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Vigoron- Nicaraguan Special

Vigoron

Written by Published on in Sides

Vigoron is a traditional recipe from Nicaragua. We love it because it has all the elements we look for in a bite. It is has the creaminess with the yuca, the crunchy chicharron and acidic and fresh slaw. It’s basically food perfection.

Vigoron actually found it’s origin as street food in Nicaragua. It is the invention of a woman named Maria Luisa Cisnero Lacayo, nicknamed La Loca (“the Crazy Woman”). In 1914, she was a vendor at the local baseball stadium and came up with Vigoron as a way to stand out from the other vendors. More than a century later, her creation has become the most iconic food of her city. The word around the street is, it’s so addictive, you can’t help but lick your fingers to get every last bit.

You can serve Vigoron with other dishes such as Gallo Pinto, Tostones, Sweet Maduros and Queso Frito. Just add a side of warm tortillas.

This recipe comes together in minutes as soon as the yuca is boiled. You can use pre-shredded cabbage and carrot from a bag to make it even easier. Our only warning would be to not make it too early. The yuca does tend to harden as it sits. Nobody wants a hard yuca.

Let’s Cook!

Vigoron
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Vigoron

Recipe by Abuelas Cuban CounterCourse: SidesCuisine: NicaraguanDifficulty: Moderate
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 2 pounds of frozen yuca

  • 2 cups of chicharron, roughly chopped

  • 2 cups of thinly sliced cabbage

  • ½ cup carrot, shredded

  • 1 tomato, finely diced

  • 1 tablespoon red onion, finely chopped

  • Juice of 2 limes

  • 1 tablespoon of white vinegar

  • 2 tablespoons of olive oil

  • Salt and freshly cracked pepper

Directions

  • Place the frozen yuca in a pot with cold water. Heat on high and bring to a boil. Add about 1 teaspoon of salt to the water. Boil the yuca for 40-45 minutes until fork tender but not falling apart. 
  • While it’s boiling work on the garnish. In a bowl, whisk together the vinegar, lime juice, oil and salt and freshly cracked pepper. Add the cabbage, carrot, tomato and red onion. Mix together and taste. Adjust seasoning as needed. 
  • Once the yuca is cooked through strain well and place on a plate. Remove any fibrous pieces from the yuca. Top with the slaw. Scatter small and large pieces of chicharron all over the yuca. 
  • Serve immediately. As the yuca sits it will harden. As the slaw sits it will wilt and absorb the flavors. Do not make it too far in advance or it will wilt too much and become soggy.