Tag Archives: Chicago

Death is a Party: El Día de Muertos


“Mexicans are familiar with death; they joke about it, caress it, sleep with it, and celebrate it. It is one of their favorite playthings and their most steadfast love.”   

-Octavio Paz

Photos: Lissette Storch – Puebla, Mexico


Death is a verb and a noun.

In Mexico, death is an ultimate experience of life, and in what seems to be a constant attempt to make it look approachable, we have made her look human and we have dressed her up; we have given her nicknames, le hablamos de tú*.

Death is a ‘she’.

Originally, sugar skulls were created as a reminder of the fact that death  awaits us at any turn, and it is one of  the many expressions of our inevitable relationship with “the lady with many names”: La Catrina (“the rich or elegant one”), La Tía de las Muchachas (“the girls’ aunt”), La Fría (“the cold one”), La Novia Blanca (“the white bride”). Death is a character that wanders amongst us.

Death is life.

Like any other Mexican celebration, food is at the center of el Día de Muertos. Along with pan de muerto (literally, “bread of dead”) and cempasúchil flowers, sugar skulls are staples of this festivity. It is virtually impossible to stumble upon any particular element of  el Día de Muertos that does not have a deliberate purpose or meaning. From the bread that symbolizes the circle of life and communion with the body of the dead, to the flowers that make a nod to the ephemeral nature of life, this ritual, especially in rural Mexico, is rich in both form and content.

I grew up in the city, and for the most part, I participated in these festivities as a spectator. It was not until my grandmother died a few years ago, when my uncle and my mother took over perpetuating this three-thousand-year-old tradition, that I became involved and more intrigued by it.

Year after year, the family travels to a small village in the outskirts of Puebla to  set up an ofrenda for my grandmother, my great-grandmother, and other deceased  relatives. They are remembered with their favorite food and dishes. My grandmother  for example, loved to cook, so aside from prepared meals, her favorite kitchen tools are also set around her picture.

Candles are used either as symbol of hope and faith, or as a way to light the path of the dead as they descend. Water is included to quench the thirst of the souls, and as a symbol of purity. With these ofrendas, the dead  are remembered and invoked.

The celebration continues in the cemetery, where the living and the souls eat together, listen to music, and even enjoy fireworks.

For a few days in November, in Mexico, death is a party.

The cementery of San Francisco Acatepec, where my grandmother is buried.

Hablar de tú‘ means to address someone casually, vs. the respectfully ‘usted’ that is reserved to address those who you don’t know or those who haven’t granted you permission to do otherwise.


Casa Humilde Cervecería: El Nuevo Sabor de Una Antigua Tradición

Javier y José López de la cervecería Casa Humilde

¿Cerveza de tunas? ¿Michelada de pepino?
La semana pasada en “Sazón Razón y Corazón”, tuvimos como invitados a los hermanos Javier y José López de Casa Humilde Cervecería. Estos jóvenes y creativos empresarios le han dado un toque mexicano a la tradición cervecera de #Chicago.
¡Su historia es fascinante!
Escucha la entrevista haciendo click en la flecha.

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Foto: Casa Humilde

5 Tips de 5 Papás para la Parrillada Perfecta #DíadelPadre


Hasta aquí en las latitudes más septentrionales, desafiando el clima que no se decide completamente a cambiar de estación,  las parrillas ya están a todo lo que dan. Para ayudarlos a prepararse para el Día del Padre, hemos consultado con varios papás expertos en parrilladas. Aquí les compartimos cinco de los tips que más nos gustaron para que usted los ponga en práctica.

Tip 1.  Los mejores cortes de carne para asar son los cortes  marmoleados con o sin hueso. Es decir, aquellos en los que la grasa se encuentra distribuida en la carne. Fíjese que este sea el caso cuando la compre, o pídale a su carnicero que le ayude.  Uno de nuestros papás, carnicero por más de 60 años, nos recomienda que asemos cortes como el rib eye, el porterhouse y el T-bone. Ahora que si la fiesta va a estar concurrida y necesita estrechar el presupuesto, pida tri-tip, un corte muy famoso en California. Este corte es bueno, bonito y barato.  Sí va a asar este tipo de carne,  aunque parezca abundante, no lo corte hasta que esté listo para servirse.

