How about some delicious Guatemalan chicharrones and carnitas with freshly cut avocados and chojín radish salad? Anyone anyone? Deep fried costillas [ribs], carnitas and chicharrones [pork rinds] are among the most popular weekend comfort foods in Guatemala. Have you tried them last time you were here?
As I have said before, the world is full of tough decisions. To be or not to be; should I stay or should I go; color or black-&-white; and so on until we get to the decision to either have carnitas or chicharrones or both. Life is tough, don’t you think? Often the best thing … Read more
Oh the world is full of decisions. To be or not to be; should I stay or should I go; color or black-&-white; and so on until we get to the decision to either have carnitas or chicharrones. Life is tough, I tell you. Sometimes the best thing one can do is not to go … Read more
My goal this week is to catch up with some of the pending items. Mexican carnitas was on top of the list. You can have 1/2 pound of carnitas with tortillas and all these different salsas for Q32/$4 and a Cabro or Gallo beer for another Q8/$1 at La Doña restaurant located on 4a calle … Read more
I was explained by these chicharroneros how they make their chicharrones, chicharrines, carnitas and costilla. First buy the best quality pork skin, meat and ribs. Cut all of it into fist-size pieces. Let all the meat marinate over night with salts and spices in the refrigerator. Next day, set the fire and pour chicharrones into … Read more
Carnita is the Guatemalan Spanish word for chunks of meat from pork. Chicharrón is the word for pork rinds or deep-fried pork skin which still keep a little bit of meat or fat. Chicharrines are pork rinds made from just the pork skin, no fat or meat left on the chicharrines (these are very crunchy). … Read more