Nicaraguan Food

nicaraguan food st louisNicaraguan cuisine is very diverse. It can be described as a combination of indigenous Nicaraguan cuisine and Spanish or Creole food. This can be attributed to the arrival of the Spaniards in Nicaragua. Nicaraguan cuisine heavily makes use of local fruits, corn, seafood and coconut and you will find many of these dishes available on the menu of Nicaraguan restaurants in St Louis. The Pacific coast tends to use more of fruit and corn while the Caribbean coast prefers to incorporate seafood and coconut into their dishes. The generous use of corn in preparing food is not uncommon in Latin American countries. Moreover, Nicaraguans not only use it in their food, it is also sometimes incorporated into their beverages.

Nicaraguan Restaurants in St. Louis

Fritanga Nicaraguan Cuisine 314.664.7777

Nicaraguan Cuisine, Food, Recipes, Resources & More

NicaraguaFood.org | Features information about Nicaraguan food and history. Visit the site

 

Different Types of Food Served at Nicaraguan Restaurants

Some common dishes served at Nicaraguan restaurants include arroz a la valenciana, ensalada de aguacate, nacatamak, , arroz aguado, filete en tocineta, pechuga con queso, arroz con pescado, gallina rellena, pechuga desmenuzada, arroz con pollo, gallo pinto, pescozon, , berenjenas rellenas, guacamol nica, pescada a la tipitapa, brochetas, guiso de chayote, posta en caldillo, carne asada, guiso de pipian, punta de salon henchida, carne desmenuzada, higado asado, relampago, tacos al pastor, carne pinchada, higado en caldillo, repocheta, tajadas con ensalada, carne sofrita, higado frito, rondon, tamales, costillas asadas de cerdo, indio Viejo, salpicon, tamal relleno, cusuco frito y desmenuzado, lengua, , tostones, chancho abodabo, lengua fingida, ubre, chancho frito, lomo de venadovaho, chicharron con chimichurri, lomo entomatado y encebollado, venada asado, churrasco con chimmichurri, lomo relleno, and vigoron.

Popular soup dishes include but are not limited to the following: sopa de pastora, sopa de pato, sopa de pescado, sopa de punche, sopa de queso, sopa de punche, sopa de verduras, sopa siete mares, sopa de albondigas, sopa de cola, sopa de frijoles, sopa de gallina con albondigas, and sopa de mondongo.

These are some desserts commonly served in Nicaraguan restaurants: almendras en miel, cajeta de zapoyol, gofio, nancites cocidos, almibar o curbaza, cosa de horno, gofio con anis, nancites en conserva, arroz en leche, coyol en miel, grosellas en miel, perrerreque, atol, crispeta, hicacos en miel, pinionate, atol pujugua, cuznaca, jalea de guayaba, pio quinto, atolillo, chiricaya, jalea de mango, raspados, ayote en miel, dulce de leche, jalea de patriotas, requeson, bienmesabe, dulce de limon, jocotes cocidos, sopa borracha, botellitas de miel, dulce de nancite, leche burra, suspiros, bruhas, dulce de naranja, maduro asado, toronja en miel, bunuelos de yuca o platano, dulce de pina, maduro en Gloria, torta de leche, cajeta de ajonjoli, dulce de papaya, maduro horneado, tres leches cake, cajeta de coco, dulce de toronja, mamonas en miel, turron, cajeta de coyol, dulce de remolacha con zanahoria, mazapan, melcocha, enchiclados, cajeta de pina, espumillas, and motas de atol.

Some of the most popular Nicaraguan dishes served in restaurants include fruit shakes, cacao, limonada cimarrona, and granadilla.