Capirotada
Two great blogs just happen to hit independently on the interesting dish, capirotada. First there was Ken Albala with it history in the European Renaissance. Then jumping down the centuries…
Read morePasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
Read morePork and Pork Rinds. Why so Popular?
In response to Kyri and Adam. Two separate questions here. The first, which I take it is implicit in Adam’s comment, is that fried pork rinds are also popular in…
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