Chicharrones (CC photo by You Area0 courtesy of Flickr)

Ridiculously indulgent, but totally worth the strain to your arteries, Chicharrones are fried pork rinds that have a light and crunchy texture that offers the perfect crunch. In mexico, pork rinds are served in tacos or on the side of dishes. Sometimes they are used as a topping adding delicious texture to food or are simply eaten like chips.

Ready for frying (CC photo by You Area0 courtesy of Flickr)

The chicharrones are made by frying pork skin. The pork skin is first soaked in hot, but not boiling water, to ready it for hair removal. The skin is then skinned to remove only the hair and any leftover fat still remaining. After a second soaking, this time in boiling water, the skin is hung out to dry. Rods are usually placed to spread out the skin and ensure proper drying.

Up close with a chicharron (CC photo by CB Castro courtesy of Flickr)

After drying, the skin is cut into strips and fried, usually in a large cauldron or wok. Often the chicharrones will be fried multiple times with a waiting period in between. These multiple fries ensure a perfectly crisp result. Shopping throughout Mexico will probably bring you to a stall where you can watch them being made and then take a culinary souvenir back to the hotel.

Piles of chicharrones (CC photo by Finnadat courtesy of Flickr)

Chicharrones are not healthy, by any means, but they are similar to potato chips in fat and sodium. Many who hear about this delicacy gasp in horror. However, dig in and enjoy this once-in-a-while splurge. The texture is likely to please one and all and they truly are an addiction when served with some fresh made salsa. Known by cracklings by some in Mexico, Chicharrones are the delicious fried pork rind that tops any dish and leaves you begging for more.