Nicaraguan Food in Los Angeles

Nicaraguan breakfast with several egg preparations available to customize.

A small side of Nicaraguan rice and beans, served on its own.

Corn masa steamed in a banana leaf, the traditional Nicaraguan tamal form.

A Central American breakfast with egg preparation available to customize.

A Nicaraguan savory snack listed among the restaurant’s antojitos.

Plantain and cheese empanadas come with cabbage salad on the side.

A Nicaraguan tortilla filled with soft cheese, cream, and pickled onions.

Fried ripe plantain slices with fried cheese and cabbage salad.

Grilled steak with optional rice or beans and plantain-side customizations.

Shredded meat comes with optional rice or beans and plantain sides.

Fried pork, with rice or beans and plantain sides available.

Grilled steak comes with chimichurri; rice and plantain sides are optional.

A soup made with mondongo, or beef tripe.

Beef soup simmered with vegetables in a savory broth.

A creamy seafood soup with assorted seafood in a savory broth.

Assorted seafood simmered together in a savory broth.

A vanilla-flavored pastry listed in the Rosquillas section.

A crisp, ring-shaped Nicaraguan corn cookie.

A baked sweet treat from the restaurant’s Nicaraguan pastry selection.

A raspberry-flavored cookie listed among the Nicaraguan rosquillas.

An individual cajeta confection, with ingredients and flavor unspecified.

A sweet Nicaraguan confection with a soft, chewy candy texture.

A sweet Nicaraguan candy made with milk; no recipe details are provided.

A mini cajeta candy, a sweet caramel-style confection.