Legendary NICARAGUAN FOOD in Masaya!! Baho & Gallo Pinto + Mask Makers in Nicaragua!!
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During my time in Masaya, Nicaragua, I had the amazing opportunity to try a favorite dish among locals called baho. Come with me as I try some traditional Nicaraguan baho and explore the town of Masaya!
Baho consists of beef, yuca, sweet plantains, green plantains, onions, tomatoes, and green peppers, all steamed in a huge pot with banana leaves!
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To eat the dish, my guide Carlos from Visit Nicaragua and I headed to Baho Vilma, a popular restaurant that serves it.
First, we saw a tub full of marinated beef, onions, tomatoes, and peppers. Elsewhere were the plantains, onions, yuca, plantains, and more. First, they peel the yuca and add one sweet plantain and one green one and place them inside a banana leaf.
Then, they add some wood sticks and some water to the very bottom of a large pan for the vapor. Then, they put the banana leaves on top and add all of the yuca. On top of them are the plantains, and then, the calf chest! It all looked very meaty and fatty.
Finally, they added the tomatoes, onions, and peppers on top. The woman cooking it, Doña Vilma, has been making this dish since she got married at 16 years old. She’s been making it for over 40 years! It’s a true multi-generational dish!
Then, we headed into the restaurant. Along the way, we saw some buñuelos out on the street. At the restaurant, I watched Doña Vilma serve the baho on a banana leaf with some cabbage salad on top. It looked delicious!
It was an amazing explosion of flavors and textures. The meat was unbelievably tender, and I loved the crunch of the cabbage. The plantains added some sweetness, and the yucca was nice and starchy. It was both sweet and savory, and was one of the top dishes I’d had on the trip so far!
I also enjoyed some tiste, which is a corn-based drink with cacao. They serve it in a carved gourd! Then, we had some gallo pinto with tortillas and a thin Nicaraguan yogurt called leche agria.
You put the leche agria on top of the gallo pinto. It added a creaminess that I liked a lot. I loved putting it in the tortilla!
Then, for dessert, we had some meringue, which had a chalky exterior and a creamy interior. Then, we also had two types of cajete de coco, or coconut candy. I loved the sweet, flaky coconut!
Then, we had buñuelos, which are sweet yuca fritters with honey on top. It had cheese inside and was so delicious! It’s a must-try when you come to Masaya! It’s so good!
Then, in the kitchen, I watched some of the cooks flatten and grill some tortillas. Then, we set off to see some local mask makers at an exhibition hall and gift shop.
They had a lot of different masks, including animals, skulls, people, and more. They’re made of papier mache. Elsewhere, we saw a man carving masks out of wood. It takes him an entire day to do just one!
Then, we saw the papier mache ones. The process of making them is very complex. They have to mold them and let them dry in the sun for 72 hours. Then, they paint them!
I bought two toucans and a skull. They cost 800 cordobas, or a little over $22 USD!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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