When we speak of gastronomy in Nicaragua, we must take into consideration two fundamental aspects. The pre/columbine, post/columbine and the Imperial. They have all fused together to what is today the actual gastronomy, maintaining it's traditions without closing new tendencies and ideas when it comes down to eating.

Eating out in Nicaragua is a great experience thanks to the variety of ingredients, the exotic dishes and the elaboration of its cuisine.
The Creole cuisine is a fusion of types of cooking, and corn is one of the most important ingredients used.

Flour, rice, mustard, mangoes, papayas and sweetcorn feature heavily in dishes such as Gallo Pinto, Nacatamal, Quesillo and Mondongo soup.

Besides all this, Nicaragua is a country which is open to other cuisines and cultures. In cities such as Leon and Granada, and in hotel resorts such as Corn Islands you will find specialist international restaurants such as Argentinean barbeques, and pasta and pizza places, fish and seafood restaurants, etc… Nicaraguan gastronomy is cosmopolitan and mixed -like its people- open to new tendencies and tastes, a quality which creates a great richness which you will enjoy during your holiday in Nicaragua.