3 hours ago
Thursday, April 8, 2010
"Me gusta el plato de frutas y una Tona por favor," I gingerly said hoping my ear-to-ear smile would mask my butchered verb conjugations and gringo accent. Standing behind the wooden bar wiping the top down with a rag, the mid-thirties Nica women giggled, "....y uno grande agua?"
"Si si," I stammered, sitting shirtless and dripping salt water on a stationary stool made out of a tree trunk. I rubbed the two raw marks on my ribs from constant rubbing from the surf board and waited as the cook handed me a cold can of beer and a water. Swimming after waves for five hours a day like a dog chasing sticks works up an appetite, and for a week and a half, I indulged in the food area.
Classic Nicaraguan breakfast; Two Eggs, Pico De Gallo, Rice and Beans.
Five minutes and a few glasses of fresh squeezed orange juice later.
For dinner, I ate fish: fried fish, grilled fish, fish fillets, and entire fish.
Huachinango (Red Snapper).
Breakfast of champions.
Chorizo, rice and beans, tortillas, and two fried eggs.
I had plenty of second breakfasts.
Here are some more links,
Food form Nicaragua (Picasa),