Ecotravel Gourmet: How to dine like a local
By Ann Woodward
Vigorón, a local favorite ~ Photos, Ann Woodward
The “local food” movement is the effort to consume locally grown/produced goods as part of a larger sustainability concept. The American public’s interest in eating local has grown recently, and it has even sparked some debate. However, those who love to travel usually agree that one of the pleasures of exploring new places is sampling foods specific to the region you’re visiting. On a recent trip to Nicaragua, I enjoyed the local cuisine and ate quite well while doing so.
In Granada, vigorón is the typical daily meal. Vigorón is made of boiled yuca topped with pork rinds, known locally as chicharrones, as well as sliced cabbage and peppers (like a spicy cole slaw). Usually served on banana leaves, vigorón is sold by street vendors as well as in restaurants. The dish is popular at almost any time of day; it can be breakfast or a late-night snack. We ate it for lunch from a kiosk in Granada’s central parque.
Lago de Nicaragua is the largest lake in Central America. Guapote is one of the fishes native to this lake. It’s most
Guapote
comparable to a bass fish. The restaurant Las Colinas del Sur in Granada is known for its delicious preparation of guapote: the fish is served fried, covered with onions, peppers and tomatoes.
On the Caribbean coast of Nicaragua, coconuts are quite plentiful. Therefore coconut is a featured ingredient in many dishes, finding its way into curries and breads. (Tip: coconut bread makes really awesome bruschetta).
The “slow food” movement is similar to the local food movement, and it includes a resistance to fast-food industries. The sentiment of slow food is very present on Nicaragua’s Little Corn Island. Meals are definitely made-to-order. Some restaurants even request patrons to stop by to place their dinner order the day before they want to eat! Seafood is very fresh; if something on the menu is not available, it’s most likely because the boat didn’t bring it in that day.
How to wash down all this tasty food? Refrescos are fruit drinks blended with water or
milk. They’re usually quite colorful, especially one with pitaya (dragonfruit). Cacao is a popular drink, made with milk and chocolate bean powder. Chicha de maize is also quite common; it’s prepared with corn that’s been soaked, ground, cooked and then water, sugar, color and flavoring are added. Drinks sold on the street in Nicaragua are sometimes served in a plastic baggie with a straw vs. a cup.
Photo: Chicha de maize from the market. Drinks are served in a plastic baggie with a straw vs. a cup.
December 29th, 2009Topic: Eco Travel Tags: dine like a local in Nicaragua, ecotravel gourmet
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