Tip 2. Los cortes más delgados quedan menos suaves al asar. Considere marinarlos antes de ponerlos a la parrilla. Esto aplica también para el pollo.

Tip 3. Si tiene una parrilla de carbón, cree dos áreas con dos intensidades diferentes. Entre más alta la pila de carbón, más intenso el fuego y más fácil será quemar la comida. Puede usar el área de mayor intensidad para sellar la carne. Gire la carne 45 grados para hacerle marcas en a parrilla. Cocine la carne a término en el área de menor intensidad.

Tip 4. Espere a asar su comida hasta que el carbón esté blanco. Si comienza a cocinar antes de que el fuego alcance su mayor intensidad, su comida sabrá a combustible.

Tip 5. Si cocina su carne en brochetas, considere alternarla con fruta como piña o manzanas. Las mejores manzanas para asar son las Granny Smith por su sabor y textura. Otra idea que nos encantó es la de poner tomates cherry al final de sus brochetas. Cuando la piel del tomate empieza a pelarse, es un buen indicador de que la carne está lista.

Pasa a visitar nuestra tienda en línea si quieres cocinar con una sal mexicana deliciosa la Sal de San Felipe

¡Feliz Día del Padre!



Mexico’s Day of the Mule: Hybrid Animals, Hybrid Celebrations:

Photo credit: Lissette Storch – Mexico City, Mexico

If you find yourself in Mexico during the months of May or June, and you see mules made out of dried corn leaves being sold everywhere, you might wonder if this handcraft is part of the local charm. It is, but only seasonally. This hybrid mammal appears just in time for the Catholic celebration of Corpus Christi or Día de la Mula (Mule’s Day), and sometimes you may find them stuffed with candy.

Some attribute the association of mules with this festivity to the fact that in the 1500s, the faithful went to church carrying the best of their harvest on their mules to give thanks. This is a nod to pre-Hispanic rituals, in which gratefulness was shown to several deities through offerings.  Even today, more than 500 years later, it is easy to see pre-columbian traditions seeping through modern-day celebrations.

Others explain this whimsical tradition with legends featuring mules kneeling down in reverence. My favorite one is the story of a man who, while wondering if he should dedicate himself to a life of priesthood, asks God for a sign. When he went to church on a Corpus Christi Thursday, he found himself in the midst of a crowd of men and mules. The man said to himself that if God were present, even the mules would kneel down. The story, of course, tells that a mule did.

Curiously, the word “mule” is also used it to refer to someone who is advantageous. If someone wishes you un ‘Feliz Día de las Mulas’ it could be either friendly ribbing, or time to wonder…


Published on May 15, 2015.

La Cocina Rebelde de Sor Juana #SRYC

Como parte de nuestro ciclo dedicado a la #mujer en “Sazón, Razón y Corazón”, les compartimos nuestra charla con la gastrónoma internacional, la chef Victoria del Ángel. Del Ángel nos habló sobre la erudita mexicana, Sor Juana Inés de la Cruz, quien retó el privilegio masculino, y cuyo acervo fue reconocido por la Unesco en 2019 como “Memoria del Mundo: patrimonio impreso de los siglos XVII al XXI.”

Además de su extraordinaria contribución literaria, Sor Juana era una excelente cocinera. En su recetario, ella nos regala una joya de la cocina conventual mexicana, así como una ventana a su intelecto, su creatividad, y su cocina de resistencia y desafío.

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Fotos: Chef Victoria del Ángel.  Óleo de Jorge Sánchez

Rosca de Reyes – A Slice of Gospel and Tradition #Recipe


Photo Courtesy of "El Deleite".

Photo Credit:  “El Deleite”.

Often used as evangelizing tools, celebrations in Mexico feature elements that are charged with symbolism. Take the piñata, for example, used as an allegory of sin (colorful and appealing on the outside, yet hollow and empty on the inside). Still today, during parties, people are blindfolded (a nod to faith being blind) when facing the piñata, which will yield fruits once fought and defeated.

The Rosca de Reyes (cake of kings) is no exception. Even as I type, kids who have been taught to expect the arrival of the three kings or magi, during Epiphany have already gone to bed with the hopes of finding gifts by their shoes when they awake. This festivity marks the culmination of the “12 Days of Christmas”.

