This is the Pan Con Chicharrón sandwich at Cimera in Denver. The bread gets toasted in mayo. The pork belly slices are fried until they are crispy and golden. Rocoto Peppers are imported from Peru, turned into a paste, and then used to make a Rocoto Pepper Aioli. The sweet potatoes are torched with a bit of sugar. Salsa criolla is made with marinated red onions, cilantro, fresno chile, and lime juice. Then it gets pressed together and sliced. This sandwich is available every day for lunch.
