Vigorón is a dish composed of a portion of boiled yuca, pork cracklings, and a juicy salad with a touch of spice; these ingredients are traditionally served 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 about its origins.
What is certain is its origin in the colonial city of Granada, supported by several historians who mention that, due to the versatility of the local women, especially María Luisa Cisneros, who went through the streets selling this innovative product, although at that time it had no name.
The curious thing was that María Luisa, nicknamed "la loca" (the crazy one), often visited the baseball stadiums in the area. Seeing several shops around, she noticed a sports poster promoting a refreshing drink, whose slogan and name read “Tónico Vigorón.”
A Flavorful Sign
Seeing the sign, María Luisa got the idea from that drink’s name to name the dish she sold. From then on, it became known as Vigorón, the delicious Granada dish.
And to honor the finest variety of flavors and styles, the colonial city of Granada invites visitors to try the gastronomic feast known as The Vigorón Route, which features three stations where you can taste different flavors of this dish, giving it a special touch.
Vigorón
El vigorón, emblemático plato nicaragüense, combina la suculencia del chicharrón con la frescura de la ensalada de repollo y tomate. La yuca, cocida y luego picada, aporta un toque de consistencia que lo convierte en una delicia única de la gastronomía centroamericana. Una explosión de sabores en cada bocado.
Cheers!