Rosca de Reyes is shaped and decorated as if it were a crown. Inside, little figurines representing baby Jesus while in hiding from Herod can be found. Whomever discovers  the figurine it their slice of rosca gets to share their good fortune- they will buy tamales for the group on February 2nd, to celebrate the presentation of Christ at the temple.

Without even knowing it, tradition is celebrated and perpetuated in a delicious slice that is typically enjoyed with a cup of hot chocolate.

Yanet Hernández Tabiel, owner of “El Deleite”, a bakery in Mexico City, shared her popular recipe with La Vitamina T readers.


  • 1 tbsp of yeast
  • 5 1/2 cups of flour
  • 1/2 cup of sugar
  • 1 tbsp of vanilla extract
  • 1 tsp salt
  • 1/2 cup of milk
  • 3 eggs
  • 3 egg yolks
  • 3/4 cup of butter
  • 1 1/2 cups of crystallized fruit
  • 1/2 cup of warm water
  • 5 plastic “muñequitos de rosca” (plastic rosca dolls). These can be substituted with large beans.

For the butter crumble:

  • 1 cup of butter
  • 1 cup of sugar
  • 1 egg
  • 1 tbsp vanilla extract


  1. Combine the yeast with one of the tablespoons of flour and the warm water. Let rest for 1o mins. or until it’s foamy
  2. Combine the remaining flour with the sugar, vanilla extract, salt and milk in a mixing bowl. Mix until incorporated. Add the eggs and the yolks.
  3. Continue mixing until smooth. Add the yeast and mix until you have a smooth, and flexible ball.
  4. Add the butter and continue mixing until fully incorporated.
  5. Add the mix in a bowl and cover it with a damp cloth. Keep at room temperature until it doubles in volume.
  6. Make a dimple with your finger and knead.
  7. Extend the dough into a rectangular shape, add the crystallized fruit and the plastic dolls. Twirl to form a crown shape.

Crumble and Decoration

  1. Mix the butter with the sugar, eggs and the vanilla extract
  2. Decorate the rosca with strips of this mix.
  3. Glaze your rosca with the eggwash and decorate it with crystallized fruits
  4. Bake for an hour at 375 degrees or until golden brown



Pair your “Pavo” like a Pro – Cava Córdova’s Head Winemaker Shows you How

Winemaker Fernando Farías Córdova will launch Cava Córdova in 2015 Photo: Cava Córdova

Winemaker Fernando Farías Córdova Photo: Cava Córdova GSM

From the Series “World Class: Mexican Wine and the Hands who Make it”


Update: Cava Córdova has since launched.  Find more about them on their website

Mexican entrepreneur and winemaker Fernando Farías Córdova  followed his love for winemaking all the way from his native Jalisco to Valle de Guadalupe. Impressively,  although barely thirty, this young wine and tea sommelier is now making a living out of his passion, and is preparing to release his own wine label.

Sleeping in a cellar awaiting for its 2015 debut, is Cava Córdova GSM. Originally from the southern Rhône Valley, here, this blend of Grenache, Syrah and Mourvèdre grapes is being nurtured to become a wine that is both elegant and approachable.

It is impossible to resist asking an expert how to pair your food. Just in time for the Thanksgiving meal, Farías Córdova gives us tips for every palate:

Look for wines with low acidity and high floral or fruit notes to highlight the flavor of cranberry sauce, such as wines made with Viognier, or Riesling grapes. A Moscato is a great option as long as it is not too sweet; and the butter notes of an oak-aged California Chardonnay would complement rich dishes very well.

Dry, medium-bodied and very fruity wines will offer a refreshing contrast to pair elaborate dishes. Look for wines made with Grenache, Syrah or Carignan grapes

Red wine and turkey? Absolutely. Long gone are the times where poultry was usually only accompanied with white wine. Serve young red wines with notes of red fruit, jam and spices that intensify the flavors of our dishes. Look for Merlot, Zinfandel, Pinot Noir, Malbec or Syrah.

For a night of celebration, chose to pair your pecan pie with a Proseco Brut. Sparkling wines are also a great complement to spicy foods (in case mole or tamales verdes find their way to your table) and, why not, go ahead and pop that bottle of champagne that you were saving for a special occasion. This is one of them.

How do you know what wine is best for you? It is the one you like… and hopefully, it is wine from Valle de Guadalupe.



Stay tuned for an update on the 2015 release of Cava Córdova GSM.



