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Latin American Cuisine: Salpicón (Nicaraguan Minced Meat)

Latin Cuisine María del Mar Sacasa 2 comments

Salpicón is a traditional dish in Nicaragua, simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt, and black peppercorns. Once cooked through, the vegetables are tossed out with the broth and the beef is finely chopped with fresh onions and bell peppers, then finished off with a squeeze of lime juice. It's a rather healthy dish, especially when compared to many of our other national favorites that just love being submerged in sizzling lard or oil. More

Salpicón (Nicaraguan Minced Meat)

Serious Eats María del Mar Sacasa Post a comment

Salpicón is a traditional dish in Nicaragua, simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt, and black peppercorns. Once cooked through, the vegetables are tossed out with the broth and the beef is finely chopped with fresh onions and bell peppers, then finished off with a squeeze of lime juice. It's a rather healthy dish, especially when compared to many of our other national favorites that just love being submerged in sizzling lard or oil. More

Latin American Cuisine: Churros de Queso (Cheese Churros)

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These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry. More

Churros de Queso (Cheese Churros)

Serious Eats María del Mar Sacasa 4 comments

These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry. More

Latin American Cuisine: Arroz Aguado (Nicaraguan Chicken and Rice Stew)

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This one-pot meal is easy to assemble and more nurturing than a can of chicken noodle soup. Satisfying in its simplicity, and perfect for when you're feeling run down. More

Arroz Aguado (Nicaraguan Chicken and Rice Stew)

Serious Eats María del Mar Sacasa 1 comment

Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious. More

Latin American Cuisine: Vigorón or Chicharrón con Yuca (Yuca and Pork Rinds)

Latin Cuisine María del Mar Sacasa 4 comments

Forks are not necessary, as people lean over the vigorón, holding the food away from their shirts to avoid spilling, using their thumb, index, and middle finger as an eating utensil. More

Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)

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Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic. More

Latin American Cuisine: Gallopinto (Nicaraguan Rice and Beans)

Latin Cuisine María del Mar Sacasa 9 comments

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

Gallopinto (Nicaraguan Rice and Beans)

Serious Eats María del Mar Sacasa 3 comments

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

Latin American Cuisine: Nicaraguan Arroz con Pollo

María del Mar Sacasa 8 comments

Arroz con pollo is a classic of the Nicaraguan kitchen repertoire. It frequently goes by the stage name "arroz a la valenciana," which for English speakers will translate literally into Valencian rice, aka paella. Arroz con pollo is far from paella, but one can imagine how our Spanish forefathers may have prepared it in their colony, adapting their traditional recipes to their new regions' ingredients. The passage of time, the advent of canned foods, and the ease of convenience products led to the total bastardization of the original arroz a la valenciana, but it remains among the top favorite dishes of the populace. More

Nicaraguan Arroz con Pollo

Serious Eats María del Mar Sacasa 3 comments

Notes: This recipe can be cut in half. Chicken may be poached 2 days in advance. To store, place chicken and 3 cups strained broth in airtight container and refrigerate. Rice may be prepared up to 2 days in advance.... More

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