Nicaragua is a country often overshadowed by its tumultuous political history and more heavily touristed Central American neighbors. When Bourdain visited in 2011 for No Reservations (Season 7), he set out to explore the resilient, deeply grounded culture that exists beyond the headlines. Nicaraguan cuisine is rugged and resourceful, heavily reliant on corn, plantains, beans, and the inventive use of whatever meat is available—from standard beef and pork to more adventurous “mountain meat” like iguana. His angle was to document the unvarnished, everyday reality of the country through its deeply traditional, slow-cooked foods. He wasn’t looking for refined dining; he sought out the complex, labor-intensive dishes that define Nicaraguan comfort, like the intricate layering of a perfectly steamed nacatamal or the hearty depths of a tripe stew. It was an exploration of how a nation sustains itself, honoring the rustic, uncompromising flavors of the countryside and the bustling markets of Managua. Let’s unearth the authentic, deeply satisfying spots he discovered off the beaten path.
When Anthony Bourdain visited Nicaragua on his show No Reservations Season 7 Episode 3 (originally aired March 14, 2011), he and his crew picked many restaurants. Here are the addresses and the dishes showcased on Anthony Bourdain Nicaragua, all in a convenient list.
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DISH – Vaho
WHAT IS IT?
Vaho (aka baho) is a traditional dish in Nicaragua that is made of slow-cooked cassava, meat, and banana. The meat (usually beef) is marinated overnight with garlic, onions, tomato and bitter orange. The marinated meat is then laid inside a big pot lined with banana leaves and layered with yucca. Fresh green onions, red and green peppers, and maduro plaintains with their skin are then added into the mix. The mix is then covered with more banana leaves and steamed. Vajo is often served with cabbage slaw.
WHERE IS IT?
Vaho tradicional
11 Calle Sureste entrada principal hospital Bautista 100 abajo
Managua, Nicaragua
NOTES – Anthony Bourdain Nicaragua
Vaho Tradicional has been making and serving vaho for more than 34 years.
DISH – Carne de Monte
WHAT IS IT?
Carne de monte (or “meat from the hills”) refers to a Nicaraguan culinary tradition that uses meat from mountain animals as the main ingredient. This includes iguana meat, where a whole iguana is cleaned and skinned. It is then added to a stew of pork, achiote paste, orange juice, vinegar and mustard, where it is braised until cooked and tender.
WHERE IS IT?
Flor De Pino
Managua, Nicaragua
NOTES – Anthony Bourdain Nicaragua
Flor De Pino is no longer open to the public but continues to open for and serve to friends. Its specialty is carne de monte, including iguana and fried bull testilces marinated in pineapple, pepper and lime juice.
DISH – Nacatamales – No Reservations Nicaragua
WHAT IS IT?
Nacatamal (nacatamales in plural form) is a traditional Nicaraguan dish that is usually eaten while having coffee. It is made of nixtamalized corn masa filled with pork, tomato and herbs.
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WHERE IS IT?
Leche agria El Ganadero
Managua, Nicaragua
NOTES – Anthony Bourdain Nicaragua
Leche agria El Ganadero is more popularly known as El Vaquero. Aside from its nacatamales, it is also well-known for its leche agria or soured milk.
DISH – Sopa de Mondongo – No Reservations Nicaragua
WHAT IS IT?
Sopa de mondongo or simply mondongo is a soup of slow-cooked tripe and vegetables. The Nicaraguan mondongo typically has tripe, yucca and chayote – a Nicaraguan vegetable that resembles a squash.
WHERE IS IT?
Casa campo Los Laureles
La Trinidad
Esteli, Nicaragua
NOTES – Anthony Bourdain Nicaragua
Los Laureles is an unassuming restaurant in Esteli, Nicaragua that resembles a cantina. It has open spaces where customers can dine in fresh mountain air.
DISH – Chicharrónes – Anthony Bourdain Nicaragua
WHAT IS IT?
Chicharrón is a Spanish dish that has gained worldwide popularity. It is made of fried pork rinds or belly.
WHERE IS IT?
Carnicería Valle De Flores
Esteli, Nicaragua
NOTES – Anthony Bourdain Nicaragua
Carnicería Valle De Flores is a butcher shop in Esteli that also serves pork dishes to customers, like chicharrón and chanfaina, a Nicaraguan dish made of pig organs simmered in spicy tomato sauce with achiote.
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This 2011 journey through Nicaragua is a prime example of Bourdain’s commitment to exploring misunderstood or overlooked destinations. By highlighting the intricate preparation of traditional dishes like vaho and the everyday comfort of nacatamales, he showcased a culinary culture defined by patience, resourcefulness, and deep, earthy flavors. The episode is memorable for its raw, unfiltered look at a country where the food is intimately tied to the land and the struggle of its people. It reminds us that true culinary richness is often found in the most rustic, humble kitchens. If you travel to Central America, look beyond the typical tourist routes and seek out the authentic, slow-cooked soul of Nicaragua.
