Food & Drink
||Restaurants, particularly in Managua, serve a variety of cooking styles including Spanish, Italian, French, Latin American and Chinese.
Local dishes include gallopinto (fried rice and beans) is the national dish and staple, eaten at breakfast, lunch, and dinner.
Other specialties include mondongo (tripe soup), nacatamales, indio viejo, quesillo, vigorón and roquillas. Food is often scooped up in tortillas instead of using cutlery.
Some of the best food can be found on the street, called fritanga, each plate consisting of gallo pinto, plantains, roasted pork (not recommended) or beef, and cabbage salad. Roasted corn on the cob is also a street corner specialty.
Nicaragua boasts the best rum in Central America, Flor de Caña, sometimes considered some of the best in the world. Rum with Coke is the drink of choice, wealthier Nicaraguans also drink the darker (more expensive) rums straight or with water or club soda.
There are three local beers, Victoria, Toña, and Premium; the first two are very popular and cheap, the newly introduced Premium is a lighter, Pilsner-style brew that is more expensive.
Most major U.S. soft drinks are available, especially Coke products.
Fruit juices are sold everywhere, all very fresh and very sweet. Mangoes are everywhere, and the local pitaya fruit produces a very purple and very delicious drink.
For years almost all beverages bought outside restaurants were only served in small plastic bags, but containers, either glass or plastic, are sold.