Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.