By Connie Whiting
Food in Granada, Nicaragua
People in Granada, Nicaragua, make use of meat sources, fruits and vegetables native to the country in creating traditional dishes. In addition to countrywide choices such as corn and plantains, Granada offers local fish, cheeses and produce.
Corn
Granada, like other Nicaraguan cities, base many dishes and cooking on the use of corn. Main dishes, drinks and sweets include foods made from corn.
Fritanga
Fritanga.
Fritanga has a place as a favorite food in Granada. Meat, chicken and pork combine with salad, rice and beans. Sliced fried plantains add to the dish.
Vigoron
Vigoron.
This dish originally created in Granada begins by covering a plate with a plantain leaf, then topping it with yucca. Chicharrón (fried pork skins) and salad made from cabbage and tomato complete the ingredients.
El Tres Leches
El Tres Leches.
Tres Leches translates to "three milks" because this popular dessert has cream, condensed milk and regular milk topping a cake of flour and eggs. Light meringue or white icing crowns the milk and cake.
Gallo Pinto
Traditional gallo pinto.
Gallo pinto provides one of the most popular foods in Granada. Eaten by most people every day, Nicaraguans consider gallo pinto the national dish. Garlic and onions boil together before being mixed with fried rice, more onions and sweet peppers, then fried again.
Guapote
Guapote
Lago Cocibolca, a lake in Granada, provides guapote, a large fish eaten by locals. Deep fried in the skin and served with tomato salsa, rice and plantains, guapote is a firm-textured fish served whole.
Resources
About the Author:
Connie Whiting has been a professional writer since 1999. She is published in Red Rock Press Anthologies and "Legacy" magazine. She is also an experienced food column writer. Past positions include certified dental assistant and virtual assistant for “Your Invisible Assistant” a service focused on travel arrangements and media writing. Currently, Connie writes for Demand Studios while pursuing an Associate of Arts.
Photo Credits:
Flickr.com
