The typical dish par excellence is the quesillo, which has become one of the symbols of the local identity. Formerly it was known by the name of piglets.
Nagarote is the cradle of the famous braided cheeses, a culinary tradition that dates back to 1912 when, at the La India farm, Doña Socorrito Munguía Madriz used to put pieces of simple curd on a tortilla fresh from the comal, the salted salt and the rolled up.
Upon contact with the heat, the curd acquired an elastic consistency, which is why she called it rubber or piglets. By 1930, Hilda, Rosa and Carmela Reyes Rueda were selling it exactly the same as the original. They sold it through the train or railroad between Nagarote, La Paz Centro and Mateare, and served it in chagüite or bijagua leaves. In the mid-fifties, the recipe was completed with cream and chili. The qualitative leap by adding a greater amount of cream and chopped onion in fruit vinegar pickles was given by Juana Dalila Lara Mercado, a Nagarotean citizen.
This exquisite Nagarote dish is accompanied by a fresh and delicious jícara de tiste, a typical Nicaraguan drink that has acquired a local identity in Nagarote. It is worth mentioning that it is a drink that originated in pre-Hispanic times.
Its main ingredients are the mixture of cocoa and corn powder. Tradition and ancient technology when roasting and grinding the beans ensured their conservation and facilitated their use quickly, so that at any time it could be mixed with water and savored the drink.
Nagarote traditional sweet
Cusnaca: its elaboration began as a tradition from 1955, establishing itself and radiating its influence to numerous events, such as the 2012 Blue Summer Fair, where the Largest Cusnaca in Nicaragua was elaborated. Its basic ingredients are jocote meat, cream, milk and sugar.
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