Colombian chicharrón is a piece of pork belly cooked and fried until it's crispy outside and juicy inside. It's one of the stars of bandeja paisa and is also eaten as a starter, with arepa and lime. At Tequendama Las Rozas, we serve it caramelized with panela and dark beer.
At a glance
| What it is | Cooked and fried pork belly |
| Where it's from | From all over Colombia, closely tied to paisa cooking |
| Eaten with | Arepa, lime and, in the bandeja paisa, beans and rice |
| At Tequendama | Caramelized chicharrón at Las Rozas; also in the cazuela, the Burger El Salto and the chicharrón ceviche |
Chicharrón here and there
In Spain, chicharrón means different things depending on the region: fried pork rinds, or pressed pork. The Colombian kind is something else: a piece of pork belly, often with the skin on, simmered and then fried in its own fat until the skin puffs up and crackles.
Tequendama's chicharrón
- Chicharrón caramelizado (Las Rozas): slow-cooked pork belly fried until crispy, caramelized with panela and dark beer, with a touch of flaky sea salt, papa criolla, arepa, guacamole and lime.
- In other dishes: the cazuela de frijoles, the Burger El Salto (Las Rozas) and the chicharrón ceviche (Las Rozas and Moments); the bandeja paisa comes with pork belly.
Frequently asked questions
What is panela?
Unrefined cane sugar in blocks, widely used in Colombia. Together with the dark beer, it gives the chicharrón a caramelized coating.
Is Colombian chicharrón the same as pork rinds?
No. Pork rinds are just the fried skin; Colombian chicharrón is a piece of pork belly with its meat.
Where can I eat Colombian chicharrón in Madrid?
The caramelized chicharrón, at Tequendama Las Rozas (C/ Escorial, 1). At Moments you'll find it in the chicharrón ceviche and in the cazuela bowl (subject to availability).
Updated October 7, 2026 · By the Tequendama Team · Next: Colombian picada · More from the guide