Rosquillas are a little cookie made from corn masa. The pastry originates from the little village of El Viejo in Chinandega Northern Nicaragua. The city is located close to the Honduran border. The area around the village is sugar country. A lot of sugar cane is grown in this part of Nicaragua. Rosquillas is used one of many local specialties from El Viejo. Rosquillas are sold all over Nicaragua but many would still say that the best ones are bought in small shops in El Viejo where they are still made with love and by hand.
Rosquillas are unlike most other pastries but is sometimes compared to Italian Biscotti. This comparison is understandable since they are both very dry pastries with a slightly brunt flavor but the two pastries are still rather different from each other.
Rosquilla are traditionally served with a cop of hot coffee and the correct way to eat them is to let them soak for about 30 seconds in your coffee before you eat them. It is worth nothing that Nicaraguan Coffey generally is served rather weak and if you use an American cup of coffee you might want to reduce the time you let it soak to 10-15 seconds.
More then half a ton Rosquillas are exported to Miami each Christmas. A lot more is brought into the united states by Nicaraguans visiting relatives in the US.