I haven´t done so well in keeping up to date with the food blogs and with time being an issue I have opted to write an overall summary of the best Nicaragua has to offer:
Fritanga – street side BBQ, best chicken in town served with platanos in a banana leaf to take away.
Gallo Pinto – see blog
Tortillas – Flat maize bread, a staple of the americas. How can something so simple be so delicious?
Frijoles – Enteros (whole), liquados, refritos. Beans in all their glory. I could and usually do eat them daily.
Ensalade de Vigoron – A Granada classic. Yucca and cabbage salad topped with fried pork skin (a giant pork scratching). Not a favourite of mine.
Indio Viejo – Maizena (maize flour) made into a paste and cooked with shredded chicken, vegetables and mint. Good.
Sopa de Albondigas - A Monday favourite, meatball soup.
Shrimp and Lobster – from the Atlantic coast. One of Nicaraguas lagest exports.
Plantanos – Verdes, green plantains, sliced finely and fried like crisps
Maduros, ripe and soft, fried whole, sugary and sweet
Tostones, battered rounds often topped with cheese
Quesillo – Mozerella type chees, serves with onion relish and wrapped in a tortilla
Nacatamale – Without doubt the tastiest Nica delight. Maizena stuffed with pork or chicken, rice, potato, spices and healthily but tastily, lard! Wrapped in a banana leaf and steamed. Only available at weekends and always worth the wait.
Ceviche – lime cookied seafod
Baho – Beef, yucca and platano steamed in a banana leaf
Tacos de Leon – worth going to Leon simply for these, see blog
Guapote- Lake fish, some as big as a child!
Iguana – still to try this delicacy
Toña & Victoria – National beers, our good friends
Flor de Caña – My best friend. The best rum in the world. ExtraLite, 4, 5 & 7 years.
Fesco – Fresh fruit juice sold in the street in a plastic bag with a straw. Pitaya, a cactus fruit being the best coloured and tastiest, a vibrant purple.