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Gastronomy
 The Nicaraguan food as in all Mesoamerican countries is based on corn. Corn has a deep cultural meaning. It is believed that Quetzalcoatl, a mythical and historic celebrity who was considered the civilizer and guide of Mesoamerican people, put a grain of corn on the lips of the first woman and the first man and first after they ate this they became able to think and work. Nowadays corn is the main ingredient used in cakes, spirits, confectionery, drinks, desserts, etc. Cassava, beans and chili pepper are also widely used as ingredient in different Nicaraguan dishes.
The most popular food in Nicaragua is the "Gallo Pinto", which consists of rice and beans and sometimes combined with chicken or beef and also plantains, potatoes and salad. Seafood is popular along the coasts. Corn is part of the everyday diet and is consumed as pastries, deserts and the famous "Nacatamales" made of maize pasta, filled with meat and vegetables and wrapped in banana leaves. Other popular and traditional dishes are: "Fritanga" a combination of rice, beans, fried sliced plantains, salad and meat, pork and chicken. "Quesillo", a tortilla served with cheese and sour cream. "Vigorón", is a boiled cassava top with cabbage salad and chicharron (fried pork skin), cabbage and yucca. "Tortilla" is a thin corn bread involved in almost every Nicaraguan dish. "Caballo Vayo" is made with a tortilla which you wrap any ingredient as for example meat, chicken, avocado, crushed cheese, etc. "Rundown" is a stew made of cassava, breadfruit, green banana and other vegetables and fish in coconut sauce.
"Wabul" is a delicious purée that is served warm and made of bananas and breadfruit mixed with coconut milk.
The drink "Pinolillo", made of toasted corn and cocoa, is so popular that the Nicaraguans call themselves "Pinoleros". All kind of fruit juices are consumed daily and made of tropical fruits such as granadilla, pineapple, papaya, watermelon etc. General Information | History | Population | Politics and government
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