Indio viejo explained

Indio viejo ("old Indian") is a traditional dish from Nicaragua dating back to the pre-Columbian era.^{[1] [2] [3]} It is a stew or thick soup made out of maize mixed with tomatoes, achiote, onions, garlic, shredded meat, and herbs.^{[4] [5]} Indio viejo originated from Nicarao natives living on Ometepe Island, who before Spanish arrival, made the dish with meats and ingredients that are native to the region, such as maize, tomatoes, achiote, and herbs, along with deer, turkey, or iguana meat.^{[6] [7] [8] [9] [10]} The dish is one of the oldest and most established in Nicaraguan cuisine.^{[11] [12] [13] [14]} It is similar to a porridge.^[15] It was also eaten extensively during the colonial era and a mortar was used to prepare the dish.^[16]

Notes and References

1. Web site: Indio Viejo.
2. Web site: Traditional Dishes.
3. Web site: Indio Viejo.
4. Web site: Old Indian A Dish from Indigenous Wit.
5. Web site: Traditional Dishes.
6. Web site: Food For Thought.
7. Web site: Indio Viejo Nicaraguan Beef Stew.
8. Web site: Indio Viejo.
9. Web site: Old Indian A Dish from Indigenous Wit.
10. Web site: Nicaragua Has the Second Best Stew in the world, Indio Viejo.
11. Book: Raquel Roque. Cocina Latina: El sabor del mundo latino. 4 September 2013. Penguin Publishing Group. 978-1-101-55290-2. 357–.
12. Book: Enrique Peña Hernández. Folklore de Nicaragua. Editorial Unión. 1968. 193.
13. Web site: Indio viejo | Traditional Stew From Nicaragua | TasteAtlas. www.tasteatlas.com.
14. Web site: Indio Viejo Recipe. March 17, 2016.
15. Book: Cooking the Central American Way. Alison. Behnke. Griselda Aracely. Chacon. January 1, 2005. Lerner Publications. 9780822512363. Google Books.
16. Book: Roque, Raquel. Cocina Latina: El sabor del mundo latino. September 4, 2013. Penguin. 9781101552902. Google Books.