Nacatamal

A nacatamal is a traditional Nicaraguan dish similar to the tamal and the hallaca, with Mesoamerican roots tracing to the Nicarao people of western Nicaragua; its name comes from the Nawat language and translates as meat tamale. In the pre-Columbian era it was made with meats such as deer, turkey and iguana seasoned with tomatoes, potatoes, chilis and achiote and wrapped in corn husks to steam, and after the Spanish conquest it came to be made with pork or chicken instead, wrapped in banana leaves, and is now typically eaten on weekends for breakfast or dinner alongside white bread and a caffeinated drink such as coffee.