What: Slow-cooked, roasted, and fried slices of pork belly including pork skin, fat, and meat, chicharrón is best when fresh. Some pieces are soft, fatty, and meaty; others are salty and crispy—it’s the height of porky decadence.

Where: Every Saturday, the old mago (magician) at El Mago de las Fritas (5828 SW 8th St., map) makes delicious fresh chicharrón; order one and he’ll chop it up for you.

When: Mon-Sat, 9am-8pm

Order: The chicharrón (about $2.15 for a small portion), and don’t leave El Mago without a frita! Another Saturday special here is ajiaco, a hearty Cuban stew.

Alternatively: You can also find the good stuff at El Palacio de los Jugos (multiple locations including 5721 W. Flagler St. near NW 57th Ave.; map); it’s sold inside the grocery part of the “palace” near the juices.