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Nicaraguan Cuisine

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There are some culinary differences in Nicaragua between the rural and the urban areas. In the capital of Managua, the selection of foods is much wider and there are various international restaurants that provide food from all the continents, including specialized menus with low calories, Spanish cuisine, and French food or seafood specialties. In the villages, the options are more limited regarding the international cuisine, but there are more traditional dishes, like nactamal (with corn meal, milk, lard, potatoes, green peppers, onions and garlic), vigoron (similar to a fast food dish with pickled cabbage), vaho (a mixture of meat, plantains and yuca), gallo pinto (beans and rice), sopa pinto, sopa mondongo (tripe soup with various veggies), pescado topitapa, brochetas (a salsa with sugar, tomatoes, lemon, vinegar, oil and fish) and tres leches cake (made of flour, unsalted butter, sugar, eggs, vanilla, milk, sweetened and condensed milk and evaporated milk, plus whipping cream and vanilla).

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