A nacatamal (Nahuatl nacatl "meat", tamalli "tamale") is a traditional Nicaraguan dish similar to the tamal and to the hallaca.
Nacatamales originated from the Nicarao tribes who inhabited western Nicaragua. Venison and turkey were combined with tomatoes, achiote and herbs, wraped in corn husks, and steamed. After Spanish conquest, nacatamales were made with introduced meats like pork. They also evolved to include flavorful ingredients like onions, and banana leaves replaced corn husks.