Chicharron is one of the traditional dishes typical of the city of Cusco. Dee fried pork, it is prepared in different parts of the city and at patronal celebrations throughout the year. Its presentation varies depending on where it is prepared, either in the south of the city or in the north.
Saylla is located south of the city of Cusco, about 40 minutes. This place is characterized by the preparation of the typical dish of chicharrón. It is cooked in a “paila” (that is, a large pan) where the chopped pork is fried.
The accompaniment is essential. It consists of boiled potatoes that are then and then fried. The salad is the same in all places, onion and mint with a little salt, giving it a unique flavor.
Finally, the dish is accompanied by “mote” (dry, hydrated and boiled corn). All this with the inevitable uchucuta (rocoto ground with aromatic herbs) next to the dish, turning it into an unequaled pleasure.
In the north of Cusco we find the villages of Poroy, Chincheros and Maras where chicharrón is also prepared. In this area the dish is known as “mancha Chicharro” and it is given this name because it is prepared in a manca or clay pot.
In this zone the presentation of the accompaniment is different, since the potato is parboiled and unpeeled. In addition, the dish is presented with a stuffed rocoto, obtaining a different but equally exquisite presentation.
The onion salad with mint and a little salt does not change at all, likewise the “mote” , but in this case accompanied with puspu (boiled beans), altogether make this dish one of the best.
The chicharrón of the city of Cusco, whether from the north or south, offers different options of accompaniment and still maintains its irresistible essence for the palate.
