Eating Chicharon

Eating chicharon with vinegar is a stimulating experience. You can feel your mouth water as the moist, sour scent of vinegar hits your nostrils, then flows down to your throat and diffuses in your lungs. Eager to taste this scent, you pick up a small piece of curled chicharon and dip it into the vinegar, slowly, carefully, taking care not to soak the whole piece so as to keep some of the salt in the chicharon. The air bubbles on its surface crackle as it comes into contact with the vinegar. Then as you take a bite, you hear a high-pitch crunch and you feel as if you were eating air. You taste the salt dissolving and feel the bubble tingling and clinging to your tongue. The acid taste of vinegar mixes with the salt, giving you a flavor that leaves your mouth watery and drooling for another taste of this salt and vinegar combination.