Prior articles in the series:

< AlXimia: The Art and Science of Extraordinary Wine

<¡´Biba´México! The Zeal Behind Mexico´s Pasión Biba  

< World Class: Mexican Wine and the Hands who Make it (Introduction to a Series)

 Originally published on 11-25-14


Tzuco de Carlos Gaytán Celebra Primer Aniversario en Chicago

Para festejar el primer año de este restaurante, el chef Carlos Gaytán recibió a tres reconocidos chefs mexicanos en “La Ciudad de los Vientos”. Entérate de quiénes se trata y de todos los detalles de este gran evento



Chef Carlos Gaytán. Foto: Bertha Herrera para La Vitamina T


Recientemente se llevó a cabo la celebración del primer año del restaurante Tzuco, ubicado en Chicago, con la presencia de cocineros de talla internacional como: Gaby Ruiz  de Carmela & Sal; Benito Molina de Manzanilla y Rodrigo Estrada, de Yemanyá.

Hongos de lluvia sobre frijoles y mantequilla clarificada, de la chef Gaby Ruíz; pork belly con mole de Totolapan y camote nixtamalizado, de Carlos Gaytán; ceviche a la leña con chile rayado de Hidalgo de Rodrigo Estrada; y abulón de Ensenada servido sobre pipián, de Benito Molina fueron algunas de las especialidades que conformaron el menú del gran festejo.

Cabe destacar que Tzuco es un restaurante de cocina mexicana con acentos franceses. Los platillos que se sirven en este lugar son inspirados en las recetas de la madre del chef Carlos Gaytán, además de los sabores de su tierra natal Huitzuco, Guerrero, de ahí el nombre de este sitio que ha cautivado los paladares de los amantes del buen comer.

“Este primer año de Tzuco ha sido una verdadera locura, padrísimo con muchas altas y bajas. También, ha sido de mucho aprendizaje. Un año para demostrar que el mexicano tiene mucha fuerza y ganas de seguir adelante”, expresa el chef Gaytán, quien es el primer mexicano en obtener una estrella Michelin, máxima presea de la gastronomía mundial.

Dice, que Tzuco es un lugar muy comfort food. Un sitio donde en cada platillo platica sus historias de cuando era niño. Un lugar mágico, en el que se vive la experiencia de saborear cada ingrediente.

“En cada especialidad de Tzuco reflejó mis viajes por México, ya que amo a mi país y siempre lo llevo en mi corazón”, subraya el chef.

Gaytán, quien llegó a Chicago hace tres décadas en busca del sueño americano, ahora es uno de los chef más reconocidos en el ámbito culinario, dice que recomienda probar en este restaurante el ceviche verde, los mejillones y el pulpo enamorado por mencionar algunas especialidades.

“Mención aparte tiene la cochinita pibil, receta totalmente guerrerense, de la autoría de mi madre. Para este platillo hacemos un vinagre de piña hecho en casa, una de las bases principales”, resalta el chef. 


Chef Benito Molina

“Frito, salteado, guisado y marinado, entre otras formas, es como se puede preparar abulón. Un alimento que desde muchos años atrás ha sido muy apreciados por los diversos paladares del mundo. Y precisamente, para esta gran cena el chef Benito Molina optó por preparar este molusco.

“Muy feliz de haber participado en este festejo y un gran honor estar con mi amigo Carlos Gaytán en un momento difícil por lo de la pandemia. De hecho, fue mi primer viaje, no me había subido a un avión desde que comenzó todo esto”, expresa Molina.

El chef, propietario del restaurante Manzanilla, ubicado en Ensenada, Baja California, dice que la cena fue un éxito “el abulón viajó desde Ensenada hasta Chicago para esta gran ocasión”.

“Sabía de antemano el compromiso que implicaba estar presente en esta cena. Por ello, opté por preparar abulón servido con pipián. Se trata de una especialidad que se ha convertido en un súper clásico de Manzanilla en los tiempos recientes. A este plato le agregue bogavante y una cucharada de hueva de trucha”, describe el chef.

Molina añade, que con este plato echó la casa por la ventana, ya que el festejo de Tzuco bien valía la pena “además coincidió con el Día de la Independencia de México y vivirla en Chicago fue muy emotivo, ya que había cohetes y banderas por todas lados”.

