Nicaraguan cuisine is a mixture of Spanish cuisine and Creole cuisine. Many dishes include local fruits and vegetables such as jocote, mango, papaya, tamarindo, pipian, banana, avocado, yuca, and herbs such as cilantro, oregano and achiote. Banana is a big part of the Nicaraguan diet, it prepared in a variety of forms such as fried, baked and boiled among others. Traditional cuisine changes from the Pacific to the Caribbean coast, from local fruits and corn to seafood and the coconut.
Nicaragua's national dish is Gallo pinto, and most Nicaraguans begin their day with it. It is made with white rice and red beans that are cooked together and then fried, but also has several variations
on the Caribbean coast, and most usually served with carne asada, a salad, fried cheese, plantains or maduros. A typical dish found for sale in the street as well as in restaurants is Vigoron, consisting of pork grind, yuca and cabbage salad. Another typical dessert is Tres Leches which is a soft spongy cake that combines condensed, evaporated and fresh of milk for a sweet concoction.
Food is very cheap in Nicaraguan. A plate of food from the street will cost 75-100 cordobas, and a typical sit down dinner will costing under 120 Cordobas.
Nicaraguans has a huge variety of natural fruit juices and beverages drink, and the price around 10-20 cordobas. The most common drink are banana, mango or papaya with milk. Also common and very traditional are corn and grain based drinks like tiste, chicha, barley and flaxseed. In the alcoholic arena you will find the local beers include Victoria, Toña, Premium and Brahva, and rum is the liquor of choice.