# data[].attributes.body
To extract the juice, the sugarcane is squeezed by a machine.The sugarcane juices are cooked in giant pots and stirred every 5 minutes by a person.The juices begin to thicken and are then poured into other clean pots by the person in charge.When the juices are ready, they are transferred to wooden molds by the person in charge.Afterward, the wooden molds are removed, and each panela is packed into an individual bag by a person to complete the process.

# data[].attributes.body
1. The "Maiz pelado" is cooked.

2. The "Maiz pelado" is ground when it cools.

3. The fresh cheese is grated and mixed with the dough.The salt and some sugar are added.

4. The dough is shaped into balls filled with cheese and then flattened.

5. The arepas are cooked on a charcoal stove with butter.

# data[].attributes.body
1. The "Maiz pelado" is cooked in water.

2. The "Maiz pelado" it's ground when it's cold.

3. The cheese is grated and mixed with the dough.

4. Salt and a little sugar are added.

5. The dough is shaped with balls filled with cheese, which are then flattened.

6. The arepas are cooked on a charcoal stove with butter.

# data[].attributes.body
The pork skin is cleaned carefully to remove any dirt or hair. Then, the pork belly is cut into medium-sized pieces, making sure that each piece has both meat and fat. Salt and sometimes baking soda are added to help the skin become crispier. After that, the pieces are left to rest for a few minutes so the seasoning can be absorbed.

Next, the pork pieces are boiled in their own fat or in a bit of water until the liquid evaporates. Once this happens, the pieces are fried slowly in the remaining fat. During this process, the pork is turned several times to make sure it cooks evenly and becomes golden and crunchy.

Finally, the chicharrón is removed from the hot oil and is placed on paper towels to absorb the excess fat. When it cools a little, it is served hot and crispy, often with lemon, arepa, or yucca.