This was meat, beans, onion, spices, and chiles surrounded by tortilla chips. The chile was a little sweet, the ground beef was tender and smokey, and the gravy was nice and savory. The kicker was the amount of fresh white Nicaraguan cheese on top; that's what made this chile Nicaraguan. Their own brand of smoked habanero sauce added more heat and smoke. It's a whole meal for one, for sure, but almost begging to be an appetizer with friends.
Location: D'Humo Smokehouse, Leon, Nicaragua. Date: February 20, 2023.
0 Comments
Leave a Reply. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|