History of Nicaraguan Vigorón
Vigorón is a traditional Nicaraguan dish, it was invented in Granada, Nicaragua in 1914 by María Luisa Cisneros Lacayo, a character known as “La Loca”(The crazy girl). At baseball games, very famous at the time, you could only hear “La Loca”: “Vigoron! Vigoron!” and the Yucca with pork cracklings and salad on scavenging leaves was seen, handing them out to the spectators of the matches.
It is said that “on the Pacific Coast” Vigoron begins as food “for slaves”. That is, eating Yucca with pork cracklings dates back to the time of the Colony. However, there are those who claim that the tradition began with “La Loca”, in Granada.
The name was attributed to it for medicines called ‘The Vigoron’, which were popular at the time and were known as ‘powerful’. Therefore Its creator related the strength of the pills to the potency of their food.”
Since then it has been made in many places, For example, Granada, Nicaragua. The most popular are those sold in the park and in the city market, which for several years have been vying for the best.
Vigorón Recipe Ingredients
- 1 Lb. Yucca cooked with salt
- 1/2 Lb. pork cracklings with meat
- 1 Chopped cabbage for salad
- 2 Tomatoes, sliced
- Fruit vinegar (to Taste)
- Salt (to taste)
Vigoron Recipe Method
- Cook the Yucca in salted water, peeled and in pieces of about 10 inches each.
- Once cooked, split it along into four pieces.
- Proceed to chop the cabbage and then chop it for a moment in salted water (about five minutes), while chopping the fresh tomatoes into slice and then mixing the tomatoes with the cabbage and add the fruit vinegar over the salad and salt to the taste.
- Put on the plate that will serve 6 to 8 pieces of Yucca, on top of the four pieces of pork cracklings and on top of all the salad.