Fernando Acosta is an evangelist of snout-to-tail cuisine. The Rib Shop, which began life and still operates as a food truck, is his mecca of all things porcine and delicious. Acosta has been known to give whole animal butchering demonstrations to other chefs and foodies, emphasizing the optimal use of each cut and piece. While his perfectly seasoned and cooked ribs are front and center here, he makes great use of those other pieces as well, particularly the skin. The chicharrón en salsa verde features morsels of fried pork rind atop a generous dollop of rich, creamy salsa verde made from tomatillo and jalapeño. The chicharrón is covered in pickled red onions and served with corn tortilla chips.

agringoinmexico

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