Nicaraguan chicharrones are savory chunks of fried pork belly or skin that offer a rich, salty flavor and a distinctively crunchy texture. They are the star protein in Vigorón and are also chopped up to be used as a filling for pupusas or mixed into masa for other snacks.

When allowed to ripen, plantains become incredibly sweet and soft, developing a caramelized exterior when cooked. They are typically fried whole or in slices as “maduros” to provide a sweet contrast to salty cheeses and savory meats on the dinner plate.

Unripe green plantains are savory and starchy, lacking the sweetness of their ripe counterparts. They are essential for making “tostones” (twice-fried smashed plantains) or thin, crispy chips known as “tajadas,” which are a common side dish for fritangas.

Chayote is a mild, pear-shaped squash.

Achiote paste or powder is made from the seeds of the annatto tree.

Yuca is a starchy tuber with a nutty flavor.