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What to eat in Nicaragua? Top 21 Nicaraguan Foods

Last update: Fri Jan 31 2025
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01
Tres Leches Cake
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Tres leches cake is a dense, moist dessert consisting of a sponge cake covered with three types of milk: evaporated, condensed, and whole milk. Although its origins are quite murky, most sources claim it was invented in Nicaragua, but the cake is popular throughout Central America, the United States, and Europe, where it is a staple at numerous celebrations and festivities.


It is believed that the original recipe was first printed on milk cans in Latin America, to promote the use of the product, and as a result, the milk companies boosted their milk sales.

02

Beef Dish

NICARAGUA
4.3
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Vaho or baho is one of the most popular Nicaraguan dishes and a great hangover cure. It is made by wrapping a combination of beef, yuca, and plantains in banana leaves, then steaming the concoction. The word vaho means steam or mist, referring to the method of preparation.


Onions and peppers are sometimes added to vaho in order to enhance the flavor and texture. This dish is traditionally prepared on weekends and consumed on Sunday afternoon, when it's typically accompanied by curtido (cabbage relish).

03

Side Dish

NICARAGUA and  one more region
4.1
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Gallo pinto, sometimes referred to only as pinto, is the traditional national dish of Costa Rica and Nicaragua. Although many variations of the dish exist, at its most basic it is a blend of cooked and fried rice and beans, combined with herbs and vegetables such as cilantro, peppers, celery, and onions.


The name of the dish means spotted rooster, referring to the fact that the combination of beans and rice results in a spotted, speckled visual appearance. It is typically served as a side dish, either for breakfast (alongside eggs or meat), lunch or dinner, and sometimes with all three meals of the day. 
04

Stew

NICARAGUA
4.1
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Indio viejo is a Nicaraguan dish made with vegetables such as garlic, onions, sweet peppers, and tomatoes. Water-drenched tortillas are first ground into a dough; then the beef is shredded and fried with vegetables, tortilla dough, and achiote paste.


When all of these components are combined, it results in a creation of this hearty stew with a name that can be translated as old Indian. The dish dates back to pre-Columbian Nicaragua, when it was originally made with Central American animals, although beef is the preferred option these days. 
05

Pancake

MATAGALPA DEPARTMENT, Nicaragua and  3 more countries
4.1
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Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.


It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. 
06

Wrap

NICARAGUA
4.0
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Nacatamal is a type of traditional Nicaraguan tamale made with corn dough which is stuffed with chicken or pork, then wrapped in plantain leaves and steamed. This savory dish usually also contains ingredients such as bell peppers, garlic, potatoes, rice, bitter orange, onions, mint, and chile peppers.


On special occasions, nacatamal is often enriched by the addition of prunes, raisins, capers, and olives. It is typically prepared on weekends and served for breakfast, paired with bread and a cup of coffee on the side. The name of the dish is derived from the Nahuatl words nacatl, which means meat, and tamalli, which means tamale

MOST ICONIC Nacatamal

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07
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Berenjenas rellenas or stuffed eggplants is a traditional savory specialty originating from Spain. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplants are typically cut along the middle and baked until tender before they have their pulp removed, although they’re occasionally left raw and cooked with the filling.


A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most commonly used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley. 
08

Street Food

GRANADA, Nicaragua
3.8
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Vigorón is a popular Nicaraguan dish that is often served to unexpected guests and visitors, since it is quickly and easily prepared. It consists of boiled yucca, chopped cabbage, onions, tomatoes, chile peppers, and fried pork rinds known as chicharrones.


Some Nicaraguans claim that there is no true vigoron without the addition of mimbro, a tangy fruit from the cucumber tree. The combination of these ingredients comes served in banana leaves when sold by street vendors. It is believed that vigorón was invented in Granada in 1914 by María Luisa Cisneros Lacayo, who had an interesting nickname – La Loca. 

MOST ICONIC Vigorón

1
09

Sweet Pastry

NICARAGUA and  3 more regions
3.6
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Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts.


Another classic variety of rosquillas is made with sweet muscat wine (moscatel), and those donuts are known as rosquillas de vino. After they have been deep-fried, rosquillas are typically served as a sweet snack, topped with cinnamon sugar. 
10

Cake

NICARAGUA
n/a
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Pio quinto is a traditional custard cake that is drenched in rum, then dusted with cinnamon. It is traditionally made with a combination of flour and pinol (toasted white cornmeal). Sometimes, raisins and prunes are added to the cake for extra flavor.


The cake is often served at special occasions such as Christmas. It is believed that this festive dessert was named after Pope Pius V.

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14
Rice Dish
LEÓN DEPARTMENT, Nicaragua
4.0
15
Dessert
NICARAGUA  and  one more region
n/a
16
17
18
Dessert
NICARAGUA  and  one more region
3.3
19
20
21

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Nicaraguan Food