Nacatamales: The Sunday Tradition You Need to Know

In Nicaragua, Sunday morning means one thing: Nacatamales. This massive, steamed corn dumpling is a meal in itself and a culinary masterpiece that requires days of preparation.

A Labor of Love

Making Nacatamales is a community event. The dough (masa) must be prepared with corn, lard, and sour orange. The fillings must be chopped and marinated. The banana leaves must be cleaned and softened over a fire.

What’s Inside a Nacatamal?

Unlike Mexican tamales, which are often smaller and have a simple filling, the Nacatamal is a feast. Inside the seasoned masa, you will find a piece of marinated pork or chicken, rice, potatoes, tomatoes, onions, peppers, mint, olives, raisins, and sometimes even prunes or capers.

Why Sundays?

Because they are so labor-intensive and heavy, they are traditionally eaten on Sunday mornings with a cup of black coffee and a piece of bread. It is a time for families to sit together and enjoy the fruits of their labor.