872 Bloor Street West, Toronto, ON    tel.: 416.913.4227

La Bella Managua Presents Traditional Nicaraguan Dishes







Bistec Encebollado

 This is a spectacularly easy to prepare and nourishing one pot recipe. Perfect for the weeked nights ahead of us. A beef and onion casserole is easily transformed into something far more exciting with a quick- Nicaraguan inspired - sprinkling of spices.

The main reason this is a 'keeper' though is the convenience factor. Combine the meat and marinade ingredients the night before cooking or in the morning before work and leave in the fridge. On returning home pour contents into a large heavy based pan, add the stock and cook. Simple.

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Carne Аsada

 Here is a great recipe for grilled carne asada made with flank steak. I used a classic marinade of lime, cilantro, onion, garlic and cumin. I've made a carne asada before, although not traditional, with top sirloin. I have been afraid to use flank steak in the past, because I feared it would be to tough. However, after a strong acidic marinade and proper cooking, it's incredibly tender and flavorful. Using high heat to cook the steak, and not cooking it beyond a medium temperature makes the steak very juicy. After the meat was cooked, I let it rest, for about half of the time that it cooked. Then I sliced it thinly against the grain, and served it in a tortilla warmed on the grill with pico de gallo and chopped avocados.

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Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that "cooks" the fish. We cook the shrimp before marinating it. We have our own brand of frozen wild American shrimp, which meet strict Canada environmental standards. The shrimp taste sweet and "they just smell like the sea" and serve this with tostones (fried plantain chips) or tortilla chips.

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Fried Snapper


In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.

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872 Bloor Street West 
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