Yield: 6 servings

This classic Nicaraguan dish is typically served on a banana leaf; our favorite part is the salty crunch of the chicharrones. The best are freshly made, so check out your local Central American grocery stores. If you don’t have one in your neighborhood, order them online from 4505meats.com. Flying Pigs Farm makes a killer batch but availability is iffy, so visit flyingpigsfarm.com or stop by their stand at the Union Square Greenmarket.

Add yucca and garlic to a pan, and cover with at least 3 inches of water. Boil until yucca is tender, about 30 minutes. Strain yucca, and discard garlic. Add cabbage and tomatoes to a large bowl, and mix. Drizzle with vinegar and lemon juice, and toss until well mixed. Season with salt. To serve, divide yucca into equal individual portions, and top with cabbage mixture and chicharrones.