Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast's main staple revolves around beef, poultry, local fruits, and corn, the Caribbean coast's cuisine makes use of seafood and coconut.

Has characteristic parts: Arroz a la valencianafil Arroz aguado Buñueloes Chayote Chichaes Chicharrón Chicken enchilada Cosa de hornoes Cuajadaes Enchiladaes Enchilada sauce Gallo pintoes Güirila Indio viejo Jamaican Patty Macuá Maduro en gloriaes Nacatamales Nacatamale Repocheta Run down Salsa Criolla Sopa de mondongoes Tostoneses Tres Leches cake Tres leches Vaho Vigorón
Categories: Central American cuisine Cuisine Latin American cuisine Mesoamerican cuisine
Subcategories: Mesoamerican cuisine
Also known as:
Wikidata ID: Q7024467
Wikipedia title: Nicaraguan cuisine
References:
Wikipedia article: Nicaraguan cuisine
Inbound Links
Arroz a la valenciana
Cuajada
Vaho
Vigorón


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