Nicaraguan Cooking- Pescado a la Tipitapa

July 20, 2019

Nicaraguan Cooking- Pescado a la Tipitapa

A Classic Nicaraguan Favorite

The Nica Life team stays at Hotel con Corazon whenever we visit Nicaragua. It is our home away from home, and all the profits from the hotel go to education programs that support the communities around Granada.

Recently a friend, Gerald, opened Corazon Nica, a restaurant and bar with a great vibe, in the hotel to serve both the guests and the local community. They serve an awesome local favorite, Pescado a la Tipitapa (Fish of Tipitapa). This is a traditional dish from the area of Tipitapa Nicaragua. If you are in Granada, you should definitely visit this spot and try the fish. Can’t make it to Nicaragua just yet? No problem! You can make this awesome dinner at home.  


Pescado a la Tipitapa

This typical Nicaraguan recipe comes from Tipitapa, a city east of Managua, and can be used for either a whole fish or fish filets. The people of Tipitapa fish often either at a nearby lake or at the lagoon where they catch Gaupote and prepare it a la Tipitapa, but feel free to substitute one of your favorite fish!



2 Large Tomatoes, Sliced

1 Large Onion, Sliced

Worcestershire Sauce



1-2 Cloves Garlic, Minced

½ teaspoon Sugar

½ teaspoon Lemon Juice (fresh if possible)

Whole Fish or Fish Filets

1-2 Tablespoons Cooking Oil


Cooked Rice



Step 1: To make the sauce: Heat skillet over medium high heat with a bit of oil. Add onions and sauté about 5 minutes or until softened. Then add tomatoes, sugar, lemon juice, and Worcestershire sauce to taste. Continue simmering until tomatoes are softened. Remove from heat.


Step 2: To season the fish: Rub with oil and garlic. Sprinkle with salt pepper and a few drops of lemon juice.


Step 3: To Grill the Fish: Heat the grill, rub grill with oil. Place fish on grill (skin side down if doing filets). Reduce heat to medium. Cover the grill and cook 3-6 minutes or until skin browns and easily lifts from the grill. Flip over. Cook until filets are at 140 degrees.


Step 4: To assemble put cooked rice and tostones* on plate. Place fish on top/side & cover with sauce. Serve.


Find a great (and traditional Nicaraguan) tostones recipe here:


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