The 10 Most Popular Traditional Dishes in Nicaragua

Isabel and Wilse in the Juala. Popoyo, Nicaragua

I don’t remember anyone ever saying, “how bout Nicaraguan food for dinner?” Perhaps because there are few Nicaraguan restaurants outside of Nicaragua. So, you may wonder: is Nicaraguan food good, is it spicy, what are the most popular foods in Nicaragua? What’s the national dish? There’s is a difference of opinion on this, but, it’s a good place to start. Many say it’s Nacatamal.

1. Nactamal: One of Nicaraguan’s most beloved dishes is tamale, done as only Nica’s do them. Stuffed with rice, pork, and the most popular, cracked pork bones. This corn tamale is three times the size of the Mexican version, flavored with sour orange juice and steamed in banana leaves. It’s a testament to the fortitude of the Nicaraguan people; they can make a few humble ingredients delicious and unique.
2. Vigaron: my personal favorite, is mashed potato style yucca, topped with a tart cabbage salad, crispy fried pork, and pork skin. On top of all this, a hefty splash of chillero(Nicaragua’s hot relish). This dish is a spectacular combination of bold flavors, colors, and textures. The kiosks in Granada’s zocalo are a great place to enjoy this national treasure.
3. Sopa De Albondigas: If you like matza, you’re gonna love this chicken meatball soup. I began to understand the devotion Nicaraguans have for their cuisine when I was taught to make this dish. For the best version, you will start with a patio chicken, this is one you see running around the neighborhood. Patio chicken makes the best caldo. The chicken is boiled with a plethora of vegetables until the meat falls from the bones. The breast meat is shredded and mixed with a spiced masa, rolled into balls, and plopped back into the soup. The meaty dumplings thicken the soup to a velvety texture. It’s both comforting and healthful.
4. Indio Viego: Another ingenious use of masa, shredded chicken, and vegetables are mixed with very soft polenta and served with rice. You will not leave the table hungry!
5. Sopa de Marisco: with the bounty from both Caribbean and Pacific coasts this luscious soup is made with shrimp, lobster, crab, and fish. The base is a classic fish broth fortified with vegetables and sometimes milk or coconut milk. At restaurants that specialize in this delicacy, you’ll be asked rojo o blanco? Broth with our without milk? I recommend blanco, especially if they’re using coconut milk.
6. Salsa de Jalapeno: this salsa is onions and jalapenos sauteed and sweated to an unctuous texture, then a hefty amount of sour cream is folded in. The sauce is served on steak, chicken breast, or my favorite, stewed chicken gizzards. If you have the chance to dine on Titilles en Salsa Jalapeno, I strongly advise you do.
7. Guillas: Nicaraguan sweet tamale. Guillas are a very special breakfast, served with leche agria(salted sour milk), and Gallo Pinto. When I start my day with this meal I feel invincible.
8. Tajadas: thinly sliced deep-fried plantain, and as a dish: a pile of tajadas topped with grilled meat and chillero. It’s an excellent mate hambre, a meal eaten late night to fill the belly with something other than beer and rum.
9. Fritanga: Nicaraguan barbeque. Any meat can be fritanga, but the classic is pellihuey, Nicaragua’s lamb. The secret to Nicaragua’s tasty and tender meats is the marinade. It varies a bit from Doña to Doña, but all have onion, garlic, achiote, and sour orange juice. Meats that have taken a leisurely dip in this mixture bear the signature flavor of fritanga.
10. Voha: The Caribbean coast delicacy. Beef Brisket is marinated and steamed with yuca, and vegetables in banana leaves. If you’re a brisket fan this is a must-try!

People often ask if Nicaraguan food is spicy. It’s optional! Few dishes are made with chili, but chillero(spicy pickled vegetables) is ever-present on the Nicaraguan table to give a meal some heat.

So dive in and get to know Nicaraguan culture from its convivial tables.