If you are even an occasional follower of this blog or my social sites you know I love food! And even more than eating, I love to learn about local foods while I am traveling. Some of our all-time most rewarding experiences in our travels have been engaging with locals, learning to cook regional food. During our recent visit to San Juan del Sur we thoroughly enjoyed a Nicaragua Cooking Class. Let’s talk about it.
What is Nicaraguan Cuisine
Although it has some similarities to Mexican cuisine, we found the delicious foods of Nicaragua more similar to Guatemala. One of my all time favorite cooking classes was in Antiqua Guatemala. In that class we used a lot of the same ingredients that we see here in Nicaragua; beans, rice, corn, onions, chicken, plantains, yucca and pico de gallo. And Nicaraguan coffee is also much like Guatemalan coffee…one of my favorites.
San Juan del Sur
We spent a month in San Juan del Sur, a Pacific Coast beach town about an hour’s drive from Granada. On arrival I did some research and found a local tour operator called Pacific Adventuras that offered several tours in the San Juan del Sur area, including a Nicaragua cooking class. So of course we signed up right away!
Rancho Tere, Escamequito
We were picked up in San Juan del Sur by Chef July, who owns Rancho Tere Restaurant with her family in the small town of Escamequita about 20 minutes from San Juan del Sur. July speaks very little English, so we also had Cesar with us as an interpreter. He is actually studying at the university in Managua every Sunday to improve his English. We had a wonderful time practicing English and Spanish through the day.
When we signed up for the Nicaruagua cooking class we requested to learn about vigoron, one of Nicaragua’s most loved dishes. It consists of a cabbage salad, boiled yucca, and chicharron, all wrapped in a banana leaf. This dish is often eaten without utensils, and it is frequently served to visiting family and guests, as it is generally easily and quickly prepared. Wikipedia. So Chef July was eager to share this popular dish with us, and she also chose to share with us how to make tostone.
Tostone is a dish we had eaten several times since arriving in Nicaragua and we loved it. The word tostone refers to the twice fried plantains that serve as a vessel for toppings such as cheese, meat and pico de gallo.
Nicaraguan food is made from simple, local, fresh and easily accessible ingredients. Honestly isn’t that the way all good food should be made? Chef July introduced us to yucca. We actually have eaten yucca before, but never worked with it in a recipe. It is a staple food in many Central American countries as it is cheap and easily accessible. It has a consistency very much like potato.
For the vigoron we placed the boiled yucca in a bowl (often served on a banana leaf) then topped it with a cabbage salad very finely grated and mixed with lemon juice. Next topped with delicious homemade pico de gallo made from fresh tomato, green pepper, and a new ingredient to me, called culantro. Culantro is similar to cilantro, but a much bigger leaf. It’s always fun to learn about something new. The last ingredient for vigoron is the chicharron, a popular snack food, which we call in the United States pork rinds.
The entire dish took about 20 minutes to make and it was very filling and delicious. And also pretty.
Another very common ingredient in Central American and Caribbean cuisine is plantain. Did you know there are more than 1000 varieties of bananas? The plantain is a firmer and less sweet variety used mostly for cooking. If you read our blog post about Granada, we ate a delicious hamburger in Granada that used a plantain tostone bun. So yummy.
To make the twice cooked tostone you first cook the plantain chunks in deep oil for about three minutes. Next using a towel so you won’t burn yourself you smash the chunks into disks with your hands, then fry them again in the oil. This is the tostone. We then fried the delicious local queso (that has a high melting point) and placed each piece on top of the tostone disks, topped with pico de gallo. So, so delicious. You can also top a tostone with meat, beans, avocado…lots of yummy things.
This dish was easy and delicious. Don’t try this with regular bananas though, you need the firmer plantains. It is possible to find plantains in the USA, sometimes at supermarkets but also at Latino markets.
Fat and Happy
We really enjoyed our cooking class at Rancho Tere. In fact we are planning to go again and learn some more delicious local foods. Because spending time with locals, learning their foods and customs, is the best part of our Grand Adventure and My Fab Fifties Life. We loved our Nicaragua Cooking Class. Muy Bien.
See last weeks post Granada Nicaragua Colonial Charm and Much More
See this week’s top performing post Twelve Things to do on Roatan for Non-Divers
In a couple of weeks I will have more to share about our month in San Juan del Sur Nicaragua. Watch for it!
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Delicious as always. I love how you embrace everyone’s culture by doing these cooking classes. It’s a great insight into their world.February 24, 2023 at 2:57 pm
Thank you Kim!February 25, 2023 at 6:15 am
I learned to make tostones at a cooking class in Colombia! I love how versatile they are!February 24, 2023 at 5:57 pm
I’m sure I will make them back home.February 25, 2023 at 6:15 am
I love Nicaragua so much! I visited in November and the food there is just incredible. I didn’t get a chance to partake in a cooking class, but this gives me something to look forward to when I go back!February 24, 2023 at 6:30 pm
We love it too!February 25, 2023 at 6:15 am
A cooking class is a great way to get into the culture, isn’t it!February 24, 2023 at 6:58 pm
Looks like great fun!
Our favorite way to connect with the locals!February 25, 2023 at 6:15 am
Omg that looks delicious! Such diverse cuisine due to the amazing fresh ingredients you have at hand. I’d totally eat my way around Nicaragua as well.February 24, 2023 at 9:47 pm
Muy Bien!February 25, 2023 at 6:14 am
I have had plantains in almost every dish during my stay at the Ayurveda retreat in Kerala. They just mingle so well with any other vegetable.February 25, 2023 at 12:35 am
Yes! Wonderful!February 25, 2023 at 6:14 am
I just love your cooking classes around the world, and can’t wait until you share a video showing us how we can make these recipes, too! 🙂 Maybe a cookbook some day?February 25, 2023 at 12:29 pm
Thank you.February 27, 2023 at 3:25 am
Oh my I just love vigaron! I ate it (without the pork rinds) all the time in Nicaragua. I wish I would have learned to make it – lucky you!February 25, 2023 at 10:50 pm
And so easy too.February 27, 2023 at 3:25 am
We do love to do cooking classes when we travel. A great way to learn about local history and customs. And of course, to try delicious local foods. How great that you could actually request the dish you wanted to cook.February 26, 2023 at 5:13 am
Always my favorite!February 27, 2023 at 3:26 am