Steamed yuca topped with curtido (vinegar cabbage slaw with tomato) and crispy fried chicken chicharrón, served on a banana leaf.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Boil yuca in salted water until tender and easily pierced with a fork, about 25 minutes. Drain and keep warm.
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2
Season chicken strips with salt, pepper, and lime juice. Fry in hot oil until golden and very crispy, about 8 minutes.
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3
Toss shredded cabbage with diced tomatoes, sliced onion, vinegar, lime juice, and salt to make the curtido slaw.
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4
Place banana leaves on plates. Arrange warm yuca pieces in the center of each leaf.
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5
Top yuca with a generous mound of curtido slaw, then pile crispy chicken chicharrón on top. Serve immediately.
Did You Know?
Vigorón was invented in Granada in 1914 by María Luisa Cisneros Lacayo, and the city remains its spiritual home.
Chef's Notes
Equipment Tips
- large pot
- deep fryer or skillet
- banana leaves
Garnishing
lime wedges
Accompaniments
hot sauce, fresh tortilla
The Story Behind Vigorón
Vigorón is one of Nicaragua's most iconic street foods, originating in the colonial city of Granada in 1914. The dish was created by María Luisa Cisneros Lacayo, who combined three simple elements into something greater: tender boiled yuca, tangy curtido slaw, and crispy chicharrón. Served on banana leaves, vigorón became inseparable from Granadan identity and spread throughout Nicaragua. The dish represents the mestizo culinary tradition, blending indigenous yuca with Spanish preparation techniques into a beloved national treasure.
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