Whether you call it "wild game" or "exotic meat" there is something exciting and fascinating about meats you can't buy at your local grocery.
Each dish in this menu is one that I was taught by a very generous and patient Nicaraguan. Most were people that I met after eating their food and subsequently begged to have them teach me their recipes. Each of them were giving with their time and patient with my crappy Spanish. I will forever be grateful for their guidance and indebted to them for taking the time to share their love of food with me. Adding THC and CBD to these dishes is done with reverence.
This portion of the meal will pack a THC punch of 7.5mgs.
A rissole can be very different depending on what region of the world you happen to be in. In most of Europe a rissole will have a breading or a pastry surrounding the meat, not dissimilar from a croquette. In South America they are essentially an empanada.
For our Rissoles we are heading to Australia and making them out of ground Kangaroo. Kangaroo is an incredibly lean meat (have you ever seen a fat Kangaroo?!) so we will be adding onion, garlic, a touch of curry and fresh thyme. Served on a
We will be infusing this course with 5mgs of THC and 2.5mgs of CBD.
"Indio Viejo" translates to English as "Old Indian" and there are many stories as to how this dish got it's name. Our favourite involves Spanish settlers that encountered a tribe of Natives who were eating this soup and told the settlers that the soup was made with "Indio Viejo" so that they wouldn't have to share their spectacular beef and corn stew. Slow roasted beef is married with achiote, onion, tomato and corn paste to make every spoonful an experience unto itself.
We will be infusing this course with 7.5mgs of THC and 2.5mgs of CBD.
From my first bite of Vigoron I was in love. I found it at a street vendor's stall in the colonial town of Granada and literally begged the elderly woman selling it to teach me her recipe. Resting on a bed of mashed yucca we incorporate roasted pork shoulder with chicharrónes (fried pork rinds), vibrant tomatoes and top it off with a lightly dressed cabbage and carrot salad. The simple brilliance of this dish will hopefully pay homage to my incredibly gracious instructor, Maria.
We will be infusing this course with 5mgs of THC and 2.5mgs of CBD.
I simply cannot serve a meal based in Nicaragua without utilizing Flor de Cana rum. In my (very biased) opinion Flor de Cana deserves to be on the Mount Rushmore of the world's rums. Our final dish for this meal combines the flavours of amber rum, coconut oil and ripened plantains. The flambee will burn off all of the alcohol, leaving us with caramelized plantain and really cool pictures and video!
Add Nicaragua to your travel bucket list... I promise you will have a great time and will meet the most amazing people!
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