Thursday we got a taste of Nicaragua with Maria Lourdes and her amazing menu of Vigoron, Yucca fries and Almibar. Maria Lourdes was back to teach her second class with Culture Kitchen, teaching just as much about the food as the history of Nicaragua.
Vigoron a staple Nicaraguan dish is composed of Nica Salad, (as lovingly referred to by Maria Lourdes) Yucca Fries, Chicharron, Carnitas- or otherwise known as Chancho Muerto translated as dead pig. Ensalad Nica covers the plate and the yucca, chicharron and carnitas get layered on the top. This is a full meal no question about it. After a little post dinner chatting we were ready to have some Almibar and Nicaraguan coffee. Almibar is a sweet dessert made of reduced and caramelized tropical fruits. Imagine guavas, pinapples, cashew apple (marañón in Nicaragua) mangos and papayas made into a natural pudding. That and a little Nicaraguan coffee is everything one to ask for in life.
Maria spoke to us about the marañón or cashew apple that is quite uncommon in the U.S. but very common in Nicaragua. Maria with the help of the students broke open the seed to see the raw cashew inside. This being the first time for most people to see the cashew in its unprocessed state.
A great dinner, fun conversation, some cashew explorations and a little bit of Nicaraguan music and culture made the class a great success. Maria Lourdes looks forward to teaching more of her Nicaraguan specialties in the summer.