In a large resealable plastic bag, combine garlic, oregano, lime juice, salt, pepper, and cumin. Add pork belly, seal bag, and massage until marinade is evenly distributed. Refrigerate at least 2 ...

A massive, crispy, and juicy steak chicharron that pushes the limits of flavor and size. Roy Cooper's chances of flipping ...

Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up Victor Escobedo studies the wispy, blond puff of ...

During your last trip down the chip aisle of your local grocery store, you may have noticed a bag of something you'd call ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

<em>This week's Bay Area restaurant scene saw a slew of new openings with some new concepts. San Francisco got its first taste of South African food while the Mission ...

Texas Monthly adds and updates approximately sixty restaurant listings to our Dining Guide each month. There’s limited space in the print issue, but the entire searchable guide to the best of Texas ...

Since chef Alex Saenz joined Bisq late last year, the Inman Square restaurant has been in flux. A decent portion of the previous menu, from opening chef Dan Bazzinotti, has been swapped out for ...

Perhaps it’s time to never again hug a bag of fried pigskins that you picked up at a convenience store. That’s because chicharrones are kind of fancy now, but still fried and even more delicious when ...

fresh oregano leaves, finely chopped, or 4 tsp. dried oregano leaves 1/4 c. fresh lime juice 4 tsp. In a large resealable plastic bag, combine garlic, oregano, lime juice, salt, pepper, and cumin. Add ...