Sometimes when I make a grilled cheese sandwich, I deliberately load the bread with far more cheese than it can handle, knowing full well that as the sandwich cooks, the cheddar or Emmentaler will ...

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 ...

Crunchy, salty and almost all fat. If you're talking snacks, it's hard to beat a description like that. Chicharrones -- bits of fried pork fat -- are quite popular in Pueblo, and they also figure in ...