Nicaraguan Cuisine – Indio Viejo

Nicaraguan Cuisine - Indio Viejo
Recipe type: Entree
Cuisine: Nicaraguan
This is a slow cooked meat in a maize mash with many deep and rich flavors. Something very different than what we experienced throughout Central America as Hungry Riders.
  • Ingredients for the meat:
  • 2 pounds of beef (chuck) or chicken
  • 1 onion
  • 1 bell pepper
  • ½ head of garlic
  • salt
  • Ingredients for the masa:
  • 8 onces of maíz dough o
  • 10 tortillas cut into peices
  • ½ tablespoon of oil (olive)
  • 1 onion
  • ½ head of garlic
  • 1 teaspoon of pepper
  • 1 pinch of cumin
  • 1 juice of a sour orange
  • 5 springs of mint
  • 3 tomatoes
  • Ingredients for frying the meat:
  • ½ cup of lard
  • 2 large onions
  • 2 large bell peppers
  • Ingredients for the salsa criolla:
  • 1 teaspoon of oil
  • 2 tomatoes sliced
  • 2 medium onions sliced
  • 3 tablespoons of tomato sauce
  • 1 teaspoon of sugar
  • ½ cup of water
  • salt and pepper to taste
  1. Boil the meat with onion, pepper, garlic and salt with enough water until soft. Remove the meat and shred. Strain the broth and save for later use.
  2. If you have tortilla, cut it into pieces and soak for an hour with some broth or if you are using flour, knead with a little broth. The end result of masa with either method add liquefied onion, pepper, garlic, pepper, cumin, and tomato. Add more broth until it is thick like a porridge.
  3. Heat lard for frying the chopped onion and bell pepper with shredded meat. When onions are clear add the masa and cook stirring constantly about 15 minutes to prevent sticking or until golden.
  4. Finally, add springs of mint and sour orange juice to taste. Season with salt to taste. If too dry, add reserved broth. To serve pour salsa over the indio viejo.
  5. Salsa Ciolla:
  6. Fry onion in oil and sliced ​​tomatoes then add the other ingredients and let rest to let the flavors mix. Pour over the Indio Viejo before serving.


Guatemalan Chirmol Sauce

Photo coming soon

Guatamalan Chirmol Sauce
Recipe type: Sauce / Salsa
Cuisine: Guatamalan
Prep time: 
Cook time: 
Total time: 
Serves: 10
Very simple and delicious sauce to put over any type of grilled meat.
  • 1 small onion or 3 scallions
  • 12 medium tomatoes
  • 2 cloves of minced garlic
  • 1 lime, juiced
  • ½ cup cilantro
  • 3 tablespoons oil, (olive oil likely the best)
  • ½ jalepeno (optional)
  • salt and pepper to taste
  1. Grill onions and tomatoes till soft. Remove the skin of the tomatoes, its ok if it is blackened.
  2. Puree in blender or smash together in a bowl, tomatoes, onions, and garlic.
  3. Add olive oil, cilantro, lime juice and salt and pepper to taste.
  4. Serve either hot or cold over grilled meats such as beef, pork, chicken or fish.


Wool Growers Basque Pickled Tongue

Yum! Tongue!

From Episode 2: Bumps, Basque and Bakersfield

5.0 from 1 reviews
Wool Growers Basque Pickled Tongue
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
It's not actually pickled! Makes excellent sandwiches or eat as an appetizer with bread or crackers. Very simple recipe with excellent flavor, with a few Basque tips to get it right!
  • 1 tongue
  • 4 cloves of crushed garlic
  • ⅛ cup of cider vinegar
  • ⅛ cup of vegetable oil (or olive)
  • 1 small bunch of chopped parsley
  • Salt and Pepper to taste
  1. Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
  2. Let rest for ~5 minutes then peel skin from tongue.
  3. Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
  4. Crush garlic, very important to bring out the oil.
  5. Mix vinegar, oil, crushed garlic, and chopped parsley.
  6. Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
  7. Spread on plate then add salt and pepper to taste.
  8. Drizzle dressing over sliced tongue and serve immediately.
If the vinegar sits too long on the tongue it will make the meat too soft.