Mexico City: Chicharrones Con Salsa Verde
This is an odd thing for me. I'm a huge fan of pig skin - not laced, cooked - but this dish almost seems to defeat the entire purpose. The only way I've ever enjoyed chicarrones has been crispy. This dish negates that entirely by offering it soggy in a green salsa. Somehow it manages to work. The skin is chewy and dense, the salsa adds spice. I only had a small bowl of it, I'm don't think I'd choose to make something like this myself, or even pass up a crunchy roasted chicharron for it, but I don't find it to be the sacrilege, I had initially considered it.
::c::
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