Famous NICARAGUAN FOOD at Mi Viejo Ranchito in Catarina, Nicaragua!!

🇳🇮VISIT NICARAGUA: https://www.instagram.com/visitanicaragua
🇳🇮CARLOS: https://www.instagram.com/carlostapiapineda
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After exploring Masaya, I headed just outside of the city to the village of Catarina. We were there to visit one of the best restaurants in the country! Come with me as we try some famous Nicaraguan food at Mi Viejo Ranchito in Catarina, Nicaragua!

We were getting the opportunity to head into the kitchen to see them make a couple of dishes. Then, we’d get to try tons of traditional dishes! I couldn’t wait to eat!

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The restaurant is rustic, beautiful, elegant, and traditional. It has high ceilings and a few dining halls and terraces. We started with an Oktober Fest filtered artisanal beer, which was ice-cold and refreshing!

Then, I headed into the kitchen with Carlos from Visit Nicaragua to watch them make the indio viejo, which is a Nicaraguan beef stew.

She started with butter and diced onions in a large pot, followed by tomatoes and green peppers. Then they add diced rib meat of the rooster. Then, she adds tortillas cooked in beef broth to a blender, blends it to the right consistency. It can’t be too thin or too thick!

The mixture then gets mixed into the other ingredients in the huge pot. It looked like thick grits with vegetables and beef! Then, she mixed in sweet cream, fresh mint, and orange juice. It tasted so good already!

Then, she cut up and fried some plantains while the stew simmered. She fried them and flattened them while they were still hot. Then, she fried the flattened plantains again!

They serve the indio viejo on a plate with a leaf, with more mint on top, and the tostones and white cheese on the side.

Next, she started on the caballo bayo, which is a big plate almost like an Indian thali! You get mashed beans with onion, pico de gallo, cream, pulled chicken, chorizo, pulled calf, pork rinds, sweet plantains, moronga, and more, with tortillas on the side.

Then, she started on the buñuelos. She took yuca batter mixed with eggs, making little dumplings, and fried them. Once they’re golden brown, she drains them of oil and pours honey mixed with cinnamon and sugar over them.

Back out in the restaurant, they made us some tieste, which is a drink made from ground corn, sugar, and cacao. Then, it was time to eat!

The indio viejo reminded me of cheese grits with vegetables and mint. I loved it with the chunks of meat, onions, tomatoes, and green peppers. The tostones were really nice and not too oily.

Putting the indio viejo on the tostones with the white cheese was to die for. The cheese was so fresh! I was loving that the Nicaraguan food I’d had on this trip was so diverse and different everywhere I’d gone!

Then, we jumped on the caballo bayo. You add everything to the tortilla and make a little taco. It was a true flavor explosion in my mouth! It was creamy, fresh, earthy, and meaty. It was too good!

Next was some Sköl beer, which was strong and sweet, and had a strong honey flavor!

The buñuelos were crispy and golden brown on the outside, with a pudding-like consistency on the inside! What an amazing time at the best restaurant in Nicaragua!

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 90 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
 
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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