When we announced it, the caption read: «No es Castacan… Tampoco Chicharron.. ES CASTACON» — it's not castacán, it's not chicharrón either, it's Castacón. It sounds like a joke and it is one, but it's also an exact description of the dish.
Castacán is Yucatecan
Castacán is a cut taken from the belly of the Yucatecan cerdo pelón. It carries its fat and comes covered by a sheet of skin that's left to crisp, so every bite is soft and crunchy at once. In Mérida it's eaten mostly in tacos and in tortas, and it has been a local thing for decades.
Chicharrón, on the other hand, is one of those words a Colombian knows with their eyes closed: it's the thing that cracks on a bandeja paisa. Two kitchens, two pigs, two ways of doing it.
What lands on the table
Over two hours in the oven. Made to be pulled into tacos and shared, with handmade tortillas, patacones, plantain chips, guacamole and our own ají.
That's the crossing, and it isn't a figure of speech: pork cooked the way it's cooked over there, eaten in a taco with a handmade tortilla the way it's eaten over here. It's the dish that explains this place best.
Right now it's $750 and it belongs to the plates meant for sharing, not to the individual ones.
See it on the menu, with a photo
How we announced it in April 2026
This article started out as this — the caption we published on social, exactly as it went out:
It's back: not Castacán… not Chicharrón either.. IT'S CASTACÓN 🎉🐖
And this time with delivery, mooor!! 999 251 8262
🐖 Over 1 kg of oven-roasted Castacón 🥑 Guacamole 🌮 Handmade tortillas 🍌 Patacones 🇨🇴 🌶️ Hot sauce and 🍋🟩🍋🟩
We're launching it at 749
