Caballo Bayo

Name: Caballo Bayo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nicaraguan
Ingredients: 500g beef tenderloin, sliced; 3 cups cooked gallo pinto; 4 green plantains for tajadas; 200g queso seco, sliced; 2 ripe avocados, sliced; 1 small cabbage, shredded for curtido; 2 ripe tomatoes, sliced; 1/4 cup vinegar; Sour cream; Salt, pepper, garlic; Vegetable oil for frying

Caballo Bayo (kah-BAH-yoh BAH-yoh)

Bay Horse Mixed Plate

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 624 kcal

A traditional Nicaraguan mixed plate featuring grilled beef, gallo pinto, tajadas, cheese, avocado, and curtido, named after a famous Managua restaurant.

Nutrition & Info

Protein 38.0g

Carbs 55.0g

Fat 28.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

grill or skillet large plate multiple pans

Presentation Guide

Vessel: large oval platter

Garnishes: avocado slices, sour cream

Accompaniments: tortilla, hot sauce, lime

Ingredients

500g beef tenderloin, sliced
3 cups cooked gallo pinto
4 green plantains for tajadas
200g queso seco, sliced
2 ripe avocados, sliced
1 small cabbage, shredded for curtido
2 ripe tomatoes, sliced
1/4 cup vinegar
Sour cream
Salt, pepper, garlic
Vegetable oil for frying

Instructions

1
Season beef with salt, pepper, and minced garlic. Grill or pan-sear over high heat to desired doneness.
2
Prepare tajadas by slicing green plantains thin and frying until crispy. Drain and salt.
3
Make curtido by tossing shredded cabbage with vinegar, tomato, and salt.
4
Warm the gallo pinto in a skillet with a bit of oil until slightly crispy at edges.
5
Arrange everything on a large platter: grilled beef in the center, gallo pinto, tajadas, cheese, avocado, and curtido around it.
6
Drizzle sour cream over the plate. Serve family-style with tortillas on the side.

💡

Did You Know?

The dish is named after the famous Caballo Bayo restaurant in Managua, which has been serving this iconic combination since the 1960s.

Chef's Notes

Equipment Tips

grill or skillet
large plate
multiple pans

Garnishing

avocado slices, sour cream

Accompaniments

tortilla, hot sauce, lime

The Story Behind Caballo Bayo

Caballo bayo is the ultimate Nicaraguan feast plate, a generous spread that showcases the country's greatest hits on a single platter. Named after the legendary Caballo Bayo restaurant in Managua that popularized this combination, the dish brings together grilled beef, gallo pinto, crispy tajadas, white cheese, avocado, and tangy curtido slaw. It represents the Nicaraguan philosophy of abundance and sharing, typically ordered for special occasions and enjoyed family-style. The dish has become synonymous with celebratory Nicaraguan dining.

🕐 Traditionally enjoyed lunch, special outings 📜 Origins: Mid-20th century Managua

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