Dish
Vigorón
Vigorón is a hearty and flavorful dish that is perfect for a summer barbecue or picnic. The yuca is boiled until tender and then sliced into rounds. The pork rinds are fried until crispy and then broken into small pieces. The cabbage is shredded and then mixed with the yuca and pork rinds. The salad is dressed with a vinaigrette made with sour orange juice, vinegar, and garlic.
Origins and history
Vigorón has been a traditional dish in Nicaragua for many years. It is believed to have originated in the city of Granada, where it was a popular street food. The dish was originally made with boiled plantains, but today it is more commonly made with yuca.
Dietary considerations
Gluten-free
Variations
There are many variations of Vigorón, depending on the region and the cook. Some versions use different types of meat, such as chicken or beef, while others add vegetables or herbs to the salad. Some cooks also add hot sauce or chili peppers to the vinaigrette for extra flavor.
Presentation and garnishing
Vigorón is traditionally served on a large banana leaf, with the salad piled high in the center. The dish is then garnished with fresh herbs such as cilantro or parsley.
Tips & Tricks
To make the vinaigrette extra tangy, be sure to use plenty of sour orange juice and vinegar. Also, be sure to let the salad marinate in the vinaigrette for at least an hour before serving for maximum flavor.
Side-dishes
Vigorón is often served as a main dish, but it can also be served as a side dish with grilled meat or fish.
Drink pairings
Vigorón pairs well with a cold beer or a fruity cocktail.
Delicious Vigorón recipes
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