Nicaraguan cuisine centers on corn, beans, and rice, paired with grilled meats and fresh tropical produce. Gallo pinto, a rice and bean dish shared with neighboring Costa Rica, appears at nearly every meal.

Vigoron, a dish of boiled yuca topped with pork rind and cabbage salad, is a beloved Nicaraguan specialty. Nacatamal, a filled cornmeal parcel wrapped in banana leaf, is a traditional weekend staple.