Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" or steam in Spanish and...

Pescado a la Tipitapa is a grilled or deep fried and boneless whole fish or fish fillet  topped with special house sauce. The dish comes from Tipitapa, that why the name.The people of Tipitapa fish often either at a nearby lake or at the lagoon where they catch Gaupote and prepare it a la Tipitapa,...

Berenjenas rellenas or stuffed eggplants is a traditional savory specialty from Nicaragua. There are many versions of this dish regarding its preparation and the ingredients used for the filling. A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef)...

Fritanga is the name given to a typical Latin American dish of fried foods. A fritanga is also a restaurant that makes home-style Nicaraguan foods. The classic fritanga is with tacos, chorizo, beef or pork, but barbecued chicken is typical nowadays as well.Most fritangas have their wares out on...

Indio viejo ("old Indian") is a type of stew popular in Nicaragua. It is usually made from shredded corn and beef. The dish is traditional to Nicaragua and one of the oldest native dishes in Nicaraguan cuisine. It is similar to a porridge. The dish dates at least to the colonial era and a mortar...

Lomo Pinchado is Nicaraguan braised tenderloin in a citrus or orange, worcestershire, red wine marinade. The main ingredient for the recipe is pork loin. The dish is prepared traditionally for special occasions in Nicaragua. It is a very popular dish of New Year's Eve , weddings, family events and...

A nacatamal is a traditional dish found in Nicaragua similar to the tamal. The nacatamal is perhaps the most produced within traditional Nicaraguan cuisine and it is an event often reserved for Sundays at mid-morning, it is usually eaten together with fresh bread and coffee. It is common to enjoy...

Vigorón is a traditional Nicaraguan dish. It consists of a cabbage salad (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and charrascaes (fried pork belly or fried pork rinds), all wrapped in a banana leaf.This dish is often eaten without utensils,...

Brochetas or brochetas de res asadas, also called alambre is Nicaraguan style skewers of grilled beef. The dish requires few ingredients,does require some preparation time. To prepare meat first in marinade and seasoning well. Other ingredients are slice the bell peppers, onions and bacon....

Gallina rellena (stuffed hen) is a traditional Nicaraguan dish. It is usually served during Christmas and New Year with family and friends. The ingredients of gallina rellena consist of hen, pork meat, carrots, potatoes, chayote, raisins, vinegar and tomato sauce. It is usually served with...

Gallo Pinto is a breakfast dish made of rice and beans. The cuisine itself has roots in both Costa Rican and Nicaraguan culture, and is typically referred to as just “pinto” by the locals. When the beans and rice are mixed together, the create some coloring variations that make it look like the...

Salpicon is a healthy Nicaraguan dish made with diced lean beef, onions and peppers. in Nicaragua salpicón is a just a dish simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt and black peppercorns. Salpicón is traditionally served with white rice and...