The Best Chicharones are in Villamae

[Chip]

Hablando de chicharron - the best part for me is to get a good peice of the crispy skin with just a little bit of fat andjust a little bit more masa and then eat it with plastanos con agria y unas frias grandes.

[Berzin]

So if I'm supposed to get to Villa Mella to eat this delicacy, how do I get there from the Colonial Zone by publico and where do I get off?

Is there a specific place to get these chicharones or would anyplace do?

I am assuming that people here who frequent Villa Mella have a particular spot that is their favorite, so please-let us know!

[GringoCArlos]

Berzin, take the publico from the Parque de Independencia at the end of El Conde, and go down Avenida Bolivar (the one-way street that runs to the west). Get out at Avenida Maximo Gomez, and catch a guagua or publico that goes north ( "arriba" para los publicos) on Maximo Gomez.

Go a loooong way north, past 27 de Febrero, past John F. Kennedy, past Cementerio Nacional, over the river, and keep going. You will come up a big hill on the other side of the river, and then the road will jog a bit and continue north.

This area is Villa Mella- just ask the driver or the passengers where you can get chicharron, and they will drop you off near somewhere that sells it.

[Berzin]

Thanks for the directions!!!

[Coco Glaze]

They taste especially well with Mofongo.

[sollie]

Gotta admit, I love chicharron. Once every other week and I double my daily dose of blood pressure/cholesterol meds. Only if they've been cooked recently, though.
I eat the Mexican version and wonder if they are the same in the RD? Not just deep fried pork, ( that would be carnitas ) but extra thick pieces of bacon meat with the skin left on, deep fried until crispy. I always feel guilty when I eat them but, man, when they are fresh and cooked in a good oil ( peanut ), they are off the hook. If they are more than a day old, they are dreadful. Is this the same thing?

Sollie

[Funnyyale26]

Originally Posted by sollie

Gotta admit, I love chicharron. Once every other week and I double my daily dose of blood pressure/cholesterol meds. Only if they've been cooked recently, though.
I eat the Mexican version and wonder if they are the same in the RD? Not just deep fried pork, ( that would be carnitas ) but extra thick pieces of bacon meat with the skin left on, deep fried until crispy. I always feel guilty when I eat them but, man, when they are fresh and cooked in a good oil ( peanut ), they are off the hook. If they are more than a day old, they are dreadful. Is this the same thing?

Sollie

Yes, I think it would be the same. This is how our version looks like...

[montreal]

drooolllling all over my keyboard.
I have also heard from many that the best chicharrones are in Villa Mella

[M.A.R.]

Wow that looks delicious, but please not with hair, yuk.

I had Chicharron in Tampa, FL this weekend, and I was surprised that it was delicious, crispy and very tasty, no bad pork taste, very fresh and very nice.

[sollie]

Thanks Funnyyale. Very similar. Yummy.