The History of Vigorón: Granada’s Famous Dish

Vigorón is more than a dish; it is an icon of the city of Granada. Legend has it that it was invented in 1914 by a woman named La Loca, who wanted to create a meal that was easy to eat without utensils.

The Components

The dish is deceptively simple. It starts with a bed of boiled yuca, which provides a neutral, starchy base. This is topped with chicharrón (fried pork skin) which adds crunch and fat. Finally, a vinegar-based cabbage salad (mimoso salad) cuts through the richness.

Why It’s Served on a Banana Leaf

The banana leaf is not just a plate; it is an ingredient. The heat from the boiled yuca warms the leaf, releasing a subtle, sweet aroma that infuses the food. Eating Vigorón with your fingers off a leaf in Granada’s central park is a bucket-list experience.