Vigorón

Vigorón combines cooked cassava with crisp chicharrón, or pork rind, and a cabbage salad that may include tomato. A vinegar dressing gives the salad acidity alongside the starchy cassava and pork. The food is traditionally arranged on a banana leaf.^[1]

The dish is closely associated with Granada, where it is offered by stalls and eateries around the central park. Nicaragua’s tourism institute describes it as a year-round food for lunch or an informal meal, as well as family and cultural gatherings. The basic serving brings the cassava, pork rind and salad together rather than cooking them into one stew.^[1]