Street FoodEasy

Guacamayas (Pork Crackling Rolls)

Name: Guacamayas (Pork Crackling Rolls)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 Bolillos crujientes; 200 g Chicharron de Pork; 15 Chillies de arbol secos; 3 Tomatoes; 2 Garlic cloves; 2 Limes; 1 to taste Salt; 1 Avocado (opcional)

15 min (10 prep + 5 cook) Easy 4 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 23 Mar 2026

Crusty roll stuffed with pork crackling and red arbol chilli salsa, pride of Leon, Guanajuato.

About this recipe

Guacamayas are the quintessential street snack of Leon, Guanajuato. A crusty bread roll is stuffed with pieces of pork crackling and drenched in fiery red arbol chilli salsa. Simple, filling and utterly addictive.

History & Origin

Guacamayas are the most beloved and representative snack of Leon, Guanajuato, the world capital of shoemaking. Their name comes from the red and green colours of the salsa and lime that recall the plumage of macaws (guacamayas). They were born in the 1950s or 60s in the working-class neighbourhoods of Leon, where shoe factory workers needed fast, cheap and filling food for their long shifts. The recipe could not be simpler: a crusty bread roll split in half, generously stuffed with pieces of pork crackling and drenched in a fiery red salsa made from arbol chillies with tomato. Some add avocado, lime and pico de gallo, but purists insist it only needs crackling and salsa. Guacamayas are sold at street stalls across the city, especially around the Aldama market. They are so iconic that Leon has sought denomination of origin status for this dish. Every January the Guacamaya Festival is held, attracting thousands of visitors.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

18g

Protein

32g

Carbohydrates

28g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the chillies of arbol in a comal (flat griddle) dry until it oscurezcan slightly without quemarse. Roast the tomatoes and garlic in the mismo comal.
2
Licua the chillies toasted with the roasted tomatoes, garlic and salt. La sauce should be slightly thick and well picante.
3
Trocea the chicharron of cerdo in pedazos of the tamano of a bocado. If this very duro, rompe with your hands into pieces irregulares.
4
Cut the bolillos in half a it largo without separar completely. If you want, remove a little migajon for hacer mas espacio.
5
Fill generously each bolillo with chicharron troceado. Bana with plenty of red sauce.
6
Serve with a drizzle of limon and, si quieres, rodajas of avocado. Come immediately while the bolillo this crispy.