Even do the name Chicharron originated in Andalucía, Spain; in Mexico chicharron is almost a major food group not just a word. For more than 3 century’s Mexico has been perfecting the art of cooking these pieces of carnivorous glory.
The history and tradition of the Salsa Verde dates from the ancient Mexicans and their ingredients are have been around for millions of years; while the Chile was first used in 6,000 B.C, studies have found that the tomatillo used for the Salsa Verde dates back more than 56 million years. The Molcajete, used to prepare the salsa verde, dates to the pre-Hispanic era.
The art of cooking Chicharron is a smooth process that take time. These specially selected pieces of pork rinds and skin are fried in their own lard until they acquired the perfect texture to be then cooked with our traditional and authentic handmade salsa verde made of fresh blend of tomatillos, cilantro, green chilies spinach and jalapeno peppers blended with special spices, obtaining the best Chicharron en Salsa Verde.