For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Enrique Olvera is ...

The phone’s persistent ringing is what finally got me out of bed. It was early on a Friday morning. I was taking advantage of my shift starting a little later on Fridays and was sleeping in. “Ani?” It ...

Combine all ingredients in a small bowl. Grind into a fine powder in a coffee grinder. You may need to do this in batches, depending on the size of your grinder. The spice mix should be kept in a ...

In the U.S., chicharrón typically means pork rinds - and possibly pork cracklings or the crispy skin on pork belly. But it's one of Mexico's most versatile foods, eaten alone, in tacos, in stews or in ...

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. Every brand of chicharrones is different, sopping up more or less of the ...

Despite what the supermarket aisles may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Ever wondered what those plastic-like orange pellets in little plastic bags hanging in your local Mexican bodega are? Chips? Candies? Some inedible substance? Here’s your answer: Their name is ...

Chef Charlie Hernandez from Manny's Mexican Kitchen joined Good Day to share a crispy pork belly with guacamole recipe. King Charles' new Rolls-Royce makes its debut – here's what's under the hood ...