I was reading one of the International Living emails and came across a link back to one of their items from October.

I am hoping someone down in Nica can provide me with a recipe for Rosquillas. Somehow I have missed them when down there in the past and want to try them.


International Living article

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Gregg Knew

I did a bit of searching with no really useful results. Interviews with ladies who make them, info about tourists eating them but that's about it. And, yes, a rosquilla in Nicaragua is very different than in Spain.

The only "Gringo reference" I found was in Gregg Millett's Nicaragua adventures. It says: "Last week we spent a day at Abran and Christina's making a local kind of bread out of corn and cheese called rosquillas.". Gregg, still reading NL? Remember anything about the secrets?

Oh, one final note. They are pretty addictive.

Pan Dulce

Sweet bread can be bought near Huehuete for 1 cordoba each at the bakery. I always buy 20 if they have them.

Canta no LLores

You can order some Richard

You can order some Richard at: 30 ROSQUILLAS $8.54

I Yahoo'd them and the first Site said, "A late-period Spanish pastry which "look like bagels and taste like biscotti" by the look of the recipe they are cooked like a bagel too, that is you boil them first. Recipe I have no idea whether this is the best recipe, I didn't look at any of the others.


That recipe doesn't sound like the rosquillas I know and love. I believe they involve corn meal. They're round and flat; or rather, amoeba-shaped. There's a dollop of molasses in the middle, placed before baking (or boiling or frying - I don't know which).

Maria's official Nica knowledge base:

Masa, like for tortillas. (Corn)

Cuajada, grind it with the masa, salt to taste.

Cold butter, mix to a pie crust consistency.

Shape to a roundish shape.

Add raw cane suger, shaved fine and add a pile to the center.



You say molasses in the first, post, raw cane sugar in the second. The right word/substance is dulce. That is what a yuppie would call "evaporated cane juice", I guess.

In any case, close enough. I am actually going to try it. Those that are made in Estelí that I have had are not as good as Somoto so there is some "special ingredient" such as love or family but it is worth a try.


Maria doesn't know the technical term for the product, but describes it as sugar cane converted into a consumer product, available at retail stores. In Mexico it's sold packaged into a cone shape. I said molasses based on her description, the brown color, and general flavor.

I've seen TV shows where South American women whip up ingredients for something or other and add a helping of human saliva to the mix. I certainly hope that's not your "special ingredient", or part of any Nica recipes.

Rosquillas are made out of

Rosquillas are made out of cheese and cornmeal...don't have a recipe though. There are two variations: one with molasses (like John mentioned) and one that has a hole in the center (like a bagel/doughnut)and has no molasses.Here's a picture of what the former look like: