One of the aspects that most attracts tourists is gastronomy, since it captures the essence of the places where it is prepared, shows us typical features of each area and contributes to the rescue of traditions, becoming one of the attractions of the city. visit.

Nicaraguan cuisine has evolved over time, from its beginnings in pre-Columbian times, through times of Spanish conquest to the present day, offering a wide variety for everyone's taste. It is estimated that nationwide there are 1,060 dishes, drinks, desserts and breads, many of them with denomination of origin.

The main base of typical Nicaraguan food is corn and its derivatives (in the Pacific, North and Center), an influence that comes from its indigenous culture, a characteristic that it shares with the rest of the Central American countries and part of Mexico; in the Caribbean it is based on coconut milk and shellfish. However, it is necessary to mention that there are differences between the meals depending on the area of ​​the country you visit.

In the North and Center, the food is centered on white corn, red beans and rice. White corn is for the elaboration of varied products from solid to liquid. The consumption of beef, fish and chicken is also usual, as well as fruits, in the form of juices and vegetables.

Some typical dishes of this region are the güirilas, which are a variety of soft ground corn tortillas, with a slightly sweet flavor; old Indian or casserole dough, beef dish cooked with various ingredients, where tortillas are used for its preparation forming a dough, which is fried, juice is added and finally cooked with broth; there is tamal pisque, tamales and others. In the sweets, the gofios, churros, corn cake stand out; and in drinks: pinolillo, tiste, pozol and cocoa, to name a few.

In the Pacific zone, in addition to corn, they eat rice and fried beans, beef, chicken and pork; fish and shellfish, in less quantity. Also, dairy products such as cheese, milk cream and cheese.

In Nicaragua, the food is rich in flavor, an example of this is the fritangas, which are street food stalls where you can find roast beef, gallopinto, fried plantains, fried cheese, tacos, enchiladas, among others.

On the Caribbean coast, there is an Afro-Caribbean influence, based on coconut milk and shellfish that provide particular flavors and aromas added with chilies, which gives it its own flavor, rich and different from the rest of the country.

In addition to the traditional rice and beans, sea products are widely tasted, such as fish, shellfish, crabs, lobsters, meat, turtle, among others. Some of the most outstanding dishes of this region is the rundown, food made with fish, shellfish and salted meat, yucca, banana, quequisque, malanga, breadfruit and coconut milk; rice and shrimps, stew beans and seafood soup.

The patí is a battered or baked empanada, stuffed with generally spicy meat. Coconut bread is made from wheat flour, sugar, yeast, butter and coconut milk.

The land of lakes and volcanoes has an immense variety of dishes to taste during your visit, we present below the ones you cannot miss:

Spotted rooster


The gallopinto is used at any mealtime and is considered a national symbol. Its basic ingredients are rice and scrambled fried beans, added with pepper and onion.

The nacatamal is made with dough with corn and butter, stuffed with pork accompanied with rice, onions, tomato, potatoes and other ingredients depending on the taste of the consumer and the season.


typical food of nicaragua-Nacatamal



The vigorón is originally from Granada. Served on a banana leaf, savor a fusion of cooked yucca, pork rinds, and coleslaw with tomato, onion, vinegar, and mimbro. Your palate will thank you.

The quesillos are from various areas of León and Chontales, they are prepared on a corn tortilla, first you put the quesillo, onion pickled in vinegar, fresh cream and a little salt.


Quesillos-typical Nicaraguan food

Tripe soup


Tripe soup is prepared from beef tripe, broth with vegetables, it is normally served with rice, tortillas, avocado, salad or curd, depending on the taste of the diner.

Our Gastronomy 

The seasons also have their gastronomic characterization, during Holy Week it is common in Nicaragua to make cheese or curd soup, seafood soup, dry gaspar in watery rice, rice with chacalines, fried fish, evaluation of Lent, syrup and others.

At Christmas and the end of the year, it is customary to eat stuffed chicken, stuffed loin, tongue in Christmas sauce, Christmas pork medallions, ayote in honey, drunken soup and gofios; baked potato, beef and pork salad.

Also noteworthy are the tamales, tamugas, pozol, tiste, agualoja, cususa, jícaro seed soda, fritters, patí, bread bun, journey cake, enchiladitas from Leon and Boaqueñas, bay horse, oven thing, cooked or roasted corn, toncuá , caramel, chimbo eggs... and the list goes on, that's why gastronomy is another excuse to visit Nicaragua.

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Nicaraguan cuisine

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