8 Best Rated
Dishes with Chicharrón

Pan con chicharrón is a traditional Latin American sandwich primarily associated with the culinary heritage of Peru. It is comprised of crispy fried pork belly or pork cracklings placed inside soft bread rolls. The roots of the sandwich can be traced back to the melding of indigenous cooking techniques with Spanish culinary traditions during the colonial period. The preparation of pan con chicharrón involves boiling pork belly and then frying it until the exterior becomes crispy while the interior remains tender. The bread used is often a soft, white roll similar in consistency to a French or Italian loaf. Accompaniments commonly include salsa criolla (a tangy onion salad made with thinly sliced red onions, lime juice, salt, pepper, and occasionally ají peppers) and sweet potatoes.Expand

Mofongo is a Puerto Rican dish made from fried unripe plantains which are then pulverized or mashed. The starchy dish can be further enriched by the addition of ingredients such as lobster, prawns, garlic, chicken, or bacon. Although mofongo is Puerto Rican, it has African origins, as it was originally brought to Puerto Rico by slaves from Western and Central Africa. Today, it is also popular in Cuba and the Dominican Republic, where it's called mangu, and the plantains are not fried but boiled. Mofongo is usually consumed as a main dish, served with broth and fried meat, due to its starchiness that is ideal for absorbing all of the flavorful juices.Expand

Arepa Santandereana is a Colombian arepa variety from the El Santander department. These arepas are made with yellow corn masa, cassava, and crispy pork belly – also known as chicharrón. They are usually grilled, and it is recommended to consume them while fresh and hot. Arepa Santandereana is traditionally eaten as a snack, but it can also be served as an accompaniment to traditional Colombian dishes.Expand

Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.Expand

Guacamaya is a Mexican torta originating from León, Guanajuato. It is made by filling a bolillo roll with crispy chicharrón pork rinds, avocado, spicy salsa, lime juice, and salt. In the city of León, these sandwiches are usually sold from guacamaya carts – tricycles that are equipped with a glass case containing all that is needed to assemble these spicy tortas. But fear not, as they also offer a refreshing local beverage called cebadina to counter the spiciness of guacamaya.Expand

Chochoca is a Chilean dish originating from Chiloé. It is prepared by wrapping the dough made from potatoes and flour around a contraption resembling a large rolling pin, then rotating it over the flames and cooking it in the process. Once the dough has been fully cooked, it is sliced, then consumed on its own, or more traditionally, filled with chicharrones before consumption. Chochoca is usually prepared for festive occasions at regional fiestas and food fairs.Expand

Mogolla chicharrona is a traditional bread originating from the region of Cundinamarca. Although it is small in size, the bread packs some serious flavor because it is stuffed with tiny pieces of chicharrón, also known as crispy pork belly. The bread is made with flour, yeast, salt, sugar, butter, eggs, and chicharrónes. Before baking, the dough is usually brushed with beaten eggs and melted butter. Mogolla chicharrona is served warm, typically for breakfast, but it can also make for a nice mid-afternoon snack with a cup of coffee on the side.Expand

Chojín is an authentic Guatemalan salad prepared with radishes, fried pork rinds (which are also known as chicharrones), and fresh mint leaves. The salad is typically dressed with a combination of orange juice and lime juice. It can be served either as an appetizer, a side dish, or as a topping for a variety of taco and tostada dishes.Expand