Taste of Nicaragua: Vigorón Recipe

Dish recipes: Vigorón
Photo from pinterest.com

Embark on a culinary journey to Nicaragua with our Vigorón recipe. This iconic dish, a favorite in Nicaraguan street food, combines yuca, chicharrón (fried pork), and curtido (cabbage slaw). Join us in creating this flavorful and satisfying Vigorón that captures the essence of Nicaraguan cuisine.


2 lbs (0.9 kg) Yuca (cassava), peeled and chopped

1 lb (0.45 kg) Chicharrón (fried pork), chopped

1 medium Cabbage, finely shredded

2 Carrots, grated

1 Onion, thinly sliced

2 cups Orange Juice

1 cup Vinegar

2 cloves Garlic, minced

Salt and Pepper to taste


Boil the yuca in salted water until tender. Drain and set aside. In a bowl, mix shredded cabbage, grated carrots, sliced onions, minced garlic, vinegar, orange juice, salt, and pepper. Allow it to marinate for at least 30 minutes, creating the curtido. Arrange a serving plate with boiled yuca as the base. Top the yuca with chopped chicharrón. Spoon the curtido over the chicharrón, ensuring a generous portion covers the dish.


Serve Vigorón immediately, allowing the vibrant flavors of yuca, chicharrón, and curtido to meld. Enjoy this Nicaraguan delight with a side of hot sauce for an extra kick.

Vigorón is a testament to the bold and vibrant flavors of Nicaraguan street food. Its combination of textures and tastes creates a dish that is both hearty and delightful.