In Spain, the Philippines, Panama, Colombia, Guatemala, everywhere I’ve ever heard the word, chicharron means “deep-fried pork skin”, but the comments below and wikipedia will make me pay more attention in the future to chicharron. Especially in Bolivia, where chicharron is ribs. whaaat.
In at least Lima, chicharron means “breaded deep-fried fish strips”.
I was dumbfounded yesterday when i found out.
I’m found dumb fairly often. I cannot confirm whether this is a Lima-only idiosyncrasy or if there were fish strips in Cusco that I never got to try because i was avoiding “chicharron”.
I like peruvian chicharron, I’m not a huge fan of pork cracklings.
Upper left is ceviche, upper right is tiradito, which is basically Peruvian sashimi, often served with aji, a blended rocoto pepper cream sauce
Was going to guess upper left was raw too but tough to tell with sauce. Both look fantastic. Can imagine this with a crisp beer or 5.
Truth, I had a big ol pilsen with this rondo(sampler) yesterday, very satisfying.
You got it, ceviche is raw fish “cold-cooked” in a citrus/fish stock sauce that I didn’t really get into until this year. Really until Cusco, which changed the ceviche game for me.
Although one place in Panama was great, too.