A Guide to Nicaragua Dining

Desayuno

Huevos
Enteros,
revueltos,
volteados

Breakfast

Eggs
Hardboiled,
scrambled,
over-easy

Almuerzo y Cena

Carne /res

Desmenuzada
A la plancha
Churrasco
Filete jalapeño

Puerco/cerdo

Chuleta

Pollo

Empanizado
Frito
Al vino
Rostizado
Valenciano

Mariscos

Pescado entero
Langosta al ajillo
Camarones al vapor
Sopa de conchas

Lunch and Dinner

Beef

Shredded and stewed
Served on a hot plate
Grilled steak
Steak in a creamy pepper sauce

Pork

Pork chop

Chicken

Breaded
Fried
Wine sauce
Rotisserie
A chicken and rice dish

Seafood

The whole fish
Lobster in garlic sauce
Steamed shrimp
Conch soup

Platos Tradicionales

Baho
Nacatamales
Indio viejo
Caballo bayo
Gallo pinto
Cuajada
Leche agria
Vigorón

Traditional Dishes

Plantain and beef stew
Meat-filled corn tamal, wrapped and boiled in banana leaves
Beef, veggie, and cornmeal mush
A sampler’s plate of traditional dishes
Red beans and rice, generously doused in oil and salt
White, farmer’s cheese
A sour cream- yogurt combo
Pork rinds with yucca and coleslaw, served on a banana leaf

Bocadillas

Tostones
Tajadas
Maduro
Ensalada

Appetizers

Thick, fried, green plantain chips
Crunchy, thin strips of green plantain
Ripe, sweet plantains fried in their own sugar
Shredded cabbage, tomatoes, and a toasted white corn

Bebidas y (Re) Frescos

Tiste
Pinol
Pinolillo
Horchata
Chicha

Drinks and Fruit Juices

Toasted cooked corn with cacao, pepper, and cloves
Toasted, milled corn
Pinol with pepper, cloves, and cacao
Toasted and milled rice with spices
Rough-milled corn with vanilla and banana flavors, sometimes fermented

Postres

Flan
Sorbete
Helado

Desserts

Flan
Sherbet
Ice cream