Nicaraguan Mixed Grill

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A fritanga is Nicaragua's beloved weekend gathering grill, featuring an assortment of marinated meats cooked over open coals and served with fried sweet plantains, rice and beans, and tangy cabbage slaw. The signature sour-orange and achiote marinade gives the meats a bright, earthy, smoky flavor that defines Nicaraguan home cooking. This platter celebrates the country's love of bold, charcoal-kissed food shared family-style.

Nutrition Facts

Per serving (estimated)

• 920 kcalCalories
• 48 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 8 gFiber
• 22 gSugar
• 58 gProtein
• 1480 mgSodium
• 1450 mgPotassium
• 180 mgCalcium
• 7.5 mgIron
• 65 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the sour-orange marinade

• 1 cup sour orange juice (or 3/4 cup fresh orange juice plus 1/4 cup lime juice)
• 6 garlic cloves, finely minced
• 1 small white onion, grated
• 2 tablespoons achiote (annatto) paste
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1/4 cup neutral oil

For the meats

• 1 1/2 lbs beef skirt or flank steak, trimmed
• 1 1/2 lbs boneless pork shoulder, cut into 1/2-inch steaks
• 1 1/2 lbs bone-in, skin-on chicken thighs
• 12 oz Nicaraguan-style chorizo or Spanish-style smoked chorizo
• 2 teaspoons kosher salt, plus more as needed

For the curtido (cabbage slaw)

• 1/2 small green cabbage, finely shredded
• 1 large carrot, grated
• 1/4 small white onion, thinly sliced
• 1/4 cup distilled white vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt

For serving

• 3 ripe black plantains, peeled and sliced on the bias
• 3 cups prepared gallo pinto or cooked rice and beans
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 8 warm corn tortillas

Directions

1. Make the marinade: whisk sour orange juice, garlic, grated onion, achiote paste, cumin, oregano, black pepper, salt, and oil in a large bowl until smooth and deep red-orange in color.
2. Marinate the meats: place the beef, pork, chicken, and chorizo in a large nonreactive dish or two gallon-size zip-top bags. Pour the marinade over, turning to coat thoroughly. Cover and refrigerate at least 2 hours or preferably overnight, turning once halfway through.
3. Prepare the curtido: combine the shredded cabbage, carrot, and onion in a medium bowl. Whisk the vinegar, olive oil, oregano, and salt in a small bowl, pour over the vegetables, and toss well. Refrigerate for at least 30 minutes so the cabbage softens and the flavors meld.
4. Heat the grill: prepare a charcoal grill for medium-high heat, around 400°F, with coals spread for direct cooking. Scrape the grates clean and oil them well with a folded paper towel held in tongs.
5. Grill the chicken first, skin-side down, for 6 to 7 minutes until golden and crisp; flip and cook another 6 to 7 minutes until the juices run clear and an instant-read thermometer reads 165°F. Move to a tray.
6. Add the pork steaks to the grill and cook 4 to 5 minutes per side until lightly charred and cooked through. Add the chorizo and cook 4 to 5 minutes, turning often, until blistered and heated through.
7. Season the skirt steak with salt and grill 2 to 3 minutes per side for medium-rare, just until nicely seared. Transfer all meats to a cutting board, tent loosely with foil, and let rest 5 to 7 minutes.
8. While the meats rest, heat about 1/2 inch of oil in a heavy skillet to 350°F. Fry the plantain slices in batches for 2 to 3 minutes per side until deep golden and tender. Drain on paper towels and sprinkle lightly with salt.
9. Slice the skirt steak and pork against the grain into thin strips. Leave the chicken whole or chop into pieces. Arrange all the meats on a large platter or wooden board.
10. Serve the platter family-style with the fried plantains, gallo pinto, avocado slices, lime wedges, warm tortillas, and a bowl of curtido. Squeeze lime over the meat just before eating.

Cook’s Notes

• Sour orange (naranja agria) gives the most authentic flavor; substitute with 3 parts orange juice to 1 part lime juice if you can't find it.
• Achiote paste adds color and an earthy, slightly peppery flavor essential to a real fritanga. If unavailable, use 1 tablespoon sweet paprika plus 1/2 teaspoon turmeric.
• Marinating overnight produces noticeably more tender, deeply flavored meat, especially for the pork shoulder and chicken thighs.
• Always slice skirt and flank steak across the grain for maximum tenderness; cutting with the grain will make it chewy.
• A charcoal grill provides the signature smoky char; if using gas, add soaked wood chunks in a smoker box for closer authenticity.

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