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Nicaraguan cuisine includes a mixture of Mesoamerican, Chibcha, Spanish, Caribbean, and African cuisine. Despite the blending and incorporation of pre-Columbian , Spanish and African influences, traditional cuisine differs from the western half of Nicaragua to the eastern half.
Culture of Nicaragua is a fusion of Mesoamerican, Chibcha, and Spanish influence. The western part was colonized by the Spanish and its culture is similar to western El Salvador in that western Nicaragua was dominated by the Nahua people , specifically the Nicarao , a branch of the Pipil people .
Locally grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as avocado, tomato, tomatillo, potato, jocote, grosella, mimbro, mango, papaya, tamarind, pipián, banana, yuca, and herbs such as cilantro ...
Beer in Nicaragua (1 P) N. Nicaraguan cheeses (2 P) Pages in category "Nicaraguan cuisine" The following 38 pages are in this category, out of 38 total.
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14]
The coined term has two possible, disputed origins. The first disputed origin is that the term is derived from the word pinol, a form of toasted ground corn that is the main ingredient for Pinolillo, a powdered form of the pinol which is used in a variety of local cuisine and beverage preparations. Historically, indigenous tribes in Nicaragua ...
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The nacatamal is perhaps the most produced within traditional Nicaraguan cuisine and is typically eaten on the weekend, for dinner, or for breakfast; it is usually eaten together with white bread and a caffeinated drink like black coffee, Coca-Cola or Pepsi.