The variety of Nicaraguan food matches with the diversity of the country's residents. Nicaraguan cuisine has been influenced by the Spanish, Creole, Garifuna and the indigenous people of Nicaragua and many tourists today find it not only delicious but also very cheap. In the bigger cities, international food chains such as McDonald's have claimed ground but in the smaller cities the food is mostly local with regional twists. Granada is a smaller city located on the Caribbean side of Nicaragua, so the food is purely Nicaraguan with a coconut flavor.
Mondongo
Mondongo is traditional Nicaraguan soup. It is a heavy soup with a variety of meats, onions, garlic, rice and variety of vegetables such as quequisque, chayote, sweet pepper and corn. The soup is eaten with avocado and cheese.
Nacatamal
Nacatamal is Nicaraguan tamale. The dough is made of corn flour and butter and the nacatamal is filled with pieces of pork or chicken, mashed potatoes and sliced vegetables such as tomatoes, onion and sweet pepper. Then the nacatamal is tied in a plantain leaf and boiled.
Indio Viejo
Indio viejo is a stew dish that has shredded meat, onions, garlic, sweet pepper and tomatoes. All that is fried with precooked corn meal, then the stew is thinned with orange juice and broth.
Vigoron
Vigoron is a traditional meal from Granada. The plate is covered with a plantain tree leaf that is topped with yacca, chicharron and a cabbage and tomato salad.
Gallo Pinto
Gallo pinto is an everyday meal in Nicaragua. It is a mixture of fried rice with onion, sweet pepper and red beans boiled with garlic and fried together in coconut oil.
Cajeta de Coco
Cajeta de coco is a dessert that has coconut and yucca strings soaked in a syrup made of coconut water and dulce candy.
Tags: sweet pepper, onion sweet, onion sweet pepper, onions garlic, vegetables such
