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Guayacan

A cozy spot in Little Havana offers all the increasingly familiar Nicaraguan dishes, from nacatamales to vigorn and churrasco to tres leches and po quinto — and it does a bang-up pescado a la Tipitapa, a red snapper deep-fried whole and drenched in a sauce of onions and peppers, as well as a delectable beef tongue in tomato sauce. But what sets Guayacan apart from the crowd of Nica spots is the array of hearty, homemade sopas — different ones for every day of the week.

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