Smartening up the Chicharrón Technique. And Italy too.
To fill out the chicharrón thread, and in case you missed this in her comment, here is Sonia Bañuelos on chicharron in Zacatecas which is toward the north of central…
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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