Traditional Nicaraguan Fare
Creole and Garifuna principles had been present in Nicaragua long before the Europeans landed. Once the Spaniards arrived, though, the cultures started to unite and so did their foods. As a consequence, the cuisine of Nicaragua is distinctive in taste and preparation, and absolutely superb.
By some standards, the foods of Nicaragua are unusual if not unpalatable. Turtle eggs and snake meat is ordinary on their menu. Plus, when it comes to beef goods, they don't end at merely the meat. They utilize the blood, skin, brains, and most other body parts in the preparation of many of their recipes. On the other hand as appalling as it may seem, the cuisine is flavorful, bright, and pretty scrumptious.
The secret to their recipes appears to be in the not-so-secret ingredients they utilize. Corn is employed in most of their recipes in some shape, and has survived since before the Europeans appeared. That, pooled with unusual herbs and flowers unearthed nowhere else in the world, and fresh vegetables and fruits, produce exotic looking and tasting foods. True "Nicaraguan cuisine" is now a balance of Spanish, Creole, and Garifuna traditions, and the outcome is a exceedingly unique taste.
Don't turn up your nose at the cuisine until you've tasted experienced it. Most people who have experienced the cuisine come away pleasantly surprised at how flavorful and colorful their cuisine is. The combination of Nicaraguan food and traditions blend seamlessly.
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