Dish: Vigorón

By Emily Lloyd
 nutritional
information
An average vigorón
contributes 410 calories. 10
percent protein, 60 percent
fat (for the “chicharrón”),
and 30 percent carbohydrates
Ingredients:
2 pounds of yucca peeled
and in pieces
Water
half a cabbage
1/2 cup of black vinegar
Chopped onion to taste
2 diced tomatoes
Salt to taste
2 pounds of “Chicharrón”
 preparation
In a pot we boil water.
We make the yuca peeled and in
pieces and add salt to taste. We
wait for the yucca to burst for at
least 20 minutes.
Then we make the salad. We begin
to make small strips of cabbage.
In a pan we mix the cabbage with
the diced tomato together with the
onion. Once we see that little
color of all the mixtures.
We add salt to taste and vinegar,
once ready we proceed to mix
again.
We serve it in chaguite leaves,
first a good portion of yucca
goes, then we crumble a little
“Chicharrón” and put the salad on
it and it is ready to eat.