Whenever my family and I visit Nicaragua, we have to make a stop at the local street hut that serves Nicaraguan Vigoron. It’s a delicious snack that features boiled yuca, crispy chicharrones (aka pork rinds), then topped with a pickled repollo (cabbage) salad. Served on some soften bananas leaves for presentation and easy clean up, this recipe is a must have!
Street Food
Something about street food makes most recipes extra tasty. I have vivid memories of my cousin “Mariana” begging for a quick stop at the street side hut. Literally this is a small makeshift hut made of wood, tin, and a lot of love. These street food huts often serve fresh juices, and quick Nicaraguan snacks like:
- Quesillo: https://www.nataknowsbest.com/nicaraguan-quesillo/
- Tajadas con Queso: https://www.nataknowsbest.com/tajadas-con-queso/
- Nicaraguan Tacos: https://youtu.be/SSgu7qm3D-I
And of course, they also serve Vigoron. Nicaraguan Vigoron is meant to be a inexpensive but filling meal. The boiled yuca is really hearty and the cripsy bits of chicharron give it a nice texture element.
Ingredients
To achieve that traditional, street food style Nicaraguan Vigoron, you will need:
- large yuca (peeled, chopped and boiled)
- chicharrones (pork rinds) that are leftover from roasted pork or store-bought pork rinds.*
- shredded cabbage, carrots and chopped tomatoes (for the pickled repollo salad: https://www.nataknowsbest.com/ensalada-de-repollo/)
- minced garlic and salt (for flavor)
Nicaraguan Vigoron
Ingredients
- 1 large yuca (2 lbs)
- 2-3 cups homemade or store-bought chicharrones (pork rinds)
- 1 cup homemade repollo – pickled cabbage salad (recipe listed above)
- 3 tablespoons minced garlic (optional)
- salt to taste (optional)
Instructions
- Carefully cut the ends of the yuca and then cut into 4 quarters.
- Using a sharp, thick blade knife or a machete, remove the outer skin of the yuca quarters. Remove the skin similar to how you would peel an orange.
- In a large pot of boiling water, add the peeled and chopped yuca. Then add salt and minced garlic to taste. Boil yuca for 25 minutes or until fork tender.
- Once fork tender, serve the yuca in a shallow bowl. Place a handful of chicharrones on top of the yuca and then cover with homemade repollo.
- Be sure to pour some of the pickling juice from the repollo over the yuca. This add some needed acid and flavor. Now enjoy!
