Nicaraguan Ethnic Foods

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The ethnic food of Nicaragua is a Spanish/Creole mix.

Nicaragua is the largest country in Central America and is known for a spine of 28 volcanoes that mark its Pacific Basin. The country was conquered by Spain in the 16th Century. Africans brought as slaves to the country in the 17th and 18th centuries developed a Creole culture. Nicaraguan foods have evolved to form a cuisine that fuses those early Spanish and African influences. Does this Spark an idea?

  1. Gallo Pinto

    • Gallo Pinto is the national dish of Nicaragua, making it one of the most commonly eaten dishes by its natives. Gallo Pinto is a rice dish made with fried rice, red beans that are boiled, sweet peppers, onions, garlic and cilantro. The dish is eaten along with any meal, including breakfast, and comes in many different variations.

    Quesillo

    • Quesillo is a traditional cheese dish of Nicaragua. A large corn tortilla is wrapped around a soft cheese and served with sides of a sour cream and vinegar dip, and pickled onions. Quesillos are popular fare on the street carts along the streets and sidewalks of Nicaraguan cities.

    Sopa de Mondongo

    • Sopa de Mondongo is a rich soup that is more like a stew, and is a traditional soup of Nicaragua as well as much of Latin America. The soup is slow-cooked tripe, onions, sweet peppers, cabbage and garlic. Once the vegetables in the soup are tender, ground rice is added, and it's served with a few slices of avocado and cheese.

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  • Photo Credit flag image by charles taylor from Fotolia.com

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