Sandwiched between Costa Rica and Honduras, the Central American nation of Nicaragua enjoys coastline on both the Pacific Ocean and Caribbean Sea. The “Land of Lakes and Volcanoes” welcomes nature lovers with open arms. You could spend your entire trip swimming in crater lakes, hiking volcanoes, and wandering through lush tropical forest. But Nicaragua’s cities are worth a look, too. The capital, Managua, is home to fun nightlife, many great restaurants, and also offers a little of that Nicaraguan natural beauty on the shores of vast Lago de Managua.

Spanish is the official language of Nicaragua and you’ll need it throughout most of the country. Along the Caribbean coast, you may encounter creole and indigenous languages more than Spanish. English is the lingua franca of the tourism industry, but is rarely spoken outside of resorts and cities.

Volcanoes, some still active, mark the skyline of the Pacific Lowlands and stand tall in many other areas of Nicaragua, too. For a little volcanic hiking, head to Volcan Mombacho for scenic views and well-kept trails. If you want to get up close and personal with some lava, head over to Volcan Masaya where the truly intrepid travelers can walk through the fields of craters and near the lava flows. Just be sure to check conditions before you leave, you don’t want to end up there during an eruption.

For SCUBA diving, head to either coast. The Corn Islands have wonderfully colorful coral reefs just a short way from their pristine white sand beaches. The islands are off the Caribbean coast, which is quite different from the rest of the country. It’s swampy, populated by indigenous peoples, and boasts twenty-three rivers. It’s off the beaten tourist track and a great place to rent a canoe to explore the swamps and rivers.

Rice and beans are the main staple of Nicaraguan cooking. Cheap, hearty and tasty the Nicaraguans pride themselves on their gallo pinto, a bean and rice dish served at street stalls and often eaten for breakfast. A hearty dinner might be the staple of rice and beans plus a bit of meat, a salad and fried plantains. Travelers can get all this food quite cheaply from street stalls or buffet-style restaurants.

As in much of Central and South America, tortillas are another base food. Nicaraguan tortillas are thick, like pita bread, and made of corn flour. Wrap some cheese, pickled onion, and sour cream in one of these tortillas and you have a quesillo, another typical Nicaraguan street food. For dessert, why not dig into a slice of Tres Leches, a cake made with fresh, evaporated, and condensed milk.

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