• El Macua has been Nicaragua's national drink since 2006.cocktail image by Olga Dovydenkova from Fotolia.com
  
  Nicaragua's cuisine is similar to that of its Central American neighbors although the ubiquitous maize tortilla is not as popular as it is further north. In many Nicaraguan dishes and snacks it is replaced by yucca root (comments). Fruit in Nicaragua is abundant and there is almost always something exotic in season. Traditionally sea turtle eggs were a common snack in Nicaragua but conservation campaigns and effective protection of nesting beaches has limited their availability. Since turtles are endangered their eggs are one snack visitors should steer clear of.
  
  

Fruit In General

• Exotic fruit abounds in Nicaragua thanks to its tropical climate and fertile volcanic soils. Mangos come into season in March and April and are abundant. Bananas, available all year round, come in both the standard yellow form and a smaller variety with pinkish red skin. The sapodilla (Achras sapota) looks like a potato but its rough brown skin hides sweet orange flesh that is made into smoothies or served as a dessert. The pitahaya is the fruit of the Hylocereus undatus cactus and is grown commercially in Nicaragua for export as the dragon fruit. It is used locally mixed with lemon juice to make milkshakes. Papayas, melons, oranges, passion fruit and pineapples are also grown across Nicaragua.
  
  

Guavas

• The guava deserves a special mention as it is one of the main ingredients in Nicaragua's national cocktail. The fruit itself is small and yellow with cream or pink flesh and seeds inside. It has a strong, sweet flavor and scent. In 2006 Nicaragua's famous run distiller Flor de Caña held a competition to choose Nicaragua's national drink (reference1). The winning beverage was El Macua made from equal parts of white rum and guava juice plus a half-portion of lemon juice and sugar and ice to taste. It is a refreshing a fruity cocktail that is best served with plenty of ice.
  
  

Mamoncillo

• One fruit worth seeking out during the summer is the mamoncillo (from the Melicocca bijuga tree). It is a small green fruit sold in bunches with sweet and sour pale pink flesh that has to be sucked off the stone. Be careful with the abundant juice as it will stain clothes brown.
  
  

Nacatamal

• Similar to a Mexican tamal the nacatamal is based on a dough made from maize starch stuffed with chicken or meat. This is wrapped in a plantain leaf and boiled or steamed. Nacatamales are an everyday snack or meal in Nicaragua as well as being served at special occasions such as weddings and Christmas (comments).
  
  

Vigoron

• Originally from the town of Granada vigoron is now popular all across Nicaragua as a lunch time snack. It consists of boiled yucca chips served with deep fried pork skin and a cabbage and tomato salad. The dish comes on a plantain leaf with a spicy dip or sauce.
  
  

Quesillo

• A simple snack made from soft and chewy Nicaraguan cheese wrapped in a tortilla. Quesillos come with chopped onion pickled in vinegar (sometimes made from bananas) and topped with a blob of sour cream. Quesillos are a popular dish sold at bus stations and even traffic lights.
  
  

Pastel Tres Leches

• Nicaragua's favorite sweet snack is the pastel tres leches or three milk cake. It is a Central American specialty that contains condensed, evaporated and fresh milk or cream. It is traditionally served at celebratory events such as weddings and birthdays (comments).