Fritada con arroz y frijol

A rich and flavorful Salvadoran specialty made with a mix of pork cuts including cheek, ears, snout, heart, and liver. These tender cuts are sautéed with crispy chicharrones, tomatoes, onions, bell peppers, and fresh mint to create a bold, rustic dish full of deep, savory flavor. Fritada is a true celebration of nose-to-tail cooking, often enjoyed with yuca, tortillas, or pickled vegetables