Nacatamales are a traditional dish from Nicaragua, similar to tamales found in other Latin American countries. They are made from a corn dough called masa, which is filled with a mixture of seasoned meat, typically pork or chicken, along with vegetables and spices. The filled masa is then wrapped in banana leaves and steamed until cooked. This dish is often enjoyed during special occasions and family gatherings. Nacatamales are usually served with a side of salsa or pickled vegetables, enhancing their flavor. They are a beloved part of Nicaraguan cuisine, showcasing the country's rich culinary heritage.