Market Stall · Fried Tortilla Stack
Repocheta
Photo: Federico1984 / Wikimedia Commons · CC0
It is usually finished with a spoonful of thick Nicaraguan crema and a sprinkle of salty dry cheese, the same toppings used on many of the country's fried snacks.
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.
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Part of World of Street Food — 3443 dishes from 118 countries.
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