What Is Chicharrón?
By the Grillers Puerto Rico editorial team. Meet our chef and restaurant
Chicharrón is fried or roasted pork rind — a beloved staple of Puerto Rican and Latin Caribbean cooking. Crispy, savory, and deeply satisfying, chicharrón is eaten as a snack, used as a key ingredient in mofongo, and appears across Puerto Rican cuisine as a seasoning, topping, and textural element. In Puerto Rico, chicharrón is not just a food — it is a cultural institution.
Chicharrón in Puerto Rican Culture
Throughout Puerto Rico, chicharrón is sold by roadside vendors, celebrated at festivals, and considered one of the most authentic expressions of the island's culinary identity. Puerto Ricans have a deep affection for chicharrón that goes beyond food — it's a taste of home, a memory of grandmothers' kitchens, and the defining sound (that first crunch) of a meal done right. The town of Bayamón is particularly famous for its chicharrón, drawing visitors from across the island and the diaspora. In Central Florida — home to one of the largest Puerto Rican communities in the United States — finding great chicharrón is serious business.
How Is Chicharrón Made?
Authentic Puerto Rican chicharrón begins with pork skin — thick, fatty, and carefully scored. The skin is first boiled or braised to soften it, then dried and deep-fried at high heat until it puffs and crisps into the airy, crackling texture that defines the best chicharrón. The result is a light, crunchy exterior with intense pork flavor. The seasoning varies by tradition — some rely solely on salt, others add garlic, adobo, or island spice blends. At its best, chicharrón should shatter at the first bite and dissolve into a rich, porky finish.
Chicharrón at Grillers Puerto Rico
At Grillers Puerto Rico, chicharrón is not an afterthought — it's a cornerstone. Our mofongo is made with real chicharrones blended into the plantain base, giving every mofongo its signature savory depth. Our Crocante de Pernil — one of the most popular dishes on the menu — features a mofongo shell wrapped in an entire layer of crispy chicharrón, stuffed with slow-roasted pernil and finished with pickled onions. It is, by any measure, one of the most spectacular pork dishes in all of Central Florida. Chef Jose Antonio Martin Grau has spent 25+ years mastering the art of Puerto Rican pork cookery — and every dish that comes from his kitchen reflects that dedication.
Sources and editorial notes
External references support culinary and cultural context, not claims about our kitchen or dietary certification. Restaurant dish details come from our menu; this guide is not attributed to a personal review by the chef.
A menu example: Crocante de Pernil is described as pork-rind-wrapped mofongo with roasted pork and pickled onions. Chuleta Kan Kan includes loin, belly and rib. Check the current menu and ask about ingredients, sauces and preparation when ordering. View the menu
Frequently Asked Questions
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3 locations in Kissimmee & Orlando — open daily for lunch and dinner.
Kissimmee: (407) 954-4545 · East Orlando: (407) 203-4752 · South Orlando: (407) 394-6445