Forget chicken noodle soup, and matzoh for that matter. This Latin American soup has corn masa-based chicken meatballs spiked with culantro and mint. Once you go Latin...
'nicaragua' on Serious Eats
These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry.
This dish is quite the guilty pleasure and it might stop you dead in your tracks, but it is well worth the risk of sudden heart failure because it is so impossibly delicious.
A sweet-and-savory combination of fried ripe plantains, baked in a creamy casserole with sharp cotija cheese, cinnamon, and sugar.
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.
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
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.
A one-man coffee roasting operation in New York City aims to prove that every coffee has a story—even when they all come from the same producing country. Meet César Martin Vega of Café Integral, whose love of Nicaragua has inspired him to chase down a bean dream—both on and off his bike.
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.
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....