Roadside Bakery · Corn And Cheese Rings
Rosquillas Somoteñas
Photo: Zenia Núñez / Wikimedia Commons · CC BY-SA 2.0
Somoto's bakers still fire their clay ovens with wood, a method locals say is what keeps the rosquilla's crunch different from versions baked anywhere else in the country.
Corn flour is kneaded with aged cuajada cheese and eggs, shaped into small rings, and baked hard in a wood-fired clay oven until crisp. Roadside stands along the highway through Somoto sell them by the bagful to passing traffic.
Why it's made this way: Somoto, the capital of Madriz department, is nationally recognized as the rosquilla's hometown, with entire families of horneras (oven bakers) built around the trade.
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