East-West. Nicaragua enjoys a tropical climate sitting between the Caribbean Sea to the east and the Pacific Ocean to the west. There’s also an interesting east-west division of historical roots. On the west, Nicaragua was a Spanish colony and shares a culture similar to its neighbors. The eastern side of the country, however, was a British protectorate and shares a culture more akin to Caribbean islands. The “Nicas”, as the people call themselves, are largely ‘mestizos’.
Nicaraguans are known for their proverbs. It is joked that a Nica could string one saying to another and have a whole conversation. I thought this one was pretty good for foodies — and life, in general.
“There is taste in variety and variety in taste.”
Living in South Florida, I have access to all the cuisines on this tour because this part of the state is heavily populated with migrants from ‘south-of-the-border’. There’s a Nicaraguan steakhouse in Miami that I’ve been to many times and I always seem to order the same thing. It’s their specialty.
Nicaraguan churrasco (grilled tenderloin steak) which is served with 3 sauces (chimichurri, pickled onion and tomato marinara), accompanied by gallo de pico and mariquitas. For Nicaraguans, gallo de pico, a flavored rice cooked together with beans, is served with everything. Mariquitas are green plantains sliced lengthwise, fried and salted like a chip. (I think this restaurant may have adopted them from our large Cuban population — and the word ‘mariquita’ may have a different meaning in Nicaragua.)
This is a very tasty plate indeed…but I was also introduced to an appetizer that I now must have every time I go there. It’s called Vigorón and I present it to you here as my dish for Nicaragua. Since it seemed fairly simple, I decided to also make something else that I was unfamiliar with…a flank steak dish called Indio Viejo (old indian).
Vigorón is basically boiled yuca served with chiccarones (pork rinds/cracklings) and a salad of cabbage, carrots, and tomatoes dressed with vinegar, a little olive oil, s+p, and red pepper flakes. I followed the directions for curtido Nicaraguense for the cabbage salad. This was really so delicious and easy. I definitely will be making it again.
Shortcut: Rather than render down a whole pig, 
I bought pork rind snacks. I also took some help from frozen yuca in a bag (saves the difficult peeling and is readily available in the ethnic section of frozen foods) and I was excited to find tortillas from Nicaragua for the Indio Viejo.
Indio Viejo
If I thought Vigorón was delicious, let me tell you the Indio Viejo was really lick-your-chops worthy. As I started to prepare the dish, I realized it was very similar to “Ropa Vieja” (old clothes), a dish that is very popular in Cuban and Puerto Rican communities and one which I’ve made and eaten many times. However, like all these Latin American cuisines, the dish is similar yet different.
I loved the Nicaraguan version which sets itself apart from the others with 3 ingredients: sour orange (juice), mint and tortillas. It was very citrus-y and the mint added a fresh element plus I enjoyed the soaked tortillas in lieu of the standard white rice. I took my inspiration from a couple of online recipes but, as usual, I didn’t measure ingredients.
Parting Thought + Confession. I really had a good time transforming my kitchen into ‘una cocina Nica’ — and I totally overate today!
Please come back February 1 for Argentina. I’m cooking for 18 people!
Round-up: Wednesday, January 27
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Joan that Indio Viejo looks sooo delicious. I would love to have a plate right now. I don’t always measure either. In fact, before I started blogging, I never measured ingredients. Maybe that’s why I had such a hard time with baking!
The Indio Viejo looks superb…the use of orange juice and mint certainly brings it to another level. This was slightly challenging again but lots of fun! I look forward to seeing what you do for Argentina!
I love Vigoron. I first had it with you on one of my visits to Miami.
Indio Viejo is something that I should like to try.
Thanks for the tour!
Ropa Vieja was once one of my favorites, this version sounds “lighter” with the fruit elements, who knew ???
The Indio Viejo looks wonderful. I’ve never had either of the dishes, but can see how they could lead to a bit of an indulgence. Wonderful!
