WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...

On first glance, chicharrones de pollo might just look like garden-variety chicken nuggets. Don’t be fooled. This recipe with Dominican roots calls for the chicken to be marinated in a mix of rum, ...

Instructions: Place the shredded cabbage in a small glass bowl. Pour liquid from the can of jalapeños over the cabbage, toss well and allow to marinate for about 10 minutes, while you prepare the ...

The recipe of the day. Simple steps to prepare a pork rinds, but this time with chicken with a chifero style. Let's remember that in the chifas the chicken next to the chair or for rice or other foods ...

Instructions: Heat oil to 355 degrees in a pan over medium heat. Fry the kale leaves until crisp and place them on a parchment-lined baking sheet. Bake in the oven at 240 degrees for 10 minutes.

For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Enrique Olvera is ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

Chef Lorena Garcia is stopping by the TODAY kitchen to share two of her favorite easy and flavorful warm-weather entertaining recipes. She shows us how to make crispy Latin-style fried chicken with ...

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