Fodor's Expert Review Chicharrones Doña Pola

Nothing says Cochabamba like a giant plate of fried chicharron (deep-fried chunks of pork), and nobody does it like Doña Pola. From the depths of her enormous copper pans, she has been serving up these super-crispy portions of pig on weekends for more than 50 years, and it's no secret that she is simply the best in town—come early. Athough it seems expensive (prices have risen with fame), it's still not bad, considering that each portion will easily feed two or three people. Open only for lunch on weekends.