Eating Nacatamals in Nicaragua

Those who have traveled in Mesoamerica will likely be familiar with the typical dish known as a tamal.

Made from corn dough mixed with various ingredients, wrapped in banana leaves or corn husks and then boiled, these tasty meals have been passed down through generations since pre-Columbian times. Each country has its own variation and, in Nicaragua, the nacatamal reigns supreme.

The basic idea remains the same, corn dough wrapped in banana leaf, but in Nicaragua they add pork. Most people also add chili for a bit of a kick, but you can ask for yours without if you’ve got a sensitive stomach.

Nacatamals were traditionally eaten at weekends, when there is more time to cook. Batch cooking on a Saturday morning means there will be some left on Sunday, and no one will have to make breakfast. To this day, nacatamals are a weekend tradition in Nicaragua, usually eaten at breakfast time with a couple of fresh tortillas and a cup of coffee.

You will find nacatamals for sale from street vendors and in some restaurants. Everyone has a different recipe, but the basic ingredients are always the same. It’s also worth noting nacatamals tend to be larger than standard tamales, so order conservatively.