Nicaraguan cuisine is a flavorful blend of indigenous, Spanish, and Creole influences, characterized by its use of fresh, local ingredients. Staples include corn, beans, plantains, and rice, often accompanied by meats such as beef, pork, and chicken. Popular dishes include "gallo pinto," a traditional breakfast dish of rice and beans, and "nacatamales," a type of tamale filled with pork, rice, and vegetables. Seafood is also prevalent, especially along the Caribbean coast, where dishes like "rondón," a coconut milk-based stew, are common. The cuisine is known for its simplicity and reliance on natural flavors, often enhanced with herbs and spices.