Snacks

6 recipes

Chicharrones

Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all subcutaneous fat, this is the critical step; remaining fat prevents puffing. The clean skin then dries: either oven-dry at low heat for several hours, or air-dry in the fridge for 1-2 days, until completely brittle and almost translucent. The dried skin is then plunged into hot oil (200°C) where it puffs dramatically in 5-10 seconds into the characteristic crackling clouds. The pork is drained, seasoned with salt and chilli salt, and eaten warm. Some Mexican versions add a final spritz of lime juice + chilli powder + Tajín after frying.

30 minutes Serves6

Creamy Jalapeño Sauce

A no-cook blender sauce. Pickled jalapeños bring brine and a manageable heat that the sour-cream-and-mayo base absorbs without going incendiary. Fresh coriander gives the green colour and aromatic bite. A small garlic clove, lime juice and salt finish it. Stir in the sour cream at the end (not blended) for a slightly chunky texture that still drizzles. Better the next day, after the flavours have married.

10 minutes Serves1

Guacamole

Avocados halve, scoop out, mash chunky (not smooth, texture matters). Onion finely chops, jalapeño deseeds and chops, coriander chops. Lime juice, salt, mix. Eat immediately or press cling film flat onto the surface to slow oxidation.

10 minutes Serves4-6

Pineapple Salsa with Coriander

Pineapple salsa bridges sweet tropical fruit with heat and umami. The key technique here is caramelizing the pineapple in its own sugar and brown sugar, which develops deeper flavor and slight bitterness to offset the fruit's natural sweetness. Fresh red chilli provides heat, sambal oelek adds fermented chilli depth and umami, and lime juice brightens the overall composition. Fresh coriander added at the very end preserves its herbaceous aroma, the hallmark of this dish. Crucially, this salsa is served warm; warming brings out pineapple's natural sweetness and spices' aromatic qualities. Chilled pineapple salsa becomes dull and the fruit hard.

10 minutes Serves350

Quesadillas

Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool. Cheese is grated. A dry, hot griddle or non-stick pan heats over medium heat. A tortilla goes on; cheese scatters over half; filling (if any) over the cheese; folded in half. Pressed gently with a spatula; cooked for 90 seconds until the underside is gold-spotted; flipped; cooked for 90 seconds more. The cheese should be fully melted and just starting to ooze at the edges. Sliced into 3 wedges; served with salsa, guacamole, sour cream, lime.

22 minutes Serves4

Tostadas

Corn tortillas are crisped: either deep-fried in 1 cm of oil at 180°C for 60 seconds per side, OR brushed with oil and baked at 200°C for 8-10 minutes (lower-fat option). Either way, the result is a flat crisp shell. Toppings build in layers: a base smear of refried beans, then a generous spoon of warm chicken tinga (or any seasoned protein), then cold fresh toppings, shredded lettuce, diced tomato, sliced red onion, sliced avocado, crumbled cotija. Crema drizzles over. Pickled jalapeño tops. Eat by hand (two-hand grip required).*

35 minutes Serves4