Nicaraguan Cuisine, Food and Drink

Nicaraguan Cuisine, A World of Ingredients

Nicaraguan Cuisine is representative of the diversity of its inhabitants. It includes a mixture of indigenous, Spanish cuisine and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine differs on the Pacific and the Caribbean coast. While the Pacific coast’s main staple revolves around tropical fruits and corn, the Caribbean coast’s cuisine makes use of seafood and coconut. Rice, corn, beans, plantains, yuca and pork are popular ingredients. Typical dishes include nacatamales, vigorón, indio viejo and gallo pinto. Nicaragua’s bounty of tropical fruits are used in many beverages, blended with milk, yogurt or water. Have a taste of Nicaragua drink and food!


Leticia Davila studied Business Administration in English at the University in Granada, and later traveled abroad to complete more intensive studies in Business and English. She began to seriously pursue her passion for teaching the language, culture of traditions of Nicaragua in 2000, and is currently a teacher and the administrator of Spanish Dale! Married with three daughters (Pamela, Ixkra and Nirvana), Leticia enjoys social activities, volleyball and dancing.

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