Chicharrón

Kettle-fried pig skin is an essential protein in Oaxaca. It is puffy and, surprisingly, not as greasy as you might think. It is typically braised in a salsa until it is just slightly tender but still a little crispy. There are so many types of chicharrón. When using them in a recipe, I suggest buying the variety found under the heat lamps in the meat department at your local Latino market. It is usually sold by the pound there. But if you cannot find the Mexican stuff, the American-style fried pork rinds sold in the chip aisle also do the trick.