Wonderful specialties, both of the dishes sound delicious! I was going to try to make Vigoron but didn’t find the chicharrones. But do save a place at the table for me – I’m bringing dessert, working on a post and will publish tomorrow morning
Great!! I look forward to seeing it.
Very exciting dish. I have traveled a lot of Latin America and your food finds look better than what I ate there. GREG
The cuisine is colourful, like the Nicaraguan people. Props to your plating.
PS. Any Magic Bullet mishaps today?
Funny, Peter! No mishaps…lately.
I hope to see you in Argentina! I was to busy to go to Nicaragua
Those dishes look delicious.
Well you gave me a laugh – so I don’t know why it tickled my funny bone – old people, old clothes and these are dishes. I’ve also noticed that the rice and bean dish goes by many names – beans with rice, rice with beans, pinto or black beans – each has a different name
The Nica food looks so good. Too bad about not rendering the entire pig!! Ha! I like short cuts too, especially when they turn out so delicious. I will be joining you next week in Argentina, I have been wanting to learn how to make empanadas and I have a nice Argentinian cake too.
Great! I look forward to seeing your post.
This is a great idea! Brings the foodie community together and lets you try new dishes.
Everything looks so yummie…yucca in salad, sounds great! Nice post and the pictures as so tempting
That looks so YUMMMMMMY. I love the way you made the meat mountain!
Looks great, taste great too..
My family and I can’t wait to see all the other recipes.
It’s been awhile since I took a culinary tour with you but this itinerary sounds fun and exciting. I hope to join you on at least one hot spot after some culinary research. And I’ll have to find a suitable hat of course for my photo op.
I know – I missed you!
sorry but i have to tell you that you did not make the indio viejo correct, its still a nice recipe but you cant call it indio viejo.
i’m from nicaragua and i know my indio viejo lol, the indio viejo of nicaragua is not at all like the ropa vieja of the caribbean.
indio viejo is just like italian polenta topped with a meat stew and seasoned with mint and sour orange juice. you make it out of corn dough to make a polenta, you could also substitute the corn dough with thick corn totillas but you need to soak the corn tortillas in water until they fall apart and then you need to squish it all up so you get a dough like texture and you cook it with a little water to get a polenta like texture.
i will give every one the correct recipe for indio viejo.
ingredients
-corn dough or flour
-meat of your choice, indio viejo can be made of chicken, beef, fish, deer, iguana, or armadillo, there no right or wrong when choosing the meat, its common with all different kinds of meats.
-onions, cubanelle peppers or bell peppers, tomatoes, and garlic
-sour orange juice, if you dont have sour oranges then substitute with lemon but DO NOT USE SWEET ORANGES
-oil or butter of your choice
-fresh mint
- achiote for color, or use paprika
directions
-prepare your meat with some onions, peppers, garlic and tomatoes. you can stew it in water, grill it, bake it, fry it or whatever way you want to cook it. then set it aside.
-next prepare your corn flour.
-mix your corn dough or flour in a bowl with some water and liquefied garlic, tomatoes, peppers and onions. you should have a consistency of cake batter. mix in some achiote or paprika for color.add salt
-cook this mixture in a pot over medium heat consistently mixing so it doest stick to the pot, it will get thick like polenta, once its very thick add some oil or butter and mix it in and add some sour orange juice or lemons and then add the fresh mint leaves. its ready to eat
- you can mix in the meat that you previously prepared into the polenta or you can serve the meat on top of the polenta, either way is fine.
-indio viejo is always served with a fresh tomato sauce, usually made of fresh tomatoes,onion, garlic and olive oil that you cook in a sauce pan. splash the fresh tomato sauce over everyones bowl of indio viejo polenta.
-serve in bowls with fresh mint sprigs and sour orange or lemon wedges
note- since indio viejo is a polenta, you should cook it at the moment of serving, you shouldn’t prepare it earlier because the polenta will set in the pot like a mold if you keep it out or refrigerated.
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