Chicharronnes
Imagine thick cuts of fatty pork belly, deep-fried golden and crunchy, with layers of the fat melting in your mouth as it unleashes a fiesta of flavors to your palate’s delight… yes, these good things do exist. Presenting the Chicharronnes, one of the highlights of any Mexican culinary adventure. This is heart-stopping goodness at its tastiest (warning, that was not purely a figure of speech, please indulge in moderation, if there is such a thing).
Chicharronnes is typically a pork dish, but modern day Mexican culinary adventurists have also come up with other variants. There are now some Chicharronnes made from chicken, mutton, or beef, though they admittedly do not taste the same as pork.
Chicharronnes can be eaten on its own (the mere thought of it is probably making you crave already), but is often eaten alongside tacos, tlacoyos, or gorditas. It goes well with salsa, too. Some traditional stews are also now getting a remake when cooks add Chicharronnes to the recipe, thereby adding a new flavor, a new kick, and an amazing texture to already well-loved familiar dishes.