⭐️ Pepián de pollo (Chicken Stew) (Is considered the country's national dish. Thick and exotic like a curry, pepián is a coming together of vegetables and cultures. Influenced by Spanish and local palates, it's part stew, part curry, and is served with rice and corn tortillas).
⭐️ Kak'ik (Turkey Soup).
⭐️ Chiles rellenos (Stuffed Chile Peppers).

⭐️ Baleadas (The basic style is a flour tortilla, folded and filled with refried beans and queso fresco or sour cream (crema). Roasted meat, avocado, plantains or scrambled eggs may be added).
⭐️ Sopa De Caracol (Conch Soup) -Cooked in coconut milk and conch broth, it features spices, yucca, cilantro, and green bananas. The conch is cooked in coconut milk and the conch's broth, with spices, yuca (cassava), cilantro, and green bananas known as guineo verde.
⭐️ Desayuno Lurin (Tamal with sweet potatoes, salsa criolla, crispy chicharron and bread).

⭐️ Fritanga (May include Gallo pinto (rice and beans), arroz blanco (white rice), carne asada (grilled meat), or pollo (chicken), or puerco (pork), tajada frita (fried sliced green plantain), or maduros (sautéed sweet plantains), yuca, queso frito (fried cheese), tortilla and cabbage salad).
⭐️ Vaho or baho (both [ˈbao]) (Mix of meat, green plantains and yuca cooked in banana leaves) (a traditional Nicaraguan dish. vaho is pressure-cooked (typically brisket). Vaho also has green and ripe plantains) | made by wrapping a combination of beef, yuca, and plantains in banana leaves, then steaming the concoction.
⭐️ Vigorón (Is a traditional Nicaraguan dish. It consists of a cabbage salad (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork belly or fried pork rinds), all wrapped in a banana leaf) boiled cassava, curtido and chicharrones (deep-fried pork rinds).