Nicaraguan Food

Coffee. Most Nicaraguans sweeten their coffee with a lot of sugar, which I think is odd because they grow some of the best coffee in the world up north along the Ruta de Cafe. Most fritangas or street vendors will sell only sweet coffee, but many cafes/restaurants will gladly oblige if you order café sin azúcar (coffee without sugar). The best coffee is served in Jinotega, in the Flor de Jinotega cafe.

A wonderful "capuchino" in the Flor de Jinotega cafe. It's widely agreed upon that Flor de Jinotega serves the best coffee in Nicaragua.
A wonderful “capuchino” in the Flor de Jinotega cafe. It’s widely agreed upon that Flor de Jinotega serves the best coffee in Nicaragua.

Gallo Pinto. Beans and rice. It’s often mixed with a bit of animal fat, onions, and salt. It’s basic, ubiquitous, and delicious.

Gallo Pinto served with a tortilla and huevos revueltos (scrambled eggs)
Gallo Pinto served with a tortilla and huevos revueltos (scrambled eggs)

Cuajada. A very salty, dry cheese  (queso seco) served with most meals.

Cuajada
Cuajada

Fried Cheese. A white cheese, fried, and served on the side of many meals.

Batidos. Nicaraguan smoothies. They’re usually prepared by blending fruit, water, and sugar together. They’re very sweet, and you can always ask for the batidos to be prepared without extra sugar.

Rosquillas. Hard cookies prepared from a dough of corn meal and cuajada. There are donut-shaped rosquillas, which aren’t sweet, and disk-shaped rosquillas, which have melted cane sugar on top. The best rosquillas are served in Somoto, in the north.

So many rosquillas.
Baking rosquillas.

Tostones: Fried slices of plantain, often topped with a bit of cuajada.

Corn Tortillas. Served with everything.

Western food:

You can find peanut butter in La Colonia, the more wealthy supermarket in the country.

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