Nacatamal

Nicaraguan nixtamalized corn dish

A nacatamal is a traditional Nicaraguan dish similar to the tamal and to the hallaca. Nacatamales originated from the Nicarao tribes who inhabited western Nicaragua, its name originates from the Nawat language and translates to 'meat tamale'. During pre-columbian times, the Nicarao were using hunted meats like deer and turkey with ingredients such as tomatoes, achiote and herbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed. After Spanish conquest, nacatamales were made with introduced meats like pork. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks. The nacatamal is perhaps the most produced within traditional Nicaraguan cuisine and is typically eaten on the weekend, for dinner, or for breakfast; it is usually eaten together with white bread and a caffeinated drink like black coffee, Coca-Cola or Pepsi. It is common to enjoy nacatamales (plural) during special occasions and to invite extended family and neighbors to partake.

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