Food at Jicaro can be described as a Gastronomical Journey of its freshest ingredients and its traditional creations. Nicaragua, like most Latin American countries, has a mixture of African/European/Caribbean-Creole and even a little bit of Asian flavors. We´re a melting pot of flavors and preparations. Fruits and vegetables will be featured, from the moment the sun sends its very first ray of sunlight, in the form of a refreshing juice, or a colorful fruit plate, or let us surprise you with our seasonal fruit cocktails (mandarin mojitos, cactus fruit daiquiris, passion fruit margaritas, to name a few).
Salads will entice our guests during lunch with a variety of lightly-seasoned creations, utilizing a mixture of fruits/ legumes/beans such as chayote and pipian (squash families), chilote (baby corn), grapefruit, papaya, beets, seasoned with herbs grown on the premises and topped with local farmers cheeses. Delicacies from our lakes and oceans feature Shrimp Tacos, baked Guapote (also known as Jaguar Capote), and succulent “mojarras”, a small but flavorful fresh water fish (ciclid familly).
Sit back and enjoy the afternoon breeze and views of Mount Mombacho Volcano, while we prepare Hors d´oeuvres and wine in anticipation for a quiet candlelight dinner, an excellent opportunity to try the revered Nicaraguan beef (tasty and succulent), pelibuey (local lamb), or a made-to-order ceviche/carpaccio freshly caught. We offer an open kitchen, and guests are welcome to experience our traditional preparations with our chef.
You will be able to taste Vigorón (baked pork with yucca and a spicy-tangy fruit sauce), quesillo (soft cheese with homemade tortillas), Sopa de Punche (Crab Soup) and the famous “Cabayo Bayo” on Saturday, another opportunity to taste many preparations served in traditional pottery, including meat and vegetable hashes, and experience our gastronomy , drinks, garments, and musical traditions. At Jícaro Lodge you will definitely experience Nicaragua´s freshest fare and traditional tastes!