Best time to visit

The best time to visit Nicaragua is during the dry season, which runs from November to April. This period offers sunny days and minimal rainfall, making it ideal for exploring the country's beaches, volcanoes, and colonial cities. Temperatures during this time are warm, typically ranging from 25°C to 30°C (77°F to 86°F). The rainy season, from May to October, brings more frequent rainfall, particularly in the afternoons. While this period can offer lush landscapes and fewer tourists, some areas may experience heavy rain, especially in September and October. Traveling during the rainy season can be less expensive, but it's important to be prepared for wet weather and occasional travel disruptions. Overall, the shoulder months of November and April can provide a good balance of favorable weather, lower prices, and fewer crowds.

What to expect

Language: The official language of Nicaragua is Spanish. English is spoken by many people in tourist areas, especially on the Caribbean coast where Creole English is common.

Currency: The official currency of Nicaragua is the Nicaraguan Córdoba (NIO). U.S. dollars are also widely accepted, especially in tourist areas and larger businesses.

Safety: Nicaragua is generally considered a safe destination for travelers, but it is important to take common-sense precautions. Petty crime, such as pickpocketing and bag snatching, can occur in crowded areas and on public transportation. It is advisable to keep valuables secure, avoid displaying expensive items, and be cautious when using ATMs. Some areas, particularly in Managua, have higher crime rates, so it's best to stay in well-traveled and well-lit areas. Additionally, political protests can occur and may sometimes turn violent, so it's important to stay informed about local conditions and avoid large gatherings.

Cuisine: Nicaraguan cuisine is a blend of indigenous, Spanish, and Creole influences, characterized by the use of fresh, local ingredients. Some popular dishes include: Gallo Pinto: A traditional dish made with rice and red beans, often served for breakfast with eggs, cheese, and tortillas. Nacatamal: A type of tamale made from corn dough filled with pork or chicken, rice, potatoes, and vegetables, wrapped in plantain leaves and steamed. Vigorón: A dish of yucca topped with cabbage salad and chicharrones (fried pork rinds), typically served on a banana leaf. Tres Leches Cake: A popular dessert made from sponge cake soaked in three types of milk (evaporated milk, condensed milk, and cream).