Puestos de chicharrónes are found throughout markets in Mexico City, where these crunchy pork skins are in containers under lamps, and customers can buy them by the kilo. In some stands, the large dried pork skin — usually the actual size of the pig it came from — is hanging from hooks, exposed in all its glory. Chicharrónes can be eaten dry, in a tortilla with salsa de aguacate, or cooked in a stew, as offered here. Chicharrónes wilt and reduce in size in hot liquid. They are available in the potato chips/snacks aisle in Mexican/Latin grocery stores. Keep in mind that chicharrónes are naturally very salty; therefore, only add salt to taste.
