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  • Post #31 - March 13th, 2006, 12:52 pm
    Post #31 - March 13th, 2006, 12:52 pm Post #31 - March 13th, 2006, 12:52 pm
    Jeff, I think I had Chicharones at a friend's birthday party that were totally different than these. They were grilled and had been scored in a diamond pattern, like fried whole fish in Chinatown or like some people do mangoes. Any idea what these are and if I can get them somewhere? (they were delicious, but extremely indigestible, being almost all fat)
  • Post #32 - March 13th, 2006, 1:43 pm
    Post #32 - March 13th, 2006, 1:43 pm Post #32 - March 13th, 2006, 1:43 pm
    That is how the pork skin/fat comes out at carnitas places. To guarantee that you get it, be at the carnitas vendor (groceries, meat markets, or one of the specialists) pretty early in the am. Not entirely sure about the grilling aspect. I suppose you could toss the scored carnitas skin on the grill. You might also go to La Unica, T&C or other places that sell lechon horneado (as opposed to Mexican carnitas) and get the chicharon. Same advice about getting there early.

    Where did the pork skin at the party originate?
  • Post #33 - March 14th, 2006, 3:42 am
    Post #33 - March 14th, 2006, 3:42 am Post #33 - March 14th, 2006, 3:42 am
    theswain wrote:I live near the end of Howard. I'm in need of some good places to eat out up here. Any suggestions are welcome!

    Be sure to check out Bar-B-Que Bob's.

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