Carne pinchada (translation: stabbed meat) is a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria), wine, etc. It is usually served on a stick.
See also
editReferences
edit
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Nicaraguan cuisine-related article is a stub. You can help Wikipedia by expanding it. |