Chicharõ trenzado
chicharõ trenzado
Three strips of beef braided together and fried in their own fat, served with cassava.
What it is
Three long strips of rib cap or matambre (flank), fat and all, are seasoned with salt and lemon or bitter orange juice (apepu), braided, and fried slowly until crisp outside and tender inside. It is eaten in pieces with fried or boiled cassava. To keep it for several days, it is coated in toasted cornmeal.
Ingredients
History
It is a typical preparation of the Guaraní region, shared by Paraguay and northeastern Argentina. The name comes from the braid the meat is formed into before cooking, and because it keeps well it became a handy food to carry.
Did you know…?
Unlike other chicharrones in the region, it is made with strips of beef and their fat, not just pork rind.
When
San Juan festivities and family gatherings.
Where
San Juan fairs; copetines and traditional restaurants.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.