Nacatamal

Nacatamal or Nakatamal in Nahualt, Nakat, carne, tamalli, tamal. It originated from the Nahualt in the western part of the country, they used to serve it in ceremonies and other celebrations, in the beginning, they would use meat from their hunting, turkey, deer, and wild boar, the masa was made from corn and simple condiments like achiote, avocado leaves, and herbs, they would wrap them in corn husk, and it wasn't until the Spanish arrived they started using new condiments and plantain leaves to warp the nacatamal.

To this day in the northern part of Nicaragua, they make a tamal called Montuca that it's similar to the nakatamal from the Nahuatl.

With time we have added several ingredients to the masa to make it tasty and with good consistency, we have also added a variety of vegetables and condiments to make it more appealing.

Nacatamal is a meal most Nicaraguans eat on Sundays, special occasions, and in ceremonies such as first communion, funerals, Christmas, and New Year.