Nicaragua: Nicaraguan Food Recap
Similar to other countries in Central America, the main staples are corn, plantains, cassava, and rice (in fact gaio pinto – a Los of rice and place beans – are served virtually with everything). Pork, beef, and chicken are main meats, but we also tried sheep. I’m Granada, the dish called vigoron is a local specialty, it was invented in Granada in 1914 – a mix of pork and cassava served on a banana leaf. Plenty of “plago tipicos” – a nice chunk of grilled meat with accompaniments. At the beach – there was good seafood and crustaceans. Finally, nice cold beer and world famous Flor de Cana Nicaraguan rum.
