SPECIAL CUISINE IN NICARAGUA
Nicaraguan cuisine is a fusion of indigenous Native American, Spanish, and Creole cuisines. Despite the inclusion of pre-Columbian and Spanish-influenced cuisine, traditional cuisine on the Pacific and Caribbean coasts differs. While meat, chicken, native fruits, and corn are popular on the Pacific coast, seafood and coconut are popular on the Caribbean shore.
Corn, like in many other Latin American countries, is a staple. It is used in several popular dishes, including nacatamal and indio viejo. Corn is utilized not just in meals, but also in beverages such as pinolillo and chicha, as well as in sweets and pastries. Rice and beans are other essentials. When maize is not available, rice is eaten, and beans are taken as a cheap protein by the majority of Nicaraguans. Breakfast is commonly served with rice and beans. There are numerous meals that incorporate these two basics; one famous dish, gallo pinto, is frequently served for lunch, sometimes with eggs. Nicaraguans' diet does not consist primarily of corn, rice, and beans. Many Nicaraguans have their own tiny vegetable gardens. Flowers are occasionally incorporated into their meals.
Peanuts, cabbage (shredded in vinegar and served as a side dish), and other often-used items (including fruits and vegetables) include: Carrots and beets are occasionally added.) plantains, bananas, fresh ginger, onion, potato, peppers, jocote, grosella, mimbro, mango, papaya, tamarind, pipian, apples, avocado, yuca, and quequisque Cooking also makes use of herbs such as cilantro, oregano, and achiote.
