Street Food in Nicaragua

Posted by Timothy Dzurilla Jun 9, 2009

Anyone can stroll into the nicest restaurants in town and eat the "finest" a city has to offer, but the curious eater is truly rewarded when sitting at a food stall talking with the local crowd and enjoying the local fare.

Nicaragua is no different. This is a short list of the wide variety of different local items found throughout the country.

Nacatamales: These packets of masa are not entirely different from the tamales of Mexico or Colombia. The Nacatamales of Nicaragua are mixtures of masa, rice, shredded meat, beans, and more all wrapped in large banana leaves and steamed for hours until the rice cooks through.

Empanadas: The empanadas in Nicaragua are similar to empanadas in other Latin American countries. A simple masa dough is flattened into a round and folded over a filling of rice, meat, and cheese. The packets are dipped in a batter and then deep-fried until they float. They are served with a simple cabbage salad and a spicy onion salsa.

Mondongo: The rich stew, typically found on Sundays in the markets and at road-side stalls, is for the true meat-lover. It is a combination of many of the tasty bits of a cow not typically found at a fine dining establishment. Large pieces of tripe, knuckle, and yucca swim in thick broth flavored with local herbs and tomato ketchup. Served with lime wedges and tortillas, this is a full meal that requires a siesta afterwards.

These are just a few of the foods I have found so far on my trip through Nicaragua. Join the dinner party and leave a message and recommend other street fare I should seek out.