Vigorón — Print Recipe — The Culinary Codex

Steamed yuca topped with curtido (vinegar cabbage slaw with tomato) and crispy fried chicken chicharrón, served on a banana leaf.

Ingredients

1 Boil yuca in salted water until tender and easily pierced with a fork, about 25 minutes. Drain and keep warm.
2 Season chicken strips with salt, pepper, and lime juice. Fry in hot oil until golden and very crispy, about 8 minutes.
3 Toss shredded cabbage with diced tomatoes, sliced onion, vinegar, lime juice, and salt to make the curtido slaw.
4 Place banana leaves on plates. Arrange warm yuca pieces in the center of each leaf.
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.