What food and drink should I try in Nicaragua?
In Nicaragua, you should try nacatamales (meat tamales), indio viejo (beef stew), and sopa de albondiga (meatball soup). Rice and corn are staple parts of the local diet, and often served with meat, chicken, or fish.
Most dishes are a mix of Amerindian, Spanish, and West African influences and you’ll see gallo pinto (rice and beans), rondón (a spicy seafood stew), and quesillo (tortillas topped with cheese, cream, and pickled onions) on many menus and street stalls.
Popular sweet treats include buñuelos (a cassava and cheese dough ball soaked in cinnamon syrup), atolillo (a corn and cinnamon custard), and perrereque (corn cake). Corn is also the basis for drinks such as pinol (a drink made from roasted cornflour) and chicha (a spirit made from fermented corn).