Bayamon

History
Bayamon was established on May 22, 1772.  Bayamon is called “El Pueblo del Chicharron” (city of the cortex of the pig) and “People of Science.”  Juan Ramirez de Arrellano established the area as a city on May 22 1772.  It is said that its name comes from a local Indian chief named Bahamon.  Others claim that the name came from the Taino word “Bayamongo” which is the name of one of the rivers crossing the city.  Either way, the name is of Taino origin, and perhaps has a relationship with a chief.

One of the largest cities in Puerto Rico, Bayamon is situated in what is considered to be the metropolitan area of the island. Bayamon shares its metropolitan area status with San Juan, Guaynabo, Catano, Toa Baja, Carolina and Trujillo Alto.  Bayamon has always been a progressive city. Unlike Ponce, Aguadilla and Mayaguez, it does not have an airport because of its proximity to San Juan, the capital of Puerto Rico.  In the city’s early days, before having its own streets, communication was via the Bayamon River, which was the main route between San Juan and Bayamon.
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Typical Food
The food that has given fame to this village is chicharron pig, also known as “Chicharron Bayamon.”  The dish is traditionally served with loaf bread, better known as “slap bread.” We know from several documents relating to the time of the Spanish conquest in Puerto Rico that the conquistadors brought cattle and pigs with them.  Thus, the general population of Puerto Rico eventually added the consumption of pork, and therefore chicharron, to their diet.

It is said that since the late nineteenth century, against the house of Don Jose Celso Barbosa on the streets of La Palma, Don Luis was “The Noco” and was well known for his preparation of chicharron.  Little by little the Don Luis chicharroneros were becoming the more popular fry in Bayamon.

Gradually, the production and distribution of this product was linked to the development of a main domestic industry. The families of Don Cruz Pacheco and Don Pepe Serrano and his wife Gloria Sanchez highlighted this process on Comerio Street. Both families were learning the art of preparing this rich fried food from their ancestors.

With the passing of time the economic situation led them to join together to market chicharron. At first the work was done with very rustic utensils, with boilers of stone and wood. The Sanchez Serrano family began looking for firewood and came to a place, where the stadium Pepin Cestero is now located, with the remains of a demolished house.  This led to the development of wooden carts for the distribution of the product, which was becoming popular everywhere.

Today the distribution system has changed, of course; chicharron can be purchased at any commercial establishment in and out of Bayamon.