Today, we explore the delicious world of chicharrones at Nano's Chicharrones in San Jose; a home-based restaurant where the backyard is transformed into a culinary laboratory delivering some of the crispiest, juiciest bites imaginable. Located in East San Jose, the husband and wife team of Juan and Elizabeth Ballona have broken new ground in the chicharron game, as noted in a compelling BayAreaFoodies TikTok video that captures the magic of their culinary creation.
@bayareafoodies From @nanoschicharrones (instagram) in san jose #sanjose #chicharrones #bayareafoodies #crispy #guacamole ♬ 2516 - Luna Li
Juan Ballona, the mastermind behind Nano's Chicharrones, begins his day early in the morning, wearing safety goggles and a heavy-duty apron as he heats up lard in a copper cazo, or frying vessel, to achieve that irresistible crispiness. According to the San Francisco Chronicle, Nano's is marked by their unique use of thick pork belly, fried to a deep, dark orange with a smooth skin, straying from the more standard bubbly exterior found with other chicharrones.
As captured in the aforementioned BayAreaFoodies TikTok video, each bite reveals the perfect balance between crispy, crunchy skin and succulent, juicy meat. The guacamole, with its refreshing zestiness, acts as a pleasing complement to the chicharrones, while the powerfully spicy salsa verde and roja provide the proverbial cherry on top, accentuating the flavors of each bite.
The story of Nano's Chicharrones actually began during the early months of the pandemic in 2020, when Juan, a former butcher, initially prepared chicharrones for friends and family. In May 2020, Elizabeth used her social media marketing skills to post a TikTok video featuring her husband's culinary talents, leading to an overwhelming influx of messages from people eager to taste the mouthwatering creation. Since then, orders have been flooding in, with some customers even traveling from Southern California just to bring back suitcases filled with the tantalizing treat.
Originally, the couple sold only 10 pounds of pork on weekends as a side hustle, but in response to the sharp increase in demand, they have since expanded to selling between 100 and 120 pounds per day, or 300 pounds per week. And while they do have their sights set on opening a restaurant in the future, for now, Juan continues to work his culinary magic in their backyard, increasing the number of cazos from one to a total of four.
Interestingly, chicharrones are not the only offerings available at Nano's. They occasionally serve extra-large "Tijuana-style" tacos, made with thick, pita-like flour tortillas, grilled cheese, simmered chicharron in salsa, and beans, as well as chicharron guiso (stewed protein) served with rice and beans, or stuffed into fluffy tamales.
Juan Ballona's origins in the chicharron trade trace back to his teenage years spent in Mexico's Distrito Federal, where he observed his uncles frying chicharrones in bubbling cazos. The secret to his mastery lies in his meticulousness, from shaving off excess hair and drying and salting the pork a day in advance to taking on all cooking responsibilities personally. Such dedication and passion have enabled Nano's Chicharrones to become a Bay Area sensation
