Vigorón served at El Gordito in Granada, Nicaragua. The combination of soft, starchy yucca; salty, rough pork cracklings; and tangy, cool slaw made with cabbage, onions, tomato, mimbre fruit, chile and vinegar. PHOTO: Julie Schwietert Collazo for NPR
No matter how different our ethnic backgrounds, beliefs, views and values are, we can all sit around a dinner table and unite in sharing a meal that includes different tastes and types of food from all over the globe – the palate knows no boundaries and no limitations. In a divided country like Nicaragua, all differences melt when it comes to vigoron. The national dish that cuts across political ideologies, economic status, and strong preferences.
Organikos 