More Adventures in Nicarguan cuisine: Nacatamales

So we first heard about Nacatamales from the driver of the smallest taxi. Excited to begin our cullinary adventures here in Nicaragua (both R& I love to cook), we asked what a Nacatamal was. The driver of the smallest taxi told us it was corn meal stuffed with meat or chicken or pork with rice, wrapped in banana leaf to cook.  You may be thinking to yourself: how is that different from a tamale (well we were anyway)?

R said, "Oh like a tamale!"

The driver of the smallest taxi said "NO SENOR! It's a NACAtamal!".

We would still love to know the difference (though per Wikipedia they are the same... ) , but we did learn they are usually only made on Saturday nights to have on Saturday and Sunday morning. They are super good! We have been told by various people that they know the best place for Nacatamals but so far out strategy is to buy them where there is a big crowd and that seems to be working out so far.

Nacatamal preparation and then steaming: yummmmmmm