For many of South Florida’s Nicaraguan expats and Nicaraguan-Americans, Madroño is the gold standard when it comes to sampling the best of their country’s food. Madroño keeps things simple so diners can focus on the food rather than kitschy decor. Appetizers like the repocheta, a thick corn tortilla toasted with a layer of fresh, uncultured cheese, is as close to what you’ll get in Managua. And the chimichurri here - a condiment that Nicaragua also claims as its own - may make you forget the more commonly known Argentine variety with its more even balance of vinegar, oil, garlic, and herbs. Make sure to save room for dessert, especially the Pio V (pronounced Pio Quinto), a soft pudding made of yellow cake soaked in rum syrup and smothered in a vanilla custard.
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