Food from Nicaragua

"Me gusta el plato de frutas y una Tona por favor," I gingerly said hoping my ear-to-ear smile would mask my butchered verb conjugations and gringo accent. Standing behind the wooden bar wiping the top down with a rag, the mid-thirties Nica women giggled, "....y uno grande agua?"

"Si si," I stammered, sitting shirtless and dripping salt water on a stationary stool made out of a tree trunk. I rubbed the two raw marks on my ribs from constant rubbing from the surf board and waited as the cook handed me a cold can of beer and a water. Swimming after waves for five hours a day like a dog chasing sticks works up an appetite, and for a week and a half, I indulged in the food area.

Classic Nicaraguan breakfast; Two Eggs, Pico De Gallo, Rice and Beans.

Five minutes and a few glasses of fresh squeezed orange juice later.

For breakfast, lunch and dinner, a trio of three Nica women in this kitchen whipped up some of the most delicious meals I have ever had.

For dinner, I ate fish: fried fish, grilled fish, fish fillets, and entire fish.
Huachinango (Red Snapper).

The fridge.

Breakfast of champions.


Chris enjoying his breakfast after a two hour morning session.

Chorizo, rice and beans, tortillas, and two fried eggs.

I had plenty of second breakfasts.



Huff and Puff cooling; discussed by few, but known by many overzealous pizza eaters.

Food does not have to be complicated to taste good. Instead of relying on complicated recipes and presentation, the cooks in Nicaragua used quality ingredients and compassion to make their food. I like simple things.

Here are some more links,
Food form Nicaragua (Picasa),
Food (ART).