Nicaraguan cuisine is a universe where tradition and science meet. This book proposes a journey that starts in rural kitchens and reaches the principles of food engineering, showing how thermodynamics, thermal processing and standardization can transform everyday practices into safe and efficient processes. In a country marked by economic and energy challenges, cooking is not only a cultural act, but also a technical challenge that directly impacts public health. The World Health Organization warns that foodborne pathogens are a major cause of morbidity, and in this context safety becomes the golden rule. The Art of Engineered Cooking offers practical and accessible solutions: from understanding heat transfer in a wood-fired pot to applying hygiene protocols that bridge the gap between regulation and reality. More than a manual, it is an invitation to preserve the national gastronomic identity while raising its quality to industrial standards, ensuring that each dish is not only tasty, but also safe and sustainable.