Chicharrón Quesadillas (Pork Crackling)

History & Origin

Chicharrón quesadillas are one of the most popular street food snacks in Mexico City, particularly on the corners of working-class neighbourhoods and public markets. Chicharrón prensado - a paste of pork meat, fat, spices and chilli - is one of the most beloved fillings of capital quesadillas, a filling that often sparks philosophical debates about whether or not they need cheese. In Mexico City there exists the famous controversy: is a quesadilla without cheese still a quesadilla? Capitalinos frequently order quesadillas without cheese and the cook prepares them without question, while in the rest of the country this would be inconceivable. This peculiarity speaks volumes about the chilanga gastronomic identity. The chicharrón prensado is stewed in green salsa with tomatillo, serrano chilli and epazote, creating a moist and flavoursome filling that practically melts together with the cheese. The freshly made corn tortilla adds the characteristic smoky flavour. Invariably accompanied with green or red salsa, soured cream and crumbled cotija cheese. This street food has deep roots in Mexican culinary culture. Chicharrón was originally a way of making the most of the pig, using parts that would otherwise go to waste. Over time, pressed chicharrón became a first-class cooking ingredient, the star of tacos, gorditas, memelas and, of course, quesadillas.