“Chicharrónes” traditionally refers to deep-fried pork skin, which is popular as a snack in Latin America, and also an ingredient in other dishes. They can be served on their own, or as a component in tacos, burritos and sandwiches. Innovative chefs are experimenting with creating chicharrónes from other cuts of meat, such as pork belly and duck.

Chicharrónes are in the Inception stage. They’re considered a premium ingredient that can be found at mostly ethnic independent restaurants.

Luna Y Sol in Houston serves a Chicharron Taco consisting of pork belly in salsa verde, served on a corn tortilla and topped with fresh cilantro. The dish won best traditional taco at Tacolandia, a taco competition held each year by the Houston Press.

Paradita Eatery in Oakland, Calif., serves a Pan Con Chicharrón Sandwich consisting of roasted pork loin, fried yams, lime marinated onions and crema de Rocoto.