Restaurants in Managua, Nicaragua: Gastronomy & Typical Cuisine
You'll find an extensive selection of culinary delights in Managua, including everything from regional dishes (which are very similar to Nicaraguan food in general) to famous international specialties.
The Nicaraguan cuisine of today has its roots in the pre-Columbian era and many of the most famous dishes reflect this. During the Spanish Colonization, the blend of races and cultures created a very unique end result. The Nicaraguans use a variety of exotic ingredients to make soups, casseroles and other delicious entrees, both sweet and savory.
One of the main ingredients in Managuan and Nicaraguan cuisine is corn, which is indigenous to the region. This is one of the reasons why Nicaraguan cuisine is often similar to that found in Mexico and other Central American nations.
The Nicaraguans also use a number of ingredients that are not typically grown in the country, such as tomatoes, onions, flour and rice. Fruits such as oranges and dressings such as mayonnaise and mustard are also popular. You'll also find common elements like milk and cheese.
"Gallo pinto" is probably the most popular and well known Managuan dish. It consists of fried or boiled rice cooked with beans, garlic and herbs or vegetables such as onions and peppers. Another popular dish is the Nacatamal, a dish made by filling starchy corn dough with pork, rice or vegetables, wrapping it in banana leaves and boiling it. Vigoron is a dish that is traditionally cooked in Granada, but is also well-liked in Managua. It is a type of cabbage salad that comes with fried pork rinds and tomatoes wrapped in banana.
Indio Viejo is a traditional soup prepared by cooking beef with onions, tomatoes and garlic, and then adding a variety of vegetables and corn dough to thicken it. The mixture is completed by adding orange juice. The most famous local beverage is Chicha, an alcoholic corn-based drink.
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