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Chicharrón as good as Watsonville's Mi Pueblo in SD?

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I spent the past 5 days up in Santa Cruz and made dinner for a friend's parents one evening. I wanted to serve chicharrón as an appetizer with two homemade salsas to my chies en nogada, so I picked up some at the Cocina portion of this Northgate of Nor Cal.

It was Outstanding - I believe the best I have had North of the border. With just enough meat or carnita to push it over the edge. I could tell it was super fresh and well made. SD versions I have had seem just to pale in comparison - stale, dry, 'off' tasting. Puede alguien me ayuda?

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