Cueritos

The tradition & historical record

Cueritos (diminutive of cuero, Spanish for 'skin/hide'; also cueritos en vinagre) are Latin cuisine pickled pork rinds. A type of encurtido (pickled appetizer), the vinegar is typically heavily seasoned, with ingredients including pineapple, piloncillo, cloves, peppercorns, chile de árbol and oregano. Cueritos are used to make a type of cemita and can be used in other dishes like tostadas. Cueritos are sometimes served in a glass with strips of the pickled pork rind alongside a slaw of cabbage, cucumber, lime, and chile sauce. The Mexican street food (antojito) known as "tostilocos" are made by slicing nacho-flavored tostito chips vertically and topping them with cucumber, cueritos, lime juice, Valentina hot sauce, chamoy, tajín (seasoning) chili powder, salt and "Japanese peanuts" (peanuts encased in a crunchy brown flour shell). In Acatlán, Hidalgo the feast in honor of the Archangel Michael is held from 20–29 September, with religious events, traditional dances and traditional foods such as cueritos made with chili pepper sauce and varieties of pulque. Pickling differentiates cueritos from chicharrón, which is fried pork skin. In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. ¹

Cuerito grueso is thick pigskin from the pig ears, face and feet. Cuerito delgado is from the pig's body and is thinner. Either type can be pickled (cueritos en vinagre) which are a type of ¹

The text above is adapted from the Wikipedia article “Cueritos”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

Cueritos is pig skin, usually pickled in vinegar, and can be made with a spicy sauce, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 1 external register, which can be verified through the citation. ²