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Chicharron is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

Chicharron is popular in Andalucia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharron, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with mutton. In Argentina with beef. In Costa Rica they are usually made from pork ribs or similar cuts, rinds are rarely used.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.

- In central Venezuela, chicharrons are commonly sold alongside main highways as snacks. The recipe usually produces crispy sizeable portions of pork skin with the underlying meat.

- chicharrons can be eaten as an appetizer or snack, and the chicken variant can taste like fried chicken found in the United States. Sides include a kind of red onion relish, fried yuca, and other regional variants. Chicharron can also be done with fish.

The cueritos type are also made with pork skin and marinated in vinegar instead of deep fried. They are eaten as a snack.

- snack-food company Barcel has commercialized a vegetarian version with chile and lime flavorings since the 1980s. Chicharron de Puerco and chicharron de cerdo are distributed by many salty snack companies in Mexico.

- chicharrons are also made with chicken. There are two well known preparations to making chicken chicharron in Puerto Rico. One way is to marinade the chicken in dark rum, lemon juice or zest, salt, and cracked fresh garlic over night. When ready to fry the chicken is pat dry and tossed in flour that has been seasoned with adobo seco and paprika. The second way to prepare chicken chicharron is to dip the chicken in an egg and Tabasco mix then in to seasoned flour with adobo seco, paprika, and my be cayenne pepper. Pork chicharron is usually mashed and stuffed into mofongo.

- tsitsaron, as it is spelled in Filipino is usually eaten with vinegar, chopped chillies in vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

- chicharron is made out of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharron is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn. There are other variations of chicharron made with chicken and fish.

- chicharrons, specially chicken chicharron (also known as pica-pollo), are usually eaten with tostones. The way to prepare it is by washing and drying chicken and cutting it into small pieces, which are seasoned with a mix of lemon juice, soy sauce and salt. The batter is made from flour, pepper, paprika and salt in plastic bag, in which the seasoned meat is then placed and shaken. Pieces are deep-fried (without removing excess flour) until crisp and golden.

- chicharrons are usually made from pig skin. It is usually sold alone in plastic bags as a snack food item to be eaten on its own. In New Mexico it is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat.

See also

Pork rind


Latin American cuisine

Filipino cuisine

External links

Making chicharrones

Recipe at Mexico Desconocido

Cuban Chicharrones Recipe

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Chicharron

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