Chicharrón de la Ramos

Lore & Background

This type of chicharrón is believed to have originated between the 1970s and 1980s, though little is known about its exact origins or the people involved in its creation. Monterrey is a metropolis known for its wide culinary diversity, primarily encompassing foods of animal origin, and chicharrón is included within this cuisine. The name of this variant comes from the butcher shop named Carnes Ramos, a popular consumer company originally from the city, and it is considered one of the traditional dishes.

Reader's Guide

The Chicharrón de la Ramos holds significance as a distinctive element of Regiomontano culinary culture and heritage, alongside other dishes such as wood-cooked goat, roast pork, machacado, and carne asada. Its preparation method—using pork chin, frying in lard, and seasoning with herbs or salt salt—sets it apart from other Mexican chicharrón variations. The dish can be served in multiple ways, including tacos, gorditas, tortas, egg, discada, pizza, or bocoles, demonstrating its versatility within local cuisine. Its association with the Carnes Ramos butcher shop ties it to a specific commercial origin in Monterrey, though the exact creators remain unknown. As part of Nuevo León's culinary identity, it represents a localized adaptation of a broader Mexican food tradition, reflecting the region's emphasis on animal-based foods.

Did You Know?

• The Chicharrón de la Ramos is also called Chicharrón Regio.
• The dish gets its reddish color from achiote or a specific seasoning blend.
• The name comes from the butcher shop Carnes Ramos in Monterrey.