
Tweaking the traditional is something of an art form in Masaya and the surrounding areas and the food is no exception. Los Pueblos Blancos are especially known for their cuisine – this is where residents perfected cow stomach soup (mondongo), marzipan-like milk sweets (cajetas) and a filling, nacatamale alternative (tamungas), after all. For a hearty meal, Nicaraguan-style, stop in at any of the local restaurants or fritanga stands and grab a plate of gallo pinto with fried chicken and plantains.







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