Nicaraguan cuisine

Nicaraguan cuisineincludes a mixture ofMesoamerican,Chibcha,Spanish,Caribbean, andAfrican cuisine. Despite the blending and incorporation ofpre-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 theChorotegaandNicaraopeople such asmaize,tomatoes,avocados,turkey,squash,beans,chili, andchocolate, in addition topotatoeswhich were cultivated by the Chibcha people originating from South America and introduced meats likeporkandchicken.Eastern Nicaraguan cuisine consists mostly ofseafoodandcoconut.
The national dish of Nicaragua isGallo pinto.
As in many otherLatin Americancountries,cornis a staple. It is used in many widely consumed dishes such asnacatamalandindio viejo. Corn is not only used in food; it is also an ingredient for drinks such aspinolilloandchichaas 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 witheggs. 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.
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, andquequisque. Herbs such ascilantro,oregano, andachioteare also used in cooking.
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 asfrescos, the Nicaraguan name for what are called "aguas frescas" in other Latin American countries. Common flavors includemelon,tamarind,papaya,guayaba,guanábana,coconut,pineapple, andpitahaya.Pinolillois very popular among Nicaraguans, as many times they refer to themselves aspinoleros, which means "pinolillo drinkers".Another popular beverage is the traditional drink of Cacao mixed with maize or corn.Many drinks are also made from grains and seeds, mixed with milk, water, sugar and ice.
Rums, such asFlor de Cañaand Ron Plata (both produced by Compañía Licorera de Nicaragua, S.A (CLNSA)), are both a popularly consumed beverage in Nicaragua and a crucial export product.
Popular rum-based cocktails include the "Nica libre," a regional re-naming of theCuba libre(itself a variation of rum and coke), and the "Macuá" (containing orange, guava, and lime juices).The "Macúa" originated in 2006, when it won a Flor de Caña-sponsored competition to determine a marketable national cocktail representing Nicaragua, and was created by a pediatrician fromGranada.
Beer is also a common alcoholic beverage consumed in Nicaragua. Popular brands include Toña and Victoria, two former competitors both now produced byCompañía Cervecera de Nicaragua, as of a 1996 merger.