Vigoron

Vigoron is a Nicaraguan dish combining boiled yuca, chicharrones of fried pork belly or rind, and a cabbage salad called curtido made from chopped cabbage, tomatoes, onions and chili pepper marinated in vinegar and salt, all served on a banana leaf and traditionally eaten without utensils. According to a 1971 account, it was created in 1914 in Granada, Nicaragua, by Maria Luisa Cisneros Lacayo, who named the dish after a medicinal tonic advertisement she had seen. Similar dishes are also found in Costa Rica and elsewhere in Central America.