Eco friendly Gastronomy
We have a diverse gastronomical heritage due to the great variety of ingredients and foods that are cultivated in this land. Our cuisine, inherited by our ancestors, have been combined with other forms of cooking influenced by other cultures that arrived and developed here, mainly Spanish, English, and African.
To taste our dishes is to get to know part of the area’s cultural identity. Corn is one of our country’s most important foods. It is a legacy of the different indigenous communities who inhabited Central America. Coconut is another one of our diet’s most basic ingredient. It is used in many of our dishes like El Rondón, a marinated seafood soup cooked in coconut milk and mixed with more local ingredients like banana, yucca or nargan. The Patí Costeño is a type of empanada made of minced meat and chili, a prime example of Nicaraguan cuisine. Similarly, the Gallo Pinto also called rice and beans, is rice and red beans that, as mentioned before, are cooked in coconut milk.
Naturally, fishing has been our main source of food. Fish can be either fried or grilled like Snook or Grouper. River shrimp, crabs and especially, lobster are also popular. These fish have been one of our coast’s most important economic resources due to the great quality of their flavor and size. Also, in days when the water is clear, you can see them with polarized sunglasses. It’s important to note here that in Rama Garden eco lodge we work with a cook who has an extensive professional career in many luxury hotels. When one enjoys this typical Caribbean Coast cuisine, one can dive in a new world of exotic flavors and try food with a long tradition, with diversity and creativity. Special dietary requirements? Special requests? Let us know when you book your trip and we´ll do our best to make it happen.