Vigorón Recipe. An easy to prepare dish from the Pacific coast of Costa Rica , especially from the beaches of Puntarenas.
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- 1 Story
- 2 Vigorón Recipe
- 1 Ingredients
- 2 Preparation
- 3 To serve
- 3 Related topics
- 4 Sources
This dish was originally Nicaraguan, but later became one of the main dishes in Puntarenas (Costa Rica) in. Today it is enjoyed in almost all the country and it is prepared for special parties.
There is a belief that it was first conceived between 1949 -1950 by Modesto Lacayo, who was the sole owner of “Kiosko Modesto”, located in El Parque colonial in Granada .
This is an aperitif that is used a lot to taste it in the middle of the morning or as an aperitif, or when you are with your family to eat something quick on the go. The Vigorón dish is a food on the traditional menu of this area. It consists of a coleslaw (minced cabbage, tomatoes, onion, and chile marinated in vinegar and salt), boiled yucca, and greaves (pork fried with the skin or with the meat) wrapped in banana leaf.
This dish is often eaten without cutlery and is a frequent dish served to visit family and guests, as it is generally very easy and quick to prepare.
Dish from the Pacific coast of Costa Rica
- 1/2 kg shell crackling
- 1 tiny cabbage
- 1/2 kg of peeled cassava
- 2 small tomatoes
- 1 coriander roll
- Lemon juice
- Salt to taste
- Finely chop the cabbage and reserve it in a bowl of water.
- Cook the yucca in a pot with water until smooth and set aside.
- Dice the tomato, reserve it.
- Chop the coriander and reserve it.
At your service
- Combine cabbage with tomato and coriander, add salt to taste.
- Add the pork rind and the cassava in pieces.
- Squeeze the lemon over the vigorón.
- Serve it on some almond leaves