These are consumed everywhere in Peru, and also in Colombia.
While in the US, the chicharrones shown above are the type most familiar to us, here in Peru, the term is used to describe any type of fried pork. A typical preparation is to deep-fry pork chunks and serve with lots of oil, potatoes and a citrus-based seasoning. I had this type in a sandwich from a stand in Cusco, complemented with some lettuce, tomato, onion, potato sticks and a mayo-based seasoned sauce.
It can also refer to fried chunks of pork fat, which is served as a component of a larger dish. As an example, one afternoon in Bogota, I had a lunch which consisted of a mix of seasoned ground beef, beans, plantains, avocado, a fried egg and topped off with a nice juicy chunk of fried pork fat. It was awesome.
2. Inca Kola
In case it is not apparent in the above photo, it was pretty awful. Imagine drinking liquified bubble gum, only sweeter. The appearance leaves a bit to be desired as well.
3. Churros with guava cream
Stay tuned for the next episode, where we'll delve into African game. We've only been here two days and already have lots of material...