Nicaraguan Vigoron Recipe

Vigorón is a beloved street food that originated in the colonial city of Granada. It is famously served on a green plantain leaf, which serves as an eco-friendly plate. The dish is a textural masterpiece, combining the soft, starchy boiled yuca with the crunch of salty chicharrones (fried pork skins) and the crisp, acidic bite of the cabbage slaw (curtido).

Legend has it that Vigorón was named after a patent medicine tonic called 'Vigorón' that was popular in the early 20th century, as the dish was known to give great strength and energy. Today, visitors to Granada flock to the central park to enjoy this dish from the famous 'Vigoroneras,' continuing a tradition that has defined the city's culinary identity for generations.