Cuerito is pig skin ( pork rind) from

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...

, Venezuelan cuisine and Spanish cuisine. ''Cuero'' is the Spanish-language word for skin, leather or hide, so ''cueritos'' means "little skins". They are usually pickled in vinegar
Cueritos: Pickled Pork Rinds from Tortas Paquime] by Erica O'Neil Wed., Apr. 13 2011 ''Phoenix New Times'' (''cueritos de vinagre'') and can be made with a spicy sauce. The vinegar can be seasoned with pineapple, dulce macho ( piloncillo),

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

s, peppercorns, chile de árbol and oregano. There are also family recipes. Cueritos are used to make a type of cemita and can be used in other dishes like tostadas. Cueritos are sometimes served in a glass with strips of the pickled pork rind alongside a slaw of cabbage, cucumber, lime, and chile sauce. The Mexican street food ( antojito) known as " tostilocos" are made by slicing nacho-flavored

tostito Tostitos is a brand of Frito-Lay that produces different tortilla chips and a range of accompanying Dip (food), dips. Varieties There are many varieties of Tostitos chips: * Tostitos ''Gold'' (and bite size ''Gold'') - a thicker and larger v ...

chips vertically and topping them with cucumber, cueritos, lime juice, Valentina hot sauce,

chamoy Chamoy may refer to: * Chamoy (sauce), a Mexican condiment * Chamoy, Aube, France * Chamoy Thipyaso (born 1940), Thai prisoner See also * Chamois (disambiguation) {{disambiguation ...

, tajín (seasoning) chili powder, salt and " Japanese peanuts" (peanuts encased in a crunchy brown flour shell). In Acatlán, Hidalgo the feast in honor of the Archangel Michael is held from 20–29 September, with religious events, traditional dances and traditional foods such as cueritos made with chili pepper sauce and varieties of pulque. Pickling differentiates cueritos from chicharrón, which is fried pork skin. In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. In Mexico, chicharrón is the cuerito or pig skin fried to a crisp like cracklings in the southern states and cueritos is soft, deep fat fried pig skin, chopped and used for tacos. In Mexico, natural, uncured cueritos, usually the thick pig skin without the fat attached, are always combined with "macisa", solid or thick meat, in carnitas which is deep fat fried pig parts sold for tacos. The tacos are served with a choice of meats, chopped, in 1 or 2 soft corn tortillas, covered with chopped cilantro and onion, and the choice of a hot chilli sauce. They are a popular street food that can be found in public markets, most carnicerías, or meat stores, and many restaurants.

Types of cuerito

Cuerito Grueso is thick pigskin from the pig ears, face and feet. Cuerito Delgado is from the pig's body and is thinner. Encurtidos are pickled vegetables, peanuts and potatoes.http://www.lacocinadeleslie.com/2009/10/encurtidos.html October 22, 2009 La Cocina de Leslie Other subtleties of the varieties of epidermis and pig fat have also been noted.Essence of Chicharron
Mexico Bob

References

{{Mexican cuisine Mexican cuisine Pork dishes Spanish cuisine Venezuelan cuisine