In typical and traditional meals, the nacatamales, caure or nacarigüe, güira, stews of mustard izote flower, paita and purslane, Indian chicken steamed in milk, pumpkin seed soup, sweet corn tamale, tamale of Ojoche, cipe corn tortilla, gallo pinto, and others.
Somoteñas donuts stand out; Due to their quality and exquisite flavor, they are highly valued and commercialized in all the departments of Nicaragua, Central America and the United States. They also make different types of homemade bread.
We can distinguish the fresh jícaro seed, the sozolca or fermented corn chicha, barley, corn puyón chicha or nancites, maicillo chicha, pumpkin seed horchata, pozol; Pinolillo, sour corn atoles or chuco, coffee and without missing the famous ancestral rum la cususa and the wine made from potatoes and suckling pigs, handcrafted by a group of women.
As gastronomy also stand out the corn atoles, sour or chuco, guácimo or tapaculo, nance, sour orange and piñuela.
The favorite traditional sweets are the well known to me, cajeta de torrejas, threads dipped in honey, chilacayote syrup, donkey milk, marshmallows and cigarillos.
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