Fried Skins- Chicharrones of the land, air and sea.

Thanks for stopping by to read mmm-yoso!!!, food blog.  Today, Cathy is writing a short post, not about any particular restaurant, but about some particular food items.  Ed (from Yuma) has a nice post coming up tomorrow.  Kirk is still out of the country and enjoying his international vacationing. 

In 2011, Kirk wrote a great post about fried animal skins, quite a few were -ahem- less than common and difficult to find unless traveling internationally.  I thought that writing a short post about commonly found chicharron would be nice. Dropping into any Mexican Market, you can probably find a variety of both pork and beef fried skins, some with meat attached (the far left) and some just the skin (second from left). Those are sold by the pound and can simply be eaten while wrapped in a corn tortilla, with or without some hot sauce.

The above is the counter at Northgate Gonzalez, a family owned and run Mexican grocery chain which I haven't posted about yet. Sometimes, in this same Mexican Markets, there is a steam tray area with stews and there is usually a choice of rojo (red) or verde (green) chicharron stews called guisados, which can be served taco style.  Because the fried skins have been stewing, they are softened and not crispy, but still flavorful.  The above are from Krist Liquor and Market. You can always order fresh made chicharrones by the 1/2 pound at Carnitas Uruapan.Long ago, I had mentioned fried chicken skin, dilis and bulaklak sold by the pound at Kababayan Market, which is now located in Spring Valley (I'll have a post about the new location soon).Fried chicken skins are my weakness and backup snack for just about every situation. I have also mentioned purchasing fried chicken skins at Chic-Boy in National City, because I know where to find fried skins when the craving strikes.   Then there was the day we were at TJ Oyster Bar and I noticed the 'Starters' section of the menu while waiting in line at the newest location (again, I have a post forthcoming)...the second item, 'Chicharron Fish'.Hoping it would be a plate of these (above) fried fish tails, I was disappointed to see...this gigantic plate of more or less fish nuggets.  But, oh what wonderful, meaty, lightly breaded nicely fried nuggets these were.  The dipping sauce- umami- a deep, fishy, tart, lime-vinegar mix which went perfectly with the sliced raw onions.  Not really skins, but fried and tasty. 

I hope your long weekend is going well.  It's not over!

Comments

[ASTE]

Drooling over my keyboard here!

[caninecologne]

I was always curious about the fish chicharrones which I now know are more like fish nuggets. Great post of all of the different fried skins. I miss the old location of Kababayan. Their fried garlic peanuts are so good.

[janfrederick]

Our family LOVEs chicken chicharrones! They don't last very long around the house.

[Cathy]

Glad to assist, ASTE.

The dipping sauce for the fish chicharrones is really interesting, cc...a salty, maybe fish sauce based with slight heat; I could see eating the fish chunks with that sauce and beer. I liked the original Kababayan location; so much in that parking lot...and the newer location is so much closer, making the garlic peanut run easier.

I usually only order the small (1/4 lb) bag, Janfrederick, but a friend knew I liked them and gifted me with 2 pounds in March...there were eight garlic vinegar sauces and so many skins! I found out they don't get old, even after two days.