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Best Chicharrón de la Ramos in Chicago
“Pork chin fried in lard, seasoned into a reddish crust. A Monterrey signature.”
What the real thing tastes like
The Chicharrón de la Ramos or Chicharrón Regio, is a local variation of the traditional Mexican chicharrón originating in Monterrey, Nuevo León, although the local version differs in its seasoning process after pressing. The pork rind comes from the pork chin (chin) and is fried in lard, which is then seasoned with herbs or salt salt, giving the dish its reddish color. This dish is part of the culinary culture of Nuevo León, as it is prepared in a way that is unlike its variations in other states of Mexico.
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Chicharrón de la Ramos arrives from Monterrey with a particular identity—pork chin skin fried in lard, then dressed with herbs or salt until it turns a deep reddish hue. It's a regional pride of Nuevo León, prepared distinctly enough from chicharrón made elsewhere in Mexico that locals claim it as their own. The technique after frying, where seasoning happens, is what sets this version apart.
Order it here when it has
- distinct regional technique
- culinary pride of Nuevo León
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