Nicaraguan culinary art today is a fusion of a mixture of Native, Spanish and Creole cuisine, which resulted from the union of these cultures. The types of foods that were derived from that fusion range from soups and meat dishes, to a variety of sweets, which are all very artistically created with the most enticing ingredients found in the region. While Spaniard influence is somewhat present in the pre-Colombian cuisine, traditional Nicaraguan food differs on the Pacific and the Caribbean cost. While the Pacific coast diet uses more local fruits, corn and vegetables, the Caribbean cost cuisine revolves more on the use of seafood and coconut is present in many of their dishes.
Since pre-Columbian times, corn has been a fundamental component of Nicaraguan gastronomy. Consequently, the wide use of corn and derivatives constitutes the culinary inheritance left by Native tribes that lived in the area pre-Colombian time. This inheritance of diet explains the similarities between typical Nicaraguan cuisine and that of other countries in Central America, including Mexico.
The traditional dishes of Nicaragua vary across geographical regions, but many dishes are identified throughout the entire country and are proudly referred to as national dishes. Some of these include:
- Gallo Pinto: A mixture of fried rice with onion and sweet pepper, red beans boiled with garlic, which are then mixed and fried all together. Gallo Pinto is considered a national symbol in Nicaraguan cuisine.
- Nacatamal: The Nacatamal is composed of masa, lard and other seasonings. This base is ladled onto plantain leaves and filled with small amounts of pork or chicken, rice, potatoes, tomatoes, onion, sweet pepper (all in slices). The masa and the ingredients are then wrapped by the plantain leaves and cooked in steam for a couple of hours.
- Chicha de Maíz: La bevida madre de Nicaragua. This “mother drink” is made out of corn, sugar, vanilla, dulce (candy), and raspberries.
Mexican Cuisine today is a fusion of Mesoamerican Natives and European, especially Spaniards. Even though Europeans have introduced many products, techniques and recipes to the Mexican Cuisine, the basic staples remain native foods such as Corn, Beans and Chili Peppers. Some recipes have remained, but others have changed with the introduction of new techniques and ingredients.
Mexican traditional dishes vary from state to state. North states food differs from the one in the South and Central Mexico and vice versa.
El Gallito NicaMex Cocina seves many traditional dishes and definitely serves Delicious Salsas, Home made Tortillas freshly made at location every day and beans in many of its dishes.
Here are some of the mouth-watering dishes you will find in our Cocina: