El Vigorón is a dish that consists of a portion of boiled yuca, pork cracklings, and a juicy salad with a spicy touch; the previous ingredients are served, in an indigenous way, on a banana leaf called chagüite.
A variety of flavors and colors that whet the appetite.
A typical name
Like most typical dishes of the region, its name and preparation have several conjectures in their challenges.
What is a fact is its origin in the colonial city of Granada, a fact supported by several historians who comment that, due to the versatility of the local women, especially Mar\ía Luisa Cisneros, who roamed the streets to sell the innovative product, although at that time it did not have a name.
The curious fact was that Mar\ía Luisa, who was nicknamed the crazy one, frequented the baseball stadiums in the locality, and upon seeing several businesses around, she noticed a sports poster promoting a refreshing drink, whose slogan and name said 'Tónico Vigorón.'
A sign with flavor
Upon seeing the poster, María Luisa took the idea of the name of that drink to baptize the dish she sold. Since then, it was known as Vigorón to that delicious Granada dish.
And to honor the best of tastes in a variety of flavors and shapes, the colonial city of Granada encourages visitors to try the gastronomic feast, known as The Vigorón Route, in which they present three stations where you can taste different flavors of this dish that give it a special touch.
Vigorón
Vigorón, the iconic Nicaraguan dish, combines the succulence of chicharrón with the freshness of cabbage and tomato salad. The cooked and chopped yuca adds a touch of consistency that turns it into a unique delight of Central American gastronomy. An explosion of flavors in every bite.
Cheers!
