Dine on a Traditional Churrasco Steak Dinner During Your Stay in Nicaragua

Posted by mark miner on Nov 21, 2013 9:45:34 AM

el-churrascoEach time we visit Nicaragua, we feast on deliciously cooked meals, with intricate spices and flavors that produce a truly enjoyable palate experience, at truly inexpensive prices. One night, while in the national capitol of Managua, our group of four enjoyed the traditional churrasco steak dinner, sliced thin and grilled.

The churrasco steak is best accompanied by green chimichurri sauce with rice and potatoes – an exquisite recipe of peppers, garlic, parsley and olive oil which cannot be described except for the tasting of it. Side dishes of marinated whole onions and jalapeno peppers caused our taste buds to dance with delight. The bill for two, not including beverages, was just about $40, adding to the pleasure.

Thanks to our friends at Gran Pacifica Resort, we also have enjoyed some Oceanside feasts of caballo bayo. It’s a mixture of meats and spices served in large, earthware bowls, and wrapped in soft corn tortillas for easy handling. Typically the meats include chicken, beef and pork, added to refried beans as well as all sorts of tasty spices. There’s nothing like biting into one of these with an explosion of taste while gazing at the spectacular waves crashing into the beach and feeling the brush of ocean breezes.

Among the other specialty meals my wife and I enjoy are appetizers of conch or shrimp ceviche – sometimes prepared raw – served chilled and well-marinated in lemon or lime citrus juices, and seasoned with a variety of native red and green peppers and other rich spices, and served in the equivalent of a glass fruit cup on a bed of lettuce. The taste buds begin dancing with the first bite of ceviche and do not stop for many hours. We also have enjoyed dinners of meaty tilapia fish served with potatoes and vegetables, or with rice and beans, that is to die for. Even the breakfast meals often are served with spicy salsas and sausages that leave a complex, lingering delight on the palate.

Drinking water quality in Managua has never proven to be a problem, though in more rural areas we prefer the bottled variety just to be safe, and try to avoid ice cubes. For the perfect beverage to accompany great meals, there’s always Toña and Victoria cervezas, served frio. And of course the vinos tinto or blanco also are delicious, with brands from Chile and other South American countries that are well satisfying.

mark miner

Written by mark miner

Topics: Food in Nicaragua