Food is a powerful cultural force.  When a family or people migrate language usually survives one generation while food survives three.  Many cuisines are fusions of two or more cultures creating exciting new flavors that reflect the different people and ingredients in the area.

Nicaraguan food is influenced by indigenous, African and European roots.  This mix of cultures has created a range of flavors that can be sampled throughout the country.  Gallo pinto is the Nicaraguan take on rice and beans which most Latin cultures have their particular version of.  Ron don, a stew made with coconut milk, is a staple in the east coast of the country and seen in different iterations throughout the Caribbean (the Jamaican version is run down for example).

As people from other countries settle in Nicaragua their cuisine becomes part of the food offerings.  Italian food is well represented throughout with delicious versions of pizza, pasta and wine.  Spanish, Peruvian, Chinese, German, Korean and more are also available in authentic versions.  The food scene is ever growing and Nicaraguan food is evolving.

The tourism sector has created a demand for more sophisticated cuisine within the country.  Nicaraguan dishes are being transformed into gourmet versions.  Staples are being tweaked to upgrade their flavor and create healthier versions.  New dishes are emerging.  This activity all points to a healthy and dynamic food scene which promises many delightful surprises.