Mixture of indigenous Amerindian cuisine, Spanish cuisine, and Creole cuisine
Vigoron
, a traditional Nicaraguan dish
Nicaraguan cuisine
includes a mixture of
Mesoamerican
,
Chibcha
,
Spanish
,
Caribbean
, and
African cuisine
. Despite the blending and incorporation of
pre-Columbian
, Spanish and African influences, traditional cuisine differs from the western half of Nicaragua to the eastern half. Western Nicaraguan cuisine revolves around the Mesoamerican diet of the
Chorotega
and
Nicarao
people such as
maize
,
tomatoes
,
avocados
,
turkey
,
squash
,
beans
,
chili
, and
chocolate
, in addition to
potatoes
which were cultivated by the Chibcha people originating from South America and introduced meats like
pork
and
chicken
.
[1]
[2]
[3]
[4]
[5]
Eastern Nicaraguan cuisine consists mostly of
seafood
and
coconut
.
Cuisine
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Main staples
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Corn
is a
staple food
in Nicaragua
As in many other
Latin American
countries,
corn
is a staple. It is used in many 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. Other staples are rice and beans. Rice is eaten when corn is not, and beans are consumed as a cheap protein by the majority of Nicaraguans. It is common for rice and beans to be eaten as a breakfast dish. There are many meals including these two staples; one popular dish,
gallo pinto
, is often served as lunch, sometimes with
eggs
. Nicaraguans do not limit their diet solely to corn, rice, and beans. Many Nicaraguans have small gardens of their own full of vegetables and sometimes incorporate flowers into their meals.
[
citation needed
]
Commonly used ingredients are peanuts, cabbage (shredded in vinegar, this is called "ensalada" and used as a side dish, sometimes with carrots and beets added), carrots, beets, butternut squash, plantains, bananas, fresh ginger, onion, potato, peppers,
jocote
,
grosella
,
mimbro
,
mango
,
papaya
,
tamarind
,
pipian
,
apples
,
avocado
,
yuca
, and
quequisque
. Herbs such as
cilantro
,
oregano
, and
achiote
are also used in cooking.
[6]
Typical Nicaraguan dishes
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]
Gallo pinto
Arroz a la valenciana
Beverages
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]
Refrescos (drinks)
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]
Chicha morada
served with
pipeno
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 drinks known as
frescos
, the Nicaraguan name for what are called "aguas frescas" in other Latin American countries. Common flavors include
melon
,
tamarind
,
papaya
,
guayaba
,
guanabana
,
coconut
,
pineapple
, and
pitahaya
.
Pinolillo
is very popular among Nicaraguans, as many times they refer to themselves as
pinoleros
, which means "pinolillo drinkers".
[7]
Many drinks are also made from grains and seeds, mixed with milk, water, sugar and ice.
[8]
Alcoholic beverages
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Rums, such as
Flor de Cana
and Ron Plata (both produced by Compania Licorera de Nicaragua, S.A (CLNSA)), are both a popularly consumed beverage in Nicaragua and a crucial export product.
[9]
[10]
Popular rum-based cocktails include the "Nica libre," a regional re-naming of the
Cuba libre
(itself a variation of rum and coke), and the "
Macua
" (containing orange, guava, and lime juices).
[11]
The "Macua" originated in 2006, when it won a Flor de Cana-sponsored competition to determine a marketable national cocktail representing Nicaragua, and was created by a pediatrician from
Granada
.
[12]
[13]
Beer is also a common alcoholic beverage consumed in Nicaragua. Popular brands include Tona and Victoria, two former competitors both now produced by
Compania Cervecera de Nicaragua
, as of a 1996 merger.
[
attribution needed
]
Other drinks
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]
Postres (desserts)
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]
Tres leches cake
See also
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]
References
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]
External links
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]
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