Indio Viejo is a hearty Nicaraguan beef stew made with corn tortillas, tender shredded meat (slowly cooked for hours), sour orange, mint, smoked cheese and some of the classic “sofrito” ingredients from Latin American cuisine (tomatoes, onion, garlic). The broth has a great combination of sour and minty flavors. Indio Viejo has a funny “origin” story too. Indio Viejo literally means “Old Indian” and it is believed that the name comes from a lie that an indigenous leader told Spaniards who asked him what his tribe was eating. He told them they were eating an “Old Indian” who had just died because he didn’t want to share the dish with the Spaniards. They freaked out and decided not to try the dish… so mission accomplished! “Indio Viejo” is primarily made on special occasions, such as weddings or other family gatherings. We will be serving Indio Viejo with rice and another Nicaraguan “classic”, Vigorón. The latter is a cabbage salad (with onions, tomatoes, and cabbage marinated in vinegar and salt) served on top of boiled yuca and chicharrones (fried pork belly).
The Indio Viejo can be made dairy free (without cheese) and the Vigorón can be made without chicharrones (fried pork belly)... just leave us a note when you order if you’d like those changes.