Taco de Chicharrón

Chicharrón usually means fried pork rind, which can be served crisp or cooked until soft in a sauce. The taco may therefore have either a crunchy texture or a tender, stew-like filling depending on preparation.

Salsa verde is commonly based on tomatillos and green chiles, while salsa roja uses red tomatoes or dried red chiles. Both versions soften the pork rind as it simmers, creating the familiar dish called chicharrón en salsa.

Yes, the sauced version is a classic taco de guisado filling sold in home kitchens, markets, and fondas. It is spooned into a warm corn tortilla and often paired with beans, rice, or additional salsa.

Yes, crisp chicharrón can be broken into a tortilla and topped with salsa, onion, cilantro, or avocado. The sauced version is deliberately cooked longer so the pork rind absorbs the flavor and loses much of its crunch.