Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This snack, prepared from pork belly (barriga de cerdo), is known as chicharrones tradicionales (traditional) in Spain, and they are popular in some Latin American countries, such as Colombia and Cuba. In Mexico, this type of chicharrón has been a staple in its northern states for a long time, particularly Nuevo León, and more recently, it is being embraced nationwide ... click on title for more
Chicharrón is a type of food originated in Spain, and from there, it became traditional also in many of its former colonies, including Mexico, some Central and South American countries, as well as The Philippines (chicharon). Preparation of chicharrón usually involves cooking pieces of fatty meat and/or skin until they are very crisp, mostly pork, although there are some variations with mutton, beef, chicken, and even dried sheets of wheat dough. Recipes for chicharrón vary greatly from country to country, and even from region to region within one country, as is the case in Mexico ... click on title for more
In Mexico, it is common to have fried pork rinds just crumbled into a warm corn tortilla, topped with any salsa and enjoyed as a taco; snack size pieces are also served as chips with a bowl of salsa on the side. When there are leftovers from a party or family gathering, it is very convenient to cook them in sauce (sometimes leftover from the party as well), but as a guisado (stewed dish), this Mexican classic is prepared as a staple for any taco bar or burrito line-up … click on title for more
My Slice of Mexico 