Cueritos

Cueritos, a beloved ingredient in Mexican, Venezuelan, and Spanish cuisines, are essentially pickled pig skin. The name "cueritos" which means "little leathers" in Spanish, aptly describes their texture. Typically, cueritos are soaked in vinegar and often enhanced with a tangy sauce that may include pineapple, cloves, chilies, and oregano. They are featured in popular dishes like cemitas and tostadas. In Mexico, they are often enjoyed in a refreshing glass with cabbage, cucumber, lime, and chili sauce.

In places like Acatlán, Hidalgo, cueritos are a staple during local festivals. Here, they are usually prepared with a chili pepper sauce and served alongside pulque, a traditional alcoholic beverage. The pickling process distinguishes cueritos from chicharrón, which is fried pork skin. To clarify, in Spain, chicharrón refers to the rind with fat, whereas cuerito denotes the rind without fat. In Mexico, chicharrón is crispy fried pig skin, while cueritos are the softer, pickled version used in tacos.

Different types of cueritos come from various parts of the pig. "Cuerito Grueso" is the thicker skin from areas like the ears, face, and feet, while "Cuerito Delgado" is the thinner skin from the body. Then there are "Encurtidos" which include pickled vegetables, peanuts, and potatoes. The texture and fat content can vary, making each type unique.

You'll often find cueritos in street food, especially in tacos. These are typically served with a choice of meats, cilantro, onion, and, of course, a generous splash of chili sauce.