Chugchucaras

Chugchucaras is a traditional Ecuadorian dish, particularly popular in the city of Latacunga, located in the Cotopaxi Province. The dish is a combination of fried pork (chicharron), potatoes, mote, fried ripe bananas (plantains), and pork rind. It is typically served with a side of llapingachos (a type of potato pancake) and a small salad of lettuce, avocado, and tomato.

History

The name "Chugchucaras" is derived from the Kichwa words "chugchu" and "cara", which translate to "pig" and "skin" respectively. This name reflects the main ingredients of the dish, which are pork and pork rind. The dish originated in the city of Latacunga, where it is still a popular choice for both locals and tourists.

Preparation

The preparation of Chugchucaras involves several steps. First, the pork is marinated in a mixture of garlic, cumin, and beer. It is then deep-fried until it becomes crispy. The potatoes, mote, and plantains are also fried separately. The pork rind is prepared by boiling it in water with baking soda, then frying it until it puffs up. All the components are then combined and served with llapingachos and a small salad.

Cultural Significance

Chugchucaras is not just a dish, but also a cultural symbol of Latacunga and the Cotopaxi Province. It is often served during festivals and celebrations, and is a common choice for Sunday lunch. The dish is also popular among tourists, who are drawn to its unique combination of flavors and textures.

See Also

• Ecuadorian cuisine
• Latacunga
• Cotopaxi Province
• Chicharron
• Mote
• Plantains
• Llapingachos

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