Who made the chicharron first?

by Carla Caraballo

“OMG, This is so delicious! Who started making this?”  That’s how our conversation started in a Dominican restaurant. My friend being Puerto Rican, immediately said, “We did of course!” I said, “No way.” As our debate continued, I couldn’t dismiss it. How and where did this “chicharron” craze start and who made it first? After several phone calls to family and friends the same answers were repeated, “The Puerto Ricans, the Dominicans…” It was to no avail.

I began to do the research. Several sites led me to recipes and seasonings. I changed my search criteria to ‘History of Chicharron’. This in itself was overwhelming, and I kept finding different recipes from South America and Mexico.

Although, chicharron is well known throughout all of Latin America,  I will focus on its origins between the Dominican Republic and Puerto Rico.

Made with different ingredients and cooking methods. Ranging from deep frying in oil, grilled, boiled, or baked. The pork is cut into small square like pieces from the rib area. Very little meat is used because the taste is really just in the pork skin—known in the U.K as “pork rind.” The pork is cut and marinated, to taste. Some use lime juice, vinegar, and/or pepper. This can accompany many sides’ like tostones, or made in mofongo, some make it in rice, or as a pupusa, stuffed flatbread with meat and beans. The variations are endless.  For the most part it is eaten by itself as a snack and must be eaten while hot to get the best taste.

As delicious as they are, you must eat them in moderation. If not, they could soon catch up to your waist.

Their nutrional values for one piece
One piece should consist of a rectangular piece of about 2-3 inches. Calories of this one piece are 96 and 54 from fat = 6.02gms, Carbs-4.82grams, Protein 5.45grams, Cholesterol 19mg, Sodium 299mg, Potassium 52mg, Fiber 0.2g, Sugar 0.1g, Protein 5.45g, Vitamin C 2%, Iron 3%. Remember the more you add ingredients and pieces, the higher these number become.

As I find this amazing fact, the next one surprised me. The first chicharron documented was in Bayamon P.R. May 22, 1772. In fact, Bayamon is nicknamed, “Ciudad Del Tapon” due to streets so crowded with people buying chicharron, causing huge traffic jams. My hat goes off to Bayamon, Puerto Rico.

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Disclaimer: The views and opinions expressed in this article are solely those of the author and should not be understood to be shared by Being Latino, Inc.

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