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