You might be surprised to learn that the differences between pork rinds and chicharrones has a lot to do with where, exactly, you are when you eat them.

MANILA, Philippines — You love the crunch of Chicharon. That glorious crackling sound whenever you take a bite never fails to tickle your fancy. But must it always come from pork rind?

When it comes to texture and flavor, few snacks rival a perfectly puffed piece of chicharrón. Light, airy, and explosively crunchy, these homemade pork rinds are in a league of their own. While the ...

Salted but unflavored chicharron are your best bet here, allowing you to customize the flavors yourself. The Italian seasoning listed is merely a suggestion—try an equal quantity of Tajín or ...

A layer of morcilla (blood sausages) smoking over chicharrones, hung by hooks on the side of the barril. Photo by Hadley Tomicki for L.A. TACO. A parrilla full of arepas, plantains, roasted pineapple, ...

They’re talking about Oaxaca’s legendary street food stands—and one of the only ones in a city of tlayudas—specializing in melt-in-your-mouth roast pork, in a rolled-up taco topped with a crispy piece ...

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