#21  
Old June 06, 2009, 08:45 AM
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I think that is what we call pernil in the case of being pork meat.
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Old June 06, 2009, 12:56 PM
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Quote:
Originally Posted by tacuba View Post
CORTES DE PUERCO: CUTS OF PORK




Codillo: Hock (Braise, stew)

In some places, the upper, meatier part of the hock is called the chamorro. It is usually stewed or braised, and frequently served in a tomatillo-based green sauce.
Why do you call "pecho" a la "paleta" or "paletilla"? "Pecho" is behind.
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Old June 06, 2009, 04:05 PM
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@Elaina: "chamorro" is used as "pantorrilla" only in very colloquial language... at least in Mexico. And Tacuba is right, it comes from the pork's leg.

María tiene buen chamorro. (María has nice legs.)
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Old June 07, 2009, 06:52 PM
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So I shouldn't use chamorro? I should say pantorrilla?
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Old June 07, 2009, 08:48 PM
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Pantorrilla will be universally understood. In more formal conversations, be aware that "chamorros" might sound rather weird.

Anyway, most of the times, "chamorros" is used by men to talk about a woman's calves:

¿Ya viste a María con falda? Tiene buenos chamorros.
Have you seen María with a skirt on? She has nice calves.
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