Vigorón

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Vigorón
María Luisa Cisneros Lacayo "La Loca"

Vigorón is a traditional Nicaraguan dish. It consists of a cabbage salad known as curtido (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork with skin or with meat) wrapped in Banana leaf.[1]This dish is often eaten without silverware and is a frequent dish served to visiting family and guests, as it is generally quite easy and quick to prepare.

It is believed[by whom?][weasel words] that vigorón was first conceived between 1949-1950 by Modesta Lacayo[citation needed] who was the sole proprietor of Kiosko Modesto, located in El Parque Colonial in Granada. Alternately, Dr. Alejandro Barberena Pérez, in his 1971 book titled Granada, states that María Luisa Cisneros Lacayo "La Loca" developed the recipe in 1914 in Granada, Nicaragua. And that Maria Lacayo named the dish Vigoron after seeing a poster advertizing an early 20th-century medicinal tonic by that name (USPTO Serial 71068023).

Since conception, the dish has become a staple in many Nicaraguan households.[citation needed] Of course, many familial and cultural variants have arisen (especially in the variations of curtido. In addition, variants of vigorón exist in other surrounding countries (notably Costa Rica, where the dish is quite popular).

Vaho, very similar to vigorón, is another traditional Nicaraguan dish. However, distinction is made in the manner of cooking (vaho is pressure-cooked while vigorón is not).

See also[edit]

External links[edit]

Vigoron Recipe

References[edit]