Chicharrón de la Ramos · Mexican · Main Course
Chicharrón de la Ramos
Born in Mexico
“Pork chin fried in lard, seasoned into a reddish crust. A Monterrey signature.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention distinct regional technique first
6 in 10 say it's worth it for the culinary pride of Nuevo León
6 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- distinct regional technique
- culinary pride of Nuevo León
Know before you go
Want it delivered?
Order Chicharrón de la Ramos for delivery
