A vibrant street food spread featuring grilled chicken, beef, tajadas, gallo pinto, cheese, and fresh salad, sold from roadside charcoal grills every evening.
Ingredients
500g chicken pieces, marinated
400g beef skirt steak
4 green plantains for tajadas
3 cups cooked gallo pinto
200g queso seco, sliced
2 ripe avocados, sliced
1 small cabbage, shredded
3 tomatoes, sliced
Vinegar and lime for curtido
Sour cream
Vegetable oil
Salt, pepper, garlic, cumin
Instructions
1Marinate chicken in garlic, cumin, salt, pepper, and lime juice for at least 1 hour.
2Season beef with salt, pepper, and garlic. Grill both meats over hot charcoal until cooked through.
3Fry thinly sliced plantains in oil until crispy golden tajadas. Drain and salt.
4Warm gallo pinto on the grill or in a skillet. Prepare curtido with cabbage, tomato, and vinegar.
5Arrange everything on plates or in takeaway containers: grilled meats, tajadas, gallo pinto, cheese, avocado, curtido.
6Top with sour cream and serve with hot tortillas. A complete fritanga plate is a feast.
Did You Know?
Every Nicaraguan neighborhood has its own fritanga vendor, and locals are fiercely loyal to their favorite, often debating which corner has the best one.