Nicaraguan cuisine

Nicaraguan cuisine is a delightful fusion of indigenous Native American, Spanish, and Creole influences. The food scene varies between the Pacific and Caribbean coasts. The Pacific side emphasizes beef, poultry, local fruits, and corn, while the Caribbean side incorporates seafood and coconut.

Corn is fundamental to Nicaraguan cooking and features prominently in many beloved dishes like nacatamal and indio viejo. Rice and beans are also dietary staples, served together or separately. Peanuts, a variety of fruits and vegetables, herbs such as culantro and oregano, and spices like achiote are common ingredients in many recipes.

Typical Nicaraguan dishes include gallo pinto, a popular rice and beans combination often paired with eggs, and a range of refreshing fruit-based drinks unique to the region. A standout drink is pinolillo, made from a mix of grains and seeds, and cherished by many Nicaraguans.