Pasta 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 moreGreek Pig Slaughtering, Shoes, and Chicharrón
I really don’t have pig slaughtering on the brain, though it seems to keep coming up on this blog. Here’s an interesting description of pig slaughtering on one of the…
Read moreChicharrón
If you are a fan of fried pork rinds, go right now to Mexico Bob’s exhaustive discussion of chicharrón, Mexican for fried pork rind. You will never want to touch…
Read more