A mixture of indigenous and Spanish/Creole cuisines comprises la comida Nica, which includes a lot of corn, peppers, black beans, plantains, and yucca. The favored meat in the region reigns pork, and seafood from the coastal areas plays a significant role in the fare too. You will see a difference in the traditional approaches to cooking depending on whether you are on the Pacific coast or the Caribbean, though, with the Pacific side favoring local fruits and corn and the Caribbean focusing more on seafood and coconut. No matter, the thick expanse of jungles produce mass quantities of tropical fruits which the Nicaraguans never fail to put to good use. We’ll cover the traditional uses of the mainstay ingredients, utilizing classic methods of cooking them up (like the Nicaraguan take on rice and beans- Gallo Pintos!) to produce local fare, and get to know what makes Nicaraguan food so special!
Recipes:Horracha Arroz con Mango, Ensalada de Repollo, Platanos Fritos, Gallo Pintos, Baho, Nacatamales
Class Type: Series, hands-on cooking class
Class Notes: Learn to make perfect Gallo Pintos!
Owner and director of Ger-Nis International, Nissa Pierson, finds solace in Central American cuisine, more than apt and willing to feast on it on a daily basis (which is unusually due to her distaste for regularity), having spent most of her childhood in Southern California. At 12, she learned love for the land and its people during her time in Nicaragua which in turn played a role in becoming a passionate advocate for fair-trade, organic products. Her other passions include good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa