Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I had a jar of green sauce left in the cupboard, and in the freezer, I found a bag of my homemade pressed pork cracklings (chicharrón prensado). The most popular way to cook chicharrón prensado is in a red guajillo pepper sauce, but it is equally delicious in a green sauce, especially with some add-ins, like potatoes, or melting cheese ... click on title for more
This preparation hardly needs an introduction; many corn dough based antojitos ("little cravings", Mexican snacks) are filled with this delicious stew of chicharrón prensado (pressed pork cracklings) cooked in a red guajillo pepper sauce ... click on title for more
In Central Mexico, specifically Mexico City, unless specified otherwise, a “gordita” is formed from masa (nixtamalized corn dough), and filled before cooking, traditionally with either refried beans, or chicharrón prensado ... click on title for more
Chicharrón prensado is made from the bits left behind after frying large batches of pork meat and rinds (such as carnitas or chicharrón). The leftover bits are collected from the bottom of the pot, and pressed into perforated moulds, to compact the bits of meat, fat and skin into a block, and squeeze some of the melted fat out. In Mexico and some parts of the USA, it is possible to buy chicharrón prensado, but I have never seen it here in Canada ... click on title for more
The month of May is recognized as Asian Heritage month in Canada; this time, I am writing about the Filipino-Mexican connection, and sharing a recipe from the Philippines, Adobong Sitaw with Chicharon, which could almost be Mexican ... click on title for more
My Slice of Mexico 