Nicaraguan cuisine
16 entries in the Nicaraguan Cuisine compendium.
Nicaraguan cuisineNicaraguan cuisine blends indigenous, Spanish, African, and Caribbean influences.Agua frescaTraditional Latin American fruit and flower drinks.AtoleTraditional hot masa beverage of Mesoamerican origin.ChayoteEdible gourd fruit from Mesoamerica, spread globally via Columbian Exchange.ChilateA cold Mexican drink of cocoa, rice, and cinnamon.CuajadaCurdled milk dessert popular in Spain and Latin America.FritangaA term for Nicaraguan eateries or greasy fried foods.LicuadoLatin American blended beverage made with milk and fruit.MacuáCocktail named after a tropical bird, national drink of Nicaragua.NacatamalTraditional Nicaraguan meat tamale with Mesoamerican roots.PinoleRoasted ground maize staple of Latin American indigenous peoples.QuesilloA term for different cheeses and desserts across multiple countries.Sopa de mondongoA tripe soup from Latin America, popular in former Spanish colonies.TamaleA steamed corn dough dish wrapped in husk or leaves.TocinoPork preparation with diverse regional interpretations.VigorónTraditional Nicaraguan dish of yuca, curtido, and chicharrones.
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