One very tasty, savory namesake at Cochon: Louisiana cochon with cracklins plus cabbage and pickled turnips. This is a delicious homage to suckling pig. When you add Chicharrón to any dish, I fall in love with it. According to New York Times critic Frank Bruni, this is a “golden, crisp-edged, fatty puck: a gargantuan pig latke.”
Going over to-do list for AAJA Voices team w/ bulgogi and pork katsu baos from Fat Bao. NOM.
#kvpinmybelly My kind of cheese plate. Burrata Mozzarella at Isola Pizza Bar in San Diego’s Little Italy.
Octopus and roasted bone marrow at Draft in San Diego’s Mission Beach.
#kvpinmybelly Comfort food! My Ninang’s pancit palabok with shrimp & eggs. She added crushed Chicharrón. She also got some help from Mama Sita! NOM!