Benito expresa que Carlos Gaytán es una inspiración para todos los cocineros mexicanos, ya que su historia es de mucha lucha y éxito. Además, su regreso a Chicago está siendo muy exitoso.

“Hace dos años me habló Carlos para invitarme a cocinar con él a Mexique, estaba súper emocionado, ya que se trataba del primer restaurante de un mexicano que tenía una estrella Michelin, pero desafortunadamente cuando recibí la segunda llamada fue para contarme la tragedia de que le habían quitado su restaurante.

“Entonces teníamos esta invitación pendiente y en esta ocasión se concretó, lo mejor que fue para cocinar con Carlos en el primer aniversario de Tzuco”, puntualiza Molina.





Chef Rodrigo Estrada

El chef Rodrigo Estrada expresa que haber cocinado en Chicago fue una experiencia nueva, ya que para él cada servicio es diferente y salir de nuestro país para compartir su cocina fue extraordinario.

“Es increíble convivir y cocinar con grandes amigos cocineros, siempre aprendo de ellos. También, es fantástico llevar nuestra cocina mexicana a otras latitudes, porque si bien hay un buen porcentaje de latinos en Chicago, también hay otro tanto de extranjeros, quienes están deseosos de conocer diferentes propuestas.

“Otra razón que me llena de gozo es poder convivir con mis paisanos que están en Estados Unidos trabajando, echándole todas las ganas del mundo en circunstancias difíciles, porque dejan atrás a su familia para perseguir el sueño americano”, indica el chef.

Estrada añade, que el mejor ejemplo de que se puede lograr el sueño americano es Carlos Gaytán, quien es un líder admirable.

“Viví ocho años en San Francisco y tener contacto con mis paisanos en Chicago me hizo revivir aquellos momentos, sobre todo de gente que viene de un México muy lastimado y aquí los ves felices y trabajando”, indica el chef.

A Rodrigo le tocó cocinar, para el aniversario de Tzuco, la entrada y fue un ceviche a la leña, el plato estrella de su restaurante Agua y Sal.

“Este ceviche se hace con un chile que lleva muchas técnicas diferentes a las que normalmente se usan, ya que tradicionalmente se emplean chiles frescos como los serranos, jalapeños o habaneros. Se trata de un chile seco que se hidrata y se regenera. Es un ingredientes muy difícil de conseguir, ya que se da en la Sierra de Hidalgo y se llama rayado —así se escribe con y —, es un chile que en lugar de secarlos al sol lo ahúman con leña durante tres días.

“Por ello, este platillo me pareció algo interesante. Ya que no iba a llevar un ceviche clásico al evento más importante de Tzuco y quise hacer algo muy original”, puntualiza Estrada.



El restaurante Tzuco se llama así en honor a la tierra guerrerense que vio nacer al chef Carlos Gaytán, Huitzuco, Guerrero.



El restaurante Tzuco fue inaugurado oficialmente el 11 de septiembre del 2019

Let There Be Fire! – The Universal Language of Grilling

Chimney starters help accelerate the process of getting the coal ready for grilling.  
Photo credit: Illya Samko


Summer is finally here, and in these latitudes, barbecue season often evokes images of sporting events and patriotic-themed cookouts. Of course, you need weather to cooperate, so as the words “barbecue” roll off your tongue, you have unconsciously summoned the idea of a picture-perfect day. Growing up in a part of the world blessed with rather benign weather year-round, it was not until I moved to Chicago that I understood why the state of the atmosphere often finds its way into the conversation or the news. Here, grilling is definitely a seasonal event and sometimes it is referred to as barbecuing.

In Mexico, barbecue or barbacoa, means something different- it is a dish that typically entails cooking meat on an open fire (usually lamb) in a hole that has been dug in the ground for this purpose. Barbecuing to us, is a parrillada or a carne asada (literally, “grilled meat”). These words immediately make me think of a Sunday spent surrounded by family and friends in Mexico. Putting the meat on the grill is the main event, and the process entails an unspoken ritual that, like any other party in Mexico, takes at least a whole day. To me, the most curious part of the custom is what is often done in hopes that the rain won’t spoil the day- scissors and knives are staked into the ground. In some instances, this is done forming specific shapes, in others, these artifacts are put outside along with ribbons or even eggs…

Last year, we asked a few suburban dads for their grilling tips right on time for Father’s Day. As I asked around, I realized that ideas were incredibly diverse-  from ingredients to techniques. Something I found particularly fascinating was that no matter who I was talking to, this conversation resonated.  The joy of grilling seemed universal.

