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EATING AND DRINKING |
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Nicaraguan
food
, like that in many Central American countries, is based around the ubiquitous
beans, rice and meat
- and plenty of it. Everything is cooked with oil; even the rice is fried, often with a little onion and some finely sliced red chiles or small capsicums. If this sounds like gastronomic hell, take heart -
comida nica
grows on you and you may find yourself craving a plate of
gallo pinto
(beans and rice) once you've left the country. Homegrown Nicaraguan beef is also very tasty. The downside is that
vegetarians
will usually have to stick to a diet of rice-and-beans and fried plantains, although vegetarian restaurants are cropping up in the major towns, and the foreign-owned hospedajes in Granada serve a good variety of meat-free dishes.
What to eat
Nicaraguan meals are very much centred on meat, usually
chicken, beef
or
pork
, most deliciously cooked
a la plancha
, on a grill or griddle, and served spitting on a hot plate.
Seafood
is equally good: on...
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Where to eat
Throughout Nicaragua
streetside kiosks
sell hot meals, usually at lunchtime. You'll soon become familiar with the ubiquitous plastic tablecloths, paper plates and huge bowls of cabbage salad set beside small barbecue grills. The food is...
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Drinking
Nicaragua has two local brands of
beer
, Victoria and Toņa, both lagers. Each has its aficionados, who refuse to drink the other, but they really taste quite similar, although Toņa is a little darker and nuttier. You can buy them in cans, but...
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