This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Aren’t these almost too pretty to eat? They’re the chicharrónes de queso ...

Sometimes when I make a grilled cheese sandwich, I deliberately load the bread with far more cheese than it can handle, knowing full well that as the sandwich cooks, the cheddar or Emmentaler will ...

Victor Escobedo studies the wispy, blond puff of chicharron between his fingers. “It’s very delicate, translucent. It looks very nice,” he says. “In theory this is excellent.” The chicharron combines ...