Salsa de Carne Frita

This is a staple Oaxacan dish that is not made anywhere else in Mexico. The essence of this dish comes from deeply caramelized pork. It is fried in its own rendered fat until it’s so hard that it is almost chicharrón. You want the little bits of pork to stick to the pot, so when you add the salsa, it picks it all up and develops into a deeply nutty savory salsa.