Masaya boasts a varied culinary tradition based on pre-Columbian recipes.
Nacatamal is a giant
tamal, made of corn flour sprinkled with annatto and salt, and mixed with pork, bacon, a bit of rice, potato slices, onions, tomatoes, green peppers, mint, Congo chilis, and prunes. Then everything is covered in plantain leaves, tied up with ropes, and boiled for a couple of hours on a giant pot. Nacatamals are normally eaten at breakfast or supper with a loaf of bread and black coffee.
Vaho is another heavy meal, normally eaten at lunch. It consists of thick, long slices of salted, dried beef marinated in sour orange juice. The beef is mixed with yucca, green plantains, ripe plantains, tomatoes, onions, garlic, cabbage, and placed on a pot with the interior walls lined with plantain leaves, and then covered with the same leaves and a lid, and steamed slowly. Vaho is eaten with
tortillas.
Yucca tubers are essential to Masayan food whether boiled, steamed, fried, or broiled and used in many different dishes such as
vigorón.
Vigorón consists of boiled yucca, topped with sweet-and-sour cabbage cut into strips, diced tomatoes, onions, green currants, Congo chilis, vinegar, and salt. ==Climate==