Exploring the Flavors of the Caribbean Coast

On the eastern coast of Nicaragua, the flavors change dramatically. Influenced by Afro-Caribbean culture, the food here is rich with coconut, seafood, and spices.

Coconut is King

Coconut milk is used in almost everything. It is used to cook rice and beans (creating a dish distinct from Gallo Pinto), to stew seafood, and to bake bread.

Rondón

The signature dish of the coast is Rondón (Run Down). It is a slow-cooked stew made with whatever the fisherman caught that day—fish, crab, lobster—simmered in coconut milk with yuca, plantains, and breadfruit. It is a soul-warming meal.

Pan de Coco

Coconut bread is a staple. Slightly sweet and dense, it is perfect for soaking up the rich sauces of the coastal stews.