I've been pleasantly surprised by the kinds of ingredients that I've been able to find here in Nicaragua, but have found that imported food here is so expensive.
So...
New goal in Nicaragua: Learn how to cook local ingredients!
Below are some things that I've tried...
Fruit from the local fruit stand guy.
Dragon fruit. It can be white too, but I guess pink meat is pretty common here.
Plantain chorizo hash. First time using plantains to cook!
TIP: Green plantains are good for savory cooking.
Tostones con queso
The tostones weren't too difficult to make (basically smashed/2x fried plantains)
Fried cheese: I used chontaleño which was pretty delicious and not too salty
Pipian (left) and Chayote (right)
both squash-like vegetables
Pescozones: sandwiches with the above veggies + cheese
The pipian was basically Korean hobak-jun
Weekend...
I also went to a new beach called Playa Gigante. It was super beautiful with a cool tide that would go super low/high only on sand -- great for laying on the beach. Also had a cool little community that was for locals and not tourists.
Weekdays...
And a picture from my classroom! Last week's star student aka Ms. Lee aka just Miss.
This week I got called "Mister" for the first time. My partner teacher is a male teacher so he just gets called "Mister" instead of his full name.
Looks like fun, Miss!
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