Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

We know, it sounds complicated, but Chicharrón en salsa verde is quite simple. It does need some time and specific ingredients, but they’re worth picking up to try out this recipe. If the idea of ...

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 ...