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Entries tagged with 'Nicaragua'

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

Maduros en Gloria (Sweet Plantain Casserole)

Serious Eats María del Mar Sacasa 3 comments

A sweet-and-savory combination of fried ripe plantains, baked in a creamy casserole with sharp cotija cheese, cinnamon, and sugar. More

Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)

Serious Eats María del Mar Sacasa Post a comment

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

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

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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