Guatemalan Cassava with Pork Rind

Yuca con chicharrón is a simple Guatemalan dish of cooked cassava served with crispy chicharrón and pickled tomato salsa.

It’s a popular dish in Guatemalan markets and casual eateries, valued for the contrast between the soft cassava and the crunchy chicharrón.

Guatemalan Cassava with Pork Rind

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• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 kg of cassava (yuca), peeled and cut into pieces (about 2.2 lb)
• 500 g of chicharrón (fried pork rind) (about 1.1 lb)
• 3 of tomatoes, chopped
• 1 of onion, chopped
• 2 of pickled jalapeños, in strips (optional)
• to taste of lemon juice
• to taste of salt

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Instructions

1. Cook the cassava, boil the cassava in salted water until tender.
2. Make the salsa, combine the chopped tomato, onion, pickled chiles, and lemon juice in a bowl.
3. Season, add salt to taste to the salsa and mix well.
4. Plate the cassava, drain the cooked cassava and place it on a plate.
5. Add the chicharrón, spread the chicharrón over the cassava.
6. Top, cover with the pickled tomato salsa.
7. Serve, serve right away.

Tips for getting it right

• Cooking the cassava until tender but not falling apart is key to the dish’s correct texture.
• The chicharrón can be bought pre-made or made at home by frying pork pieces until crispy.
• The pickled tomato salsa is made fresh, without cooking, right before serving.
• It’s a simple dish, ideal for quickly preparing with few ingredients.

Traditional variations

• It’s a very popular dish in Guatemalan markets and casual eateries.
• Some versions add pickled cabbage to the tomato salsa.

How to serve

Yuca con chicharrón is served right away, with the pickled tomato salsa on top.

It’s a popular dish in Guatemalan markets, valued for its simplicity and flavor.

Recommended sides

• Corn tortillas

Did you know?

Yuca con chicharrón is a very common dish in Guatemalan markets, sold as quick, affordable food.

The contrast between soft cassava and crunchy chicharrón is what makes this dish so popular.