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Chicharrón

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

Left: Chicharrón mixto.

Chicharrón is popular in Andalusia, 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.

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.

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