One of the many things I didn’t have much space for in my Telegraph piece on Nicaragua was the food. Two young Americans I met there who were working as volunteers had beans and rice pretty well every meal. I did better. Yes, there was beans and rice with the huevos revueltos (or huevos perdidos — lost in the scrambling) at breakfast, but at lunch I had excellent fish in several places, simply cooked and usually served with a chilero — a bowl of homemade pickled peppers, carrots and onions. Particularly memorable was a steak in a restaurant named Zaguan in the city of Granada — one of the tenderest I’ve had in a long time. Barriga llena, corazón contento (Full belly, happy heart) as they say there.