Nicaraguan cuisine is hearty and flavorful, grounded in traditional ingredients such as corn, beans, and plantains. A must-try dish is "Gallo Pinto," a rice and bean mixture typically eaten for breakfast. "Nacatamales," a local version of tamales made with cornmeal, pork, rice, and vegetables, are wrapped in banana leaves and steamed. “Indio Viejo,” a savory stew made from shredded beef, sour orange, and masa, is a delicious nod to pre-Columbian heritage. Street vendors often serve "Quesillo," a soft cheese wrapped in a tortilla with cream and pickled onions. For dessert, "Tres Leches" cake is widely enjoyed for its rich, creamy texture.