If you haven’t been to Nicaragua, you probably haven’t met Vigorón. I had my first encounter with Vigorón just the other day.
Vigorón is not a person, nor a place, but a traditional Nicaraguan dish. Boiled yucca, a potato-like root vegetable, topped with cabbage salad - similar to coleslaw without the mayo, served with chicharrones and sliced mimbros.
Chicharrones, for those of you who may not be acquainted, are crispy pieces of pork skin traditionally cooked in lard, while mimbros are a small vegetablish thing (don’t quote me on that) with a super sour, almost citrus flavor. In traditional Vigorón, slices of mimbro are mixed together with the cabbage salad.
According to Nicaraguans, the ultimate bite of Vigorón is a piece of yucca, a bit of cabbage salad, a small slice of mimbro, and a bite of chicharron.