Chicharrón de Papada
Chicharrón de Papada is a traditional Mexican dish consisting of crispy, deep-fried pork jowl (the fatty cheek and jaw area). It's a popular street food and market snack, often served in tacos, tortas, or on its own with salsa, lime, and onions. The dish is particularly associated with the culinary traditions of central and southern Mexico.
🍽️ Nutrition at a glance
This dish is very high in fat and provides a significant amount of protein, with minimal carbohydrates. A typical serving is calorie-dense, primarily from animal fats and protein, and is a good source of minerals like iron and zinc.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 5.0 mg |
| Phosphorus | 200 mg |
| Selenium | 15 mcg |
| Potassium | 250 mg |
| Choline | 60 mg |
Per 1 serving (about 100 g, roughly 3-4 oz) · estimated, varies by recipe
💡 What's interesting
Culturally, Chicharrón de Papada is a beloved example of 'antojitos' (street snacks) and showcases the nose-to-tail eating philosophy. Nutritionally, while high in saturated fat, it provides highly bioavailable heme iron and B12, nutrients often sought in traditional diets.
