La Chicharronera

The green sauce was invented in 1990 by Alma Ruiz, an entrepreneurial woman originally from Huehuetenango, Guatemala. The name originates from a restaurant called where carnitas and chicharrones are sold. Ruiz never liked CHIMICHURRI (Rioja-based sauce made from oil, salt, vinegar, garlic, dried ground chili pepper and aromatic herbs, which is used to accompany roasted meats.), So he created his own recipe, to Make it less fatty. The process of the creation of the sauce was carried out together with a food engineer, where each component of the recipe was specifically studied to be able to make without chemical or artificial preservatives and achieve a correct fusion of food.