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4 to 6
Easy
By Bricia Lopez and Javier Cabral
Published 2019
Chicharrón’s texture when it soaks a bit in black bean broth is an essential Oaxacan experience. It’s not completely crunchy and yet not completely tender, and, when eaten in black beans with torn pieces of tortillas, it makes such a filling breakfast. It hits the spot when you need just a little bit more out of your pot of beans.