One of my favorite things about Nicaragua was its food-plain and simple yet hearty and delicious. The hostel I stayed at while in the colonial city of Granada served a complete breakfast each morning for all its guests-eggs, tortillas, fresh fruit, and gallo pinto, a traditional dish of the country comprised of rice and beans that are fried together (along with some spices).
Another thing I loved was its rum, flor de caña (Spanish for sugarcane flower) to be exact. Although Bacardi and Captain Morgan are generally the two most popular brands of rum in the United States, I highly recommend branching out of your comfort zone and trying flor de caña, you won’t regret it. After coming back hot and tired from an excursion to the Masaya Market, I came across friends who were preparing impromptu afternoon cocktails in the hostel’s courtyard area. I was offered one, I partook, and have preferred flor de caña for my cuba libres (rum and cokes) ever since.
It’s hard to tell but there is a cake underneath all of the meringue topping. The only thing I would do differently is perhaps make it a three layer cake the next time.