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.
Vigorón is a traditional Central American recipe that combines the softness of cooked yuca with the freshness of crunchy cabbage.
It is seasoned with onion and vinegar, providing an acidic and delicious touch.
A delight to enjoy on any occasion.
Before you begin, we recommend as an alternative the delicious recipe from Acarajé on a friendly site.
Vigorón
Ingredients
1 pound of Yuca
1 pound of Chicharrón de cerdo
1 Repollo
2 Tomates
1 Cebolla
Vinagre y sal
Preparation
Step 1 : The yuca is cooked in salted water and, once cooked, it is chopped lengthwise.
Step 2 : Next, chop the cabbage and let it soak in water and salt.
Step 3 : Meanwhile, slice the tomatoes and mix them with the cabbage.
Step 4 : Add onion, vinegar, and salt to the salad.
Step 5 : Place 6 pieces of yuca on a plate, then 4 pieces of chicharrón, and finally add the salad on top.
If you liked this recipe, you’ll surely love the dishes at Tallarines rojos or Enchiladas rojas from our recipe collections.
