Caribbean Rice and Beans Recipe

Caribbean Rice and Beans is a dish that is mainly eaten on the Caribbean coast of Nicaragua. The Caribbean coast of Nicaragua distinguishes itself from the rest of the country in several notable ways. The majority languages are English and Creole rather than Spanish, and the residing population traces their ancestry back to Native American…

Nacatamal Recipe

Nacatamal is a big Central American version of the Mexican tamale. A nacatamal always contain maize dough, rice, potatoes, meat and vegetables but the exact ingredients vary from family the family. Below you will find a basic recipe that you can use for further experimentation. You can for instance substitute or complement the pork with…

Rondon Recipe

Rondon is a hopscotch stew prepared from whatever you happen to catch or find that day. Traditionally, this has meant whatever the fisherman brought in today + some meat from land animals like wild bore and birds + locally grown vegetables like yucca, plantain, onion, sweet pepper and spicy pepper. Since this is the Caribbean,…

Sopa de Mondongo Recipe

Sopa de mondongo is a rich soup served in Latin America and the Caribbean. Based around the slow-cooked stomach of a cow, each region has developed their own variant of this nourishing dish depending on locally available vegetables and spices. Soups like this one is a great way of making sure that no part of…

Vigorón Recipe

If you walk the streets of Granada, the oldest colonial town of the Americas, you will sooner or later encounter a street vendor serving up vigorón from her cart. Invented in Granada, vigorón is a popular and very filling Nicaraguan fast-food that can be eaten with the fingers without any need for utensils. Vigorón is…

Quesillo Recipe

The quesillo is  originally from Nagarote and La Paz Centro in the department of León, but  is now enjoyed all over the country. The word literary means “little cheese” and the basic ingredients are always Nicaraguan cheese, tortilla, onions and vinegar. In the rapid, pun-filled Spanish spoken in Nicaragua, the phrase “claro que si” (of…

Indio Viejo Recipe

The name Indio Viejo literary means “old Indian” in Spanish and is a dish that date backs to pre-Columbian Nicaragua. Except for the onion which is a later addition, it only contains ingredients that are native to the region, although my particular recipe below uses beef since that is what most Nicaraguans put in their…

Gallo Pinto Recipe

Gallo Pinto – a nutritious concoction of fried rice and boiled beans with some fresh greens thrown into the mix – is a staple food for most people in Nicaragua and it is not uncommon to eat it for breakfast, lunch and dinner, often with slight variations depending on what the family have grown themselves…