Is it? I think it might be. I asked my friend Illya for a few grilling tips. He happens to be Ukrainian and someone who, like me, is truly passionate about food. What do you have in common? You speak the same language-  He is another guy who loves to grill.

Sizzling Hot: Our Primal Love for Food over Fire

 By: Illya Samko


Grilling in Monterrey, Mexico. Photo credit: Illya Samko

Grilling in Monterrey, Mexico. Photo credit: Illya Samko

Since man started cooking with fire, food has never been the same. There is something deeply primal about putting a piece of steak on the fire; the sound of  meat sizzling on the grill, its aroma and the divine taste of a fresh steak. I believe these images are seared into our DNA.

In the Ukraine, grilling is mainly associated with cooking pork. Pork shoulder is usually cut into cubes and marinated in mayonnaise, salt and onions. It is then skewered and cooked over charcoal slowly until it is well done.

Ukrainian grill. Photo credit: Ilya Samko

Ukrainian grill. Photo credit: Illya Samko

My greatest learning experience as far as grilling goes, took place during my first trip to Monterrey, Mexico (birthplace of my lovely wife, Myrna). Here, grilling  is a way of life to say the least. I was impressed with how Regios* know their grilling. They use a specific type of charcoal, Mesquite, which gives the meat a very smoky and distinctive flavor. The preparation process is as important as grilling itself- It takes a certain number of cheves** to get the thing going. First the fire, then the botanas*** and few hours later, when you are so hungry that you could eat just about anything, you finally hear that “magic sound” and smell the beef- you are lovestruck.

 At that point, in spite of all the beers you’ve had, your senses are heightened and the level of salivation is downright dangerous. Finally, the teasing is over and it is time to feast- the plate full of grilled goodness makes it to the table. Devour you will. Believe me. Not only is grilling a ritual that takes hours, it is also a way to celebrate anything. Mexicans seem to celebrate life if there is no other particular reason to party.

When grilling there are a few important things that you need to know. I believe these basic steps make a huge difference.

  • Never put any meat on the grill that came straight out from the fridge. Let it warm up a little. Room temperature is ideal.
  • Season your meat with kosher or sea salt and pepper. Good steak needs absolutely nothing else.
  • Be patient. You cannot rush a good burger, steak or whatever you are grilling.
  • After you take your steak off the grill, let it rest for about five minutes. This will allow all the juices to be redistributed back into the steak evenly.
  • I use a chimney starter to speed up the process of getting the coal ready for grilling. Using accelerators on the coal gives your food  a chemical taste.


Born and raised in Western Ukraine, Illya Samko is a food enthusiast who loves to travel, learn about different cultures and try new cuisines. With a  degree in law, and a knack for anthropology, Illya has worked in London, New York and Chicago, where he currently lives with his Mexican wife, Myrna. 

*Regios short for regiomontanos, are a citizens from Monterrey, Mexico.
**Cheves is slang for cerveza or beer.
***Appetizers, snacks
Originally published 6-23-2013 www.lavitaminat.com 

You say “Pigskin”, I think “Chicharrón” – A Quick and Delicious Snack for the #BigGame



Very close to el Día de la Candelaria, when Mexicans celebrate the end of the Christmas season with tamales,  a party of a very different ‘religion’ takes place: the Super Bowl.

The already amalgamated celebration of Día de la Candelaria, fuses the pre-Columbian tradition of making food and other offerings to several deities, along with the presentation of Christ at the temple. According to Jewish law, it was customary to bring a baby to the temple after forty days had passed from the day of the infant’s birth. Jesus would have been taken to the temple on February 2nd, which is when this festivity takes place.

Around the same time, and adding a layer of complexity to my world, I was quickly evangelized on the celebration of the Superbowl, which could very easily be considered a holiday.  Intriguing as the game is, though, I have always been more fascinated by the  soap-opera worthy plots, the off-the top commercials,  and of course, the food.

Food was my easy way in, and when I was first asked to bring a dish to the party I thought it would be clever to bring chicharrón… I thought, this is really “pig skin” after all.

For a quick and easy to make a snack, serve chicharrón in a molcajete with avocado, salsa and warm tortillas.