Street Classic · Yuca & Chicharrón
Vigorón
Photo: Lumegi / Wikimedia Commons · CC BY-SA 3.0
It was originally carried through the streets of Granada in baskets balanced on vendors' heads — a mobile meal before 'food truck' was even a phrase.
Vigorón layers boiled yuca (cassava), crispy pork chicharrón, and a vinegary cabbage-and-tomato salad (ensalada de repollo) on a banana leaf. It's eaten by hand, folding the leaf up like a makeshift plate.
Why it's made this way: Created in Granada in 1914 by vendor María Luisa Cisneros, it was designed as a filling, energizing meal for working people, its name borrowed from a tonic advertised as 'vigorón' for its invigorating effect.
Roughly what's in it
600kcal
22gprotein
50gcarbs
36gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Nicaragua
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.