Caballo Bayo | Nicaragua Culinary Traditions | Mukul, by Auberge
Nicaragua is known for its fresh, familial cuisine, which utilizes abundant local ingredients found throughout the country’s verdant rural areas. At Mukul, an Auberge Resort, a team of local chefs source the finest of these ingredients, reinventing them in cornerstone Nicaraguan recipes, creating modern renditions on traditional meals, many of which can be found on dining room tables of locals throughout Nicaragua.
One popular culinary delight in Nicaragua is known as Caballo Bayo. Served at Mukul for special occasions that cater to groups, Caballo Bayo is perfect for those that enjoy trying a variety of Nicaraguan flavors. Experience the luxury of making your meal exactly as your desire. With tortillas as your base, fill your plate with anything and everything that will appease your eager appetite. Hosting a party soon? Here we will explore the variety of what Caballo Bayo will offer your guests as well as share a sweet recipe that will round out the delicious meal.
“Caballo Bayo is a variety of traditional Nicaraguan dishes served as a buffet, all in clay pots and wooden dishes.”
What's Included?
Side Dishes
- Plantain Chips
- Pico de Gallo
- Guacamole
- Sour Cream
- Grated Cheese
- Nica Salad
- Plantain Empanadas
Ingredients
Desserts
- Arroz con leche
- Pio V
- Buñuelos
- Cajet
- Shredded Chicken
- Shredded Beef
- Chorizo Sausage
- Pork Rinds
- Moronga
- Pisque Tamales
- Indio Viejo Stew (Chicken, Pepper, and Corn)
- Traditional Rice & Beans (Gallo Pinto)
- Refried Beans
- Fried Cheese
- Tortilla
- Nica Soup
- Yucca
- Mashed Pumpkin
Arroz Con Leche Recipe
Ingredients
- 1 cup long-grain white rice (155 g)
- 3 cups water
- 3 inches cinnamon sticks or 1 teaspoon ground cinnamon
- 1 pinch salt
- 4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
- 1 egg
- 1 1 ⁄2 cups sugar, to taste (375g)
- 1 ⁄3 cup raisins (60 g)
- 1 teaspoon vanilla extract
Instructions
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.