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    Home / Costa Rican Kitchen / Vigorón

    Vigorón

    A traditional Costa Rican dish — Vigorón layers boiled yucca, a tangy cabbage-and-tomato slaw, and crispy chicharrón in one satisfying plate.

    ⏱ 15 minPrep time
    🔥 25 minCook time
    🍽 4Servings
    🏷 Costa Rican KitchenCategory
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    Vigorón - Costaricain recipe

    A traditional Costa Rican dish — Vigorón layers boiled yucca, a tangy cabbage-and-tomato slaw, and crispy chicharrón in one satisfying plate. The name means ‘full of vigor,’ and one bite explains why: soft, starchy, crunchy, and bright all at once. It is popular across Central America and beloved at Costa Rican sodas and street stalls.

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    Step by stepInstructions

    1. Boil the cassava in salted water until tender and translucent, about twenty to twenty-five minutes. Drain well.
    2. Toss the cabbage, tomato, onion, and culantro with the lime juice, oil, and salt, and let it sit for ten minutes to soften.
    3. Warm the chicharrón in a dry skillet over low heat for a few minutes.
    4. Mound the warm yucca on plates, pile the cabbage slaw on top, and crown with the chicharrón.
    5. Finish with black pepper and hot sauce if you like, and eat immediately.

    💡 Chef tips & storage

    Cook the yucca in plenty of salted water and drain it well — waterlogged yucca turns gluey. The slaw should be dressed just before serving so it stays crunchy.

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    Recipe details

    Prep15 min
    Cook25 min
    Servings4
    CategoryCosta Rican Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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