Market Stall · Fried Tortilla Stack
Repocheta
Photo: Federico1984 / Wikimedia Commons · CC0
Locals distinguish it from a tostada by texture alone — a repocheta's tortilla is fried a second time until it turns almost cracker-crisp.
A twice-fried corn tortilla is piled with refried beans, shredded cabbage curtido, and crumbled cheese, sometimes finished with a spoon of tomato sauce. Vendors around Masaya's Mercado Nacional de Artesanías fry them to order over open flame.
Why it's made this way: The snack is a fixture of Masaya's markets, a city long regarded as Nicaragua's culinary and craft capital thanks to its concentration of traditional cooks and artisans.
More from Nicaragua
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.