7 a.m. NICARAGUAN STREET FOOD Breakfast Tour in Rivas, Nicaragua!!

🇳🇮VISIT NICARAGUA: https://www.instagram.com/visitanicaragua
🇳🇮CARLOS: https://www.instagram.com/carlostapiapineda
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After arriving back in Rivas after an unforgettable 24 hours on the island of Ometepe, I continued my exploration with a food tour! Come with me as I go on a Nicaraguan breakfast street food tour of Rivas, Nicaragua!

My friend and guide Carlos and I started off at a vendor selling the Levanta Muerto soup, which they say raises you from the dead! It’s the kind of dish that would be an incredible hangover cure. But you should get there early, as the woman is there every day starting at 6 a.m.

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I got a large cup of it. It was fantastic! I loved the seafood broth, and there was a lot of meat in there, too. I asked for more chilies to make it spicier. The cabbage in it was very nice. You can also get it with a tortilla and dunk it into the soup. Finally, I pulled out the lobster tail and ate it with the tortilla soaked in the broth. I loved it!

Then, I got some fresh orange juice from a vendor. I always prefer fresh juice over juice out of a bottle or a can. It’s pure when it’s fresh, and hasn’t been loaded down with sugar or preservatives. The pulp was fantastic!

Then, I got some instant coffee from another vendor for 10 cordobas. It was great! I like my coffee black. It’s not good coffee if it needs sugar and milk! What a way to start our day. We woke up at 4:15 a.m. to catch the ferry at 5:30, and it was now 7 a.m.!

We drove through the city to a place where they sell nacatamales, which they cook in a barrel over a fire. They wrap them in banana leaves and then aluminum foil. They’re essentially steamed corn stuffed with a nice amount of pork. They’re very similar to the tamales in Venezuela!

In the south of Nicaragua, they eat nacatamales with bread, and in the north, they eat them with tortillas. The bread was nice and fresh. I loved stuffing it into the tortillas like a little taco! I preferred it with the tortilla more, but both were good!

The pork was super flavorful. Then, they brought me a spicy chili, which I wrapped in the tortilla with the tamal. It was really hot! I enjoyed it with some Nicaraguan drip coffee. Everything cost 120 cordobas!

Then, we headed to a factory to see them make rosquillas. They had an oven with a blazing fire. The rosquillas are small cookies made of corn and cheese dough. They smelled so buttery as they baked! They take them out and bake them again to make them crispy.

Then, they put sugar on top. They were crunchy, sweet, toasted, and buttery! I liked them a lot. I tried a whole sheet of them. There were some salty ones, too! The originals are saltier, while the Sandals are sweeter. They can fit 12 huge pans in their oven!

The women work from 3 a.m. until 1 p.m. It was amazing to see the entire process! Then, before we left, we saw the torta de maiz, which they served to us along with the two types of rosquilla.

The torta de maiz was an incredible loaf of cornbread. It was some of the best cornbread of my life! I loved how sweet, fluffy, and crunchy it was! We also had pañalitas, spicy chili rosquillas, coffee, and the original salty rosquillas. They were great with the coffee, and a great way to end our morning!

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.

I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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