PLANCHA
Managua · Rolling Kitchen
PLANCHA
Fritanga energy. City curbs. Your event.
Nicaraguan Street Food
Crack open
a banana leaf
at your event.
Vigorón
Boiled yuca, chicharrón, curtido. Nicaragua's national plate.
Nacatamal
Masa, pork, potato, mint — wrapped in banana leaf and steamed 4 hours.
Tostones
Twice-fried green plantains. Crema, curtido, lime.
Fritanga Spread
The full street table — mixed meats, gallo pinto, maduro, curtido.
The Tuesday that woke the office up.
Drop Plancha in your parking lot. 11:30–1:30. 30–120 guests. Gallo pinto, vigorón, and a nacatamal line that clears faster than the elevator.
The station guests actually remember.
After the speeches, after the first dance — a taco window lit in warm light, smelling of comal and lime. Guests line up twice.
The vendor nobody else is booking.
While everyone else has tacos, you have nacatamales. Plancha brings a full fritanga setup, banana-leaf service, and a line that draws a crowd.
"We've done catered lunches for years. Plancha was the first one where people actually stopped working and sat outside together. The nacatamales sold out in 40 minutes."
"We had a DJ, an open bar, a photo booth — guests talked about the taco window all night. Still getting texts about the curtido."
"Every other vendor at our festival had a line of five. Plancha had forty. We re-booked them for the next three events before they packed up."
Plancha · Rolling Kitchen
Nicaraguan street food for your next event