Comments on: Chicharrones de Pollo: Don Nicolas’ Delicious Dominican Chicken Cracklins’

By: Samantha from Maine

Samantha from Maine — Fri, 03 Jun 2011 16:38:41 +0000

Wowza…This is going on the list, for sure!

By: Jonny & Amy

Jonny & Amy — Thu, 02 Jun 2011 22:55:23 +0000

@Heather: that’s a fascinating question and one I’d be interested to learn more about. Knowing the Spanish aversion to anything hotter than pimenton, I might suggest that as an influence on Argentina’s mild cuisine too. As you probably know, I’m also fascinated by tales of immigration too, and while I know a lot of Americans describe themselves as hyphenated in one way or another, I wonder how many how their ancestors arrived and what ports of call they may have passed through en route?

By: Bob

Bob — Tue, 31 May 2011 03:44:17 +0000

Wow…I want smell-o-vision…
I can (imagining them in my mind) feel them crisp in my mouth…OMG…

I am HUNGRY NOW! Shucks…

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Mon, 30 May 2011 06:11:58 +0000

I think my fat-and-chicken-loving heart could devour an entire chicken prepared this way. Bring on the fried and bring on the spice! What a treasure you found.

By: Heather

Heather — Thu, 26 May 2011 17:09:31 +0000

Is the milder food of Argentina a reflection of its high German immigrant population? My own great-grandfather moved through Argentina from the Old Country before bringing his family through Ellis Island. Fried chicken, though. With beans, rice and tostones? Yes, please.

By: Jonny & Amy

Jonny & Amy — Thu, 26 May 2011 16:38:55 +0000

@Noelle: it’s in the interests of full-disclosure. We don’t want anyone who makes them to be under any misapprehension that they are in any way good for you!
@Joan: I was totally confused by that terminology when I first moved here. People would talk about “that Spanish guy”, and I would be thinking, “oh that’s cool, I wonder where in Spain he’s from”, and they’d mean just some dude who either spoke Spanish or who looked vaguely Latino. To be fair, we Brits aren’t immune from making horrible ethnic and linguistic generalizations either. We refer to all South Asian restaurants as either “Indian” or just plain “curry houses” when there’s a huge difference in cuisine, culture, language and religion between a Pakistani, Tamil, Gujurati, Bengali, etc. establishment. Shame on us all, frankly.

By: noëlle {simmer down!}

noëlle {simmer down!} — Thu, 26 May 2011 16:21:30 +0000

Can I just say how much I love that you have a whole blog category tagged “unhealthy”?

I will have to ask my Puerto Rican future MIL about these chicharrones de pollo and why she has never made them for us.

By: nonna

nonna — Thu, 26 May 2011 15:22:19 +0000

OMG!!!!that looks so good to me! and I do agree that not every latin restaurant is spanish –hence Tamarindos

By: Joan Nova

Joan Nova — Thu, 26 May 2011 02:07:15 +0000

You hit a nerve here. I’m always bugged by people calling everything from Latin, South America and the Caribbean “Spanish”. I’m glad you see the difference and so stated it.

I haven’t had chicharrones de pollo in a while but recognize this as a good recipe. And, yes, it’s always served with piccante.