Doña Pola has been serving Cochabamba's signature chicharrón on weekend mornings for more than 50 years, and the queue that forms outside is a reliable indicator of how good it is. The pork is fried until deeply crispy, served in generous portions with mote (large-kernel corn), potatoes, and a sharp salsa. A full plate — comfortably enough for two — costs around 80 bolivianos.
This is strictly a daytime, weekend operation: Doña Pola opens on Saturday and Sunday mornings and closes when the food runs out, which can be before noon if the queue is long. Go early.