Vigorón

About Vigorón

Vigorón is a traditional Nicaraguan dish that is cherished for its simplicity, vibrant flavors, and cultural significance. Originating in Granada, a city known for its colonial architecture and bustling markets, Vigorón is often served as street food, making it accessible and beloved by locals and tourists alike. The dish is a delightful blend of yucca, crispy chicharrones, and a tangy cabbage slaw known as "curtido." It reflects the rich culinary traditions of Nicaragua, combining indigenous and Spanish influences. Whether enjoyed as a hearty lunch or a satisfying snack, Vigorón holds a special place in Nicaraguan hearts.

Ingredients

• Yucca - 2 pounds
• Chicharrones - 1 pound
• Cabbage - 1 small head
• Tomato - 1 large
• Onion - 1 medium
• Lemon - 1 large
• Salt - to taste
• Black pepper - to taste
• Vinegar - 2 tablespoons
• Banana leaves - for serving (optional)

Preparing the Ingredients

Preparing the Yucca

Start by peeling the yucca. This starchy root vegetable has a thick, bark-like exterior that needs to be completely removed. Cut the yucca into large chunks and place it in a pot of cold, salted water. Bring the water to a boil and let it cook until the yucca is tender but not mushy. This may take 20-30 minutes. Once cooked, drain the yucca and remove any fibrous stems from its center. Keep it warm and set aside while you prepare the other components.

Preparing the Curtido

To make the curtido, finely shred the cabbage. Dice the tomato and onion, then combine them in a large bowl with the cabbage. Season with a generous pinch of salt and black pepper. Squeeze the juice from the lemon over the vegetables, add the vinegar, and toss everything together. The acids will break down the fibers in the cabbage, softening it and creating a deliciously tangy slaw.

Curating the Chicharrones

The crunch of the chicharrones is a signature element of Vigorón. If you have store-bought chicharrones, ensure they are crispy and fresh. Alternatively, you can make them at home by deep-frying pork belly until it is crispy and golden brown. Let them drain on paper towels to remove excess oil.

Assembling Vigorón

Vigorón is traditionally served on a banana leaf, adding a subtle earthy aroma to the dish. If banana leaves are unavailable, feel free to use a plate. Begin by placing a generous portion of the cooked yucca on the leaf or plate. Top the yucca with a handful of curtido, generously covering the starchy base. Finish by adding several pieces of crunchy chicharrones on top.

Enjoying Vigorón

Vigorón is best enjoyed fresh, while the yucca is warm and the chicharrones are still crisp. The combination of textures and flavors is a treat: the soft, starchy yucca; the tangy, crunchy curtido; and the crispy, savory chicharrones. Vigorón pairs well with an ice-cold Nicaraguan beer or a refreshing glass of hibiscus iced tea. It's a meal meant to be shared, often enjoyed outdoors in the beautiful Nicaraguan climate. Whether eating it on the street in Granada or recreating it at home, Vigorón is a dish that transports you straight to the heart of Nicaragua.

Cooking Time

From start to finish, the preparation and assembly of Vigorón should take you about 45 minutes. Make sure to use a cooking timer to keep track of your boiling and frying times to ensure perfect textures.