Chicharrón de Pulpo
Crispy Fried Octopus
Yes, keto as served. About 3g net carbs per serving, lower than 9 in 10 Mexican dishes.
What it is
Tender octopus tentacles, first slow-cooked or braised to soften, then seasoned and deep-fried until crispy, mimicking the texture of pork chicharrón. Typically served simply with fresh lime, cilantro, and a side of spicy salsa. A protein-rich dish perfect for sharing, made without any starchy breading.
Key ingredients
Octopus, frying oil (e.g., canola, vegetable, or lard), salt, pepper, lime, cilantro, optional salsa (tomato, onion, chile).
Optional tweaks
Confirm no breading or flour is used for frying. Request only fresh lime and simple salsa (pico de gallo) without added sugars.
Watch out for
Starchy breading, sugary accompanying sauces or marinades, high-carb side dishes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Mexican menuAll 435 Mexican dishes ›
