The Nicaraguan Fritanga

The RAE defines fritanga as:

A set of fried foods, especially if they are very greasy.

In Nicaragua, a fritanga refers to places where the menu normally consists of roasted meat, gallopinto (rice and beans), tortilla, fried plantain slices (tajadas), enchiladas, fried cheese, fried sweet plantain (maduro frito), among others.

Most fritangas are located on the street, with a charcoal grill (parrilla) and some type of display for their products, which can be a table, a bain-marie, a glass cabinet, etc.

Roasted meat became popular in Nicaragua in the 19th century when the Spanish introduced cattle to the country. Since then, roasted meat has become an integral part of Nicaraguan food. Roasted meat can be found in most Nicaraguan restaurants and eateries.

Nicaraguans visit these places very often due to their excellent cost/benefit ratio.

Main products:

• Roasted meats: Beef, pork, or chicken. Certain places serve roasted pelibuey (sheep) and roasted goat.
• Gallopinto: Usually served with the roasted meat, but it is also often sold as an extra.
• Tortilla: Corn tortillas.
• Cabbage salad.
• Potato cakes (torta de papas), Moronga (blood sausage), Nicaraguan tacos, Creole sausages (chorizos criollos), etc.

Typical drinks:

• Milk-based drinks (Smoothies): Cocoa with milk, Banana with milk.
• Natural juices: Chia, Orange, Melon, etc.