16. Try Gallo Pinto and other local delicacies
The origins of Nicaragua’s most famous dish, gallo pinto (literally, painted rooster), trace back to a former province called Guanacaste, which is now a part of Costa Rica. Still, Nicaraguans claim the dish, which is comprised of seasoned rice and black or red beans mixed with onion, cilantro, garlic, and peppers.
Bananas and plantains find their way into almost in dish as tajadas (plantain chips), tostones (pressed and fried in oil), and maduros (slow roasted with sugar). In Granada, the most famous dish is vigorón, a plate of boiled yuca topped with fried pork skin and cabbage slaw that’s served on a banana leaf.
Nacatamales, Nicaragua’s version of the tamale, is served in markets and restaurants around the country, often with distinct regional preparations.