mashed cooked corn), cacao powder, honey or maple syrup, and salt. Cook for an additional 2-3 minutes.
4. Remove from heat and let cool slightly.
5. Serve warm, garnished with toasted corn flakes or chopped nuts if desired.
Cooking Time: 10-12 minutes
Picate with Beef and Plantain Mash
Experience the bold flavors of the Caribbean with this hearty Picate dish, paired with a creamy plantain mash.
Ingredients:
– 1 pound beef short ribs or brisket, cut into bite-sized pieces
– 2 medium plantains, peeled and chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 ripe tomatoes, diced (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef pieces, then set aside.
2. Add more oil if needed, then sauté onion and garlic until softened.
3. Add cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add beef broth, tomato paste, and browned beef. Simmer for 30 minutes or until meat is tender.
5. Meanwhile, boil plantains in salted water until tender. Mash with butter and a pinch of salt.
6. Serve Picate over mashed plantain, garnished with cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Fresco de Cacao with Cinnamon
Experience the perfect blend of chocolate and spice with this simple and delicious recipe for Fresco de Cacao with Cinnamon. This traditional Latin American dessert is a delightful combination of creamy milk, rich cacao, and warm cinnamon.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, cocoa powder, sugar, and cinnamon.
2. Whisk over low heat until the sugar has dissolved and the mixture is smooth.
3. Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes or until it thickens slightly.
4. Remove from heat and stir in the vanilla extract.
5. Pour into individual serving cups or a large serving dish. Refrigerate until chilled, at least 2 hours.
Cooking Time: 10-12 minutes
Churrasco Nicaraguan Grilled Steak
Experience the bold flavors of Nicaragua with this classic grilled steak recipe. Marinated to perfection, this tender and juicy cut is a staple of Nicaraguan cuisine.
Ingredients:
– 1.5 lbs flank steak
– 1/2 cup lime juice
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together lime juice, soy sauce, garlic, and olive oil.
2. Add the flank steak to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for 5 minutes before slicing and serving. Garnish with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Summary
Discover the vibrant flavors of Nicaragua through these 19 mouthwatering recipes. From traditional dishes like Gallo Pinto with Fried Plantains and Indio Viejo Stew with Corn Masa to sweet treats like Tres Leches Cake with Caramel Drizzle, this collection has something for everyone. Other highlights include Vigorón with Yuca and Chicharrón, Nacatamales with Pork and Olives, and Rondón Seafood Stew with Coconut. Whether you’re looking to explore new flavors or revisit old favorites, these recipes will transport you to the heart of Nicaraguan cuisine.
